Great info Bob.
Anybody who can mess up a Boston Butt with an Official Brinkmann Gourmet..could tear up an anvil with a rubber hammer..as said and been heard before most likely. Now I can't quite figger out how come your fine cooking instrument cant buid up no heat. The finest bbq cooks in the world used them as an instrument of choice for a chicken blaster at one time. Are you sure you aint built a fire in the electric model..where they forget to give you the element?
If you already bought the stuff I would cut it back from a grilling session to at least slow grilling and finish in foil with some liquid. Would hate for you to wind up with Tasso..which only goes for about twenty bucks a pound at the Cajun 7-11's.
Ok , B- dubya , just for the record , my Boston butt always came out pretty good on my brinkmann. In fact , most everything I made on that smoker came out ok....I just knew I was never going to be really happy with it cuz the temps were all over the place. So I sold it to a neighbor for 10 bucks and he was real happy to get it.
Now as far as my heat issue with my new WSM , it's not that it won't build up heat , it's just that last time I used it , the temp sagged about 2-3 hours into the cook and I had to stir the coals ( which , as far as I could tell , was because the charcoal grate had gotten clogged with ash , and no air could circulate) in fact , this happened twice that day. Which was weird , because the first time I used it , that smoker rocked steady at 250 for 10 hours with no issues at all.
I am 100% sure that my WSM is a gen yoo wine charcoal smokah ! All it got is a charcoal ring and grate just like the pictures in the catalog.
It has been suggested to me that maybe my charcoal absorbed humidity while stored in my garage and that made the briquettes burn funny. But other than that , I have no theories.
My plan is to see how the fire behaves when I cook the CSR's with the bag of briquettes I have left. So any thoughts you might share are welcome.