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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-19-2018, 02:35 PM | #1 |
Found some matches.
Join Date: 03-06-18
Location: Sterling Heights
Name/Nickname : Jeremy
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Timing on pellet smoker
Hi all,
I have a question about timing for my pellet smoker. I currently have a Green Mountain Grills Daniel Boone and cooked a 7.5# pork butt yesterday. It took longer than I thought it would. I started it at 8 am at 275 F and by 5pm it was only at 174F. When I’ve done them on my WSM it didn’t take as long. I wrapped it at 152 F in butcher paper. I’m wondering if I didn’t estimate the the time right or do pellet smokers need more time than charcoal fired WSM. Any insight would be appreciated. Thanks and cheers! Jeremy SE Michigan |
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07-19-2018, 03:23 PM | #2 |
is one Smokin' Farker
Join Date: 05-09-16
Location: Ohio
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Probably the pork butt was being stubborn 275 degrees on a pellet grill and 275 on a Weber kettle is the same 275 degrees is 275 degrees no matter what you cook it on I think
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07-19-2018, 03:26 PM | #3 |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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What did you use to measure the 275* pit temp?
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Shirley Fab 250g trailer | Primo XL kamado | Red Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
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07-19-2018, 03:36 PM | #4 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Direct heat vs indirect?
Sent from my SM-G955U using Tapatalk
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Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! (Link) |
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07-19-2018, 03:51 PM | #5 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I think it might be more about the smoker design than it is about the fuel. My FEC-100 pellet smoker actually cooks faster. Part of it may be a little convection from the fan, but I think it is mostly due to the more humid environment.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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07-21-2018, 05:40 PM | #6 |
Found some matches.
Join Date: 03-06-18
Location: Sterling Heights
Name/Nickname : Jeremy
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07-21-2018, 11:28 PM | #7 |
is one Smokin' Farker
Join Date: 02-08-18
Location: San Francisco, CA
Name/Nickname : Joe
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Without knowing anything else - the meat drives the cook. Perhaps you had an overly ornery butt.
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07-22-2018, 08:39 AM | #8 |
Full Fledged Farker
Join Date: 10-29-17
Location: Ham Lake, MN
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I also have a GMGDB...you'd be surprised how off the grate temp can be...especially depending on what firmware you're running.
Get a couple tru temp oven therms at minimum. |
1 members found this post helpful. |
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07-22-2018, 10:01 AM | #9 |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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Agree, my guess is that you weren't cooking at the temp you thought you were, and thus the cook time discrepancy.
__________________
Shirley Fab 250g trailer | Primo XL kamado | Red Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
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Thanks from:---> |
07-22-2018, 02:25 PM | #10 |
Babbling Farker
Join Date: 08-18-13
Location: Texas
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Being sure of your temp is step 1- make sure it's a "real 275*".
step 2 is bumping to 300* I hit 275* just on the way up
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I started out with nothing and I got most of it left. |
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Tags |
assistantance, pellet smoker, timing, WSM |
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