Elliottbte
New member
I upgraded in size to the SI#2 and had my first smoke with a 6# pork butt. It didn't quite go like I planned and I'm wondering if things are just a bit different with the SI#2 or if I have a problem with the smoker.
As for set-up, I put a 6# bone-in butt (brined over night, slathered with mustard and a basic rub) on a higher shelf in the middle. I set up my Maverick 733 with a probe solidly in the butt, and the other on a shelf at the same level as the SI#2 temperature sensor but in the corner area, one inch off the back and side. 1" of apple juice in two mini loaf pans next to the fire box. Used 2 chunks of hickory totaling 5.75 ounces, boated in foil. Dailed in 225 and turned it on expecting about a 9 hr smoke to 195 based on my experience with brined butt in the SI#1.
Well, things didn't go as expected. Temperature rose, much more quickly than I was used to, and kept climbing to over 280 with heavy smoke, which I assume was from the chunks catching fire but the heating coil was still "on". I lowered the setting down to 200 thinking that maybe the dial was out of calibration. Things settled in a bit from here, at least better level of smoke, although the temperature ranged +/- 40 from 230 degrees average, way more than the +/- 15 I was used to on the SI#1. As time went on though, the butt temperature just didn't rise as expected and stalled at 132 from hour 4-7. I decided to crank the heat up another 25 degrees, and went another hour with very little change. Since dinner time was approaching in another 2 hours, I cranked to up to 250. I got the butt up to 170 (confirmed in a couple spots), took it out and rested in double wrap for an hour and then sliced it as it definitely didn't pull. It was EH ....... even dry in spots. There were no drippings in the pan under the smoker (yes, I poked the hole through the foil liner), and my loaf pans had very little fluid when in the past I had quite a bit, I assume from catching brine moisture.
Observations/Questions:
1. Should the SI#2 really be loaded with more meat than a 6# to provide more of a heat sink?
2. Was my smoker temp probe in a "bad" spot, making temperature and range more than it really was?
3. How do I keep wood from igniting, given I boated it, and this same wood cut from my own property (no box store), and never had an issue on the SI#1?
4. Could the thermostat controller be faulty given the high range? I know I can adjust the knob to "calibrate". I understand that temperature swings happen, but what would be the appropriate test to determine my smoker is operating as it should?
5. What else could be an issue compared with how I always used the SI#1?
I appreciate any help in trouble shooting based on my too lengthy (sorry about that) comments above. Or maybe this was just one of those bad smokes that can happen, except I never expect one on my Lazy Q !!!
As for set-up, I put a 6# bone-in butt (brined over night, slathered with mustard and a basic rub) on a higher shelf in the middle. I set up my Maverick 733 with a probe solidly in the butt, and the other on a shelf at the same level as the SI#2 temperature sensor but in the corner area, one inch off the back and side. 1" of apple juice in two mini loaf pans next to the fire box. Used 2 chunks of hickory totaling 5.75 ounces, boated in foil. Dailed in 225 and turned it on expecting about a 9 hr smoke to 195 based on my experience with brined butt in the SI#1.
Well, things didn't go as expected. Temperature rose, much more quickly than I was used to, and kept climbing to over 280 with heavy smoke, which I assume was from the chunks catching fire but the heating coil was still "on". I lowered the setting down to 200 thinking that maybe the dial was out of calibration. Things settled in a bit from here, at least better level of smoke, although the temperature ranged +/- 40 from 230 degrees average, way more than the +/- 15 I was used to on the SI#1. As time went on though, the butt temperature just didn't rise as expected and stalled at 132 from hour 4-7. I decided to crank the heat up another 25 degrees, and went another hour with very little change. Since dinner time was approaching in another 2 hours, I cranked to up to 250. I got the butt up to 170 (confirmed in a couple spots), took it out and rested in double wrap for an hour and then sliced it as it definitely didn't pull. It was EH ....... even dry in spots. There were no drippings in the pan under the smoker (yes, I poked the hole through the foil liner), and my loaf pans had very little fluid when in the past I had quite a bit, I assume from catching brine moisture.
Observations/Questions:
1. Should the SI#2 really be loaded with more meat than a 6# to provide more of a heat sink?
2. Was my smoker temp probe in a "bad" spot, making temperature and range more than it really was?
3. How do I keep wood from igniting, given I boated it, and this same wood cut from my own property (no box store), and never had an issue on the SI#1?
4. Could the thermostat controller be faulty given the high range? I know I can adjust the knob to "calibrate". I understand that temperature swings happen, but what would be the appropriate test to determine my smoker is operating as it should?
5. What else could be an issue compared with how I always used the SI#1?
I appreciate any help in trouble shooting based on my too lengthy (sorry about that) comments above. Or maybe this was just one of those bad smokes that can happen, except I never expect one on my Lazy Q !!!