Originally Posted by mmcgough
Got my UDS built and did my first cook on it this weekend. I bought a 8 pound boston butt and it was done in like 4 hours. Why did it cook so fast? I know my thermometer is reading correctly because I calibrated it with boiling water. I kept temps at 225 - 250 the whole time. From what I have been reading it isnt possible for the meat to cook as quickly as it did if that is accurate. Is it possible that the temperature on the side of the drum is that far off from the center of the smoker? The thermometer has a very short stub sticking off of it, maybe an inch. Any other ideas?
You are exactly right. If you do not use a diffuser of any sort then it was much hotter at the middle than all the way to 1" from the side. Many people including myself use $5 turkey fryer thermos from walmart. These will read the temp at the center of the drum. You can also get cheap oven thermos and place them on the rack around the meat to test your temps.
BTW, how did the hot and fast butt turn out?