I have been smoking in cookshack smokers for years now, but have never done this volume or smoked under this pressure...the butts are for my cousins wedding on saturday (thats another long story I won't bore you with).
Two things, one is mission critical, the other is something I have never experienced.
1) first 4 butts went in last night around 9 they are in the plateau now and I expect them to be done sometime this afternoon. Planning on pulling them, saucing a little with cider vinegar etc then cooling and storing until saturday. Question is this...both my sous chef (my cousin) and I are working today and have obligations this evening until around 9. Should be leave the office and FTC them when they are done or can we hold them in the smoker until 4-5 then FTC them? Pulling them around 9 tonight?
2) after we loaded the smoker last night, we sat down with family and enjoyed some great beers and talked...about an hour after the smoke started we hear "thwooooommmmm" and experienced a marvelous apple/cherry smoke geyser like none I have ever seen. I opened the smoker....all good, no meat blocking the vent, all clear, thermos still in place...what happened? We had had a few more beers and postulated, the best we could come up with was nothing... Ideas?
Sorry for the long post, but if you are going to talk about Q, this is the place!
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