• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

New to smoking...water pan and other questions.

jumpon

Newbie
3
10
Joined Feb 15, 2011
I have grilled for many years, but I've had little experience with slow, smoke cooking.  I just built a UDS and cooked a 7lb. butt.  Cooked it at 225-250 for 5 hrs. to 190 inside temp. I pulled it and rested it in an ice chest for 1 hr. and bone pulled out easily.  It seemed to have too much smoke, somewhat smutty.  It was tender, and tasted great, but a little dry.   I wonder if I should have used a water pan set up? (Of which I'm not sure the purpose of)  Should I have used the 3-2-1 method.  I cooked it with the fat side down and wonder if this dripping heavily on the coals caused the smutty smoke problem?

Any help will be appreciated and thanks,

Jumpon
 

pineywoods

SMF Hall of Fame Pitmaster
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
26,579
767
Joined Mar 22, 2008
Welcome to SMF glad you joined us. How much wood did you use the key is TBS (thin blue smoke) or no smoke and just the smell of the wood. We have a saying around here if you can smell the wood so can the meat. The 3-2-1 method is for spare ribs. The water pan is used mostly as a heat sync some people claim it adds moisture to the smoke environment and some say it doesn't. Some people will foil the butt at about 160-165 internal then take it up to 190 for slicing or 200-205 for pulling you may want to try that next time
 

meateater

Legendary Pitmaster
SMF Premier Member
8,984
61
Joined Oct 17, 2009
Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
 
 

jumpon

Newbie
3
10
Joined Feb 15, 2011
I used the minion method with about 10 lbs. of Kingsford Original, and 4 half fist size chunks of white oak mixed in.
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,631
6,296
Joined Jun 22, 2009
Piney gave you good advice. The key is TBS. Not billowing white smoke. Welcome to the forum. Glad to have you here.
 

alblancher

Master of the Pit
OTBS Member
Group Lead
4,166
62
Joined Mar 6, 2009
Another source of the smutty taste is poor movement of the smoke.  You want the smoke to just pass over the meat, not get stuck in the chamber.  We do this by leaving the vents in the smoke chamber open all the way, all the time.  Control the fire with the dampers in the firebox, bottom of your smoker. 

If it is dry you probably cooked it to long.  The fat on top or bottom is one of of the on going discussions on the board.  I usually cook with the fat on top to help baste the meat.  Cook it the way Piney said and you shouldn't have any problem.

Welcome to the forum

Al
 

fpnmf

Smoking Guru
OTBS Member
7,283
75
Joined Jul 19, 2010
Welcome!

 You found the right place.

Lots of info. Use the search tool and the Wikis also have lots of info.

  Craig
 

beer-b-q

Epic Pitmaster
OTBS Member
10,102
39
Joined May 1, 2007
 

Welcome to SMF, Glad to have you with us.
 


This is the place to learn, lots of good info and helpful friendly Members.
 


For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

Click Here it's "FREE" ... 5 Day eCourseE
 

jumpon

Newbie
3
10
Joined Feb 15, 2011
Thanks for the welcome guys and the tips too.  Looking forward to the future in smoke cooking.  Is there some info. on this site for posting pictures?
 

richoso1

Legendary Pitmaster
OTBS Member
SMF Premier Member
8,433
39
Joined Jun 21, 2007
Welcome to SMF glad you joined us. How much wood did you use the key is TBS (thin blue smoke) or no smoke and just the smell of the wood. We have a saying around here if you can smell the wood so can the meat. The 3-2-1 method is for spare ribs. The water pan is used mostly as a heat sync some people claim it adds moisture to the smoke environment and some say it doesn't. Some people will foil the butt at about 160-165 internal then take it up to 190 for slicing or 200-205 for pulling you may want to try that next time

 Welcome to the SMF. Jerry has given you much food for thought.It's all good my friend.
 

smokinstevo27

Master of the Pit
1,025
17
Joined Aug 17, 2010
5 hrs for a 7 lb butt to get to 190? How did that happen? How far in was the probe when you got that reading?
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.