Smoking two pork butts today, 6 lb. boneless and 6.5 lb. bone-in. Don't have a ton of experience with these, but have done pork shoulders twice before. I have a Smoke Hollow Pro 24" propane with a mix of hickory and cherry chips. The smoker has two burners and two pull-out drawer type chip trays over each burner. It heats up really well, so I normally run only one burner and one chip tray.
Flare-ups have usually been a problem, so I've been trying to find ways to keep them from happening... without much success. After reading here about covering chip trays in foil with pencil-size holes, I'm trying that today. Unfortunately, just 15 minutes after putting the meat on the chips flared up. They were over the burner, which at the time was on high. I put the smoldering chips on the other side thinking they should keep smoking. Worked for almost an hour, then they seemed to be out. About half of the chips were blackened, others unburned. Switched the trays out again, over the on burner to get them going... then switched again to the off burner side. Really don't want to keep doing that all day... if anyone has suggestions, I'd sure appreciate them!
To get them done in time for dinner I'm doing a little higher temp than before; 265-270. When the chips are going I have a slight, almost imperceptible smoke from the chimney (TBS?)
Flare-ups have usually been a problem, so I've been trying to find ways to keep them from happening... without much success. After reading here about covering chip trays in foil with pencil-size holes, I'm trying that today. Unfortunately, just 15 minutes after putting the meat on the chips flared up. They were over the burner, which at the time was on high. I put the smoldering chips on the other side thinking they should keep smoking. Worked for almost an hour, then they seemed to be out. About half of the chips were blackened, others unburned. Switched the trays out again, over the on burner to get them going... then switched again to the off burner side. Really don't want to keep doing that all day... if anyone has suggestions, I'd sure appreciate them!
To get them done in time for dinner I'm doing a little higher temp than before; 265-270. When the chips are going I have a slight, almost imperceptible smoke from the chimney (TBS?)
