Can not get my #3 over 205-207
- Thread starter PJR
- Start date
BHamel
Administrator
With 8 racks of ribs the temp inside the smoker will be lower until the ribs start to get to temperature. Remember that the ribs are absorbing the heat as it smokes. The more you have the longer it takes. I have 5 racks going right now and set at 225 for an hour and it has topped out at 212 degrees so far.
UWFSAE
New member
BHamel is spot on. Eight racks is a large load, whether they're spares or baby backs ... if you put them in cold it will take a while for even a large heating element to get the chamber up to 225.
Did you space out your meat so the smoke (and hot air) has room to circulate easily? Also, the rack you place the chamber thermometer on may influence the temp reading. Perhaps doing a test load with only two racks (on two different shelves) and running a temp check every 15 minutes?
Did you space out your meat so the smoke (and hot air) has room to circulate easily? Also, the rack you place the chamber thermometer on may influence the temp reading. Perhaps doing a test load with only two racks (on two different shelves) and running a temp check every 15 minutes?
S
smokeasaurus
Guest
Yup, they don't call it lo and slo for nothing. 
I usually start earlier and if my grub gets done a little too early, I just set the #3 for 140 degrees, it is a great holding temperature.
I usually start earlier and if my grub gets done a little too early, I just set the #3 for 140 degrees, it is a great holding temperature.
Are you placing the ribs above or below the temperature probe? The only reason I ask is that the meat will interfere with the flow of heat to the probe if placed below. In the above position, cold air sinks, the opposite of heat rising and can have a similar effect.
If you look at a conventional oven be it gas or electric, the probe or probes are up at the top, never in the middle. Now look at the probe place on other makes of smokers. They are all pretty much in the same location, for a somewhat even cycling of the element within a certain temperature tolerance.
I am sure Steve will address your issue. You might also want to run it up empty at 250 and see what you get after an hour or so. But let me say one thing: It can be maddening to expect dead on accuracy between an analog controller and a digital probe. I would save the digital for cooking to temperature and as long as the food is good, relax and enjoy. As smokeasaurus said, "they don't call it lo and slo for nothing."
If you look at a conventional oven be it gas or electric, the probe or probes are up at the top, never in the middle. Now look at the probe place on other makes of smokers. They are all pretty much in the same location, for a somewhat even cycling of the element within a certain temperature tolerance.
I am sure Steve will address your issue. You might also want to run it up empty at 250 and see what you get after an hour or so. But let me say one thing: It can be maddening to expect dead on accuracy between an analog controller and a digital probe. I would save the digital for cooking to temperature and as long as the food is good, relax and enjoy. As smokeasaurus said, "they don't call it lo and slo for nothing."
UWFSAE
New member
As usual, PJR, Smoke and Sarge speak the truth. Running an empty smoke with temp checks at regular intervals will help confirm that you're not seeing the peak temps you're looking for. Additionally, check to see that your drip pan is properly installed and that your smoke box is straight and true when loaded. If after validating these things you still find issues I think Steve will help get your issue resolved.
At the risk of being bounced off the site, here is a link I found where some fellow modified a smoker (different make) and installed a home brewed PID. http://therockbottom.net/BBQ/SmokinTexMod/smokintexmod.html
I suspect that he voided his warranty completely.
I suspect that he voided his warranty completely.
Spresso
New member
Strange....
All my smokes needed a lot of extra time.
The last PP was the best I have made but as a 3.5 pounder it still took 12 hours.
the 3-2-1 method for ribs have not been successful for me. I have made lot better ribs previously on my other smoker(grill). I will have to further experiment.
All my smokes needed a lot of extra time.
The last PP was the best I have made but as a 3.5 pounder it still took 12 hours.
the 3-2-1 method for ribs have not been successful for me. I have made lot better ribs previously on my other smoker(grill). I will have to further experiment.
I have done the 3-2-1 method and to be honest, that is too much foolin' around for me. I tend to leave them naked for about 5 hours, sometimes more, sometimes less. Usually at 4 hours I start checking for shrinkage or pull back from the bone as a sign of doneness and tenderness. A toothpick slipped between the bone and the meat should meet little to no resistance.
S
smokeasaurus
Guest
I don't foil no more. In my pellet grill, I do spritz every half hour. In my Smokin-It, I put the ribs in and I forget about em till later.....nice and easy and great results every time. You can put the extra work into the ribs if you prefer and you will be rewarded........but sometimes it is nice to just toss the ribs in and take em out -5- hours later and have a heck of a good meal.........that is what the Smokin-It is all about......just sayin....
DivotMaker
New member
Great tip on the toothpick trick, Sarge! I'll have to try that.
DivotMaker
New member
Creative thinking is the key to good Q! ;D
DivotMaker
New member
That's a nice butt, Jimmy! Great-looking bark. Feel free to post your recipe in the pork section!
