Did the prime rib yesterday. Followed DM's (Tony) recipe. Used 5 oz total of cherry and hickory. The hickory from Smokin-It, and the cherry from this weeks order from Smokinlicious. About half and half on the wood.
Anyway, although the prime rib turned out tasty, there were a couple of issues. First, we never really got any smoke. The smoker was set at 200 deg F. Kept checking the smoke stack, and never really saw any smoke. Outside air temp was around 70 deg. Resisted the temptation to open the smoker and look inside. At the start of the smoke, the box temp registered 70 deg and probe temp 37 deg, which was probably spot on.
Another surprise was that the 7.5 lb prime rib took six full hours to get to 127 deg F internal temp. At that point, as we were running much later than expected, I took it from smoker directly to gas grill at 500 deg F for reverse sear. I did that for ten minutes, which made the outside look pretty good. A bit longer than called for, but I had another one degree internal temp I wanted. Let the roast sit for about fifteen minutes, then cut it. Inside looked real nice and cooked medium rare as I wanted. Sorry no picture of that. Here is a pic of the prime rib after searing.
So later in the evening, went back to clean things up. What I found was that the two blocks of wood were unburned. The cherry had a black char on the bottom, but the top was unblackened wood. It is the longer piece near the bottom of the photo. Both blocks have been flipped over so you can see the extent of the char. The tops were both clean, unburned wood. You can even see on the hickory block at the top, that the only thing burned at all was a small corner. So this confirmed why I never saw any smoke - the wood never burned. And the meat did not have any smoke taste, or smoked appearance, so thankfully I used a really good rub that brought in some flavor.
So number one concern is why no wood char or smoke - basically yesterday's "smoke" was nothing more than an outdoor oven. Second issue is that this smoke took six full hours vs several others that suggested should take 4-1/2 hrs. And I took the prime rib off at 127 deg F. Also, the pork tenderloins I did earlier in the week (two at 2.5 lbs total), took 1-1/2 hours total to get to 145 deg F (225 deg box temp), whereas others suggested 1 hour for same amount of meat. The pork tenderloins though did have smoke, and the single 2.5 oz block of wood was almost completely ash. Finally, here is south Texas, ambient temp has been 65-70 deg. So that not issue.
Sounds like I have a problem? But with what?