7:22 Classic temperature spike. You have way too much airflow. On my Char-Griller Smokin' Pro, I don't open the side firebox damper more than a quarter and close the stack damper at least half way. Also, keep a spray bottle of water handy to deal with flare-ups like that. You want your wood chunks to mostly smolder, not burst into full flame like that. Flames will raise the cook chamber temp like nothing else!
I’m going to try an smoke a pork butt today but it’s on the tiny tiny char griller. Gotta bend down lol I’m on a tug boat so that’s all we could keep on here. Hoping I can pull it off!
7:22 Classic temperature spike. You have way too much airflow. On my Char-Griller Smokin' Pro, I don't open the side firebox damper more than a quarter and close the stack damper at least half way. Also, keep a spray bottle of water handy to deal with flare-ups like that. You want your wood chunks to mostly smolder, not burst into full flame like that. Flames will raise the cook chamber temp like nothing else!
I’m going to try an smoke a pork butt today but it’s on the tiny tiny char griller. Gotta bend down lol I’m on a tug boat so that’s all we could keep on here. Hoping I can pull it off!
How did it turn out?
@@gabrielbennett5162it was great. Nice color and flavor.
@@gabrielbennett5162I forgot to post it on my channel🤦🏾♂️ working on it now
Is the wrapping just to seal in any juices? Or to quicken cook time?
It's to speed up cooking time but also helps seal in juices. The foil steams the meat and helps break down the muscle and toughness.