Neat little trick if you are running too hot

[austin87]

This morning I started a pork butt and had my maverick set up. I got to temp (225-250), put on the meat, and waited for it to settle in but it kept slowly creeping up. Turns out when I put the meat on I didn't seat the lid so too much air was getting in and my snake was burning way too fast.

I set the lid, choked the vents down a little bit, used a Meathead from AmazingRibs trick: spray the outside of the kettle with a mist of water. Apparently it takes a ton of energy out of the kettle to evaporate the water into steam and it only took a few minutes to get back to 255 or so and I didn't have to overreact and close the vents down too far and mess with a clean burn.

[WNC]

Good advice there, I'll tuck that one way!
Where are the pics from this pork butt!?

[Jon]

That's funny - I started a brisket last night at 9:00 PM and had the exact opposite problem. It rode at 180 or so. At 11:00 PM I used a "flashlight tap" to open the One Touch just a little more - as opposed to trying to open it a little by hand and having it jerk open halfway or more. Good job.

[austin87]

@WNC http://weberkettleclub.com/forums/bbq-food-pics/in-10-days-we-will-have-ham/

It's still looks like a pork butt. The really fun stuff will be when we slice it to show off the deep red ham color. When I did the test fry the inside of the meat was ruby red.

[MacEggs]

Here is another tip that does not require a blog ….

Set down that adult beverage …. And, put on the lid properly …. Just sayin' …. 

Seriously, ya, that happens from time-to-time.       Let's see some pics.   

[Harleysmoker]

I would be afraid of spraying cold water on a hot kettle. Seems like it might be a good way to crack the porcelain.

[pbe gummi bear]

I would not avise this on a rare/colored weber kettle!