todays rib smoke

[DivotMaker]

Just a thought, Bob - that's a pretty big load of cold meat going in at one time.  I'd run it 240, and even allow for an extra hour (just in case).

 

[Walt]

Sneaky,

My guess isthe extra time required is because we start with a cold smoker & cold meat to maximize smoke penetration.  More time with smoke while meat is under 140.  Just my 2 cents.

 

[Thesneakyzebra]

Yeah, I think mine takes a little longer to warm up with as much meat as I am putting in there, especially with being how big the number 3 is. However, it doesn't take 1.5 hours to get to temp, I always put cold meat in my smoker. Better smoke absorption that way.

 

[BIG BOB]

THANKS FOR THE IDEAS MEN... I AM SOOOOO READY FOR THIS WINTER WEATHER TO BREAK!!!

I FEEL LIKE JACK NICHOLSON FROM THE SHINING!    LOL

 

[Walt]

Good point Sneaky.  It probably accounts for 30 - 45 minutes but not sure about the rest.  All I know for sure is it works well.  I really enjoy the ribs cooked useing this method.  I do tend to lightly sauce them 30 - 60 minutes prior to finish.

 

[Thesneakyzebra]

Walt- I too lightly sauce. Just a little bit, enough to give it a little kick and caramelized finish. Works well!

 

[DivotMaker]

THANKS FOR THE IDEAS MEN... I AM SOOOOO READY FOR THIS WINTER WEATHER TO BREAK!!!

I FEEL LIKE JACK NICHOLSON FROM THE SHINING!    LOL

I'm down South, Bob, and I know how you feel!  3" of sleet & ice pellets yesterday (with thunder and lightning, no less), followed up by 2" of snow and 3 stinkin' degrees this morning!!  Not "typical" March 3rd weather for Arkansas!  Arghh!!  Picture says it all!

 

[benjammn]

I am going to echo others in the response that taking the smoker with cold meat up to temp is mostly the reason that it takes a bit longer. Results still speak for themselves and I don't have to check during the smoke.

I think that putting in that many ribs in here will definitely add a bit of time due to mass trying to get up to temp. I would bump up the temps in the beginning to get things rolling.

BIB BOB - REDRUM on those ribs when you can!

 

[Thesneakyzebra]

I can't bump past 250 yet 

 

[DivotMaker]

I can't bump past 250 yet 

With the PID?  If you haven't bypassed the stock controller, you won't be able to.

 

[Thesneakyzebra]

I can't bump past 250 yet 

With the PID?  If you haven't bypassed the stock controller, you won't be able to.

PID should be here this week. I was responding to the statement to bump up the temp if you are not hitting your target. However, I am already maxed out at 250 so I have to wait for the auber to bump up from 250 to get more stable around 250.

 

[DivotMaker]

Gotcha.  Let us know how it goes.