View Single Post
Old 01-23-2014, 12:56 PM   #53
Amigatec
On the road to being a farker
 
Amigatec's Avatar
 
Join Date: 01-08-13
Location: Haskell OK
Default

Quote:
Originally Posted by woodpelletsmoker View Post
You can set Pit temp. at 225F, and meat at 180F.

First the fan is controlled by pit probe to keep the pit at 225F.
During mean time, the meat will increase its internal temp.
When the meat I.T. reaches to 180F, the fan is controlled by meat probe.
It will keep meat at 180F for long hours.

Usually I will keep Brisket Internal Temp. at 140F for 6 hours.

In sous Vide, you can "boil" beef at 140F for as long as 72 hours.
I just adopt Sous Vide theory to Low&Slow smoking.
Usually 130F shall be medium, and 140F as medium well done and never over 150F.

Just have a try, you may find a new way to smoking

So if I set pit probe stage 1 PV1 to 225 with SC1 set to 240 then stage 2, 3, and 4 to 0.
And meat probe P1 to 180 and T1 to 120.

It will run at 225 for 4 hours or until meat reaches 180 and then hold at 180 for 2 hours?

Is this correct?
__________________
Homemade Offset Reverse Flow Smoker.
Horizon 16" Classic
CharGriller Grill.
Homemade Cold Smoker from old IceBox
Cameron Stovetop smoker
Amigatec is offline   Reply With Quote