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Over nighter need help!!!

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amhobbs
amhobbs Posts: 51
in Pork
Hello I'm currently smoking two pork butts overnight and I've got a water pan underneath them. My problem is the grate temp is at 190 and dome around 260. The grate probe is not touching the meat or anywhere near it. I am looking to get a temp around 250. Should I go with the dome thermometer or the grate one? Thanks.
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  • hoofaloos
    hoofaloos Posts: 242
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    How long has it been going? Mine are usually off from one another for the first hour or so but then they settle in. I'd say to be patient. Are you using digi q or any temp control aide?
    XLBGE- Napa, CA by way of ATX


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  • SGH
    SGH Posts: 28,791
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    amhobbs said:
     Should I go with the dome thermometer or the grate one? 
    Makes one ponder doesn't it? However due to the water pan, the grate temp will be lower for a while. In time, this temp will almost even out. I use a water pan here and there myself and have seen this many times. As such, go with the dome. Again, in time these two temps will come together or at least very close to evening out.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • amhobbs
    amhobbs Posts: 51
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    It's been on for 5 hours. I'm just using a maverick thermometer, no digi q I wish I had one.
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  • nolaegghead
    nolaegghead Posts: 42,102
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    The water pan will lower the grate temp - it's a huge heat sink.  You can't get water past 212F.  Go with dome.  Between 250 and 300F you're fine.
    ______________________________________________
    I love lamp..
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  • SGH
    SGH Posts: 28,791
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    amhobbs said:
    It's been on for 5 hours. I'm just using a maverick thermometer, no digi q I wish I had one.
    If it's been 5 hours, something sounds amiss. With that said, have you checked the calibration of both thermometers?

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • amhobbs
    amhobbs Posts: 51
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    Great thanks I was worried it won't get done in time.
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  • SGH
    SGH Posts: 28,791
    edited August 2015
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    amhobbs said:
    Great thanks I was worried it won't get done in time.
    If you have a Thermopen or any instant read thermometer, stick in the daisy wheel opening on top of your egg and see what it reads just to get a estimate.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • nolaegghead
    nolaegghead Posts: 42,102
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    Just make sure it's stable.  Once that water evaporates, the temp will go up on the grate and, less so, the dome.  You don't need the water pan, but don't worry about it.

    Sounds like you're fine.
    ______________________________________________
    I love lamp..
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  • hoofaloos
    hoofaloos Posts: 242
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    Yeah, that's a while for it to be that far off. Calibrate one of em just to see. I mean, since you're up
    XLBGE- Napa, CA by way of ATX


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  • nolaegghead
    nolaegghead Posts: 42,102
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    I agree check the dome thermo, but especially if the water pan is close to the grate thermometer it sounds normal to me if there's water in the pan.
    ______________________________________________
    I love lamp..
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  • amhobbs
    amhobbs Posts: 51
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    Yeah I calibrated the dome thermo yesterday. I think I may have used to big of a water pan it's one of the large roasting pans.
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Makes sense.  The water slows down the cook.  You'll be fine.  Get up in the morning and check the temps.  You can adjust hotter if you're behind schedule, no worries.  I don't really worry about temperature.  Just as long as you pull it off when it's done you'll be fine.  You can keep it hot all day after cooking. Or you can serve immediately.  If you're serving within an hour or two of it being done, let it cool in the open uncovered.  Otherwise put it in a cooler to keep warm.
    ______________________________________________
    I love lamp..
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  • amhobbs
    amhobbs Posts: 51
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    Awesome thanks Nola.
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