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A question about water

magic4u

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As you can see from my pic, I have a LARGE smoker. There is no water pan. I have been having trouble with the meat cooking up to temp much quicker than it should. For example a 10 lb pork butt is up to 185 in 7 hours, even with keeping the smoker temp at 225-230. Would it help if I put a large pan of water in the smoke chamber?
 

eman

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That smoker is not designed to use a water pan.

 First thing i recomend is calibrate your thermometers.

 Sounds like you are hott6er than you think.
 

pineywoods

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If your temps are correct than go with it. Personally I think the heavy gauge smokers just cook faster as they hold the heat better. I've never had a butt go over 10 hours in my Lang and most are done in 8-9 hours
 

tom37

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I think Piney is on to something there.
 

magic4u

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So with a cooker like this, I don't need to cook for 14 to 16 hours to get the flavor and taste? I just need practice controling my tempture?
 

eman

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Your going to get the flavor no matter if you smoke it 8 hrs or 15 hrs.

It's the tenderness and the rendering of the fat that takes time and temp.
 

Bearcarver

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Like Eman said, Test your thermometers.

Also--Take a lot of notes for next time.

Bear
 

rbranstner

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If your thermometers are accurate I would say roll with what you have. If it gets done a little faster then some that's just fine. That's the rule of thumb with meat its done when the temp says its done.
 

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