decided on the #3
- Thread starter allmann
- Start date
I have had butts go 12 to 16 hours. Sort of hit or miss. Yes, you can wrap and finish in the oven. You just don't want the meat to dry out. The cooler use is the resting period before pulling, or to keep it piping hot for use a couple of hours later. During the rest, the meat temp rises somewhat and get more tender. I think in your time zone, no matter which way you go, you are going to be up for awhile. As most folks will tell you, each smoke can be a little different.
When I need to double check a temperature, this is what I use:
http://www.thermoworks.com/products/thermapen/
Pricey but accurate.
When I need to double check a temperature, this is what I use:
http://www.thermoworks.com/products/thermapen/
Pricey but accurate.
A PID will provide a more consistent temperature, little to no swing. I cannot do any comparison other than what I have read. But I figure a 5 hour smoke will be 5 hours whether the controller is analog or digital. Tony (DivotMaker) has experience with both and should be able to answer your question. While digital is more accurate or stable, the analog produces a good average for your set temp. And it takes time. Wish I could say more.
elkins20
New member
Hey Kevin, that is a very long time for a 6 lb picnic pork roast? Did you ever reach the IT of 195? I went back to my post on my 7lb. BB and it was right at 9 hrs. but I had issues with my Maverick. I hope Tony/Divotmaker offers you some advice. But, sure does sound like there is a problem somewhere. Good luck
@0115 I took them out and put them in the convection oven at 350. The one just reached IT of 193 (0145) so I double wrapped it and put it in the cooler covered with a towel. The 2nd is at 189 and climbing so I will be doing the same shortly. There def seems to be an issue. I am afraid to cut them open right now, especially since I have to get up in a little over an hr anyway. I will pull them then.
elkins20
New member
Hey Kevin, Check your maverick probe in ice water and see if it is reading 32 degrees. Do you have another kitchen thermometer to double check the pork?
I have a ThermoWorks model RT301WA that I use to check the meat before pulling from the smoker. It is very reliable and not that expensive.
http://www.thermoworks.com/products/low_cost/rt301wa.html
I use it just to be on the safe side.
Also you might want to contact Steve on Monday and tell him about this smoke. He might send you a new heating element. As it seems like you have the same problem as KAG had. Good luck...
I have a ThermoWorks model RT301WA that I use to check the meat before pulling from the smoker. It is very reliable and not that expensive.
http://www.thermoworks.com/products/low_cost/rt301wa.html
I use it just to be on the safe side.
Also you might want to contact Steve on Monday and tell him about this smoke. He might send you a new heating element. As it seems like you have the same problem as KAG had. Good luck...
DivotMaker
New member
Kevin - sorry I missed this last night - I was out of pocket. Your results surprise me! That is way too long for butts of that size. I do know that boneless take longer than bone-in, but that still seems too long. I use 235-240 on butts, which helps, without any loss of juiciness. Might want to give Steve a shout tomorrow.
I checked the 733 probes. They read 216/217 in boiling water and 34 on one and the other gets down to 36 then shows LLL. I brought one to my Airman today and they loved it. I thought it was a little dry in texture, but it was juicy after letting it sit in the cooler for 1.5hrs. So I dunno Ill call Steve tomorrow and see what he says. Thanks for all the help, it's very much appreciated.
elkins20
New member
I am not sure of the boiling temp. but looks like it is close on the ice water. Let me know what Steve says and glad I could offer you some help.. I looked up the boiling water and it is 212 degrees fahrenheit. Looks like your mavericks are a little off too, just keep that in mind ok. Got to love the Internet for finding out stuff. You also might want to look into getting the Thermometer I recomended. I found out about them from another member of this forum. I also have to check my probes as I had a problem a few weeks ago. The maverick said my BB was at 195, but the thermometer said was at 180. Which was a little upsetting. 
Glock_21
Member
I'm seeing similar issues in my #3. Things take (in my opinion) way too long. My #3 will never hit 250 with food in there. I contacted Steve and he suggested to check temps with an empty box. I did that and the temps ranged from ~225 to ~275, about what you would expect with an analog controller. I put a large pan of water in the box and the temps dropped to ~217 to ~245.
Food comes out good but I know I need to plan on 16 - 18 hrs or more for a butt, which is kind of disappointing actually. I would take the thing back if it was local, but I'm not sinking any more money into the thing (for shipping) at this point.
Food comes out good but I know I need to plan on 16 - 18 hrs or more for a butt, which is kind of disappointing actually. I would take the thing back if it was local, but I'm not sinking any more money into the thing (for shipping) at this point.
elkins20
New member
Hey Travis, Are you running your #3 with an Auber, just curious? I have only smoked ribs so far in my #3, and they was done a little over 4.5 hours. I am surprised that I have seen 3 #3's that are running longer on smokes. Also what size Boston Butt are you talking about that takes that long. Recently I did a 7# Butt in my #1 and it went a little over 11 hrs. but there was a tech. problem as my maverick said it was done and when I checked it with my thermoworks it was just at 180 internal temp. so cooked another 1 hour.
