need help on temp vs time

[okiecat]

I just smoked a batch of SS this past wk end. Used a MES-40 with PID. Worked very well Also had 2 maverick meat probes and the pid air probe. 6 hrs into smoke I inserted the meat probes in 2 different tubes and they both went instantly to 149. It then took 3 1/2 hrs to get one to 158 and the other to 153. Had pid set at 175. Isn't this a long time to gain 4-6 degrees. I checked probes the day before in boiling water. Checked ok.

 

[indaswamp]

No, not really. There are a lot of factors involved. How full was the smoker? An over stuffed MES will take a longer time for the meat to reach target INT temp.


Keep in mind that the meat will trail the smoker temp by 25~30*. With the meat @149* and the smokehouse temp @ 175, that's only a 26* difference. So it takes a longer time for the meat to climb as the difference between the two narrows.

 

[okiecat]

Thanks It was full as far as top rack with hangers. Had 25# in 15 sticks. I was not aware of the trailing temp ratio. That helps. I guess I should crank up to 180. Also the air probe was on the bottom rack. Don't know what the temp at, say 12" from top would have been.

 

[indaswamp]

Nope, don't go up to 180* or you risk fat out.
25# in a MES 40 is a lot of meat volume to cook @ low temp. This is why it took so long.

 

[indaswamp]

What are the interior dimensions of the MES 40? How many cu.ft. is the interior cooking chamber?

 

[oberst]

I usually finish my last several degrees in my convection oven. Even steady heat doesn’t take very long to hit the IT without fat out danger.

 

[jimmyinsd]

What are the interior dimensions of the MES 40? How many cu.ft. is the interior cooking chamber?

IIRC mine is roughly 20" wide x 12" deep x 22-24" from the bottom rack to the top with approx another 12"? below that rack for the water pan, chips burner, element, and drip tray.

I just cut some dowels and some side supports to hang sausage ... the dowels were a touch over 20", the side supports were about 11.5, and IIRC i was thinking on making the sausages could be about 16" long to hang from the dowel which ended up about 2 inches from the top.

 

[DanMcG]

What Indaswamp said, to much meat will make for a slow cook. I got the MES 40 and usually only go ten pounds or less.
I also believe there is a stall in the cooking process , just like with a large butt or brisket.

 

[okiecat]

I understand the stall. Its usually around 142*. I sampled the ss today and its ok, but seems dried out. Ive seen charts that show if a meat is held for so many minutes at a certain degree is has killed all bad stuff. I was in the 151 range for 2 hrs. Could I have just pulled it at 30min at 152 for example. I used 12" X 2 1/2" casings and tied them up short to top rack. Going to build the dowel and extends next.

 

[Gwanger]

I understand the stall. Its usually around 142*. I sampled the ss today and its ok, but seems dried out. Ive seen charts that show if a meat is held for so many minutes at a certain degree is has killed all bad stuff. I was in the 151 range for 2 hrs. Could I have just pulled it at 30min at 152 for example. I used 12" X 2 1/2" casings and tied them up short to top rack. Going to build the dowel and extends next.

150 to 155 deg.internal temp.good temp to pull sausage, past botulism stage, and dont forget cold water bath after smoking.