1Gradymaci
Knows what a fatty is.
Again a Oven is your friend, A Butt is the easiest piece of meat to cook, besides SPAM...Good luck
Yes. I see a couple things. Too much airflow can make the cook chamber act more like a pipe to convey the heat and smoke out of the cook chamber to swiftly. I read that you keep the fire box lid 1/2 open and do not use the door.
This will let a significant amount of heat out the lid and not through the cook chamber. It is also part of you having trouble getting the wood to burn. Fire like the air coming in the bottom or at least across the side - not to top.
It is OK to open the door some if you need more air, but keep the lid closed.
I would work on the fire issue first and the exhaust might be OK. Maybe re-arrainge the bricks to allow air under the fire and give it a try?
Can you grab a reducer and put over the stack and close the draw down a bit
I spent a lot of time with my Brazos and yep, had the same issues. Very very very long cooks that confused me for months. Never completely got it corrected but learned a ton along the way. The Brazos needs to have the firebox door closed and the pinwheel 1/2 open. Stack completely open. If you have and more air intake than that, the heat pulls straight across the bottom of the cook chamber, underneath the food and out the stack. Also, on large cuts I went 6-8 hours to get the bark and color I wanted and finished in the oven. Turned out some great meals doing that. It’s a good pit but it’ll test your patience unnecessarily. My workhorse does not have these issues.
Again a Oven is your friend, A Butt is the easiest piece of meat to cook, besides SPAM...Good luck
This line of thinking is why there are so many bad pork butt cooks out there.
50% of what I see on the internet I wouldn’t feed to my dogs, because I like them.
what type of BBQ do you normally feed your dogs?
They eat what I eat most days.
There’s a lot of pulled pork I wouldn’t touch. Stringy crap covered in a sweet sauce.
All because someone told a newbie that pork butt was impossible to mess up.
Go figure.
I'm also a former Brazos owner, and this is exactly what I discovered. But I never had excessively long cooks as I would go about 9 hours on the Brazos , then finish in the oven. I ran biscuit tests with different air intake configurations to tell me where the hot spots were at, and paid attention to both the top of the biscuit and the bottoms. I cut the air flow way down so the heat will rise as soon as it passes under the baffle. Don't bother with tuning plates, they only make it worse. Take off the stack extension. The Brazos needs low air flow. My Franklin does not have these issues.
They eat what I eat most days.
There’s a lot of pulled pork I wouldn’t touch. Stringy crap covered in a sweet sauce.
All because someone told a newbie that pork butt was impossible to mess up.
Go figure.
All these posts and I didn't see anyone asking whether you are using a digital probe to measure the ambient temp. The lids gauge could be way off and you're cooking at a lower temp than what you think it is.
I'm sure you remember... I did all of your mods. I'm gonna remove the smoke stack extension and chunk the tuning plates in the woods on my next cook. I also found that I managed my fire better without the LSG firebox with this last cook. Maybe the LSG firebox will work better without the smoke stack extension?
I want a Franklin pit! How long was the wait for you? Not gonna lie but, the workhorse 1975 would be cheaper and probably a shorter wait time. However, I don't like to compromise on any purchase if the Franklin is way better, I will wait