What did I do wrong?

[laughingpanther]

I smoked a Boston butt. I know bullet type smokers like the back of my hand, but am just learning how to use an offset barrel smoker. The bottom half of the bottom half of the butt was a good bit doner than the top. I opened the smoke stack all the way, was that too much? Would partially closing it give me more of a uniform doneness?

 

[wimpy69]

How far from inlet was butt?
Do you have tuning plates or deflector?
What brand of pit?

 

[laughingpanther]

The butt was in the middle of the cooking chamber. I haven't installed tuning plates. It's,s a Kingsford Sierra smoker. Bottom of the barrel smoker I know, but I think of it as a challenge.

 

[Kevin Jones de Oca]

If you dont have deflectors for the heat you will have to rotate the meat every so often for even cooking. I had an offset for years and finally broke down and got a masterbuilt mes 340g electric smoker. I did great things with the offset but the heat management at the inlet is always an issue without something to deflect it away from your meat.

 

[laughingpanther]

The problem with installing heat deflectors is the smoker is technically my brother's late birthday present. I know, kinda like Fred Flintstone buying Wilma a bowling ball for Christmas, but he may not agree with me modifying it. I'm going to get an Oklahoma Joe reverse flow Longhorn for myself down the road.

 

[banderson7474]

I put a thermometer on the rack next to the meat b/c my smoker thermometers on the top are not accurate. I've found better success that way.

 

[laughingpanther]

If I run it to where the top thermometer reads approximately 20 degrees higher than recommended temp, the meat turns out right. I'm learning the new smoker. Planning a big barbecue for Bastille day.