how long?

Just BS · 11-11-2012, 12:01 PM

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

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

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

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.

11-11-2012, 12:01 PM	#1
Just BS Full Fledged Farker Join Date: 09-10-12 Location: So Cal Downloads: 0 Uploads: 0	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.

11-11-2012, 12:03 PM	#2
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	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 __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

11-11-2012, 12:21 PM	#5
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	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 __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

11-11-2012, 12:26 PM	#6
aawa is one Smokin' Farker Join Date: 07-03-12 Location: Virginia Beach Downloads: 0 Uploads: 0	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. __________________ Weber Mini WSM x2 Weber 22.5in OTG x2 Weber Touch and Go Performer *Sublime Smoke UDS* Maverick ET-732 World's Fastest Blue Thermapen *

11-11-2012, 12:30 PM	#8
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	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. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

11-11-2012, 12:09 PM	#3
Just BS Full Fledged Farker Join Date: 09-10-12 Location: So Cal Downloads: 0 Uploads: 0	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....

11-11-2012, 12:13 PM	#4
Just BS Full Fledged Farker Join Date: 09-10-12 Location: So Cal Downloads: 0 Uploads: 0	I was anticipating 2 hours.

11-11-2012, 12:28 PM	#7
Just BS Full Fledged Farker Join Date: 09-10-12 Location: So Cal Downloads: 0 Uploads: 0	Don't ya just love it when some schmuck comes on here asking for advice and then just blows you off?

11-11-2012, 01:12 PM	#11
Garrett Take a breath! Join Date: 10-03-12 Location: Gastonia North Carolina Downloads: 0 Uploads: 0	I can usually close all dampers about 5 minutes then open the lid for short period without upsetting the temp too bad. __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle

11-11-2012, 01:19 PM	#12
Just BS Full Fledged Farker Join Date: 09-10-12 Location: So Cal Downloads: 0 Uploads: 0	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.

11-12-2012, 06:26 AM	#14
captndan is One Chatty Farker Join Date: 06-29-11 Location: Greeneville TN Downloads: 0 Uploads: 0	Cut it in half and see whacha got.

11-12-2012, 06:47 AM	#15
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	Your UDS sounds like something is way off. Lets see some pics. __________________ J Crunch