Nicolaus I will do my best to answer your questions.
First - those temp differences.... were you above the diffuser with all probes? That makes a difference. You have higher temp air coming up around the perimeter of the grill, forming convection currents, and those will be hotter than the grate temp above the diffuser. And when you open the lid, it will be natural for the added oxygen to get the fire going. I don't leave my bottom vent wide open however - it is usually open at most an inch during low and slow cooks.
The temp should be much more even than what you measured, which is why I am asking about if the probes were above the diffuser or near the edge of the grate. You can't go by the dome thermometer - you are not cooking at the top of the grill.
Also - I can honestly say I have never, ever scored the fat cap. I've trimmed it down in thickness, but don't score it. This is after literally hundreds and hundreds of butts (84 in my biggest cook to date). Just cook with the fat cap DOWN to the grate and towards the fire.
Anyway, on the questions.
If it is a bone in Boston butt, insert the probe in the end opposite the bone, centered. Kinda like in this picture below. I try to insert the probe until it is about at the center of the butt - this was a 6 inch probe. If you hit bone, pull back. You don't want to have the probe touching bone, as it will throw the readings off. I think with this butt, I hit bone and had to pull back an inch or two.
Wood chunks should be BURIED in the pile of lump before you light it, before the cook.
Yes. I don't have a Kamado Joe, but my understanding of that accessory is that I would use it. Do you have a heat deflector without using the Slow Roller? Just curious.
You want to add all that WAY WAY WAY before the grill reaches 225.
My process is this:
1. Add all the lump and bury 3-4 chunks of wood in the lump in the bottom.
2. Add *ONE* fire starter to the center, nestling down in the pile of lump.
3. With lid open and bottom vent open, light the starter, and set a 15 minute timer on my phone.
4. When the timer goes off, I go back, and assuming the charcoal is lit, I install my upper charcoal grate, my ceramic diffuser, and my cooking grate(s). I add my grate probe, and close the lid.
5. Let run with top and bottom vents open until I hit about 150.
6. Shut the vents down to about halfway, and wait for it to hit 200.
7. Shut vents down to my normal upper/lower settings for 225, and let it creep up on it. I also go ahead and put the food on at this point.
First - those temp differences.... were you above the diffuser with all probes? That makes a difference. You have higher temp air coming up around the perimeter of the grill, forming convection currents, and those will be hotter than the grate temp above the diffuser. And when you open the lid, it will be natural for the added oxygen to get the fire going. I don't leave my bottom vent wide open however - it is usually open at most an inch during low and slow cooks.
The temp should be much more even than what you measured, which is why I am asking about if the probes were above the diffuser or near the edge of the grate. You can't go by the dome thermometer - you are not cooking at the top of the grill.
Also - I can honestly say I have never, ever scored the fat cap. I've trimmed it down in thickness, but don't score it. This is after literally hundreds and hundreds of butts (84 in my biggest cook to date). Just cook with the fat cap DOWN to the grate and towards the fire.
Anyway, on the questions.
1. Where exactly should I insert my 5 inch food probe(s) into the pork?
2. When should I add wood chunks?
3. Should I use the BJ “Slow Roller” for this cook?
4. Once I get the grill to 225, should I add the deflector plates and stainless grill grates (and Slow Roller) immediately and then let the temperature stabilize back to 225 before adding the meat? Or should I put the meat on right after adding the other items?
You want to add all that WAY WAY WAY before the grill reaches 225.
My process is this:
1. Add all the lump and bury 3-4 chunks of wood in the lump in the bottom.
2. Add *ONE* fire starter to the center, nestling down in the pile of lump.
3. With lid open and bottom vent open, light the starter, and set a 15 minute timer on my phone.
4. When the timer goes off, I go back, and assuming the charcoal is lit, I install my upper charcoal grate, my ceramic diffuser, and my cooking grate(s). I add my grate probe, and close the lid.
5. Let run with top and bottom vents open until I hit about 150.
6. Shut the vents down to about halfway, and wait for it to hit 200.
7. Shut vents down to my normal upper/lower settings for 225, and let it creep up on it. I also go ahead and put the food on at this point.
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