re: Boston Butt Smoking

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I tried doing this the other day, and couldn't get the temp under 300. I made the snake 2x2, and used a little less than 1/4 chimney of hot coals to start it. Messed with the vents several ways and just couldn't keep the temp down. Any advice?

I usual just use my Pit barrel, but I'd like to do a brisket slow on my Weber.

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I can't keep my kettle below 300 either. Why I bought a WSM last month. The kettle does a decent job as a smoker and a great job as a grill. But a dedicated smoker does a great job as a smoker.

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I tried doing this the other day, and couldn't get the temp under 300. I made the snake 2x2, and used a little less than 1/4 chimney of hot coals to start it. Messed with the vents several ways and just couldn't keep the temp down. Any advice?

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I use the snake when doing ribs. But I buy lump coal and not briquettes. I start it with about the same amount of hot coals that are briquettes but the only thing in the snake is lump coal and wood. It stays around 250 or so. I've never seen it get to 300. Maybe right at first but once those hot coals cool a little and the smoke starts going it hovers between 225-250 for several hours.

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I tried doing this the other day, and couldn't get the temp under 300.

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I gave up on that and ended up buying a Chargriller Barrell with a Side Firebox. It's so easy.