Firs Smoke Question

[gros cochon]

Good morning folks,

Day off today, so fired the WSM for the first time this morning to to a 6 pound butt. I read here that it would run hot for the first few smokes. It is burning stable at 275 for the last 3 hrs with all bottom vents closed. I'm using Maple Leaf lump with sugar maple chunks, with a full water pan. Am I OK at these temps, or is there a way to bring it down a little. Just want to make sure I don't screw up my first butt. Have a great day.

 

[fpnmf]

On my new WSM I closed the bottom vents when it got close to 200...

It seems to be holding around 225-240 now.

I also am not using water..got a 12 inch clay pot saucer in it.

 Let it cool down some..

Good luck!!

  Craig

 

[SmokinAl]

Eventually with the bottom vents closed it will begin to cool down. It sounds like you started too big a fire in the beginning. I usually fill the ring up with a mixture of charcoal & about 6 or 7 wood chunks all unlit. Then put 8-10 lit briquettes in a pile in the middle. When the temp get to 180 I start shutting the bottom vents down, when it gets to 200 I shut 2 of them completely and leave the third one open about 20%. You may have to adjust the 3rd one a little after that but it should begin to stabilize in the 220's.

 

[fpnmf]

Eventually with the bottom vents closed it will begin to cool down. It sounds like you started too big a fire in the beginning. I usually fill the ring up with a mixture of charcoal & about 6 or 7 wood chunks all unlit. Then put 8-10 lit briquettes in a pile in the middle. When the temp get to 180 I start shutting the bottom vents down, when it gets to 200 I shut 2 of them completely and leave the third one open about 20%. You may have to adjust the 3rd one a little after that but it should begin to stabilize in the 220's.

When do you put the guru to work???

      Craig

 

[gros cochon]

Thanks for the replies guys. It is now stable at 225. I started with a full ring of lump with a coffee can in the middle, and then dropped a 1/3 weber chimney of lit lump in the middle. Does it sound about right or should I do it differently next time.

Thanks

 

[SmokinAl]

When do you put the guru to work???

      Craig

I start the guru as soon as I start the coals. The guru will take it up to the set temp & on the way the little computer inside will learn how to regulate the temp by how fast it rises & how much air it is supplying. On mine I close the vent on the blower down to about 25% when it gets around 180-200. It will slow it down & keep it from overshooting the temp to far. It will probably overshoot it by 10-15 degrees anyway, but it will come right back down. The longer the smoke the steadier the guru gets.

 

[fpnmf]

Thanks Al!!!

Sounds like you are doing good GC!!!

The temp on mine is up and down some and I didn't put enough chunks in...

Won't take many tries to nail it.

I am having fun, hope you are too!!

  Craig

 

[gorilla]

Sounds like you got the temp handled GC. Are you using any sort of thermometers for the meat or the smoker? I just smoked my first butt this last weekend on the WSM and it was great.

Best of luck to ya! 

 

[Fife]

Good Luck

 

[gros cochon]

Sounds like you got the temp handled GC. Are you using any sort of thermometers for the meat or the smoker? I just smoked my first butt this last weekend on the WSM and it was great.

Best of luck to ya! 

Yep, temps are steady at 230-240. Butt temp is at 178 now. Boy am I hungry! Using two mavericks, 1 in the meat, and 1 on the grill. The stock therm is pretty accurate within a few degrees. Hope it'll be good.

 

[gorilla]

Perfect. Sounds like we use the same setup. My butt last week hit some major stalls. I just though I would let you know, just be patient with it, don't peak and let it roll. It will come out great. Are you planning on resting it in a cooler after? Any finishing sauce? 

 

[gros cochon]

Perfect. Sounds like we use the same setup. My butt last week hit some major stalls. I just though I would let you know, just be patient with it, don't peak and let it roll. It will come out great. Are you planning on resting it in a cooler after? Any finishing sauce? 

I've done pulled pork in the oven often, and experienced stalls in the 180 degree range, so I was expecting it. I will try Soflaquer's finishing sauce, it sounds yummy!

 

[gros cochon]

Thanks Al!!!

Sounds like you are doing good GC!!!

The temp on mine is up and down some and I didn't put enough chunks in...

Won't take many tries to nail it.

I am having fun, hope you are too!!

  Craig

Hey Craig,

How many chunks did you put in? I put 6, and now there's very little smoke comming out the top vent. It's been 5 1/2 hours. Wonder if should add more.

 

[fpnmf]

I shook the coals and added chunks several times.

Started with 4 or 5.

Heck yeah ...put more in!!!!

Craig

 

[gros cochon]

Success! After 10 hours, 8 pounds of lump, a six pack & a few headaches, here it is boys. My first Q view. Thanks to all who helped me today.

 

[fpnmf]

Outstanding!!!

Congrats!!

      Craig

 

[gorilla]

Looks great!! Nice looking bark on that butt. 

 

[SmokinAl]

The PP looks fantastic. Great job, GC

 

[hardslicer]

nice pics......enjoy the fruits of your labor!!