Finish Times

[av8tor]

I could use a little help/advice as to how you calculate your timing for when the cooking will be finished. Almost every cook is longer than expected and yes I have verified my cooking thermometer is accurate. This weekend we did 7 - 2†Pork Chops, each weighed 1 pound. OK so I was thinking from the charts here at 1-1/2 hours per pound. Well the cook was 2-1/2 hours.

 

[richtee]

Sigh... ask me about my chicken. You cannot count on time. Those tables are estimates ONLY. Remember the cooler method..it works VERY well...and start with a 50% buffer if you HAVE to be ready at a certain TIME... TIME?!?! ARRGGH! LOL!

 

[fatback joe]

Practice, practice, practice.............then hope for the best.

 

[geob]

I place the tray on top of the MES as I placed the Butt inside. Got interested in movie and later realized the tray had turned the thing off. A 10 hour smoke became a 12 hour smoke.
Time in only time. Whats that remote temp probe do? Only works if you use it.

geob

 

[richoso1]

What Richtee said.

 

[av8tor]

Not really turning up anything from a search, are you saying take it up to 50% of the finish temp early then finish it off?

 

[ddave]

I think what he means is add a 50% buffer on the time estimate. If you think it is going to take 6 hours, then give yourself 9 hours.

Dave

 

[ron50]

The answer Rich meant to give is that:

We cook to temperature not to time.

Each piece of meat is different and there is no precise way to tell how long any cut of meat will take to cook.

The times listed in the charts are estimates and they can and frequently are off.

If you have guests and the food needs to be done by a specific time give yourself a big buffer as it might not be done on time if you cook by time charts.

If it is done early, wrap the meat in foil and several thick towels and place it in an empty, clean cooler and it can stay there for several hours.

 

[walking dude]

TIME? TIME? TIME! ! ! ! ! !

this is one hobby, that you can not cook to time............it is done when its done..............and each peice of meat will cook diff.

i have had butts be done in the 1.5 hour/lb time frame.......and others over 2 hours/lb.........it DOES get frustrating.........sometimes, we have had to have pizza for supper, cause the meat wasn't EVEN close to being ready...............frustrating........but the final product is werth it.......

 

[av8tor]

We will serve no smoke before it's time.........thanks.

 

[walking dude]

hehehe.........you're learning...........

 

[white cloud]

Ti eye eye I'm is on your side : yes it is

 

[walking dude]

sing it mick, sing it

 

[richtee]

Thanks Ron...that's what I meant. I'm lacking in expression at the moment. Damm chicken!