2nd smoke, lessons learned, sorry no Qview

[toddb]

So with my first smoke under my belt, baby backs last weekend, I decided to smoke again yesterday. This time it was a 4.5 lb Boston Butt and Dutch's Beans smoked with hickory.

While everything tasted fantastic, the meat came up to temp much faster than expected. We reached 200* in about 4 hours. I was expecting something closer to 6 hours based on the 1.5 hours per pound standard. There was a smoke ring but it was pretty thin. I think if the temp was lower, the smoke ring would have been thinner and maybe tasted even better.

I used the method laid out in the sticky here on the Pork forums.

So my question to you all is this...how do you control the temp on a Brinkmann Gourmet Electric?

BTW - Dutch's Beans...HOLY CRAP THOSE ARE GOOD!!!!!! Easily the best baked beans I have ever had!!!!

I appologize for the lack of QView, I will try to do better today when I try my hand at smoking some scallops and shrimp!!!

 

[toddb]

Anybody have tips or comments? I'm really confused by the quickness of the smoke.

 

[bbqgoddess]

Hi Todd,
It seems your temp was up to high in the begining?

here is a really informative thread I hope this helps
http://www.smokingmeatforums.com/for...moke+stops+140

 

[toddb]

Thanks BBQGoddess. I have a little reading to do now.

 

[bbq bubba]

No worries, that unit is pre-set at 245* which is a fine temp.
You had a small butt with not much fat and it just cooked fast.
The 1 1/2 per lb is just a guide, every piece is different.

Make sure the pan is filled with hot water or even sand, no long extension cords, and use chunks on the rocks for better smoke!

 

[toddb]

Thanks ya'll. The article that BBQG linked to was exactly what I was looking for. Lots of good information.

Bubba, I forgot that I did run out of water at one point. Of course it was because my wife spilled a little trying to throw another chunk on. I can't blame her, I did the same thing last weekend.

Fortunately for me, I was a troll on SMF long before I started smoking. Your collective knowledge allowed me to skip the mistake of using chips and putting the smoker on an extention cord. I've got a couple bags of chunks (hickory and mesquite) and I keep it close enough to the house that I can plug it directly into the outside outlet. Oh, and I keep a fire extinguisher close by!!!