NOt sure about this cook :(

Florida Grillin Girl

You are welcome, Mark.

Now you see why everyone makes 2-3 butts at once, 3 times as much meat with the same amount of effort/angst you are going through right now!

I have faith this will turn out just fine. If you go to sleep, set your alarm to check it every few hours.

Faith

Mark0525

Tweev wrote:

Mark! Screw that - defeat is not an option! Victory will be yours! BOOYA!

Thanks Tweev, almost 2 hours now and holding strong. Feeling pretty good right now

Mark0525

Florida Grillin Girl wrote:

You are welcome, Mark.

Now you see why everyone makes 2-3 butts at once, 3 times as much meat with the same amount of effort/angst you are going through right now!

I have faith this will turn out just fine. If you go to sleep, set your alarm to check it every few hours.

Faith

I see that, wow, too much pressure for one little roast.

Mark0525

2 Hrs and 111 already. Is that too fast or should I drink more?

Hoss

Drink!...It will hit a plateau at around 160 and set there several hours.

Mark0525

Hoss wrote:

Drink!...It will hit a plateau at around 160 and set there several hours.

Thanks, I just cracked up when I read that I'm drinking

Bacchus

Mark, stop looking at the temp. Chill out and watch a movie or something.

Mark0525

Bacchus wrote:

Mark, stop looking at the temp. Chill out and watch a movie or something.

Stop yelling at me :laugh: Just kidding. ok, I'm fine no more posting. Thanks guys

Egghead Ike

I find that I can get the temperature to jump really fast if I use a hairdryer to pump air in through the bottom vent.

Mark0525

Egghead Ike wrote:

I find that I can get the temperature to jump really fast if I use a hairdryer to pump air in through the bottom vent.

I thought about doing that. Next time I will

Grandpas Grub

 
I know you said you went to bed...

It can but it shouldn't take that long to get up to 250°. Anytime the egg takes a long time to light or a long time to get up to temperature use a wiggle rod. and clear an air path up from under the lump pile.

GG

Mark0525

Grandpas Grub wrote:

 
I know you said you went to bed...

It can but it shouldn't take that long to get up to 250°. Anytime the egg takes a long time to light or a long time to get up to temperature use a wiggle rod. and clear an air path up from under the lump pile.

GG

I agree that's what was so frustrating and I thought I was doing something wrong..all seems good right now. Just nervous it's getting too done now at 146 with 3 hrs in.

Grandpas Grub

 
What did you use to light you lump, where, how long did you leave the dome open when starting.

More on the temperature in a minute.

Oh, figured you might be up... :laugh: I love reading about first low & slows, especially when it is an overnight'r.

GG

Hoss

It ain't done til it hits 195 Internal!It will stay in a plateu(sp) a few hours.It will hit he plateu at 160 - 170 and set there,then rise to 195.

Grandpas Grub

 
"Just nervous it's getting too done now at 146 with 3 hrs in"

If you don't have a remote thermometer or pvs STOP OPENING THE DOME!!! and you won't have to worry about how hot the meat is. It won't be done till morning at the earliest.

Opening and peeking/checking is going to make temperature go up.

GG

ranger ray

stick your leaf blower in the lower vent.... you be able to forge iron in a couple of minutes....(aka blacksmith thing).... lol

Mark0525

Grandpas Grub wrote:

 
"Just nervous it's getting too done now at 146 with 3 hrs in"

If you don't have a remote thermometer or pvs STOP OPENING THE DOME!!! and you won't have to worry about how hot the meat is. It won't be done till morning at the earliest.

Opening and peeking/checking is going to make temperature go up.

GG

Is that an assumption on your part that I even opened the dome once? I did not. I used my Maverick 73 to show me both the internal and the dome temp and it worked great...Thanks for the advice anyways

Grandpas Grub

 
No, the small writing in front of the big writing says "IF"

Other people read the posts too and hopefully we all (lurkers too) learn from the responses.

Nice looking pictures of the finished cook.

GG

Mark0525

Thank you, I think I'm going to try your pot roast next