Put 2 PB's into Amerique at 6:00 AM, set temp to 250, wanted to see how a higher temp affects total cook time.

At about two hours into the smoke, I walked past the display and the temp displayed 305 Hot. Well, I did a double take, and considered opening the door, which I did not do, considered that the temps just flared up on the high side and would come down.

Meat temp was only 80, so I know I wasn't ruining the butts, but I decided to turn unit off, restart, and bumped temps down to 225.

Within 1/2 hour, display is at 225, all is well.

Thinking about taking the temp back up to 250 and see how the smoke goes.

Any comments appreciated.
Original Post
It's called overshoot. Sometimes during startup it will climb like that and with time it settles down.

If you're really worried, as the temp you want approaches, open the door for 10 to 20 sec and bleed some heat off and the overshoot won't be as large

OR

just let it go and it will settle down.
Thanks Smokin;

BTW,here is the time line, comments appreciated.

Two butts in at 6:00 AM, temp 250, probe 195.
4 oz Apple
7:30, temp spike to 300, meat was around 80, backed down temp to 225.
12:30 Meat temp at 147
3:00 Meat temp 156, upped temp to 250 as this was the temp I wanted to begin with.
10:30 Meat at 180
3:00 Probe temp is hit.
Check butts with Instant read, all temps in the 195-200
Doubled wrap, eat some today, freeze some.

Total smoke time, about 21 hours.

Butts came out great, will try the 250 temp this week for next go around.

Do some Poppers today.

Thanks again.
Just thought I'd add my experience. I did two pork butts in my Amerique last weekend. I set the smoker temp at 250 and the probe temp at 200. I used 3 oz of hickory. After just under 9 hours of smoking, the probed butt reached 200. I checked the other one and it was at 190. Since I had expected the cook time to be much longer, I wrapped the butts in aluminum foil, then in a towel, and I put them into a cooler. They sat there for about 6 hours. When I pulled them out of the cooler, they were still hot enough to burn my hands.

My son is a professional chef (graduate of the French Culinary Institute) and he said it was by far the best barbecue he had ever tasted. Only problem was, the kids wanted all the leftovers!

I plan to smoke mine this way from now on.

Tom
quote:
Originally posted by BBQTom:
Just thought I'd add my experience. I did two pork butts in my Amerique last weekend. I set the smoker temp at 250 and the probe temp at 200. I used 3 oz of hickory. After just under 9 hours of smoking, the probed butt reached 200. I checked the other one and it was at 190. Since I had expected the cook time to be much longer

Tom


Tom, thanks for the report. I was planning on trying 250, but the spike spooked me. I'll have a butt ready to go in a day or so, plan to try 250. I really have no problem with any of the cook times, I'm just trying to get the feel of long and slow. Guess it ain't rocket science, just good old fun. Have a whole chicken going in tomorrow, Temp 225, I'm thinking 3-4 hours or when the meat gets to around 180ish.

Jay
Chicken is excellent! (So is turkey). I do beer can chicken in the smoker. I first spray under the skin and in the cavity with olive oil. Then I use Sam's Rosemary & Garlic seasoning. I sit the chicken on a half can of beer and put half of an onion in the neck cavity to seal it up a bit. After that -

Set the oven temperature to 270 degrees and cook to an internal temperature of 165 degrees.

Use the 2nd shelf from the bottom.

Place 1 oz. of apple wood and 1 charcoal briquette in the wood box.

Cook time – approximately 3 ½ hours.

This has worked wonderfully for me without overcooking the bird. It is VERY juicy and flavorful with just the right amount of smoke.

Let us know how yours turned out. I plan to work on perfecting my spare ribs this weekend. We're supposed to have snow here tomorrow but it will be in the mid-70s by Saturday!

Have fun,

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