I smoked a 9lb+ pork butt, brined overnight & then coated with mustard & a rub & refrigerated 8hrs then smoked. I tried to follow manufacturer's suggestions & had a number of "I wonder if " situations ... I used Kingsford hickory chips that I had soaked in Water for a couple of hrs and then drained. I started with 1 cup of chips in the hopper and got plenty of smoke. Then went to add more in about 1 hr later [manufacturer recommended 45 min] and I had difficulty adding them [the original load wasn't used up] I then added again in about 75 min and still had a bit of resistance, so i waited 90 min for the next load. I added again using the same schedule +/_ over a 6 hr time frame.I had the smoker set at 220 degrees with a total time of 18 hrs. I opened twice during the process, first to check meat temp and mop with a baste. Then after 15 hr I foiled and left in for another 2.5 hr. ..Removed and rested in picnic chest with towels for 4-5 hr, and it was still very warm. Then I pulled the meat, very tasty but a bit drier than I anticipated...wonder why? also very tasty yum yum!
When the unit cooled down I cleaned it up and the chip hopper was still full to the top with chips and only a smidgen of true ash. The chips were now in the form of charcoal ... just wondering why they had not just gone down to just ash? Also is my experience of slow usage of the chips similar o others who have this smoker?
Last question ... I have ordered a Taylor 1470 digital thermometer ... how do you use it effectively?The probe cable would probably be pinched or crushed in the door gasket if put in that way. The only way I can figure is to drill a hole in the box and insert the cable that way, or go in through the upper smoke vent, but that would seem to leave it open and allow heat and smoke to escape. Any suggestions?
Thanks for anyone's thoughts, Jack K