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A question about water

Discussion in 'General Discussion' started by magic4u, Oct 23, 2010.

  1. 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?
     
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    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.
     
  3. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    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
     
  4. tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

    I think Piney is on to something there.
     
  5. 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?
     
  6. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    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.
     
  7. deannc

    deannc Master of the Pit

    That's a great looking smoker you have there Magic!  [​IMG]
     
  8. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Like Eman said, Test your thermometers.

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

    Bear
     
  9. rbranstner

    rbranstner Smoking Guru OTBS Member

    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.