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-   -   how long? (http://www.bbq-brethren.com/forum/showthread.php?t=147614)

Just BS 11-11-2012 12:01 PM

how long?
 
Got a two pound bacon wrapped cheese & mushroom stuffed fatty on the UDS. Smoking at 265 and my ET-732 meat probe is reading 165 after only 30 'minutes. Does that seem right.

The_Kapn 11-11-2012 12:03 PM

Nope.

What IT does it read in other parts of the fatty?

If it is all over 160 ish, it is done no matter what the clock says.

TIM

Just BS 11-11-2012 12:09 PM

I don't know, because I don't want to open up the UDS,

I winder if I push the internal probe all the way thru or something.

I know it can't be done....

Just BS 11-11-2012 12:13 PM

I was anticipating 2 hours.

The_Kapn 11-11-2012 12:21 PM

i really have noting to suggest if you do not want to check it out.

Maybe just go 2 hrs and see what ya got?

Good Luck.

TIM

aawa 11-11-2012 12:26 PM

Opening your smoker to check temps isnt a bad thing to do. It isnt like a souflee that will collapse, it is a hunk of meat that is smoking.

Check the temps all around the fatty. Another thing you can do is just wait till the bacon is crispy and the rest should be done.

Just BS 11-11-2012 12:28 PM

Don't ya just love it when some schmuck comes on here asking for advice and then just blows you off?

Lake Dogs 11-11-2012 12:30 PM

My wife has a saying: "As long as necessary". It's always suited me well...

When you say you're cooking/smoking at 265, where are you measuring (and with what)?

External mounted thermometers can easily be 50 degrees off (from where your meat
is located) in either direction.

Just BS 11-11-2012 12:34 PM

Quote:

Originally Posted by Lake Dogs (Post 2268908)
My wife has a saying: "As long as necessary". It's always suited me well...

When you say you're cooking/smoking at 265, where are you measuring (and with what)?

External mounted thermometers can easily be 50 degrees off (from where your meat
is located) in either direction.

At the grate - The ET732 has two probes...

Just BS 11-11-2012 12:37 PM

Quote:

Originally Posted by aawa (Post 2268905)
Opening your smoker to check temps isnt a bad thing to do. It isnt like a souflee that will collapse, it is a hunk of meat that is smoking.

Check the temps all around the fatty. Another thing you can do is just wait till the bacon is crispy and the rest should be done.

This is only my 4th cook on my UDS and I've been struggling to maintain temps... thats why I'm hesitant to open her up.

Garrett 11-11-2012 01:12 PM

I can usually close all dampers about 5 minutes then open the lid for short period without upsetting the temp too bad.

Just BS 11-11-2012 01:19 PM

After an hour and a half with the internall temp reading 200 I went out and checked it w/my Therma pen. It read anywhere from 162 to 188, so I pulled it.

I still have a butt cooking and the temp shot up to 344. But its SLOWLY drifting down now. Grrrrrrr.

Just BS 11-11-2012 01:29 PM

1 Attachment(s)
:cool:

captndan 11-12-2012 06:26 AM

Cut it in half and see whacha got.

Johnny_Crunch 11-12-2012 06:47 AM

Your UDS sounds like something is way off. Lets see some pics.


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