Rookie smoker here.
I built a Weber Smokey Joe conversion a couple of months ago. And thanks to a generous helping of beginners luck, all of my attempts at smoking meat have turned out pretty darn good even if I do say so myself.
Though, the two times I've smoked a pork shoulder, the internal temperature of the meat stalled at around 160*.
The first time it happened, I tried to wait it out, but ended up googling around and read about foiling up the pork and raising the temps. Worked like a charm. But dinner was 2 hours late
This last time I watched for it to happen and caught it in time to make dinner right on time.
My questions are...
Does anyone have any pointers or strategies that will help me better deal with this problem?
Do you maybe foil it for a while, but then unfoil it to finish it up?
I've read that the problem due to an evaporative effect. So I suppose that even larger smokers still have the problem??
Thanks in advance!
I built a Weber Smokey Joe conversion a couple of months ago. And thanks to a generous helping of beginners luck, all of my attempts at smoking meat have turned out pretty darn good even if I do say so myself.
Though, the two times I've smoked a pork shoulder, the internal temperature of the meat stalled at around 160*.
The first time it happened, I tried to wait it out, but ended up googling around and read about foiling up the pork and raising the temps. Worked like a charm. But dinner was 2 hours late
This last time I watched for it to happen and caught it in time to make dinner right on time.
My questions are...
Does anyone have any pointers or strategies that will help me better deal with this problem?
Do you maybe foil it for a while, but then unfoil it to finish it up?
I've read that the problem due to an evaporative effect. So I suppose that even larger smokers still have the problem??
Thanks in advance!