smoker failed us for Christmas dinner

stevensondrive · Dec 25, 2012

using the formula of 2 hours per pound and a bit extra I started our 2 boston pork butts at 9 PM last night in our MES 40. Meat and smoker both from Sam's. It is 1 PM on Christmas day. I have to leave for work in about an hour. The meat internal temp is only 175. Smoker has been set at 225. That is 16 hours for two 6 pound butts.

what gives??

timleo · Dec 25, 2012

sounds right to me. I suspect the thermostat setting is a little higher than the actual temperature in the smoker, but those details come with experience.

swampmouse · Dec 25, 2012

I'd put another thermometer in to see what the temp really is inside. I would say turn up to around 240 and see where that gets you. I always smoke around 240, with a MES 30, but by now you should be getting very close, even at 225. Remember also that outside temps affect the temp of your box. My guess is that's its pretty darn chilly up in Springfield at night.

SM

chef jimmyj · Dec 25, 2012

You can let it ride or put them in the oven to finish to 200*FIT and wrap and cooler until dinner. It happens. If very cold out side th MES needs to be set higher to do the job. I don't doubt they are safe to eat, so finish as needed and enjoy at your leisure...JJ

bama bbq · Dec 25, 2012

My pork butt always took longer than what others are saying theirs took cooking at 225 - 250*. I now do pork butts at a higher range -- about 250 - 275* -- for this very reason. The last one I did 1 Dec averaged 270* and it took me 1.4 hrs per lb. with excellent results: great bark with tender and juicy meat.

stevensondrive · Dec 25, 2012

I checked the internal temp with a portable thermometer I use for other stuff. 180 from it and 174 from MES. so pretty close to each other.

steaks on the charcoal are almost done

I guess we'll be eating pulled pork tomorrow

flash · Dec 25, 2012

timleo said:
sounds right to me. I suspect the thermostat setting is a little higher than the actual temperature in the smoker, but those details come with experience.

I don't know. I have done 8 1/2 lbers in 9 1/2 hours. So doesn't sound right to me. Internal temp is the key. I would raise the smoker temp also, atleast 250, then wrap in foil at 170. Crank the smoker up to 300 if you can or as high as it will achieve. It won't hurt the butt in the lease.

stevensondrive · Dec 26, 2012

the MES only cranks to 275. Taste and moisture were excellent. wrapping in foil would have made it more moist. I have some ideas for the next cook. we have lots of meat to eat

smokinhusker · Dec 26, 2012

Have you checked the actual cabinet temp of your MES to what the set temp is? My first one was off (depending on the temp I had it set for) 25-50*. The one I have now is off (again depending on the set temp) anywhere from 8-25* and of course that's cooler. So if I want 250*, I have to set it at 275*.

stevensondrive · Dec 26, 2012

SmokinHusker said:
Have you checked the actual cabinet temp of your MES to what the set temp is? My first one was off (depending on the temp I had it set for) 25-50*. The one I have now is off (again depending on the set temp) anywhere from 8-25* and of course that's cooler. So if I want 250*, I have to set it at 275*.

I might have to do that. I have checked the meat probe vs the cabinet temp and they usually are close. I've had no problems with ribs or a fatty. I'll keep experimenting and enjoying the finished product

flash · Dec 26, 2012

stevensondrive said:
the MES only cranks to 275. Taste and moisture were excellent. wrapping in foil would have made it more moist. I have some ideas for the next cook. we have lots of meat to eat

Are you using a water pan? If so, maybe try some playbox sand instead. It will allow for higher and more consistent temperatures in the smoker. Remember to cover it with foil to catch the drippings. Add some water to it before the next smoke and you can use it again.

stevensondrive · Dec 26, 2012

The water pan is in there. Dry. Only wrapped with foil to make clean up easier.

I hadn't thought of sand

nozzleman · Dec 26, 2012

I am guessing your temp inside your smoker is a little cooler than your gauge indicates.

thunder lite · Dec 26, 2012

What I found with my 2012 MES40 is that if I set it to 225, the temp in the cabinet will cycle between ~210 and 235. But it spends more time below 220 than at or above 225, so I've started setting mine to 235. It seems to then cycle between ~245 and 220, which then results in in cook times closer to what I expect. I've only done 5-6 smokes in my MES, so I'm still learning what it requires.

Ron

sqwib · Dec 26, 2012

Bama BBQ said:
My pork butt always took longer than what others are saying theirs took cooking at 225 - 250*. I now do pork butts at a higher range -- about 250 - 275* -- for this very reason. The last one I did 1 Dec averaged 270* and it took me 1.4 hrs per lb. with excellent results: great bark with tender and juicy meat.

Flash said:
I don't know. I have done 8 1/2 lbers in 9 1/2 hours. So doesn't sound right to me. Internal temp is the key. I would raise the smoker temp also, atleast 250, then wrap in foil at 170. Crank the smoker up to 300 if you can or as high as it will achieve. It won't hurt the butt in the lease.

X2

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