Hi All
First of all –Thanks for all the help.
I tried to post here eailer, but when I hit submit, it said it could not connect. So this time I am tying I word, so I can easly repost(if needed).
I brined a pork butt. I preheated the smokehouse to 225.
I put butt in a ‘veg foil panâ€[emoji]8482[/emoji] (foil pan with holes in bottom)
Put the veg pan in another foil pan – put pan on second rack from bottom.
Put meat thermometer in butt.
Filled water pan with water.
Added soaked apple wood chips (1/2-3/4 cup per hour) for 4 hours.
Top vent was ¾ to full open.
Weather here in Gulf Shores AL was 50 in am to 70 in Pm- winds were calm to 5-8 mph.
I was somewhat disappointed in that the temp was 210-218 most of time. Heater was on most of time.
Butt hit 163 in about 13hrs. Wrapped in foil, took out at 193. Put in towels in cooler for one hour. Was hard to wait the hour.
Also, made some kickass beans. Pork was DELICIOUS, and moist. I did not baste at all. Beans were super.
I did sit and watch thru the window the smoke roll around in smoker. It was interesting, but kinda like watching paint dry.
I must say I was pleased with smokehouse. But I do wonder if heating element is under rated.
Jerry Christie