Author Topic: short smoking time  (Read 2420 times)

Bearsmoke

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short smoking time
« on: December 26, 2017, 02:23:48 PM »
I'm a newbie here, had my 3D for only a few weeks.  Why is that my smoking times are an hour or so less than others here?  I smoked a 14lb. turkey yesterday right out of the refrigerator at 250* and it was done (165* and good) in 3 hours.  Same experience with baby back ribs @ 235* and done in 4 1/2 hours or less on multiple smokes instead of the 5-6 hours mentioned here. I'm not complaining but I don't understand it.  My smoker is inside my garage (commercial vent fan) but I don't see how that would have much effect. Thanks for your ideas and Happy New Year!
Barry from NE Arkansas
Smokin-It 3D, Phoenix gas grill

SuperDave

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Re: short smoking time
« Reply #1 on: December 26, 2017, 04:45:10 PM »
Is your fan connected to your smoker or just a big hood fan?  Either way, I'm wondering if there is enough draft to create a convection effect in the smoker? 
Model 4, Harrisville, Utah

SuperDave

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Re: short smoking time
« Reply #2 on: December 26, 2017, 04:48:02 PM »
Just as a side note, I did a 15 pound brisket yesterday and it only took 11 hours.  That comes out to 46 minutes per pound, way faster that most people publish and way faster than I had wanted. 
Model 4, Harrisville, Utah

old sarge

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Re: short smoking time
« Reply #3 on: December 26, 2017, 08:16:25 PM »
By any chance did you have the turkey on any kind of a vertical stand?  In vertical mode, heat would have gone through the birds cavity as well as around the outside which could contribute to a faster time.
David from Arizona
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Walt

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Re: short smoking time
« Reply #4 on: December 26, 2017, 08:54:36 PM »
4.5 hours for ribs at 235 sounds normal, 225 would be more in their 5-6 hour range for me.
Walt from South East Louisiana
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swthorpe

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Re: short smoking time
« Reply #5 on: December 27, 2017, 10:51:50 AM »
+1  I think you are OK with the smoke times that you are experiencing.  If you have doubts about your temp probe then you can always check with a second temp probe.  If the smoke meat is done, then you are good to go.
Steve from Delaware
Smokin-It #2