Cooking Time Problems

[tlow]

I purchased an Oklahoma Joe's Highland smoker and have used it twice. The dome temp gauge registers a consistent 225 -240, but after 10 hours 3 slabs of baby backs still don't pass the bend test. What am I missing? Any help greatly appreciated.

 

[GaryHibbert]

Odds are that if you're depending soley on the factory thern in your smoker, youre not actually cooking at the temp you think you are. Most factory therms are notoriously inaccurate. Unless you have one already I would highly recommend you get a digital remote therm like the Maverick. An instant read therm is also money well spent. I use a Weber Instant Read that I got at Home Depot--a little slow (about 8 seconds) but for $12 I like it a lot.

Gary

 

[millerbuilds]

​Yep, agree with Gary,

Bad temp gauge.  Get a Maverick, you can the read the temp of the chamber and the temp of the meat.  I still double check everything with a Thermapen. 

Smoke ON!

- Jason

 

[tlow]

Thanks Gary and Jason. It is the factory one and I was wondering about that. Looks like a trip to Home Depot is in my future on the way home from work tomorrow. Many thanks!

Todd