Long Smoke Times on Model #3

[Casimir]

    I know there haven't been any recent posts on the topic of long smoke times in the model 3, but I have to chime in anyway. I hadn't used my smoker in a long time, partly because it seemed to take an awful long time to do the job. For example, I recently smoked some knockwurst at 163 degrees and after 10 hours the internal temperature was only 144.  Even worse, there was virtually no smoke produced, and the wood in the firebox was barely singed.

    Then, I had the brilliant idea to check this forum and I found Mark's (and other's) post on the droopy wood box phenomenon on the #3.  I wadded up some foil, put it under the front of the wood box to correct the droop, and smoked some kielbasa.

    This time, it was perfect -- taking about four hours at 163 degrees to reach the sweet spot of 152 internal temperature.  The smoke was beautiful, just what it should have been. I'm very thankful for your advice, it helped me produce fantastic sausage, and I'm planning many other projects!

I too experienced long cooking times on my #3. Pork should on my #2 cook in 1 1/2 to 1 3/4 hours per pound. On the #3, I would see closer to 3 hrs. Same thing with briskets.

After investigating and consulting with Divotmaker, I discovered that the wood box on my #3 (2012? model) was drooping resulting in the bottom of the wood box resting on the heating element.

I took a brass pipe fitting about one inch in length and used that to support the front of the wood box making it the same height as the back and no longer touching the heating element. Using a Maverick 732 and the smoker unloaded, my internal temperature with the analog controller set to 250 was 288 degrees vs 257 without the brass support.

Using the support, I cooked a 6lb. bone in butt (1.5 hrs/lb @ 235), an 8lb. brisket (1.75 hr/lb.), and yesterday I cook a pair on 5lb. butts (1.75 hrs/lb.).

I just wanted  to share this experience with everyone. While I realize that is not a fix all but I would recommend that anyone thinking that their temps may be low or cooking times long, check to see if the wood box is drooping. Cooking time on my #3 and my #2 are really close! This is important because I occasionally use both the #2 and #3 for bigger parties so this makes timing easy!

I would like to thank Divotmaker for REALLY taking good care of us Smoking-It members and I for one appreciate it. Oh! one more thing ... my wood chunks burn completely to ash which it never did before.

Mark

 

[TX Gent]

Cool or should I say ... Hot Smoking success now!

 

[JSRFrench]

I too experienced long cooking times on my #3. Pork should on my #2 cook in 1 1/2 to 1 3/4 hours per pound. On the #3, I would see closer to 3 hrs. Same thing with briskets.

After investigating and consulting with Divotmaker, I discovered that the wood box on my #3 (2012? model) was drooping resulting in the bottom of the wood box resting on the heating element.

I took a brass pipe fitting about one inch in length and used that to support the front of the wood box making it the same height as the back and no longer touching the heating element. Using a Maverick 732 and the smoker unloaded, my internal temperature with the analog controller set to 250 was 288 degrees vs 257 without the brass support.

Using the support, I cooked a 6lb. bone in butt (1.5 hrs/lb @ 235), an 8lb. brisket (1.75 hr/lb.), and yesterday I cook a pair on 5lb. butts (1.75 hrs/lb.).

I just wanted  to share this experience with everyone. While I realize that is not a fix all but I would recommend that anyone thinking that their temps may be low or cooking times long, check to see if the wood box is drooping. Cooking time on my #3 and my #2 are really close! This is important because I occasionally use both the #2 and #3 for bigger parties so this makes timing easy!

I would like to thank Divotmaker for REALLY taking good care of us Smoking-It members and I for one appreciate it. Oh! one more thing ... my wood chunks burn completely to ash which it never did before.

Mark

I have had mine prob close to 5 years or longer & noticed the same & did a similar fix with the same results.
Generally I anticipate 16 to 18 hours for large bone-in 10-12 lb Boston Butts which I brine 24 hours & generally pull them at 188* triple wrap & set aside for 30 minutes minimum before pulling. Easy way is to push the meat with your finger.