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Old 05-06-2006, 05:10 AM   #1
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Monday's Butt on today Saturday

I decided to not leave the WSM unattended on Monday. I just finishied putting the 7.4 pound boston butt on the smoker. I'm using the WSM today. The temp of the smoker is 264 and the but is 43. I closed all of the draft vents for now to get the temp down below 250. Exhaust vent is fully open. I'm striving for 225 to 250. It went on a few minutes before 6AM EDT.
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Old 05-06-2006, 05:51 AM   #2
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Well? How did it turn out?
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Old 05-06-2006, 06:36 AM   #3
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Originally Posted by Bill The Grill Guy
Well? How did it turn out?
:lmao: Anxious, aren't we! :lmao:
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Old 05-06-2006, 07:32 AM   #4
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[quote=The Joker]
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Originally Posted by "Bill The Grill Guy":xopb2ios
Well? How did it turn out?
:lmao: Anxious, aren't we! :lmao:[/quoteopb2ios]
Must have a microwave smoker
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Old 05-06-2006, 07:40 AM   #5
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Post some pics, and I'll do the same. I have two butts going, I think they total about 15 pounds. They went on at about 7 am. Currently, WSM is 227 and butts are 96 and 108. Now I have to restock - butts were $1.08 (if I remember correctly) yesterday at Chef Smart in Winston Salem - I may have to go back and buy a few today.
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Old 05-06-2006, 08:39 AM   #6
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I got the WSM too hot I believe to begin with. The butt has been on since ^ AM it is at 147. The temp got up to 297 while I was making jelly. I thought all the dampers on the bottom was closed but one was still fully open. I guess in the dark I turned it the wrong way. Usually butts are forgiving (I hope).

The jelly I made is Pineapple Habranero. I haven't ever made that kind of jelly. I wanted it to glaze ribs. I've bought it before from Texaspepperjelly but just felt like trying to make some.

The smoker temp is at 219 now. It did drop to 197. I really should be monitoring it more.
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Old 05-06-2006, 09:37 AM   #7
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I read a lot about people having trouble keeping temps down in the WSM, and running it with the bottom vents fully, or almost fully closed. I have the opposite problem. Right now, mine has all the vents fully open and the temp is just 214, and hasn't been above 225 since I started this morning. I'm using Nature-Glo briquettes from a new bag I bought yesterday - started via the Minion method with a full chimney (not as big as a Weber chimney) of lit coals. Any ideas as to why the temp isn't coming up any faster? There is a breeze, but not enough to be a real problem (at least, I don't think so). :badgrin:

BTW, I am using water in the pan, the same as always.
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Old 05-06-2006, 10:32 AM   #8
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The butt is at 154 temp at 233. I put ribs on the bottom rack at 11AM. We'll be eating ribs tonight and pulled pork on Monday.



Larry D.,

I used Nature Glo with Original charcoal my first time with the Weber smoker and had no problem. Today, I filled the ring full of my own lump charcoal and added a few chucks of wood. I used 15 lit kingsford briquettes on top of the unlit lump and that got the charcoal started. In about 40 minutes it was at 264. I closed the vents I thought but had left one fully open and the temp stayed up. It got to 297 once. That is when I realized one vent was fully open. I closed it and with in an hour it had dropped to 200. It is finally setting down about 233 now. I should have been watching it closer but I was making jelly. I'm very new at the WSM so I can only share what I have done so far. This is the third burn on the WSM.
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Old 05-06-2006, 10:35 AM   #9
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Lookin' gooood!
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Old 05-06-2006, 12:14 PM   #10
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Craig, Everything looks great, I have a question though; did you foil your water pan prior to starting your cook, it's hard to tell but it looks a little rough in there.

If you didn't, get some extra-wide, heavy duty Reynolds Aluminim foil and double wrap the pan in a criss-cross pattern...makes clean-up so much easier.
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