Hey All,
New to SMF. Been smoking pork butt for pulled pork for over a year in a vertical dual fuel Masterbuilt Pro with pretty good results.
Temperature consistency is important. I am usually able to keep the box between 225 and 250 Fahrenheit but occasionally the temp jumps up to around 325 for a couple of minutes if I'm not careful with how I position my hickory clumps. Should I be overly concerned with these momentary temp spikes?
New to SMF. Been smoking pork butt for pulled pork for over a year in a vertical dual fuel Masterbuilt Pro with pretty good results.
Temperature consistency is important. I am usually able to keep the box between 225 and 250 Fahrenheit but occasionally the temp jumps up to around 325 for a couple of minutes if I'm not careful with how I position my hickory clumps. Should I be overly concerned with these momentary temp spikes?