heat

[Pete Vance]

I don't do a lot of smoking. Usually 4 or 5 times a year. Mostly butts. I did a 10 lb butt yesterday and something strange happened with the heat.
I put the butt on about 4:30 am and the temperature was about 34 degrees and increased to about 65 by the end of the cook. I got the charcoal going and the smoker temp was about 225 when I put the meat on. The temp stabilized at about 250 and everything looked good. About 5 hours into the cook the temp shot up to about 280 and peaked at 300. I have a pitmaster controller that has worked very well in the past. At one point, I turned the controller off and started closing the top vent to try to get it cooled down but it stayed high.

The only difference in this cook and the others I have done is that I used sand in the water pan instead of water. Will the sand make that much difference?

Any ideas? Thanks, Pete

 

[normanaj]

What type smoker?

If the only variable from previous cooks is the sand then I would say you may very well have answered your own question.

 

[chef k-dude]

I remember people talking about using sand in the WATER pan of smokers. Never bought in to it and never did it. I'm no expert, that was just my instinct.

You dont tell us what type of smoker and fuel you are using so its hard to say. Was there anything wrong with the butt in the end? I've been reading about people having good results with temps that high. The next butt I do (Its been a couple years, took a break) I plan to let my MES30 run at max 275 temp and see how it goes. Be nice to shorten the cook time.

 

[thirdeye]

The only difference in this cook and the others I have done is that I used sand in the water pan instead of water.

When you previously used water, did you use hot or cold water?

 

[mike243]

It will run a lot hotter with sand vs water, the water pan has been used forever as a way to help control temps, it will make it harder to run higher temps and charcoal mileage will go down trying to run higher temps with water in the pan, reckon that's why I prefer water as the temps are easier for me to control.

 

[Pete Vance]

I use a WSM 18" with maple wood chips. When I use water in the pan I usually heat it and cover with aluminum foil to prevent evaporation and also ease of clean up.

The butt turned out great. Very tender and tasty.

I plan on doing a butt and brisket together for Christmas. I will probably use water in the pan since sand seems to get too hot.

Thanks for the responses.

 

[sandyut]

yup, its the sand. water is a heat stabilizer. sand will keep getting hotter-pretty sure.

I ran a WSM for years, eventually I just wrapped the empty bowl and cooked. coals last way longer and its easier to run higher temps. if you dont have a controller - consider one. makes it real dreamy. I used a bbq guru...the cheapest one they had. worked like a dream. PartyQ...I think they stopped making that one. But I just wish I had bought it sooner.

just checked: they make 2 versions now. they are much better than the partyq.

 

[Dustin Dorsey]

You probably have to cut the top vent more when using a ATC. I typically just wrap an empty bowl on my 22.5 WSM so it's doable. I occasionally run a Thermoworks Signals/Billows as a temp controller and I have the top usually cut to around 1/3 open. If the amount of air going through without the ATC running will keep the temp at 280 then the ATC just can't control the temp, so keep that in mind. I know people are dogmatic about keeping the top vent wide open but sometimes you just have to shut it some.

 

[Pete Vance]

Thanks for all the information. I am using a Pitmaster IQ temp controller and it works pretty well. I was wondering about using an empty water pan. I will try that on the next butt. I am going to do a brisket and a butt for Christmas. I don't think I will experiment with the empty pan with the brisket. I have only done one before so I am not taking any chances on this one.

I am glad I have a place to go to lean on all the experience here!

Again, thanks , Pete