A question about water

[magic4u]

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]

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]

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]

I think Piney is on to something there.

 

[magic4u]

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]

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.

 

[deannc]

That's a great looking smoker you have there Magic!  

 

[Bearcarver]

Like Eman said, Test your thermometers.

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

Bear

 

[rbranstner]

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.