Newbie with a question

[bbqbill]

Hey yall!

So, i got up early (and hungover) to start smoking 10 pounds of pork shoulder to make pulled pork for some co-oworkers. I bought the Maverick ET-732 yesterday and just found out it reads 100 degrees higher then the actual temp. I put the probe in the oven at 250 and the thermometer read 350ish. That was just for background info, my question doesn't have to do with that.

My question is that even though all the air inlets on my UDS are closed, the temp still wont settle down to 230 and stays at 280 or higher. Is it just a waiting game or is there something I can do to help drop it so I can actually get the meat started?

UDS.JPG

• bbqbill
• Oct 15, 2012

This is my smoker after i built it last summer

photo-13.JPG

• bbqbill
• Mar 2, 2013

This is what Im trying to smoke!!!!!!

 

[s2k9k]

Are you sure your oven temp is accurate?

I would check the Mav in boiling water, it should read around 212*.

Sorry I can't help you with the UD, I've never used one.

 

[cliffcarter]

Sounds like you started too much charcoal to begin with, that being said I would put it on with the temp at 280°, if the temp drops, good, if not it will be done sooner, IMHO no harm, no foul either way.

 

[bbqbill]

I have no clue why i didn't think of checking it with boiling water. I always verify my other thermometers that way! 

 

[fpnmf]

http://www.thermoworks.com/learning/thermapen101_creating_an_icebath.html

 

[bbqbill]

Ok, so i checked the probes in boiling water and they read 214. Im fine with that, but any ideas on how to decrease the temp in my smoker even though all the air inlet are closed? I figured that I would have a hard time reaching 230 because it's winter, even though we are having a warm streak. It's currently 18 degrees outside :)

 

[cliffcarter]

Sounds like you started too much charcoal to begin with, that being said I would put it on with the temp at 280°, if the temp drops, good, if not it will be done sooner, IMHO no harm, no foul either way.

If you insist on getting down to 230° then you will probably have to take out some of the lit charcoal, but as I posted before you can cook at 280° with no problem, unless you consider getting the meat done earlier than planned a problem

 

[bbqbill]

I going to take some coals out cause its just sitting at 350ish. This is the first time ive ever had it been to hot! I always have trouble keeping it above 200.

 

[bbqbill]

So I took 3/4 of the coals out and the temp jumped to 370!!! This absolutely boggles my mind!

 

[cliffcarter]

So I took 3/4 of the coals out and the temp jumped to 370!!! This absolutely boggles my mind!

Most likely the temp spiked because you had it open to remove the coals and the air entering thru the door made what was left burn hotter, give it a little time and see if it drops.

 

[pgsmoker64]

Yep, what Cliff said.  You get more air to the coals when you open the smoker like a chimney effect that will drive the temps up.  Also, if you are using lump charcoal it burns hotter and faster than briquettes.  You might think about switching if you are using lump. 

Just an idea..

Good luck,

Bill

 

[bbqbill]

I understand the chimney affect, but its still sitting at 300-310 . I moved it outside so its sitting in the snow hoping that will help bring the temp down. Also, i use 100% natural briquettes 

 

[pgsmoker64]

What are you measuring the temp with?  Do you have your Mav ET-732 monitoring the pit temp or are you using a dial thermometer?

 

[davidhef88]

If you're using the therm on your drum, did you check it in boiling water?? Or your oven? Lol

 

[bbqbill]

Im measureing the temp with the Mav 732. I checked it in boiling water and it was accurate, then in the oven which i found out my oven is running 100 degrees hot :)

 

[davidhef88]

Well, on a happier note, Christmas cookies and birthday cakes will be much better. Lol

 

[bbqbill]

David, that would be a pretty manly way to bake a cake :) Instead of wasting all those coals, I quickly threw together a Fatty and smoked that. It was my first attempt at a Fatty but it turned out pretty good. I used Pepper jack cheese, green peppers, and mushrooms. I wish the bacon would have gotten a little crispier though.

 

[davidhef88]

A fattie is always good. Where's the pics???? I usually crisp my fattie under the broiler for a few minutes when its done. If you want to get real manly , you could also use a torch.

 

[bbqbill]

Fatty.JPG

• bbqbill
• Mar 2, 2013

Inside Fatty.JPG

• bbqbill
• Mar 2, 2013

MMmmmmmmmmmmm, this was a good decision. I sent a picture of this to my wife, she is regretting not being home right now. 

 

[davidhef88]

Looks great!!! Nicely done. You better save her a piece or you'll be in big trouble. And remember next time don't send her a pic and be sure to eat all the evidence.