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Old 10-12-2013, 12:57 PM   #7
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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Join Date: 04-02-07
Location: Warren, Vermont
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Do you have a leaky gasket? Makes no sense that you can't easily control the temperature in it. Have you tried putting the meat on right out of the fridge and then cooking at 225F until you reach an IT of 140F, then ramping up the temp for the duration? This should produce a better smoke ring.

I sure wouldn't wrap the butts during the cook if I wanted more smoke taste.
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Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
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