2 Butt Cook---The Beginning

you may want to throw some more lump in there, doesn't look like enough to go the distance

Looks like you're ready, but I got to agree that you likely won't have enough lump if that is all you used to start with.

More lump, more lump, more lump.....

What about seasoning?? At least get some salt and pepper on those bad boys.

If you do go straight on the grate with the butts, put some kind of drip pan underneath sitting on the plate setter.

"All smoke and no fire" could spell trouble. Why not stick the butts in a 250° oven until the smoke settles down.

Usually, I will have the bottom cracked about the thickness of a credit card and the daisy wheel petals just barely open to maintain 250 dome. Sometimes I have to open it up a little more than that, but not often.

Well, after we had you running back and forth for more lump, more seasoning, less smoke and more heat.....what's the story??

I figure 'round about midnight there should be some good samples going on.

With so many topics this might be hard to do in the forum, but here goes...

There are three things I think you may have had some problems with, two not to serious.

1. No seasoning, as thiredeye (a fantastic source and help here on the forum) said - at least S&P which you did do. Good.

2. Lump to the top of the fire box - not really enough in my opinion. Should have been up to the top of the fire ring or very close. I read where you went within 1.5 inches of the top of the fire ring. That too was good and should last you through the cook you were doing. I do about the same maybe a little higher but always wonder if I have put too much lump in the egg and still do wonder, but it all seems to work out OK.

You said you couldn't get the fire cube started. Some thoughts here. The starter cubes, compressed waxy wood/paper (?) stuff. IF I use them I usually press the sides to make them push apart somewhat. I hold them with some tongs and light and let them burn vertically then place them in the lump and try to prop some lump over the cube but leaving some air. I usually use paper tower (napkin) & oil or mapp or weed burner. Lately I have been playing with alcohol, not the drinking kind, to start the egg. If you are curious about any of those let me know and I will explain further.

One thing about starter cubes, when the lump is going I remove the remains of the cube, I don't like the aroma they produce. I also light my egg in 3 or 4 places depending on the cook. If using cubes, that is 3 or 4 cubes. Low & Slow, like your cook, I would have lit in 4 places.

I have never, ever, had too much air blowing in the lower vent, wish I did. I would have to guess the air was blowing over the open dome and putting the cube out for you.

I am cooking at about 5000 feet altitude so the characters of my large may be a little different than folks at lower altitudes.

You should plan on at minimum 15 minutes for your large to get to temp and possibly 30 minutes to be at a stable temp. Small adjustments are good.

If your bottom vent was open as far as you say, I am surprised the temp didn't skyrocket on you. However, the upper vent most likely kept the temp lower. The reason I use the lower vent for my main temp control is it is possible for the slider (disc) and petals to move when opening or closing the dome. I learned to always glance at the top vent settings before opening the egg and double check to make sure they haven't moved when I have closed the dome.

The lump has to get hot to draw the air into the bottom of the fire box and up through the dome - this is what makes the egg so good. If you get quick lights and high temps all is working well. If starts and slow warm ups, then the lump is usually packed too tight. Lump could be wet, but I am not addressing that here.

When air enters the lower vent it will travel the path of least resistance. Air in then into the fire box. AND around the outside of the fire box and up the outside of the firebox & fire ring. This second path does not help get the lump lit. If there are a lot of small pieces of lump in the fire box and that lump is compressed, so there is not much air space it will be harder to get the lump lit and a harder to get the egg stabilized as well as get to higher temps.

When I first light my egg. DFMT off of the dome. Bottom vent and screen wide open. I light in 3 or 4 spots (3, 6, 9 o'clock as well as sometimes center). With starter cubes, oil/napkin or alcohol I light and leave the dome open for about 5 to 10 minutes (not leaving the egg). I then close the dome and watch the dome thermometer. You will get a rise in temp, the color of smoke will depend on what you are using to light the lump. Watching the thermometer it will peak and you may see flame coming out of the top of the egg. When the material you used to start begins to go out you will see more white smoke and the thermometer will begin to drop somewhat quickly. Generally I see the temp go down to 200° or so.

If I am wanting a higher cooking temperature I leave the vents wide open and watch the dome temp. The temp will begin to climb slowly at first. I watch the thermometer pretty close now. When I am within 50° of my cook temp I begin to close down the bottom bent. Screen fully closed, that is about 50% - 60% air restriction. At the same time I close the slider to 1/4" to 3/8" open for 375° - 400°. I put on the DFMT slider about 1/8" open and petals usually 3/4 to full open. I watch the dome thermometer and close down the bottom vent a little more if it is getting too hot.

For low and slow's. When the temperature begins to lower from the initial starting material it will usually go down to 200° or so. I close the bottom screen and slider so 1/8" to 1/4" open. I watch the dome thermometer and it should settle in at 250°, without the DFMT. However, within a few minutes I do put the DFMT on slider closed petals open 1/3.

I usually wait until the smoke is clear and egg stable before I put my flavor wood in the egg. Be aware with as many chunks of wood you had you could see a small drop in temp, more smoke and flame when you open the dome. Don't change things just don't keep the dome open too long.

ONCE you egg is stable, if you put any furniture, plate setter, Dutch Oven and the like, your temp will drop - DON'T make any adjustments the egg will come back. Again, when you put food in the egg, the temp will drop, don't adjust, the egg will eventually come back to it's stable temp. I would expect a big drop in temp with as much food as you put in the egg - don't adjust. It could take an hour with that load of meat.
For timing, if food touches, say 2 5# pieces, most of the time that should be considered as a 10# piece. If you have an inch or two then count as a 4#. Remember always cook to food temperature not time. Use time as a guide.

All-in-all, I wonder if you really had your egg temperature stable?

Sorry this is long, but I think I have covered everything. If you have questions, ask.

We all would like to know how your cook came out.

Kent