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Smoking my first pork butt today

eppo

Meat Mopper
232
11
Joined Jan 17, 2011
i have a 3.5lb pork butt in the smoker as i type. i have this smoker:

http://www.homedepot.com/h_d1/N-5yc...splay?langId=-1&storeId=10051&catalogId=10053

i got it for christmas. i went with gas because it is easy to use. i figure once i get the hang of this, i can choose something that the pro's might use.

for today i'm using some Mesquite chips that i picked up. i've read around that chips might not be best, and that i might want to use wood chunks instead of chips. so i might plan to do that depending on the opinions of you guys on this forum.

the smoker has 2 pans, one for the wood, and one for the water. how much wood do you typically load in at a time? different amounts for chips as apposed to chunks?

i picked up a wireless thermometer for the meat, that seems to be working out well. along with an oven thermometer. it does seem that the oven thermometer is reading higher than the one built into the smoker itself, so i'm going with that, since i've heard the ones in the smoker arent as accurate.

cant wait to taste this pulled pork when its done, just curious about the smoke mostly at this point. i'm not really getting a constant flow of smoke, if i move the chips around i get more smoke, then it dies down to where you can not even see it coming out the exaust... should i be using more then?

thanks for any help.
 

sqwib

Smoking Guru
OTBS Member
5,963
1,022
Joined Sep 25, 2007
i have a 3.5lb pork butt in the smoker as i type. i have this smoker:

http://www.homedepot.com/h_d1/N-5yc...splay?langId=-1&storeId=10051&catalogId=10053

i got it for christmas. i went with gas because it is easy to use. i figure once i get the hang of this, i can choose something that the pro's might use.

for today i'm using some Mesquite chips that i picked up. i've read around that chips might not be best, and that i might want to use wood chunks instead of chips. so i might plan to do that depending on the opinions of you guys on this forum.

If you use chips and they burn up quickly try wrapping in foil and poke a few holes in the foil with a fork.

I prefer chunks

the smoker has 2 pans, one for the wood, and one for the water. how much wood do you typically load in at a time? different amounts for chips as apposed to chunks?

A cup give or take, of chips wrapped in foil or a few larger chunks, just enough to get a wisp of smoke.



i picked up a wireless thermometer for the meat, that seems to be working out well. along with an oven thermometer. it does seem that the oven thermometer is reading higher than the one built into the smoker itself, so i'm going with that, since i've heard the ones in the smoker arent as accurate.

You can go with the oven thermometer, but I would test it first to make sure its accurate, you would probable be better off going with a digital thermometer and checking it in boiling water for a temp of 212°.

You can also find the difference that your smoker themo is reading and make note of it somewhere on the smoker as a reference.

cant wait to taste this pulled pork when its done,

Me either, make sure to post some pics.

just curious about the smoke mostly at this point. i'm not really getting a constant flow of smoke, if i move the chips around i get more smoke, then it dies down to where you can not even see it coming out the exaust... should i be using more then?

thanks for any help.

Remember that if you smell smoke while smoking there is smoke...you don't have to see it.
 

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