Hi all. Just got my Pit Boss Classic 700 this weekend. I did initial burn off and it went just fine. Yesterday I did my first cook and got so so results. A rather large Smithfields spare ribs I got from Walmart. Since I am learning about my new purchase I tried to keep everything simple. I decided to use the 3-2-1 method. Rub only. No sauce and no spritzing, just learning. Also I covered the shield with foil so any drippings would land on the foil.
Set smoke to 225 and first three hours went well. IT said it was 165F at the three hour mark. Wrapped it with foil. Yea I know it should have been butcher paper but just learning. And I know some of you choose not to wrap. This was my choice this time. Anyways I put the probe back in and by the time I walked back inside it had jumped to 199F. And I had the probe in the end where it was thickest. I decided to be patient and see what happens. It came down a little and went back up a little and back and forth. I checked the control panel and it was set to 225 but it said the actual was like 390F. Didn't feel 390 when I stuck my hand in. However I did notice the analog dial on the cover never really got above 200F. I unwrapped after two hours and decided to jack it up to 250 for the last hour. Now the meat probe was reading like 170F. I moved it around to the thinner areas and got the same. I did not take notice of the analog dial at this point unfortunately. Came back at hour 6 and probes still read around 170. Analog thermometer was below 200. Control panel was 290.
I decided to pull it off and see whatever I saw and learn from there. The picture shows the first cut about 10 minutes after I pulled it off at the 6 hour mark. A bit tough but not horrible. A little bit of a bark. Not much smoke flavor, some. I do have a pellet tube coming this week to help in the future. Thoughts? Did I do everything right? Can I change some things?
Set smoke to 225 and first three hours went well. IT said it was 165F at the three hour mark. Wrapped it with foil. Yea I know it should have been butcher paper but just learning. And I know some of you choose not to wrap. This was my choice this time. Anyways I put the probe back in and by the time I walked back inside it had jumped to 199F. And I had the probe in the end where it was thickest. I decided to be patient and see what happens. It came down a little and went back up a little and back and forth. I checked the control panel and it was set to 225 but it said the actual was like 390F. Didn't feel 390 when I stuck my hand in. However I did notice the analog dial on the cover never really got above 200F. I unwrapped after two hours and decided to jack it up to 250 for the last hour. Now the meat probe was reading like 170F. I moved it around to the thinner areas and got the same. I did not take notice of the analog dial at this point unfortunately. Came back at hour 6 and probes still read around 170. Analog thermometer was below 200. Control panel was 290.
I decided to pull it off and see whatever I saw and learn from there. The picture shows the first cut about 10 minutes after I pulled it off at the 6 hour mark. A bit tough but not horrible. A little bit of a bark. Not much smoke flavor, some. I do have a pellet tube coming this week to help in the future. Thoughts? Did I do everything right? Can I change some things?
