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Pork Butt 911 !!

CalderCalder Posts: 17
edited November -1 in EggHead Forum
ok, my butts have been on for about 3 hours now and the temp has not got over 200 once. I followed naked whiz's directions to a tee and cant figure it out. I am afraid to go wide open on the daisy wheel and lower vent. What should I do? Just let them keep cooking?

Comments

  • Little ChefLittle Chef Posts: 4,725
    Low n slows aren't my specialty...but I am married to Bubba Tim, and been around eggs for years and can give it a shot! What temp did you have the egg stabilized at before you added the pork? Did you add the meat and the platesetter at the same time?? Don't be messin too much with your vents just yet.... How many pounds of pork? Answer the above and we can proceed....Was this a clean/new load of lump? Have you tried poking under the lunp though the grate to make sure you have good airflow?
  • Like L/C said make sure you don' t have any air flow restrictions. I sent you an e-mail if you have any questions. I know it is easier on the phone some times. :)
  • CalderCalder Posts: 17
    What temp did you have the egg stabilized at before you added the pork? 200

    Did you add the meat and the platesetter at the same time?? added meat about 15 minutes after placesetter.

    How many pounds of pork? 2 eight ponders

    Was this a clean/new load of lump? Yes

    Have you tried poking under the lunp though the grate to make sure you have good airflow? Yes
  • Open the Daisy petals all the way and the bottom draft about 1-1 1/2 inch until the temp gets to 250 then close the bottom vent to about 1/4 inch and watch the temps for a bit then adjust accordingly. Pork but is very forgiving so don't sweat it a bunch. Check your e-mail.
  •  
    I think your right Eddie, 16 pounds of meat plus the plate setter put on an egg at 200º is a whole lot of cold to over come. Hope the fire is still going, if he opens the vents he should know soon.

    Happy New Year to ya,

    Gator

     
  • Hey Gator, Yea it needed to be hotter when he added the meat and then add the cold mass to a @ 200 degree Egg. I have found that a 200 degree fire struggles a little more. Happy New Year to ya down in the warmer part of the state. :laugh:
  • CalderCalder Posts: 17
    got it back to 250 but had to open up the vents a little more. Keeping a close eye on the temp
  • Little ChefLittle Chef Posts: 4,725
    ;) Right on Eddie...That was too much for a 200* egg to overcome.
    Calder....next time...add the platesetter while you are stabilizing the egg/bringing the Egg to temp. You can think you have a stabilized egg, then add the platesetter, and it can cost you 100* while it comes back to temp. Heating up all the ceramic of the platesetter, and also asking it to cook cold meat.... yes...it will take a while to get back to temp. It WILL be great.... :) Patience grasshopper..... ;)
    Happy New Year to you and yours.
  • CalderCalder Posts: 17
    Once I got the temp back up to 250 and adjusted my vents back, I went to bed for 4-5 hours. When I woke up the dome temp was still 250 so I'm thinking it has cooked at 250 for those entire 4-5 hours. Should I check the internal temp at 10 hours of cooking or let it keep cooking for the whole 16 hours? I am afraid to open the dome because of the possibility of the fire dying down at this point.
  • CalderCalder Posts: 17
    Once I got the temp back up to 250 and adjusted my vents back, I went to bed for 4-5 hours. When I woke up the dome temp was still 250 so I'm thinking it has cooked at 250 for those entire 4-5 hours. Should I check the internal temp at 10 hours of cooking or let it keep cooking for the whole 16 hours? I am afraid to open the dome because of the possibility of the fire dying down at this point. Thank you for all of your support.
  • CrimsongatorCrimsongator Posts: 5,547
    You fire won't go out if you open the dome. If anything it will get some extra air and the temp will spike slightly.

    I would check the butt in a few hours, once it gets out of the plateau (160 -170 ish) it will finish quickly.
  • How did that pork butt turn out. Great I bet. :)
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