I would check those thermos. Boil some water and put them in the water while it is boiling. It should read 212ish based on your elevation...I also have agrate level thermo (also brand new) that states 225 degree temps too.
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Smoking plateau - 6# - 13.5 hrs (so far)
- Thread starter DaveMW
- Start date
El Ropo
Quintessential Chatty Farker
I also have agrate level thermo (also brand new) that states 225 degree temps too.
If your grate thermo is reading 225, than you need to ramp up the heat.... 275. Low and slow is not the holy grail. Specially when you're pressed for time
How often are you peeking, spritzing, etc? When you're lookin', you're not cookin'.
DaveMW
is Blowin Smoke!
9PM - 147 degrees
DaveMW
is Blowin Smoke!
I am using a gasser smoker so my temps are not having wild swings if thatis any consulation.
Montgolfier
Well-known member
I'm with the rest of brethren on this one. Order a pizza.
Fat Woody
is one Smokin' Farker
What thermo model(s) are you using? I've read here recently that the older ET-73's will freeze at a given temp if they are moved too far from the transmitter - just thinkin' out loud.
El Ropo
Quintessential Chatty Farker
Something aint right!:doh:
DaveMW
is Blowin Smoke!
150 degrees @ 9:26PM (15 hrs after first placed 6.06# butt on preheated smoker)
Montgolfier
Well-known member
Dave, I see that you're right down the road from me. It's been cold and pretty breezy at my house today. Is your smoker out in the wind?
I used to have a brinkmans propane smoker that wouldn't (couldn't) get meat to a finished temperature when it was in any sort of cold breeze. The wind would strip the heat off the smoker box faster than the burner could replace it. It would get in the range of mid 140s to mid 150s, but no further.
Can you place your smoker in a protected location? Just a thought.
Good luck.
I used to have a brinkmans propane smoker that wouldn't (couldn't) get meat to a finished temperature when it was in any sort of cold breeze. The wind would strip the heat off the smoker box faster than the burner could replace it. It would get in the range of mid 140s to mid 150s, but no further.
Can you place your smoker in a protected location? Just a thought.
Good luck.
DaveMW
is Blowin Smoke!
Me & the Mrs had something else but I am trying to rise this butt out. Will post all results good ro bad.
DaveMW
is Blowin Smoke!
Behind a wind block and temp on smoker thermo & grate thermo are within 5 degrees of each other. Thanks for the suggestions, comments etc.!
Montgolfier
Well-known member
Well, you're out in front of the obvious stuff. Please keep us posted. Good luck.
blackdog043
is one Smokin' Farker
Wow that's taking forever!!! Have you probed it with a skewer or anything to see if it goes in like butter? "edit" after 160 internal, pork is safe to eat. That can tell you if it's done also, not just temp. The subject of tossing it was bought up, so here's a response I got back from the USDA on smoking meats. I would eat it when it's done as long as the temp in the smoker was above 225* the whole time.
To: mphotline.fsis@usda.gov
Subject: Message from Internet User - smoking meats danger zone
Hi,
I get my smoker to 250*, before I put my meats on. Sometimes the meat
will take longer than 4 hours to reach an internal temp of 140*. As long
as my smoker is keeping temps above 225*, how long is it safe to still
keep smoking the meat? If it takes 6-7 hrs to reach 140*, is it still ok
to eat, as long as I get the internal temp over 160*?
Thanks, in advance for your time.
Bill
Dear Bill:
Thank you for writing the USDA's Meat and Poultry Hotline.
As long as the smoker is at least 225 degrees F it is safe. The amount
of time it takes for food to cook in a smoker can vary widely, and when
it is cold outside it can take longer to cook as well. The most
important thing is that you monitor the temperature of the smoker and
the internal temperature of the food you are cookng. If the smoker stays
at 225 or higher, the food is safe to eat, no matter how long it takes
to cook.
We have more information at:
http://www.fsis.usda.gov/fact_sheets/Smoking_Meat_and_Poultry/index.asp
Sincerely,
Meat and Poultry Hotline Webmaster
To speak to a Food Safety Specialist,
call the Hotline at 1-888-674-6854
e-mail: mphotline@fsis.usda.gov
Food safety information is also available 24/7, by going to "Ask Karen,"
our automated virtual representative at www.askkaren.gov. You may type
your food safety question directly into the automated virtual
representative feature.
To: mphotline.fsis@usda.gov
Subject: Message from Internet User - smoking meats danger zone
Hi,
I get my smoker to 250*, before I put my meats on. Sometimes the meat
will take longer than 4 hours to reach an internal temp of 140*. As long
as my smoker is keeping temps above 225*, how long is it safe to still
keep smoking the meat? If it takes 6-7 hrs to reach 140*, is it still ok
to eat, as long as I get the internal temp over 160*?
Thanks, in advance for your time.
Bill
Dear Bill:
Thank you for writing the USDA's Meat and Poultry Hotline.
As long as the smoker is at least 225 degrees F it is safe. The amount
of time it takes for food to cook in a smoker can vary widely, and when
it is cold outside it can take longer to cook as well. The most
important thing is that you monitor the temperature of the smoker and
the internal temperature of the food you are cookng. If the smoker stays
at 225 or higher, the food is safe to eat, no matter how long it takes
to cook.
We have more information at:
http://www.fsis.usda.gov/fact_sheets/Smoking_Meat_and_Poultry/index.asp
Sincerely,
Meat and Poultry Hotline Webmaster
To speak to a Food Safety Specialist,
call the Hotline at 1-888-674-6854
e-mail: mphotline@fsis.usda.gov
Food safety information is also available 24/7, by going to "Ask Karen,"
our automated virtual representative at www.askkaren.gov. You may type
your food safety question directly into the automated virtual
representative feature.
DaveMW
is Blowin Smoke!
Blackdog - good info - thank you!
Montgolfier
Well-known member
Black dog, that's a great resource. Thanks for sharing!
blackdog043
is one Smokin' Farker
Your welcome. I've had 8 lb butts take 16 hrs @225. You might want to consider wrapping it in foil at this point to speed it along also. Just a thought.
@blackdog Thank you posted that response from the USDA. I knew I've seen it posted here before but I counl not find it. I'm going to book mark it.
DaveMW
is Blowin Smoke!
At 165 - foiled (looks and smells awesome). This will have to wait until tomorrow. At this point 16 hrs is all i can devote to a pork butt on a Sunday. Update with pron coming tomorrow.
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you can throw them in the oven now since they are foiled.. shut the smoker and watch some tv.
unless of course, u want to babysit some more.
unless of course, u want to babysit some more.
DaveMW
is Blowin Smoke!
That would be a big "NO" Pooh.:roll: I will use the oven from here until done. Thank you all for the input. Appreciate every bit of input.
