First Time Smoker

Turkeyman · April 27, 2006, 04:02:16 PM

I will be trying to do a Boston Butt this weekend its about 7 lbs. During the first 4 hrs of smoke how open should I leave the vents on top or do they stay closed ? After the first 4 hrs do i have to do anything with the vents while its finishing the cooking. Do you have to keep adding water to the bowl during the cooking time?

I am sorry for the LAME Questions but without this forum I would be lost.

You guys are GREAT.

Turkeyman · April 27, 2006, 04:03:52 PM

Sorrry I forgot to ask do you have to trim the fat off the butt?

icerat4 · April 27, 2006, 04:23:53 PM

Hi welcome here.Leave the vent open 1/2 way to full .ya can add a little water or just spill out the old with the pucks and put some fresh water in so yes have some water in.I was once lost butt i found my self a block away ;D.

BigSmoker · April 27, 2006, 04:46:35 PM

Unless it has an excessive amount of fat I just leave it alone. Vent must be open enough so no smoke comes back through the smoke generator. Smoke coming back through the smoke generator can cause problems down the road so always make this a rule. After the smoking period I leave the vent at least 1/3 open to prevent moisture buildup inside the cabinet. I change out my water after 4 hrs with fresh HOT water. BB normally takes me around 2 hrs per lb at 225f. have fun.

Turkeyman · April 27, 2006, 05:02:09 PM

Do you smoke fat side up or down or does it even matter?

icerat4 · April 27, 2006, 05:13:00 PM

Fat side uppie. ;D

Habanero Smoker · April 27, 2006, 09:27:45 PM

Trimming fat is a personal preference. I trim mine down to about 1/4"; especially getting rid of any hard fat. I still end up with moist meat. I just don't like having a lot of fat left on the butt after it has been smoked. I wind up trimming it off at the end anyway, and losing the bark with it.

Smokin Joe · April 28, 2006, 05:32:36 AM

You definitely want to make sure that you don't close that vent too far...you will end up with excess moisture accumulation which will drip back onto your meat...learned that mistake the hard way when I first got my Bradley... ::)

MallardWacker · April 28, 2006, 07:33:09 AM

Man of Turkey,

I'd be doing what BigSmoker says...I'm a bit of a weird guy but I don't change my water and I leave my vent about 1/3. One other suggestion, leave that door closed and wait till your internal temp (187 or so for me) hits and then FTC the thing for two hours for best results.

WELCOME....

whitetailfan · April 28, 2006, 10:06:43 AM

Quote from: Turkeyman on April 27, 2006, 04:03:52 PM
Sorrry I forgot to ask do you have to trim the fat off the butt?

I trim to no more than a 1/4 inch. There is plenty of marbling inside the butt and the connective tissue you are trying to break down. If you have a big ole hunk of fat that will not render all the way, you have lost the rub when you shred it and I like bark. Unless of course you want that spicy fat in your sandwich. My 2 cents (which is worth a lot more today than it was a couple years ago CDN/US exch +/- $1.12) :D

iceman · April 28, 2006, 10:37:20 AM

Ditto that whitetailfan. Keeping it down to a 1/4" trim seems to work every time. You end up with some dynomite bark that way.

Turkeyman · April 28, 2006, 03:43:05 PM

Hey Guys one more question and I will be ready for the morning after smoking for about 4 hrs do you leave the smoke generator on or off ?

BigSmoker · April 28, 2006, 04:56:22 PM

Quote from: Turkeyman on April 28, 2006, 03:43:05 PM
Hey Guys one more question and I will be ready for the morning after smoking for about 4 hrs do you leave the smoke generator on or off ?

I leave mine on.

Habanero Smoker · April 28, 2006, 04:56:49 PM

I leave my smoke generator on, because I need the extra heat to maintain my cabinet temperature.

iceman · April 28, 2006, 07:48:29 PM

Don't know your location but for most of us leave it on.

First Time Smoker

icerat4

icerat4