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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-15-2010, 07:34 PM   #1
rw02kr43
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Default 11 lb pork butt 2nd try

I just put it on for tomorrow. This one is 11 lbs

here it is naked and blushing

PUT SOME CLOTHES ON!!!


here's the smoker


supposedly she's going to protect it


Jason
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Unread 05-15-2010, 08:25 PM   #2
earthling30
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Hope it all turns out great for ya. Nice guard you have there!
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Unread 05-15-2010, 08:35 PM   #3
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Nice start. I like the exhaust on the drum, looks like something out of a Dr. Suess book or something.
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Unread 05-15-2010, 08:49 PM   #4
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nice looking big butt
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Unread 05-15-2010, 09:16 PM   #5
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I notice today At Wal mart ,they was over 2 bucks pd.
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Unread 05-15-2010, 09:19 PM   #6
rw02kr43
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well like last time it's not going well. I let it sit for a while while I watched Dr. Who. I went out and it's showing temps at about 450. It has to be getting air from somewhere. I just don't know where. The exhasut is much smaller than last time. The intakes are all closed and sealed. The lid seems to be pretty tight. No smoke coming out of it or anything. So, like last time, I put duct tape all over the thing to try and seal up any place that air might come in. I have all the intakes closed and sealed now. I'll go out in about a half hour and see if the temps changed at all. I wish I knew what I was doing wrong.

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Unread 05-16-2010, 05:25 PM   #7
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I fought with the temps all day long. Either stupid high or barely going at all. When I went to take out the butt the grate tipped over somehow and most of it went into the ash. So, 11 lb pork butt ruined. Probably would have tasted like my butt anyway. I don't know what I'm doing wrong, but nothing I seem to do is working. I only put in a few lit coals at the beggining yet my temps skyrocket. The other coals won't catch so then my temps plummet. And then to top it off I can't even get the food out of the cooker. Think i should just start over?

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Unread 05-16-2010, 06:55 PM   #8
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Jason, don't give up, but it sounds to me like you have to figure out how to do fire control.

What are you using for thermo, and where is it? Also with this problem, I think I would baby sit it and not leave it for an hour. But don't just start adjusting temps at the slightest change.

Wash the butt off and eat it, I woun't tell.
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Unread 05-16-2010, 07:08 PM   #9
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Do you have some kind of valves on the two intakes? I see the elbow, pipe and some thing on top of pipe. I don't see how you slow down the intake air. Are you sure the drum is good, it has a lot of rust on the outside, maybe it has holes leaking air thru the wall? You should be able to control temp. Do you use lump or charcoal? Lump is touchy and will spike up every time you take the lid off.
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Unread 05-16-2010, 08:38 PM   #10
rw02kr43
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Default charcoal

I use charcoal. for the intakes I have 3 3/4 inch pipes. 2 of them I cap off and the 3rd has a ball valve. After it reaches the temp I want then I cap off the 2 and do adjustments with the ball valve. The drum seems to be okay. It's only rusted cause of my burn out I did a few weeks ago. I was able to salvage some of the butt and the ribs and abts were good. But that was an 11 lb butt that I lost a lot of. If I was doing brisket or something I would have lost a bit of money on it. For my thermo I have one mounted 1" under the grate. It's got a 12" long stem and I thought maybe it wasn't accurate. So I also put my maverick down there and they were 10 degrees apart, so it seems to be okay.





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Unread 05-16-2010, 08:44 PM   #11
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That food looks great despite your temperature swings. Way to stick it out.
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