Am I missing something? Meat wont cook.

[ryanje]

I FIGURED IT OUT!!!

Thanks everyone for your help!!

I had some time this morning and have 2 digital thermometers. So I figured I would place one exactly where the meat was and one where I had the smoker temp propbe yesterday when cooking. I also moved them around a couple places to see variations. AND what a surprise......

The place I had my thermometer for smoker temp was about 30* higher than where I had my meat...I had my smoker up against my brick house because there is about a 2-3 foot overhang and wanted to keep it dry. Well, that lead to the back of the smoker being about 30-40* warmer than where the meat was only about 3-4 inches away. So when I thought I was cooking at about 230 it was probably only 200.

I pulled it away from the house and temps are mostly even all over the smoker!

Granted I do have to have more patience. I think this may have been part of the problem though.

 

[grillin_all_day]

Now you're learning. Always place your probe on the rack where your meat is to get the most accurate temp. I put mine about half an inch (inch at the most) away from the meat to ensure I'm getting accurate temps.

Also, it's probably best to keep your smoker away from your house....better safe than sorry! If you want to keep it dry, look into getting a canopy. I bought one (cheap) and it worked like a charm. On a good note, it now smells like hickory!

Enjoy the new hobby, er....addiction!

 

[timtimmay]

Glad you figured it out, smoke on!

 

[ryanje]

Now the problem is I have to wait until next weekend to try it again!! But that is a much better problem....

 

[jjwdiver]

Glad to hear is wasnt a malfunction that would cost $$ to fix! Every smoke is a new experience!

 

[meateater]

Glad ya figured it out, get some qview up and share with us.

 

[figjam]

I hope the OP did not really mean "room temp" for the reasons you hint at. But, I also don't believe he needs to go as fast you indicate with "You need to remove it from the fridge and season/rub and get it in the smoker". To me that seems too quick. I like to rub mine down and put it in the fridge overnight, then pull it out about an hour before I put it on the smoker. Definitely not room temp, but is also not going from the fridge to the smoker quickly.

 

[pit 4 brains]

I wasn't trying to say you have to run from the fridge to the smoker, I was just saying you shouldn't let it sit out on the counter and come to room temp. Meat should go into the cooker cold..

 

[ryanje]

True, it was in the fridge over night and out for about 2 hours. It was still cold.

 

[pineywoods]

Food safety rules say if the meat is punctured you have 4 hours to get it from 40 degrees to 140 degrees the new may be lower but still the amount of time you "let it sit out" is part of that 4 hours. So if you leave it sit on the counter for 2 hours that leaves 2 hours to get from whatever temp its at on the counter to 140

 

[ryanje]

Really...It wasnt punctured until right before putting it into the smoker though.

Does that change things??

 

[pineywoods]

No if it is punctured the rules says 4 hours there is an intact muscle rule that says if the meat is not punctured then you have 4 hours to get the outer 1/2" to 140 degrees and thats the reason many of us don't put the probe into the meat on a long smoke until about 3 hours into the smoke

 

[chisoxjim]

at least 3 hours.. I dont take my first pork butt readings til 8 or 9 hours in.

 

[triplebq]

I have been cooking forever and until just recently I bought a temp gauge . I am pretty much like Chris Lilly ( old school ) I can tell when it's done and just in case I just cut it ... I am lookinmg into buying a new temp gauge like the ones you guys told me about . I would see no need to read a temp before 8 hours anyway on anything of size .

 

[ddave]

Say it ain't so.

Get yourself a nice instant read. Doesn't have to be a Thermapen. Just something with a nice tiny point.

Don't cut it until you've let it rest awhile. You will be rewarded.

Dave

 

[triplebq]

I did order et 73 and I bought an old school stick it temp gauge . Found I was cooking a little past greatness ! Thanks for the advice as it is greatly appreciated .

 

[ryanje]

Anything thing wrong with a wally world digital probe?

 

[ddave]

You're welcome.

Here's a great article on resting meat.

http://www.seriouseats.com/2009/12/h...-grilling.html

Not as long as it stays accurate.

Here's what I used to use until my wife bought me the Thermapen for my birthday last year.

http://www.amazon.com/Taylor-9842-Co...7&sr=8-1-spell

It's calibrateable, reasonably priced and has good reviews.

Dave