Have the 40" MES. I've seen that you put the butt on the second rack, foil pan on the 3rd. What about the water pan? Do I use it? How often should I replenish wood chips? Should I never open it? I saw Bear mention something about not probing until a few hours in, what's reasoning behind that? I thought I would put the built in probe in right when meat goes on? Thanks!
There is no right or wrong, most here agree that the water pan is only used as a heat sink and the butt in and electric smoker where the door remains closed needs no more moisture. So Personally I never use the water pan. Most will tell you to fill it with sand to help with heat recovery (heat sink).
Wood chips? Your call. Personally I try to smoke the butt from the 90 degree internal temperature (IT) to the 150 IT mark. If you have an aux. smoke generator sure you can smoke it the entire trip but its your option.
We all know that its impossible to never open the door, but the less you do the faster it cooks and the juicier the meat. Personally, I insert the meat then wait and hour or two, then I probe it and turn on the smoke. Butt will probably be at about 100 IT at that time. All of this is on a 9/10 butt which is my usual smoke. Then run a load of chips per hour, for 3 to 4 hours. Again my way of doing it. Then it sits till its done, some where between 195 and 205. Use the toothpick test to ensure doneness. Too long its dry, to early you get sliced pork.
A 10 lb. butt usually take me about 18 to 20 hours, I have had one done in 13 hours and another at 26. Its all depends up that specific butt. They will throw you a curve ball when you least expect it.
This is just my personal way of doing it.
Some folks smoke the whole trip, most have aux. smoke generators like an AMPs or a
Masterbuilt cold smoker
Some folkes probe when its put in the box, but as I liked Bear's idea better because it lessens in my opinion the ability to incubate anything nasty little critters. Again just my humble opinion.
Some folks will foil to help beat the lag at about 165 that you'll see. They figure they have enough smoke already and it will change the cook time sizably.
Thats enough to get you started, just from my point of view. remember there is no right or wrong way. Only they way you find that most fits how you want to smoke.
Good luck with that butt.
