11 lb pork butt 2nd try

rw02kr43 · 05-15-2010, 07:34 PM

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

earthling30 · 05-15-2010, 08:25 PM

Hope it all turns out great for ya. Nice guard you have there!

dgassaway · 05-15-2010, 08:35 PM

Nice start. I like the exhaust on the drum, looks like something out of a Dr. Suess book or something.

bobsuosso · 05-15-2010, 08:49 PM

nice looking big butt

jestridge · 05-15-2010, 09:16 PM

I notice today At Wal mart ,they was over 2 bucks pd.

rw02kr43 · 05-15-2010, 09:19 PM

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.

Jason

rw02kr43 · 05-16-2010, 05:25 PM

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?

Jason

Chef Jim · 05-16-2010, 06:55 PM

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.

BRBBQ · 05-16-2010, 07:08 PM

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.

rw02kr43 · 05-16-2010, 08:38 PM

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.

Jason

SmokeJumper · 05-16-2010, 08:44 PM

That food looks great despite your temperature swings. Way to stick it out.

05-15-2010, 07:34 PM	#1
rw02kr43 Full Fledged Farker Join Date: 09-01-09 Location: Greenwood IN Downloads: 0 Uploads: 0	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

05-15-2010, 08:25 PM	#2
earthling30 Full Fledged Farker Join Date: 05-17-09 Location: Tuscaloosa, AL Downloads: 0 Uploads: 0	Hope it all turns out great for ya. Nice guard you have there! __________________ UDS, Chargriller Pro, back yard with friends and family.

05-15-2010, 08:35 PM	#3
dgassaway Full Fledged Farker Join Date: 05-11-09 Location: Kalispell, MT Downloads: 0 Uploads: 0	Nice start. I like the exhaust on the drum, looks like something out of a Dr. Suess book or something. __________________ [FONT=Verdana, Arial, Helvetica][SIZE=2][COLOR=midnightblue][B][I]David [/I][/B][/COLOR][/SIZE][/FONT] [COLOR=Navy] [/COLOR][FONT=Verdana][SIZE=2][COLOR=Navy]1 Very Ugly UDS & 2 Pretty Ones plus 2 big a$$ stoked 85's 1 Weber 22.5 with Rib-O-Lator & [/COLOR][/SIZE][/FONT][FONT=Verdana][SIZE=2][COLOR=Blue][COLOR=Navy][COLOR=DarkOrange][B]Orange[/B][/COLOR] Thermopen[/COLOR][/COLOR][/SIZE][/FONT][FONT=Verdana][SIZE=2] ____________[/SIZE][/FONT][FONT=Verdana, Arial, Helvetica][SIZE=2][COLOR=midnightblue][FONT=Verdana] PNWBA Board Member \| CBJ #200356[/FONT] Smokin' HOT Grillfriends \| Wellseasoned & The CanadaQ Crew BBQ Team Event Organizer: Big Red Barn Burner \| Cloverdale Cowboy Cook-off \| BBQ on the By Pass[/COLOR][/SIZE][/FONT]

05-15-2010, 09:19 PM	#6
rw02kr43 Full Fledged Farker Join Date: 09-01-09 Location: Greenwood IN Downloads: 0 Uploads: 0	update 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. Jason

05-16-2010, 05:25 PM	#7
rw02kr43 Full Fledged Farker Join Date: 09-01-09 Location: Greenwood IN Downloads: 0 Uploads: 0	food 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? Jason

05-15-2010, 08:49 PM	#4
bobsuosso Full Fledged Farker Join Date: 07-11-09 Location: Saugus MA Downloads: 0 Uploads: 0	nice looking big butt

05-15-2010, 09:16 PM	#5
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	I notice today At Wal mart ,they was over 2 bucks pd.

05-16-2010, 06:55 PM	#8
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida Downloads: 0 Uploads: 0	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. __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet. http://www.chef-jim.com A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.

05-16-2010, 07:08 PM	#9
BRBBQ is Blowin Smoke! Join Date: 06-05-08 Location: Council Bluffs, Iowa Downloads: 0 Uploads: 0	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.

05-16-2010, 08:38 PM	#10
rw02kr43 Full Fledged Farker Join Date: 09-01-09 Location: Greenwood IN Downloads: 0 Uploads: 0	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. Jason

05-16-2010, 08:44 PM	#11
SmokeJumper is One Chatty Farker Join Date: 04-14-10 Location: San Francisco, CA and Phu Quoc Island Vietnam Downloads: 0 Uploads: 0	That food looks great despite your temperature swings. Way to stick it out.

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