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Waiting, Waiting, Waiting WAINTTTTTING!!!!!!!

post #1 of 8
Thread Starter 

I am in need of some help.  This is my first post here and I haven't been smoking for that long.  I am using a Masterbuilt Pro Digital electric smoker.

 

I am preparing to smoke a shoulder in a week and I wanted to try out a new rub.  I picked up a 4.5 lb fresh loin.  I cooked at 250 degrees after allowing the loin to adjust to room temp (or close) prior to cooking. 

 

Now that the basics are out of the way.  I get to the problem.  4 and a half pound loin took just over 10 hours.  I can't figure this one out.

 

Darkhlmt

post #2 of 8
Are you using the stock temp gage? They can be way off. Could be your cabinet temps were lower than you thought.
post #3 of 8

Use a good thermometer & find the hot/cold spots in your smoker.

Once you get to know every inch of it, it'll go a lot easier.

I have a Masterbuilt electric as well and am loving it.

 

TW

post #4 of 8
Quote:
Originally Posted by Darkhlmt View Post

4and a half pound loin took just over 10 hours.  I can't figure this one out.

Darkhlmt
Took just over 10 hours to do what? What internal temperature were you shooting for?
Pork loin and pork shoulder are two vastly different things. Where a shoulder benefits from internal temps of 190°+, a loin will basically be sawdust by that point. Loins are best at much lower temps. I like them just over the "limit" at 145°. Some folks don't like to see any pink, so they take them to 155° or so. Things go downhill pretty quickly past 160°.
post #5 of 8

I had a lot of problems with my new MES Gen 1 until I broke down and bought a Maverick ET73.  Once I started using that and ignored the MES therm and meat probe, life has been great.

Gary

post #6 of 8
Thread Starter 

I ran a test on the smoker with a air temp probe.  It appears to be off by about 25 degrees.  Which does suck.  I wouldn't think that a temp of 250 instead of 275 would cause such an increase in cooking time.  I should just go all out and get a trailer smoker.  I'm sure my wife won't care...

post #7 of 8
Just guessing here, you didn't specify which way your temp gauge was off.
In your first post you said you cooked at 250, if your temp gauge was reading 25deg high, that means you were cooking at 225, not 250. If that's the case, then yes, it will add a lot more time to the cook. It's like cooking a brisket at 300 vs 210, one you are eating in 3-5hrs, the other you are eating in 10-12hrs.
post #8 of 8
Thread Starter 

The smoker reads 275.  My air temp prove reads 250

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