When should u stop adding wood

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

syncom

Fire Starter
Original poster
Jul 21, 2013
63
22
Huntington Utah
Quick question is there a certain time when u quit adding wood. I am smoking a butt and it's been in for 6 hours and it has stalled. It's not really smoking a lot now. Should I add more chips or should I just let it be
 
It depends on how much smoke you like. I add smoke from start to finish. Depending on how big of a butt you have and how long it stalls you are probably many hours away from being done. You want 200°-205° for pulled and 185°-195° for sliced. Remember to post some pics.

Happy smoken.

David
 
Ok so is it normal for you to lose some degrees when it hits the stall.
Yes.  The stall is due to evaporative cooling of the meat.  Basically, it sweats and cools down a bit.   No need to be alarmed.   You can crank up the chamber temp to power through the stall, wrap the meat in foil to help power through the stall, do both to help power through the stall, or crack open another beer and just ride it out.

As to the smoke, it's like Dave said, all depends on how much smoke flavor you want to have.  If you do wrap with foil you can definitely stop the smoke as it won't penetrate.  
 
Last edited:
Just for grins and giggles, pull the probe out of the butt and place it across the grate about 1/2 way between the edge and the butt.  Check and see what your chamber temp actually is.
 
I really am not in a hurry. I plan on eat this tomorrow.I could of wrap it but hell I have the next four days off,
 
I dont mop. Great bark. Mop will make it soft. Go no foil, no mop.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky