Temps (again) - Page 7

Crotonmark · 12-31-2018, 02:21 PM

The oven? Really? Steve Raichlan didn’t mention that!!

Crotonmark · 12-31-2018, 05:30 PM

Ok. Done
It started pouring so first I opened the summit top vent to 100% open
That drove the temp,to 300for about half hour
Then it really started raining. I took advice and put in the oven covered in foil at 275 for a half hour
Came out completely pullable and soft as butter
Delicious
Thanks!

4ever3 · 12-31-2018, 06:00 PM

Happy New Years Mark!

Crotonmark · 12-31-2018, 06:03 PM

Quote:

Originally Posted by 4ever3

Happy New Years Mark!

Truly my best pork butt ever.
Might try this higher temp Again.

EricD · 01-02-2019, 01:17 PM

Alot of pages here, I didn't read all of them. I just wanted to add, if it wasn't said, leave your top vent open 100%, and adjust the bottom vents for temp control. I found it a lot easier to maintain low temps this way.

Wager · 01-02-2019, 05:19 PM

Quote:

Originally Posted by Crotonmark

I have ranted about this before but I am back
Started a pork butt at 7AM
Got the Weber Summit to 225* but it then drifts
It goes to 250* so I adjust the upper vents
it goes to 215* so I adjust again
finally it goes to 225* again but again it starts to move
What am I doing wrong
I keep reading the this cooker is stable but not for me

Also the temps I am quoting are from the FireBoard
The dome thermometer is about 10+* cooler

It is in the 50's where i am

Help is appreciated

Mark

Here is what I would suggest doing. Do a test run with a pork butt. Set the vents and just let it settle in at whatever temp it settles in at. For that setting you now have the temp that it will run at. Then after you have figured that out Change the vent settings to either run cooler or hotter and see where that settles in. Keep doing that until you have a known group of vents positions where you know what temp the pit will maintain.

Ole Man Dan · 01-03-2019, 11:53 PM

Sounds like you did the whole smoke cranking your smoker
temps up and down.

I like to think of the temperature as a range of temps.

If I'm Low and Slow. I shoot for 225°, and accept anything within 25° plus or minus.
Since I'm not cooking in competition, I cook to suit myself.
I like to Smoke Hot and Fast, so I prefer to be somewhere between 275°
and 350°. If I'm smoking on the hot end, I check my meat a little more frequently.
BTW: With practice Hot and Fast can produce pretty good BBQ.
If you are afraid the BBQ will be tough, Smoke it, wrap it,
then unwrap to finish it. Don't leave the meat wrapped too long or it will
get mushy.

Ole Man Dan · 01-04-2019, 12:09 AM

Quote:

Originally Posted by lunchman

As others have mentioned, stop obsessing over that magical, mythical 225 deg temp. When I first got the Bubba Keg I fussed over the vents much as you're doing to try and keep my low and slows at that temp. Bottom vent open a scant 1/8" inch, top barely a hair, the Keg always wanted to cook at 250 to 275, so I let it do so. Finished product always turns out wonderful.

Even after all these years of grilling I can say none of my grills can easily be set for 225. Do I care? Nope. You've got a good grill there, enjoy using it and don't worry about trying to get it at 225.

Ya know what I use 225 for? Keeping food warm in the oven.

-lunchman

I had a stick burner that burned it's best (Cleanest) at 275°.
My UDS depends on how full my basket is...
Once you learn where the sweet spot is, you do what you have to do to have great Q.
Every one of my smokers work best when the Exhaust is wide open.
I control my temps with my Intakes.

12-31-2018, 02:21 PM	#91
Crotonmark is one Smokin' Farker Join Date: 09-06-13 Location: Croton, NY	The oven? Really? Steve Raichlan didn’t mention that!! __________________ Weber Summit Charcoal Grill Center

12-31-2018, 05:30 PM	#92
Crotonmark is one Smokin' Farker Join Date: 09-06-13 Location: Croton, NY	Ok. Done It started pouring so first I opened the summit top vent to 100% open That drove the temp,to 300for about half hour Then it really started raining. I took advice and put in the oven covered in foil at 275 for a half hour Came out completely pullable and soft as butter Delicious Thanks! __________________ Weber Summit Charcoal Grill Center

12-31-2018, 06:00 PM	#93
4ever3 somebody shut me the fark up. Join Date: 04-29-12 Location: Tulsa	Happy New Years Mark! __________________ Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…)

01-02-2019, 01:17 PM	#95
EricD is One Chatty Farker Join Date: 08-08-14 Location: Framingham, Taxachusetts	Alot of pages here, I didn't read all of them. I just wanted to add, if it wasn't said, leave your top vent open 100%, and adjust the bottom vents for temp control. I found it a lot easier to maintain low temps this way. __________________ 22" Weber Kettle black, 18" Weber Kettle black,Weber Genesis S-310 Stainless Gasser, Weber Genesis Silver Edition Gasser, 22" Weber Smoky Mountain, 28" Blackstone Griddle, Blackstone Pizza Oven, The Big Easy, Anova Immersion Cooker, PizzaQue, Kettle Rotisserie, Infrared temp gun, Maverick ET-732, ThermaPop, Grillaholics Grill Mats

01-03-2019, 11:53 PM	#97
Ole Man Dan is one Smokin' Farker Join Date: 07-24-11 Location: Gadsden, Alabama	Sounds like you did the whole smoke cranking your smoker temps up and down. I like to think of the temperature as a range of temps. If I'm Low and Slow. I shoot for 225°, and accept anything within 25° plus or minus. Since I'm not cooking in competition, I cook to suit myself. I like to Smoke Hot and Fast, so I prefer to be somewhere between 275° and 350°. If I'm smoking on the hot end, I check my meat a little more frequently. BTW: With practice Hot and Fast can produce pretty good BBQ. If you are afraid the BBQ will be tough, Smoke it, wrap it, then unwrap to finish it. Don't leave the meat wrapped too long or it will get mushy.