New member from Wisconsin!

[jack07]

Hi All,

[font=arial, sans-serif]My name is Tim, and I live in Wisconsin.[/font]

First off, I am new to smoking.  I just received my new MB 30" model 20070411 smoker. Over this past weekend I did the recommended seasoning of the smoker. I am getting ready to smoke my first Boston Butt. The recipe I have calls for a 4 lb bone in butt. I saw on a few threads talk on temps for the MB smokers. I saw on one thread information on how to test the temps using a pan of oil in the smoker. Below is what I have found my temps to be. I took the temp readings approx 30 min after each 50 degree increase. I placed the pan of oil on the center rack and placed the meat probe in the oil, along with my digital probe. My digital probe I ran the cord through the vent in the top.

Here are the results:

100 Degrees

Meat probe 128

Digital probe 128

Control head reading 135

150 Degrees

Meat probe 154

Digital Probe 154

Control head reading 168

200 Degrees

Meat probe 206

Digital probe 204

Control head reading 199

250 Degrees

Meat probe 253

Digital probe 252

Control head reading 255

How do these temps look?

Recipe says to smoke for 9-10 hours at 210 degrees. After meat reaches 165 wrap in foil and continue until 200-210 is reached. I decided to try the 4 lb butt first, just in case I mess this first attempt up.

With the temp reading above…should I set the smoker temp at the suggested recipe of 210?

Any feedback is appreciated, as I am going to start smoking at 6am tomorrow morning. I am getting the rub and mop ready now, so I can have the rub on it for 12 hours.

Thanks for any help/suggestions!

 

[s2k9k]

Hi Tim! 

 to SMF!!! We're happy to have you! 

Have you checked your probes to make sure they are accurate? Though I don't have an MES I have seen a lot of posts on here where the therm on the MES isn't accurate so if you checed your probes I would go by those. I would bump it up until your smoker temp is 225* - 230*, 210* is a little low and will end up taking a lot longer. The rest of your plan sounds good. Keep us posted how it goes and remember if you need any help we are here for you!

 

[davidhef88]

I would have the smoker at a temp of 225 actual temp. Plan on at least 2 hrs per lb. cook by internal temp not time. I foil at 165 and take it to 205 for pulling. After reaching 205 put in a cooler wrapped in towels for at least an hour for juices to redistribute. It will stay hot in the cooler for hours do if you are done early you can leave it there till your ready to eat.

 

[smokinhusker]

Hello Jack and welcome to SMF! Sounds like the guys have you all squared away. Good luck with it and let us know how it turns out.

 

[scarbelly]

Hello Tim and 

to SMF - glad to have you here 

 

[deuce]

Welcome! I have no additional info to add, you already got great advice!! What a way to start the morning, food on the smoker and a cup of coffee!! Good Luck, let us know how it turns out! Take and post some pics if you can!

 

[jack07]

Thanks for the advice guys! I have everything ready for the morning. I will post some pics tomorrow!

 

[jack07]

 

[rookiesmoker18]

Welcome to the site!