New guy from Livermore, Ca.

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bocco

Newbie
Original poster
Feb 20, 2017
11
10
Hi All,

Just registered. I bought a Masterbuilt 30" smoker on Friday. Tried smoking some ribs and pork chops on Sunday. Figured out that pork chops probably don't belong in a smoker. They came out way over cooked. I smoked both for 4 hours at 220 and the ribs were a little dry also. Not sure why the ribs were dry since every place I look they say to cook them even longer.

Might try a brisket this weekend.

Thanks in advance for all of the help and good advice.

Gary
 
Hello and welcome to SMF from the Great white North 
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. Browse the forums and ask lots of questions, get involved. There is a an amazing amount of info, recipes and knowledge here that are second to none. Enjoy good luck and share your experiences.  

  Here is to the start of your new addiction.... 

 Actually smoked pork chops are great, There are a huge number of threads in here, I would read up on some before your next smoke, It will give you some pointers, advice, and ideas. A pork butt for pulled pork is always a good one to try, and much cheaper than a brisket. Do you have a good thermometer / meat probe to use? That will be a key also, Other than the one the smoker has?
 
At this point I only have the thermometer that came with the Masterbuilt smoker. Should I invest in something better?
 
I have a thermometer that I put thru a 2x4 that measures the temp in the smoker, then another thermometer that I use for the meat. The thermometer in the door of the smoker is off by at least 10 degrees.

You might want to try chicken breasts to star. Easier and cheaper.
 
I am new to this smoking thing as well and have been doing it for a few months. But from what I have learned is that you can't tell doneness with smoked meat by time or color. A good digital meat thermometer will be your best friend. I have a chef remi instant read and it seems to do the job for now. Others on the forum have recommended getting a wireless 2 probe thermometer, to monitor grate temp and the food. Think I am going to invest in one of those next. Best of luck to you and smoke on
 
bocco,

Welcome to SMF.  Yes, you should get a digital wireless thermometer such as a Maverick ET-732.  which has a probe for the smoker chamber as well as a probe for the meat.  Thermoworks has come out with the "smoke" wireless digital thermometer.  I like and have 3 Mavericks. 
 
Welcome to the forum Gary!  Chops will get over cooked if not watching IT.  Get them off the smoker at 140-145.  My bet with your ribs is that they were under cooked.  Did the slab bend easily when lifting the ribs off the smoker?  Was there pullback on the rib bones?  Over cooking ribs will result in fall off the bone tenderness, not tough and chewy.

Mike
 
 
bocco,

Welcome to SMF.  Yes, you should get a digital wireless thermometer such as a Maverick ET-732.  which has a probe for the smoker chamber as well as a probe for the meat.  Thermoworks has come out with the "smoke" wireless digital thermometer.  I like and have 3 Mavericks. 
So my Masterbuilt smoker does come with a built in meat probe thermometer that reads on the display as well as on a remote. Since it's electric it holds the smoker temp pretty close to where you set it. On the other hand I found out we have a great place here in town that sells BBQs and fireplaces and has lot's of accessories. I might buy a toy this weekend.
 
 
Welcome to the forum Gary!  Chops will get over cooked if not watching IT.  Get them off the smoker at 140-145.  My bet with your ribs is that they were under cooked.  Did the slab bend easily when lifting the ribs off the smoker?  Was there pullback on the rib bones?  Over cooking ribs will result in fall off the bone tenderness, not tough and chewy.

Mike
I have been wondering if I did actually under cook them. Can't say if the slab bent as I didn't pay much attention to that. Also I cut the slab in half to fit the smoker better. Next time I'll try for 5 or 6 hours and see how it goes.

I've also been reading recipes that involve pulling the ribs out and wrapping them in foil with some sauces and then cooking a couple of hours longer. I'd like to hear opinions this method.

Also does the amount of ribs effect the cooking time? Seems like recipes for pork butt or brisket go by time per pound. Where ribs just goes by time regardless of the amount.

Thanks

Gary
 
 
So my Masterbuilt smoker does come with a built in meat probe thermometer that reads on the display as well as on a remote. Since it's electric it holds the smoker temp pretty close to where you set it. On the other hand I found out we have a great place here in town that sells BBQs and fireplaces and has lot's of accessories. I might buy a toy this weekend.
Once you obtain an extra wireless thermometer and confirm it reads accurately by doing a boiling water test, then compare it to your Masterbuilt's readings.   It's always a nice thing to have an extra

thermometer running, especially a wireless one.
 
I don't wrap any of my meat anymore.  I just like the bark and texture from not wrapping.  A big hunk o meat like a brisket or a butt will need to be cooked by temp, ribs are generally some meat on some bones.  When the meat comes off the bones, they are done!  Baby backs 5 hrs at 250, St. Louis 6 hrs at 250.  If I'm saucing them, it is for the last hr of cooking.

Mike
 
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  Good morning and welcome to the forum from a beautiful day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about everything.

        Gary
 
Hi there and welcome, lots of guys just joined in the past 24 hours and I think they too will be learning from the great thermometer advice given above.

Often it seems the onboard smoker temp probe and meat thermometers are just plain off.  This is a major reason for all the dual thermometer suggestions.  Plus it never hurts to have more probes for when you smoke two different meats or for you to figure out where hot/cold spots are in your smoker because I guarantee the hot/cold spots will exist and will shift as you load up your smoker with more meat.  The probes help you deal with all of this uncertainty and allow you to get a better and more consistent smoked product.

I look forward to seeing your journey as you navigate all of these kinds of things to make great smoked food :)
 
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