3:00am, outside temp 29°, it was breezy at 5 mph.
I used the fire management basket.
Did not use water pan.
I added a full chimney of lit charcoal.
Added splits.
Got the temp up to 275°.
Put on two pork butts total weight at 20 pounds.
I checked smoker every 15 minutes for about 13 hours I think it was.
Added a warm split about ever 30 minutes if needed. Poked fire if I needed it hotter.
Adjusted fb vent as needed. Exhaust vent wide open.
My temperature swings were awful. Sometimes 200° something 400°. I could not maintain it somewhat steady.
Sometimes I had to open cook chamber to let heat out.
Turned the meat a couple times.
Meat came out ok. Now great. A little mushy for my liking.
Baked beans and Mac n cheese came out dry.
I did realize after it was all done that I left my cook chamber charcoal grate inside where you add water if needed. It looks like it wouldn't make a difference being there.
Is this normal for a stick burner?
I tried controlling temp by using the fb vent and also adjusting door opening positions.
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