Question on Temp Jump

I had a sonic boom a couple of times in my 009 and that may have shot the Temp up. It shot the temp past 300deg. Just wait until you experience one of those which you may have but weren't there to experieince it first hand!!

Wild;

Dang, I should have searched first, then I wouldn't have posted this newbie question. Wait, I am a Newbie.

I'm sure that's what happened. Butts cooking good, temp steady, life is good, Brisket for lunch.

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

That's great. Think I'll try the longer hold in foil and cooler nest time. Glad you enjoyed it and shared your experience.

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,

Tom;

That's a great sounding recipe. I have the chicken and beer can.
Appreciate the suggestions. Will try out tomorrow.

Jay