First smoke in the smokefire

[rw02kr43]

I did a 10 lb pork butt this weekend. I had a few issues. Some on me and some mechanical. I put it on about 7pm Saturday night and set my temp at 225. I then turned on smokeboost and went to bed. I was under the impression that smokeboost shut off after a few hours. I was wrong. Woke up about 5:30am and was still on smokeboost. So I upped the temp to 225 and let it ride for a while. When it got to 160 I pulled it and wrapped in butcher paper. Then upped the temp to 250. It sat around 160 for several hours. I upped to 275. Then 300. Finally pulled it around 185 degrees and let it rest. It was now 6pm Sunday. My 10lb pork butt took almost 24 hours to cook. It tastes amazing, but I must have done something wrong. Or the smokeboost thing really threw it off.

Jason

 

[Fooball]

Sure looks good. But yea, shouldn't take 24 hours.

You are learning a new cooker, don't try a brisket just yet!

 

[snadamo]

Time aside, I'd say it did a damn good job! Looks great!

 

[glitchy]

If you’ve got a Fireboard, Maverick, etc. set it up to confirm the pit temp is right. If not, use one of the grills food probes or get a iGrill pit probe and you can use a port to monitor the pit temp and confirm the grill is what it says it is. Only time I’ve had butts take that long was when I jammed four 10-11 pounders in a Traeger 22.

Depending on if you used a drip pan and how you situated things in the grill, you can deflect heat towards the pit probe making it hotter there than where you are cooking. I usually always run my Fireboard with my pellet grills (even the MAK) and adjust the controller to get the grate temp I want, especially when I use drip pans.

 

[rw02kr43]

I put the meat in the upper rack on the left with a water pan under it. That's the coolest part of the smoke chamber. I used 2 additional probes with the built in igrill thing. One ambient and one meat. So I had 2 ambiet. the smokers which is in the middle of the lower rack, and my other one, which was in the middle of the top. they had a good difference most of the cool.

Jason

 

[glitchy]

Does good difference mean they were close or the it was a sizable difference? If it was sizeable, what was the ambient probe you added reading when you set the grill to 275? By the time and the extended smokeboost, guessing you spent a lot of hours close to or under 200.

Anyway, hope once you learn the SmokeFire, you love it. There’s a little learning each cooker to every new pit.

 

[Onebadshredda]

I find that smokeboost is not really necessary on a long cook like a pork butt. It'll get plenty of smoke in the 12-14 hours a 10 pound butt should take. 250 is a good temp until wrap, and then you can kick temp up some to speed it up. 24 hours is way too long, but it looks like it turned out great.