I just purchased my new smokette (025) last week. I cooked a 6 lbs butt on Sunday. I have a used a Weber SM for years. I applied my normal rub, and I actually made a mustard based sauce this go around. When I first started to smoke, I set the dial at 225. The reading went as high as 289. I lowered the temp to 180 to get it back down. After this episode, the reading indicated 225. As for the fianl product, it was a bit dry. I put it on at approx. 6:00 am and took it off at 8:00 pm. The clean up was awesome. The use of foil really saves some time
Any thoughts as to the rapid rise in the temp.?