- May 27, 2013
- 4
- 10
Hi All - I got a Masterbuilt Extrawide Propane smoker for Christmas and am using it all the time. Just cooking whole chickens is amazing, I've tried brisket, brats, salmon, pork loin and chops. I can't believe how good things taste coming out of this thing. And thanks so much to this forum for giving me advice as a newbie. Decided to join in - hope to give back but have a question right now...
I've been using the stock door thermometer, but never felt it was trusty. The wife gave me a Maverick Redi-Chek ET-73 so I'm putting it through the paces this weekend - Happy Memorial Day everyone and thoughts to our vets. I cooked chicken and brats Friday and everything turned out fine. Yesterday I started a 5.5 pound pork shoulder at 9:30am hoping to eat it for dinner, which I found was not realistic. Here's a summary of the day:
9:30am - Meat in (w/ mustard and rub on it from night before), smoker reading 225 on my new thermometer, about 190 on the original smoker one.
1pm - Kept smoker temp at 225 +/-. Put temp probe in meat and it read 140. Original door therm. reading about 190.
3:30pm - Meat probe reading at 150.
5pm - Meat at 160.
5:30 - dinner guests arrive
6:30 - Meat at 165. We eat tacos.
10:30pm - Meat at 172.
2am - Meat at 176. I take it out, wrap in foil and put in oven at 210 degrees, afraid something is wrong I just want to get it up to temp and ask the forum if it is edible.
8:30am - Meat at 200. I take out and am letting it sit. Maybe last nights dinner can be today's lunch?
So I've got it resting in foil. I'll post pics once I take it out, but when I transfered it at 2am it was looking delicious. A couple of questions:
- Is it normal for a 5.5 pounder to take 23 hours?
- From reading other posts, it is probably safe to eat, but I'd like to make sure... this thing is edible, right? No bacteria problems with this long of a cook? Don't want to get my 2 and 4 year olds sick, or the mother in law.
- I haven't had a chance to check my new thermometer, but does it sound like something is off? It was great using it, I could keep my temp right around 225 the whole time, feeling good about it from a distance. But the difference with the door therm. and the long cook time have me concerned.
- I had my smoker probe next to the meat, is this a bad idea?
Thanks for any help. I'll post pics. And thanks so much for the forum.
Brian
I've been using the stock door thermometer, but never felt it was trusty. The wife gave me a Maverick Redi-Chek ET-73 so I'm putting it through the paces this weekend - Happy Memorial Day everyone and thoughts to our vets. I cooked chicken and brats Friday and everything turned out fine. Yesterday I started a 5.5 pound pork shoulder at 9:30am hoping to eat it for dinner, which I found was not realistic. Here's a summary of the day:
9:30am - Meat in (w/ mustard and rub on it from night before), smoker reading 225 on my new thermometer, about 190 on the original smoker one.
1pm - Kept smoker temp at 225 +/-. Put temp probe in meat and it read 140. Original door therm. reading about 190.
3:30pm - Meat probe reading at 150.
5pm - Meat at 160.
5:30 - dinner guests arrive
6:30 - Meat at 165. We eat tacos.
10:30pm - Meat at 172.
2am - Meat at 176. I take it out, wrap in foil and put in oven at 210 degrees, afraid something is wrong I just want to get it up to temp and ask the forum if it is edible.
8:30am - Meat at 200. I take out and am letting it sit. Maybe last nights dinner can be today's lunch?
So I've got it resting in foil. I'll post pics once I take it out, but when I transfered it at 2am it was looking delicious. A couple of questions:
- Is it normal for a 5.5 pounder to take 23 hours?
- From reading other posts, it is probably safe to eat, but I'd like to make sure... this thing is edible, right? No bacteria problems with this long of a cook? Don't want to get my 2 and 4 year olds sick, or the mother in law.
- I haven't had a chance to check my new thermometer, but does it sound like something is off? It was great using it, I could keep my temp right around 225 the whole time, feeling good about it from a distance. But the difference with the door therm. and the long cook time have me concerned.
- I had my smoker probe next to the meat, is this a bad idea?
Thanks for any help. I'll post pics. And thanks so much for the forum.
Brian