I've had a recurring issue with pork shoulders where I hit a second stall (for lack of a better term) - I stall at about 160 for several hours, then creep up into the mid-170s and it stops again. I've had to finish the last two in the oven to get them into the 195-203 range. Trying to figure out if my setup is causing it.
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Smokenator - question about water pans
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Smokenator - question about water pans
On my 22.5 OTG, I am using the Smokenator. First thing I did is ditch the tiny water pan that comes with it and replaced it with a loaf pan on the grate above the fire. I also put water in the pan on the charcoal grate as well. What are others doing? Have seen some pictures posted with only the pan on the charcoal grate, got me thinking.
I've had a recurring issue with pork shoulders where I hit a second stall (for lack of a better term) - I stall at about 160 for several hours, then creep up into the mid-170s and it stops again. I've had to finish the last two in the oven to get them into the 195-203 range. Trying to figure out if my setup is causing it.Tags: None
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1. Nothing wrong with finishing in the oven.
2. Are you wrapping at all? I prefer not to wrap, but at the end, you can wrap and jack up the temp (350ish) to get that sucker done.
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Mike, I'm using my smokenator for the first time today as well. I started with a loaf pan on the grate like you, but then found it to be a hassle to have to move so I went back to the factory pan when I added wood chunks. Now I find that I have to remove the factory pan to get more chunks in, which is also a pain.
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Founding Member
- Jul 2014
- 2295
- Neptune Beach, FL
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Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
PS. I put the factory pan back in originally because the rack closest to the smokenator was getting too much heat from flames coming up out of the smokenator.
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