Glock_21
Member
Starting a new thread to avoid hijacking Kevin's thread. Tony will you please move the relevant posts here?
Seems like the cook times on my #3 have been long from the start. Here is a link to a thread about my initial smoke with the #3.
http://smokinitforums.com/index.php?topic=3620.0
Nothing has changed since that first smoke. I have done several pork butts and one whole brisket. Cook times are always much longer than what I would consider "normal". I came up with "normal" based on previous smoking experience, reading the details on other people's posts, and comparing my smokes to a co-worker who is using a Cookshack smoker.
I contacted Steve, he suggested watching the temps with an empty smoker at 250. I did that and saw temps from ~225 to ~275. I placed a large pan of warm water in the smoker and then the temp never hit 250 again.
I did not contact Steve again after seeing that the unit would average 250 empty.
I have removed the adjustment knob to make sure the travel was maxed out on the rheostat.
My procedure has been the same for every smoke. Foil in the bottom, punch a hole. Foil on the lid (only) of the firebox. Wad up a little foil and place it under the firebox to level it out. Loaf pan 3/4 full of water on the floor of the unit on the right side of the firebox. 2-3 small chunks of wood in the box. I usually "boat" 1 or 2 wood chunks in foil. Meat goes on the middle shelf or the shelf above. No other shelves in the smoker, no drip pan in the smoker itself. Temp set-point at 225 or 230 until I realize that it isn't going to get done on time and then I move it up to 250 (or finish in the oven). The door doesn't get opened until it gets near the end "if you're lookin' then you ain't cooking', lol".
I've started brining pork butts (Tony's recipe). I remove them from the brine, rinse, pat dry, and then apply rub. Sometimes they go straight to the smoker from the fridge. Other times I let them set out for a bit. Haven't noticed a major difference in cook time either way.
I have no complaints with the end result other than the 18-20 hour cook times that should be 14-16.
I wish someone could just tell me that this is the way it works with an electric smoker. But I am just not seeing that from you guys that have been using one for a while.
Thanks in advance for any information. This is one of the best "troll free" forums that I have ever seen. Lots of good folks here with a lot of good information.
Seems like the cook times on my #3 have been long from the start. Here is a link to a thread about my initial smoke with the #3.
http://smokinitforums.com/index.php?topic=3620.0
Nothing has changed since that first smoke. I have done several pork butts and one whole brisket. Cook times are always much longer than what I would consider "normal". I came up with "normal" based on previous smoking experience, reading the details on other people's posts, and comparing my smokes to a co-worker who is using a Cookshack smoker.
I contacted Steve, he suggested watching the temps with an empty smoker at 250. I did that and saw temps from ~225 to ~275. I placed a large pan of warm water in the smoker and then the temp never hit 250 again.
I did not contact Steve again after seeing that the unit would average 250 empty.
I have removed the adjustment knob to make sure the travel was maxed out on the rheostat.
My procedure has been the same for every smoke. Foil in the bottom, punch a hole. Foil on the lid (only) of the firebox. Wad up a little foil and place it under the firebox to level it out. Loaf pan 3/4 full of water on the floor of the unit on the right side of the firebox. 2-3 small chunks of wood in the box. I usually "boat" 1 or 2 wood chunks in foil. Meat goes on the middle shelf or the shelf above. No other shelves in the smoker, no drip pan in the smoker itself. Temp set-point at 225 or 230 until I realize that it isn't going to get done on time and then I move it up to 250 (or finish in the oven). The door doesn't get opened until it gets near the end "if you're lookin' then you ain't cooking', lol".
I've started brining pork butts (Tony's recipe). I remove them from the brine, rinse, pat dry, and then apply rub. Sometimes they go straight to the smoker from the fridge. Other times I let them set out for a bit. Haven't noticed a major difference in cook time either way.
I have no complaints with the end result other than the 18-20 hour cook times that should be 14-16.
I wish someone could just tell me that this is the way it works with an electric smoker. But I am just not seeing that from you guys that have been using one for a while.
Thanks in advance for any information. This is one of the best "troll free" forums that I have ever seen. Lots of good folks here with a lot of good information.