Pork Butt Pains

swinn · 11-18-2012, 03:19 PM

Ok Brethren, need some advice. I am cooking 6 pork butts today and have had the worst time ever keeping temps up. This is by far the biggest cook I have done on my Bandera. I am using "Best of the West" limp charcoal and pecan wood. It's not a terribly windy day or cold out. Why am I fighting this so bad? Is it just that much meat crammed into the smoker?

The_Kapn · 11-18-2012, 03:29 PM

Airflow is the likely culprit.

Make sure the meat is not blocking the airflow with an overloaded shelf or being up against the exhaust.

Bandera needs to breathe

Also, check that the meat is not real close to the temp monitor.
I assume you are using something other than the door thermometer??
I also assume you have a couple of inches under your fuel grate for incoming air??

Good Luck

TIM

gtr · 11-18-2012, 03:44 PM

Like The Kapn says, make sure you have airflow. Also, don't just count on the therms - hold your hand over the exhaust & see how hot it feels.

IamMadMan · 11-18-2012, 03:47 PM

a crowded cooker will slightly drop temperatures until the cooker catches up and stabilizes temperatures.

Make sure your exhaust is fully open and control the Bandera with intake, more air means hotter burn.

^+1 ... as "The Kapn" said make sure the meat isn't blocking exhausts or intakes. Low airflow means low heat....

Typically when running a cooker at full capacity I bring the temperature +20 degrees hotter, add the meat and then throttle down as the cooker comes up to proper temperature...

Bertha's BBQ · 11-18-2012, 04:02 PM

after you smoke the meat for 4 hours wrap them in foil they will heat up and cook real good.

swinn · 11-19-2012, 07:08 AM

Airflow was the main culprit, I spaced out the meat a little better and my temps came up. Plus the door thermometer probe was sticking in the side of a butt. There will be PRON later

11-18-2012, 03:19 PM	#1
swinn Full Fledged Farker Join Date: 12-07-09 Location: Kansas City, Mo. Downloads: 0 Uploads: 0	Pork Butt Pains Ok Brethren, need some advice. I am cooking 6 pork butts today and have had the worst time ever keeping temps up. This is by far the biggest cook I have done on my Bandera. I am using "Best of the West" limp charcoal and pecan wood. It's not a terribly windy day or cold out. Why am I fighting this so bad? Is it just that much meat crammed into the smoker? __________________ KC CHIEFS UDS! New Braunfels Bandera: 22.5 inch RED Weber Kettle: Sunbeam 340 Gasser

11-18-2012, 03:29 PM	#2
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Airflow is the likely culprit. Make sure the meat is not blocking the airflow with an overloaded shelf or being up against the exhaust. Bandera needs to breathe Also, check that the meat is not real close to the temp monitor. I assume you are using something other than the door thermometer?? I also assume you have a couple of inches under your fuel grate for incoming air?? Good Luck TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

11-18-2012, 03:44 PM	#3
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Like The Kapn says, make sure you have airflow. Also, don't just count on the therms - hold your hand over the exhaust & see how hot it feels. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

11-18-2012, 03:47 PM	#4
IamMadMan is Blowin Smoke! Join Date: 07-30-11 Location: Southern New Jersey Downloads: 0 Uploads: 0	a crowded cooker will slightly drop temperatures until the cooker catches up and stabilizes temperatures. Make sure your exhaust is fully open and control the Bandera with intake, more air means hotter burn. ^+1 ... as "The Kapn" said make sure the meat isn't blocking exhausts or intakes. Low airflow means low heat.... Typically when running a cooker at full capacity I bring the temperature +20 degrees hotter, add the meat and then throttle down as the cooker comes up to proper temperature... __________________ Humphrey's DownEast Beast W/BBQ Guru

11-18-2012, 04:02 PM	#5
Bertha's BBQ Knows what a fatty is. Join Date: 10-02-12 Location: HUNTSVILLE, AL. Downloads: 0 Uploads: 0	after you smoke the meat for 4 hours wrap them in foil they will heat up and cook real good. __________________ http://www.facebook.com/home.php#!/pages/Bertha/179882895407760

11-19-2012, 07:08 AM	#6
swinn Full Fledged Farker Join Date: 12-07-09 Location: Kansas City, Mo. Downloads: 0 Uploads: 0	Airflow was the main culprit, I spaced out the meat a little better and my temps came up. Plus the door thermometer probe was sticking in the side of a butt. There will be PRON later __________________ KC CHIEFS UDS! New Braunfels Bandera: 22.5 inch RED Weber Kettle: Sunbeam 340 Gasser