Look forward on hearing more stuff. I'm cooking this weekend.
I also did my first cook last weekend, 8 pork butts for a retirement party. Took over 2hrs to get up to 250deg and I could never get over 250. I did use water and used my IQ120 along with keeping the cap off of the 2nd pipe. I burned thru a lot of charcoal (40lbs). I think the cold outside temps is why it took so long to heat up and I think using water didn't help raise the temps either. Will try the next cook without water and plan to use a weed burner to heat up the inside. Was very impressed with how moist the meat was along with a incredible smoke ring.
How long was your cook?
I am a L&S guy, not getting over 250 would be a huge success for me I have Been using Lump Charcoal and been very happy with the results
I also did my first cook last weekend, 8 pork butts for a retirement party. Took over 2hrs to get up to 250deg and I could never get over 250. I did use water and used my IQ120 along with keeping the cap off of the 2nd pipe. I burned thru a lot of charcoal (40lbs). I think the cold outside temps is why it took so long to heat up and I think using water didn't help raise the temps either. Will try the next cook without water and plan to use a weed burner to heat up the inside. Was very impressed with how moist the meat was along with a incredible smoke ring.
And that's half the fun. Keep smoking!Slowly but surely I'm getting there!
My water heater is set to about 140. I'll Havre to try that. Seems to take forever to boil water.
My second 2" DuraChoice 2" Brass Ball Valve came in today, and is snugly installed. I also receive some stainless steel polish for my doors.
Hi GrillsGoneWild, I placed enough water in the pan so that smoke was not exiting from the top vent, and then added maybe a half gallon more. I used tap hot water. One of the problems that led to my temp issue was the screw for for door latch was a tad loose and the door did not have a good seal around it ,letting heat and smoke out. Both issues were pretty much corrected during my cook. The door now closes with a good click, compared to before, where there was almost no click sound at all. Do you happen to own one of these Lone Star vertical cabinets, or do you have something similar?
Weed burner is on order, and should be here in a few days. That should help get temps up there a tad quicker and also help with cleaning/sanitizing the cooking grates before a cook. :thumb:
Slowly but surely I'm getting there!