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Old 09-22-2007, 07:39 AM   #1
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Bad Start Butt Cook

I attempted to put two butts on the wsm last night around 9:00. I got everything fired up and went in to rub the butts down while the smoker came up to temp. 180 came real quick. I shut the vents down to 1/2. Before I could finish the prep work the smoker was already at 210 so I shut the vents down to 1/4. The jump from 210 to 260 was almost seamless. I shut all the vents off. The temps stabalized at 270.

At this point I decided to change the clay dish heat sink in the wsm pan to a pound of sand in a brinkman pan. I got that done and the temps stabalized below 250 very soon.

Then I ran into all kinds of issues trying to get my probe wires threaded thru the grate while the RO lump and hickory were burning like a forest fire down below. I had to alternate leaving the lid on for 30 sec to lower the temps and then removing it to work for 30 sec until the flames reached the grate.

I even dumped the butt loaded grate into the water pan because I didn't have it positioned good on one of the brackets.

Things are looking up this am. Butts are at 170. The smokeer has been holding between 230 and 260 all night.
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Old 09-22-2007, 07:48 AM   #2
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Way to rebound Cliff..you gotta watch when using lump the temps tend to spike quick...but go back to normal if the lid wasn't off for to long
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Old 09-22-2007, 07:52 AM   #3
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Sounds like everthing is under control now. Get some pics up dude!
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Old 09-22-2007, 08:33 AM   #4
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Good rebound Cliff. Next time take the time up front to prep the WSM!
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Old 09-22-2007, 08:48 AM   #5
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In my quest for the perfect mod to control temps I tried the clay saucer last week on a brisket. I started with sand in a wsm pan, then made a base from four golfball size foil balls. I then placed a 14" clay saucer on top of those. That was kind of a modified piedmont pan and it worked ok. I was trying the clay saucer by itself on this cook and I don't think it works so good.

Once I replaced it with sand, everything went back to normal.
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Old 09-22-2007, 09:13 AM   #6
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Cliff,

Butts are very tolerant of temp spikes and cooks at a little higher than normal temps for a while. I always have my meat prepped and and everything set up when I fire up the WSM. Once I put some lit coals in the WSM (Minion Method) I assemble the cooker, put the meat on and start monitoring the temp rise.

Also with butts I'm not that concerned with internal meat temps until much later in the cook. I place a therm probe in one top vent and shoot to hold that at or around 250. Yours will be fine, you really have to try hard to screw up a couple of butts in a WSM.
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Old 09-22-2007, 09:29 AM   #7
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Quote:
Originally Posted by Bruce B
Cliff,

Butts are very tolerant of temp spikes and cooks at a little higher than normal temps for a while. I always have my meat prepped and and everything set up when I fire up the WSM. Once I put some lit coals in the WSM (Minion Method) I assemble the cooker, put the meat on and start monitoring the temp rise.

Also with butts I'm not that concerned with internal meat temps until much later in the cook. I place a therm probe in one top vent and shoot to hold that at or around 250. Yours will be fine, you really have to try hard to screw up a couple of butts in a WSM.
I was in the running last night.
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Old 09-22-2007, 09:34 AM   #8
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The temps went down rather early on this cook. I needed to throw some unlit lump and stir the coals a little. I decided to add Rancher instead of RO so I could keep the heavy smoke to a minimum. This seemed to have worked out well.
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Old 09-22-2007, 09:42 AM   #9
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Pics MAN, we want PICS!
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Old 09-22-2007, 09:55 AM   #10
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Good rebound Cliff!

FWIW, when I cook on the WSM's I always load the meat onto a cold assembled cooker, then dump the lit coals into a steel bowl and scoop them onto the center of the unlit coals/wood chunks with a metal spoon. Put the door on with all vents 100% open until the dome temp hits 190* then I shut the bottom three vents down to a little less than a 1/4 open. The temps will initially drop but then slowly but steadily climb to 250-260 dome temp and stay there. Try this sometime, because everytime you're opening or disassembling the cooker you're adding oxygen thus feeding the fire and giving you constant heat spikes.
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