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In the middle of a smoke -- high meat temp 1.5hrs in

post #1 of 13
Thread Starter 
Hey Guys,
I'm smoking a 5.85lb sirloin beef tip right now -- cooking at 225*. The roast was 50* when i put it it, I've been smoking it for 1.5hrs and its now 106*. That seems a bit high for such a short amount of time. Is this normal? Will it hang at 120* or so for a while?

Hardware: CG Pro w/ SFB, Rancher hardwood charcoal brickets, wireless thermometer.

Thanks guys.
post #2 of 13
I think it will slow down a bit. A lot depends on the shape of the piece of meat and the amount of connective tissue. Let us know what happens. I'm curious as I've never done a sirloin tip.

Take care, have fun, and do good!


post #3 of 13
are you going by the temp guage they sent w/the smoker? or do you have another therm to check grated temp?
post #4 of 13
Thread Starter 
Yea, I'm going by the stock grill temp for the overall cooking temp. I was thinking about needing another thermometer for the grate, but i just didn't want to buy one. I guess this is what I get for going cheap!
post #5 of 13
What ever you do, DO NOT depend on the stock temp guage... they are a piece of doggy doodoo! You are probably cooking at a much higher temp than is registering in the chamber. Have you done any mods to the CG yet? If not, move the meat to the opposite end from the fire box, close the damper at the fire box to at least 1/2 to 2/3 closed. Make sure your chimney flap is all the way open. Then ASAP, get yourself at least an oven thermometer or a grill grate temp guage to read the temp at the grates...
post #6 of 13
Thread Starter 


Okay, so I took out the thermometer and put it on a brick next to my roast. The temp was about 257*, so BigAL looks like you nailed it.

I tried to close the vent a little on my SFB, but the black paint seems to have melted , making a great glue and causing the vent to stick. Any one ever have anything like this? I also noticed this on the body of the SFB where the door closes -- after cooking ribs last night i had to just about rip it open. This normal? Too high of heat?

I guess this will just be a slow roast and I'll try to actually smoke one next time.

Thanks again for the help.
post #7 of 13
Thread Starter 
The only 'mod' i have is not so much a mod -- just a big water pan acting as a baffle.
post #8 of 13
Well, that should help. As far as the vent sticking, just bang it with a stick or something to get it to move... they get stuck sometimes.
post #9 of 13
Thread Starter 
Thanks HawgHeaven. I moved the meat and flipped it just for fun, Opened the chimney flap all the way (boy, that really took the grill temp down!), and finally knocked that vent loose. Meat temp is 145* now and looks to be slowing down. Thanks all, looks like you guys saved my roast!
post #10 of 13
Let us know how it turns out!
post #11 of 13
Good luck RW don't forget the pictures!
post #12 of 13
Hellooooooooooooooo!! Roast..........remember?? How was it and where's the pic's??icon_eek.gif
post #13 of 13
I agree, in Montana, the saying is, "if it don't go easy, force it" . smile.gif Terry
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