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Need some more info.... what temp, weather conditions, etc. Dont forget, will probably reach the dreaded "platuea" (okay, I cant spell it)so that will add time. A rule of thumb is about 1.5 hrs per lb of meat for larger cuts, but always go with temp.
I did a 3 pounder on Wed of this week. Its took about 4.5 hrs at 225-230. I pulled it at 160 and foiled it for an hour in the cooler. The air temp was 44 degrees and the wind was blowing.
Hope this helps and BTW you are going to love the results.
I suggest going to the store and having the fixins for some reuben sandwiches by the time that bad boy is ready to come out of the cooker.
I like it so far. I have made a few mods to it and ran quite a bit of food through it. Can be a little tricky in cold weather, but I would certainly recommend this smoker to any entry level bbq guy.
not to disagree with joe..........but to me..........with charchol/wood........a ecb gourmet is the best.........a sfb setup, is a even MORE steep learning curve............just getting ready to find out.......but i DO have over twenty years on the ecb gourmet.........i know......shoudn't taken me THIS long............but i JUST found this site last aug.
so now ready for the next step.......first practice tomorrow on it.........but i DO know.......from this site.......the sfb WILL use alot more fuel/wood.......so i need to make sure the thing is FULL........to make use of all that heat/smoke
As far how is the Pastrami is going.....After the second time the wind blew out the flame...I brought it inside..and am finishing it up..its at 163...so its getting close...the house smells real gooooood