First Smoke w/Large Cut of Pork Shoulder - - Temp Question

Discussion in 'General Discussion' started by criscarolina, Aug 12, 2016.

  1. criscarolina

    criscarolina Newbie

    I have a basic Charbroil gas smoker. I have done ribs and 4-5 # butts well. I decided to try my hand at a good 8# butt. It's the biggest cut I've attempted smoking. It fits on the grate but again it's large.

    I have a maverick Et733 probe about 4 inches to left of the meat AND an Acurite oven thermometer on the same grid but closer to the door. I'm feeling like my maverick probe is reading a little low (based off my experience w this cooker) and the oven thermometer is reading slightly higher than the maverick. They are in different spots.

    I guess I feel silly asking this, but could the larger cut of meat impact how hot the surface is? I know there's usually a cold air bubble but I feel like I'm well outside that. I'm worried the maverick may be off somewhat and this is actually cooking way higher than I'd like it to.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yes a big piece of meat will impact the therms on the grate near it.

    After cooking a few hours the therms should even out & be close to each other.

    It's not really a big deal if your chamber temps fluctuate a lot.

    As long as you are between 225-300 you will be fine.

  3. criscarolina

    criscarolina Newbie

    Everything did in fact level out after 3-4 hours. Thanks!

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