Originally Posted by redstorm423
Yup, I did a couple of things wrong with my first time haha....but I'll adapt and there are definitely some changes I need to make and new things to try....I think I'm going to pull the trigger on buying a separate thermometer like everyone has more or less suggested, since from what I hear the one that comes with my smoker isn't all that great
I'll have to give them a call today and see what they say, but honestly I think it was human error that caused them to come out undercooked. Live and learn
You were correct that the chips were pretty much done within the first 2 hours. However, I have read many reviews on my smoker and everyone seems to say the smoker boxes holds chips well and can be left alone for 4-6 hours, some say every longer(so does the manual).
So maybe it's the brand I am using? Or I simply didn't put enough in to begin with? Which is why I ended up opening the door to check in the first place. But I always thought that pellets burned the quickest and were mainly for shorter smokes
When I first bought my MES 30, I used wood chips. I'd take a few handfuls, drop them into the side wood chip loader, then push the loader in and dump the chips on the wood chip holder. Whew! After all that work they were literally toast and ash in 20-30 minutes. I haven't seen any wood chips that will last two hours.They're too thin and that's why they call them chips. Chunks are thicker and would last longer. That's why I don't use wood chips except for dropping onto charcoal briquettes in my Weber kettle grill.
I know that there are wood pellets that are mainly non-wood filler and I would think that there are varying qualities of wood chips, but when I was buying them I'd buy whatever the grocery store had on the shelf. When it comes to pellets and Dust I am highly particular.
As for human error in undercooking that one rack of ribs, you said it yourself: that rack was bigger than the other one so it probably needed another 20-30 minutes in the smoker. You learn from your mistakes. I try to learn something new each time I smoke so I'm always trying new techniques and experiments. I've smoked one glorious beef brisket flat and I've spent a year or so trying to replicate it. I'll get it again this year. That's my goal.
No inexpensive smoker (and I would say grill) comes with a reliable thern. That's why we all advise to buy one designed for smoking. The Mavericks are very accurate and popular. ThermoWorks may be more accurate but they're a lot more pricy. That being said, when my Mavericks bite the dust someday I'll buy a ThermoWorks. There are knockoff cheaper brands that a lot of guys like too. A lot of guys like the iGRill bluetooth that can also transmit cooking data to your smartphone. There are guys who keep records of every smoke for reference, I'm too lazy for that. I keep a loose record in my mind of what I've done with different cuts of meat and with different cheeses. The only thing I have to read up on is Bearcarver's procedure on how to stabilize the temp swiings in a MES. The steps may also apply to your smoker.,