Need Tips on Smoking Boston Butt
I smoked a Boston butt for several hours today and finished it in the oven due to running short on time. It smoked for about 6 hours with hickory chips before moving it to the oven. I have done a bun...
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Hey guys, thanks for the tips. I am using a cheapo Brinkman electric smoker, one that looks like R2D2 off of Star Wars. It was free so I cant complain. I have been looking at it today and may have figured out the problem. The water pan is huge, almost the entire diameter of the smoker. There is just enough room around the edge of the pan for smoke to enter the top of the smoker where the meat is located. I am thinking that by placing the meat in the center of the smoker right above the water pan that a lot of the smoke never reaches the meat and escapes between the dome lid and the body of the smoker.
I have placed a small metal grate above the element and plan on placing a smaller water pan on top of it. This also raised the pan so I can get more wood chunks around the element. On the factory set up the pan sits so close to the element that using decent sized wood chunks was almost impossible. I will just have to check on the smaller pan more often to make sure I have water in it.
Thanks again. Any other ideas are appreciated.
I have placed a small metal grate above the element and plan on placing a smaller water pan on top of it. This also raised the pan so I can get more wood chunks around the element. On the factory set up the pan sits so close to the element that using decent sized wood chunks was almost impossible. I will just have to check on the smaller pan more often to make sure I have water in it.
Thanks again. Any other ideas are appreciated.
