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My smoking times are WAY off...whats the deal?

post #1 of 18
Thread Starter 

I had 2 pork loins with a nice fat cap on them. about 2.5 pounds each. Brined for about 12 hours and rubbed her good

Set my MES at 250 and let it ride

Well, 7 hours later they have only hit an internal of 140. are you kidding me?!



The grates were quite hot to the touch, so I know the temp is working (last time I also double checked with a probe)


Any ideas? Is it just the cut of meat? For some reason, it seems most of my butts and whatnot take about 2 hours per pound but this is ridiculous

post #2 of 18

how often are you opening the door to check on  the meat?

post #3 of 18
Thread Starter 

throughout 90% of the process, i opened it one time to stick the meat with the probe.

post #4 of 18

Outside temp and humidity will alter cooking times too.

post #5 of 18
Are you using the probes that came with the MES or do you have an aftermarket probe?
post #6 of 18
Air flow through the smoker will affect cooking times..... More air flow, shorter cooking times.... think of what a difference, a convection oven makes to cooking times...
post #7 of 18

The MES units do a good job of maintaining temp regardless of the outside weather. The only downfall to a MES is that the built in temp probes are not that accurate. Did you monitor your smoker temp with an air probe?

 

I used my MES probably a dozen times without using a secondary thermo but once I started using one I will never go back. The readings on my Maverick are different than my MES so now I can adjust accordingly. If your smoker was 30-40 degrees low than that would extend your smoke time.

post #8 of 18

My MES 30 set at 210 degrees and my Maverick 733 read 235. OAT was 24 degrees. Get a good thermometer.

post #9 of 18
You really need to get a Maverick or similar therm. I love my MES, but know now that I need to see what temp I'm really cooking at. The MES sensor can be way off-this is common. Temps can vary a lot from rack to rack. Happy smokin', David.
post #10 of 18
Thread Starter 

 I had checked once before regarding the internal temps of my MES and they were almost exactly on point from what my thermoworks probe read.


I also use the mailbox mod and a chimney mod so airflow is good.

I'll have to check my readings again, but I dont think its an internal temp issue....

post #11 of 18
Sounds a little on the small side for the dreaded stall, but I believe that might be the case...
post #12 of 18
Quote:
Originally Posted by rtpassini View Post
 

I had 2 pork loins with a nice fat cap on them. about 2.5 pounds each. Brined for about 12 hours and rubbed her good

Set my MES at 250 and let it ride

Well, 7 hours later they have only hit an internal of 140. are you kidding me?!



The grates were quite hot to the touch, so I know the temp is working (last time I also double checked with a probe)


Any ideas? Is it just the cut of meat? For some reason, it seems most of my butts and whatnot take about 2 hours per pound but this is ridiculous

A pork loin is done at 145. I take mine out at 135 wrap and rest for an hour in a warm oven. If They are loins and not Butts that is.

post #13 of 18
Thread Starter 

Right, I wanted to get them to a pulled point, not a sliced point. (the wife likes them shreadded more)

post #14 of 18
Quote:
Originally Posted by rtpassini View Post
 

 I had checked once before regarding the internal temps of my MES and they were almost exactly on point from what my thermoworks probe read.


I also use the mailbox mod and a chimney mod so airflow is good.

I'll have to check my readings again, but I dont think its an internal temp issue....

 

 

IF the chamber temp is actually 250 degrees or thereabouts, there's almost nothing that could cause a small pork loin to take 7 hrs to reach 140 degrees.      Notice that I said "chamber temp" and not "Set point".    Ergo, your chamber temp couldn't have been anywhere close to 250.   Was the door accidentally left open ?  Is it possible that someone else was constantly peeking ?   Did a breaker get thrown in your fuse box and you didn't realize that the MES was plugged into that circuit ?   Was it stupidly cold outside, like 0 degrees ?  (Note: I have no idea how a MES reacts in cold environments, or how much heat it retains in extreme cold).

post #15 of 18
Quote:
Originally Posted by rtpassini View Post
 

Right, I wanted to get them to a pulled point, not a sliced point. (the wife likes them shreadded more)

I have only cooked loins with the intention of slicing them. Have you successfully shredded them before?

post #16 of 18

Loin is too lean for this. You will end up with dried pork. Try a different cut for this like a Picnic or Butt or even Country style ribs. They have enough fat in them to accomplish what you are trying. Happy smoking. timber.

post #17 of 18
Thread Starter 

oh i know its too lean. What I ended up doing was throwing it in the oven and braising it for about an hour. that got it to the pulled point.
It was delicious

post #18 of 18
Be careful of the 40-140 n 4 rule. I know that a loin will be done to pull at 140, but you should try to get therein 4hours. Just my dos centavos.
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