First pork butt doing well

fontzmark

Hello all,
Started my first low and slow cook last night, put a pork butt on at 5:45, watched and tinkered with the fire until 1:00 a.m., went to bed, woke up at 9:00 and the thermometer was exactly as I left it, pretty cool, temp jumped up a few times 250-275*, seemed tough to bring it down, with a box full of lump(and going good for a low and slow)how long is it safe to completely close off all the air to the egg? Let's Go Blues!!!, will have some FINE eating tonight. Thanks for all the help without you guys this would have been purely experimental, with all the info here I was pretty confident in what I was attempting.

Char-Woody

fontzmark, leave a sliver crack and if it drops below 225 open it a tad more.

Nature Boy

fontzmark,
I think closing off all the air is asking for trouble. A credit card thickness for the bottom vent opening should allow the fire to burn, while the ceramic slowly cools. 275 won't hurt nothin, so I would avoid any drastic vent adjustments. Others might have more insight.[p]Cheers!
NB

Nature Boy

Char-Woody,
A half minute or so, and I cudda taken your mirror off.
Dang!
NB

Unknown

Nature Boy, Whew..I felt the suction..!! :-)[p]

Spin

fontzmark,[p]As this cook is a long one, spikes and dips in the cooking temp mean little to the end result. Completely closing the bottom vent will slowly kill the fire. Closing the top completely will limit the fire, but it will still be viable.[p]If the temp spike worries you and you need to drop the temp, close the bottom completely, remove the top vent completely, and open the dome for a count of 10. Close the dome, and reset all of the vent as they were for the cook. Readjust as your Egg returns to regulating temperature.[p]Spin[p][p]