Hey guys, so I've been playing around with my #1 for about a year now and one of the things I noticed is that a lot of my cooks are getting done in about half the expected time. Spare ribs go about 2-3 hours, 8lb Pork butt about 12 hours, 13lb turkey 3 hours, 8-9lb pork roasts about 2 hours. Aside from the ribs all of these meats were brined for 12+ hours. I know brined meat takes less time to cook but it still seems like things are cooking too quickly, and I'm struggling to figure out if I'm just off on my time calculations or if maybe my temps are higher than what I set the dial at. I've been using a maverick probe for IT, and a Meater+ for IT and AT when possible, and nothing has alerted me that ambient temps are too high. I've tried starting with 25 degree lower temp on some cooks and it hasn't really made much difference. Has anyone else experienced this?
Unfortunately I haven't been logging my cooks, but going forward I will start doing that so I'm not relying on my famously terrible memory.
I also don't get a good bark on my butt like I've seen in some of the pics across the forums. Not sure if that's due to the shorter amount of time in the smoker or if there's something else I'm missing. I typically do the standard mustard slather then season with lots of rub.
thanks for any help / suggestions
Unfortunately I haven't been logging my cooks, but going forward I will start doing that so I'm not relying on my famously terrible memory.
I also don't get a good bark on my butt like I've seen in some of the pics across the forums. Not sure if that's due to the shorter amount of time in the smoker or if there's something else I'm missing. I typically do the standard mustard slather then season with lots of rub.
thanks for any help / suggestions