New member here. I've been "cooking out" for years, but only recently learned about such mysteries as indirect heating, use of thermometers, different woods, and the Wisdom of Meathead! For Christmas, I replaced my 20 year old plain kettle with a Performer, and have been having a blast. Then i heard about the SNS, watched the videos, and ordered one last week. It arrived on Tuesday.
It's been a beautiful weekend, and the first cook with the new SNS on my Performer was a success--and a learning experience. We did a 4 pound pork butt, with a pan of baked beans under the meat, catching all those drippings and smoke. It went very smoothly until after about 5 hours the meat got to about 175, and then it seemed to hang there. Was it the dreaded Stall? Rookie that I am, I thought so, and fiddled with the vents and thought about going for the Crutch. BUT then I took a closer look at the coals--they were way down. I realized that I had been trying to avoid peeking at the cook all these hours ("If you looking...etc") that I had let the coals get depleted, along with the water. I replenished the coals, and the water, and things picked up from there. At almost exactly the 8 hour mark, we hit 203 degrees! Off came the meat and the beans--and they were delicious!
Thank you to all the members who posted suggestions and guidance. Looking forward to learning much more from the members of what seems to me to be about the friendliest site on the Internet! Cheers.
It's been a beautiful weekend, and the first cook with the new SNS on my Performer was a success--and a learning experience. We did a 4 pound pork butt, with a pan of baked beans under the meat, catching all those drippings and smoke. It went very smoothly until after about 5 hours the meat got to about 175, and then it seemed to hang there. Was it the dreaded Stall? Rookie that I am, I thought so, and fiddled with the vents and thought about going for the Crutch. BUT then I took a closer look at the coals--they were way down. I realized that I had been trying to avoid peeking at the cook all these hours ("If you looking...etc") that I had let the coals get depleted, along with the water. I replenished the coals, and the water, and things picked up from there. At almost exactly the 8 hour mark, we hit 203 degrees! Off came the meat and the beans--and they were delicious!
Thank you to all the members who posted suggestions and guidance. Looking forward to learning much more from the members of what seems to me to be about the friendliest site on the Internet! Cheers.
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Nice cook!
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