Also, it looks like I am having trouble keeping the temperature down. Likely related to the fact that I have no damper/flapper on the blower, and I think there are leaks where all my thermocouples go under the lid. Both can be fixed for next time. Just about time for bed...
Looks like one of the meat probes flaked out for a bit this morning. All seems well now. I have not touched the vents since I started cooking last night, and only opened the lid a couple times (as is evident in the graph!) Looks like it's going to be fine. I'm now anxious to see how long the lump lasts. This is my first cook with no water in the pan, so I am hoping for a longer burn.
I chickened out and added hot coals at 15:30. The fan was running a lot, and it was struggling to hold 130 so I went for it. It immediately, of course, shot up. Hopefully it comes down soon.
I note that my Maverick has been reading lower than the 230 of the controller for the whole cook. It makes sense, too, because the cook is taking longer than my "normal" time of about 2 hours per pound. It was an 8 lb. butt, trimmed to 7 and change. Must be the lower temps are why it is taking so much longer. Next time I will target 235-240 at the grate and see. Or maybe this is just a stubborn butt...
Frustrating how slow it's going. I kicked the setpoint up to 240 at a little past 16:30. I gotta eat dinner you know!
Took a lot longer to cook than normal. Must be my "precision controlled" temps are lower than I have been using in the past.
