Newbie just can't get it right

[GaryHibbert]

When I said I smoke everything at 240, what I should have said was 240ish. I don't get excited if my temp swings up or down as long as it averages out at 240ish.

Gary

 

[dignan17]

 
A 22° swing in temps is nothing to be concerned with. My offsets run between 250° and 275° on the big one and 275° to 325° on the little one. Just keep feeding them and let them cook. Personally we cook pork butts and brisket in the 250° to 300° range. T

here is no need in cooking at 225° in my opinion.

Thanks, that makes me feel a lot better. I assume that cooking in the 250-300 range would also shorten the cook time? I ended up pulling the pork butt off at 188 because it had been in there for 21 hours and it was 2am and I REALLY wanted to go to sleep.

So should I aim for 275 and let my smoker swing between 250 and 300? Because that's what I'm seeing. I was running in and out trying to keep an even temperature and it was nearly impossible.

 

[ksblazer]

Like GaryHibbert I like to do ribs and pork butt's around 240 but don't get concerned if they are running at 250 either.

I can adjust the heat in my Smoke Vault up or down by about 10-15 degree's with the vents

To me it sounds like you may be running at a little lower temp and that is what is taking so long. Also keep an eye on your water pan. Mine needs to be re-filled just a little after the 2hr mark. Or you may want to consider moping your longer smokes to keep the meat from drying out. But I'm sure you know that opening the door looses heat as well, so it will need more time in the smoker.

 

[kam59]

 
Thanks, that makes me feel a lot better. I assume that cooking in the 250-300 range would also shorten the cook time? I ended up pulling the pork butt off at 188 because it had been in there for 21 hours and it was 2am and I REALLY wanted to go to sleep.

So should I aim for 275 and let my smoker swing between 250 and 300? Because that's what I'm seeing. I was running in and out trying to keep an even temperature and it was nearly impossible.

Yes increasing your temps reduces cook times without any reduction in quality.

Shoot for 250° as your low end and see where she rides up to. Once your are confident in those temps you can play with a bit hotter. It is really all about finding where your cooker is comfortable running. Once you do this your cooks will be a lot more enjoyable and less stress full chasing temps.

 

[indaswamp]

 

 
A 22° swing in temps is nothing to be concerned with. My offsets run between 250° and 275° on the big one and 275° to 325° on the little one. Just keep feeding them and let them cook. Personally we cook pork butts and brisket in the 250° to 300° range. T

here is no need in cooking at 225° in my opinion.

Thanks, that makes me feel a lot better. I assume that cooking in the 250-300 range would also shorten the cook time? I ended up pulling the pork butt off at 188 because it had been in there for 21 hours and it was 2am and I REALLY wanted to go to sleep.

So should I aim for 275 and let my smoker swing between 250 and 300? Because that's what I'm seeing. I was running in and out trying to keep an even temperature and it was nearly impossible.

You can always pull the butts off the smoker, double wrap in heavy duty aluminum foil, place on a shallow pan, and finish them in the oven.

 

[dignan17]

Thanks for the help on this, everyone. I have a little more confidence than I did before. I also smoked a ton of veggies last night and most of them turned out very well, so I'm excited to try again. I just have three more questions before I continue:

1) Do I put water in the water tray? I keep seeing that it slows down the cook process. It sure seems to mess with the temp consistency. I try to use the hottest water I can get from the tap, but every time I use it I just get terrible fluctuations.

2) What do I do with my vents? I have to on the bottom of the sides and one on top. I can't even tell what opening them does. Will it be easier or harder to control the temperature when those things are all the way open?

3) Why did my chicken thighs turn out so dry? Was it because I had them in there at too low a temp for too long?

Thanks again. This place has been invaluable.

 

[sauced]

 
Ramp up your heat to at least 250° /275° or as high as 300°

I cook all my comp. meats at 275° / 325° a 7 lb brisket flat is done in 5,5 to 6 hours.

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• kam59
• May 17, 2017

Same here.....I always cook in the 275 - 300 range, quicker cooks!!

Adding the water pan adds moisture to the smoke and helps to even out the temps, I don't use any, but lots do.

The vents control the air flow, always keep the top vent open and adjust the bottom vents. Remember, you are looking for the exhaust smoke to be thin in that you can easily see through it and it should have a shade of blue to it....hence Thin Blue Smoke. If the smoke is white, not enough heat and air flow to properly burn the wood and you get a nasty creosote smoke that will make your food taste bitter and like an ash tray.

For the chicken....did you check the internal temp? Sounds like it might have been over done.

Hang in there....we all started the same way!!!

 

[dignan17]

Wow! I'll try that next time! So if I set to something like 280 and it fluctuates between 260-300 I'll be ok?

 

[kam59]

 
Thanks for the help on this, everyone. I have a little more confidence than I did before. I also smoked a ton of veggies last night and most of them turned out very well, so I'm excited to try again. I just have three more questions before I continue:

1) Do I put water in the water tray? I keep seeing that it slows down the cook process. It sure seems to mess with the temp consistency. I try to use the hottest water I can get from the tap, but every time I use it I just get terrible fluctuations.

I only have experience with WSM's and water pans. If your cooker is like that I would run a dry pan this way you know from start to finish what to expect. What I mean is as the water heats temps change, take that out of the equation and it is one less thing to worry about.

2) What do I do with my vents? I have to on the bottom of the sides and one on top. I can't even tell what opening them does. Will it be easier or harder to control the temperature when those things are all the way open?

Typically your top exhaust should be open and adjust your temps with the lower intake vents. Again I have no experience with this cooker is it thermostatically controlled for the propane?

3) Why did my chicken thighs turn out so dry? Was it because I had them in there at too low a temp for too long?

I cook chicken hot and fast 325°/350°. If you drag it out with low temps like a lot of meats they will slow smoke and turn to jerky.

Thanks again. This place has been invaluable.

 

[sauced]

Wow! I'll try that next time! So if I set to something like 280 and it fluctuates between 260-300 I'll be ok?

Yep.....I have cooked briskets in the oven at a temp of 325 and they came out great.

When the brisket hits that stall, usually around 165 degrees or so, you can wrap it in butcher paper or heavy duty foil, put it back into smoker, no more wood is needed, till the internal temp hits 190 - 195. Then take it out and let it rest for about 1 - 2 hours.

And....if you are running short on time, when the brisket hits that stall, wrap it in foil and place it in a pan, then into your oven to finish cooking it.

 

[txjay]

I'm just going to throw this out there. It takes awhile to learn your smoker. They are all different. Even if it's the same make and model as others. They are like our kids and just have different personalities. All of mine were made by the same pit builders but they all cook different. Best advice I can give is keep trying. I've been doing this close to 30 years now and I still have flops. You have to know smoking is part science and part art, meats react differently and you have to adapt. I normally cook multiple briskets or pork butts at one and not ever once have I had them all come of the smoker at the same time. Thermometers are your best friend for both internal termps of meat and one you know you can trust for the actual temp right by the meat. Keep at it it takes practice and trust me, if your gonna be a great pitmaster, you will always be your toughest critic. We all have had plenty of cooks that we weren't proud of, but the pans were licked clean.