Question about temperature

[Michael Benage]

I am pretty new to all of this...so I have (what might be) a stupid question. If I have a recipe that says to cook at 240 for six hours, but my smoker has a 225 or 250 setting, but nothing in between...what do I do? 225 for three hours and then 250 for three hours? One or the other until the desired temperature?

 

[shinny]

I am not an expert like a lot of others here. Not knowing what type of smoker you have or what you're smoking, I'll just give my opinion. I have a pellet smoker, 225 will produce more smoke than 250. I'd decide if I wanted more smoke flavor or less, then decide what temp to select. I, from everyone's advice here, cook to a temperature and not time. There are a ton of others here with more knowledge and experience than me and I'm sure they'll be along shortly. Good luck.

 

[ksblazer]

You're basically cooking to get the meat to the desired temperature.

10 or 15 degrees cooking temperature should not make a difference as long as you don't overcook it.

I've even done spareribs at 275 to my preferred finished temperature of 205 and couldn't tell a difference from previous ones I did up at 225.

I've read that some competition guys say that they keep it at 225 so the meat doesn't dry out as quickly.

 

[HalfSmoked]

As said cook to a internal temperature of choice for the meat you are smoking or what type finish product your looking for such as pulled pork.
Would help to know what your cooking and the type of smoker you have also out side temperature and other things can make a difference.

Warren

 

[seenred]

Hi Michael. Like the guys said, it would help to know what kind of smoker your cooking on, and also what you are cooking...but generally, don't overthink recipe directions like cooking temp and time. Those are usually just a general guide to get you close. If your recipe says 240* for six hours, don't view that as an exact...it's perfectly acceptable to run your cooker at 250 until you begin to get close to that 6 hour mark, then it becomes more about internal temperature, texture and tenderness (depending on what you're cooking, of course) to determine when your meat is done.

As an example of what I'm trying (badly) to say, a generally accepted rule of thumb on smoking a brisket is that it'll take around 1.5 hours of cook time per raw pound of meat to get it done. But that's only a general guide, and not to be taken literally. The only way to know for sure when that brisket is done is to monitor the internal temperature until it approaches 200* IT (internal temp). Even then, it's really only done when it's becomes probe tender, which could be at 195* IT, or might not happen until the IT reaches 205* or more.

That is probably a more complicated answer that you were asking for...sorry for getting long winded...but I hope that helps.

Red

 

[noboundaries]

The difference betwwn 240F and 250F is minimal. At 250F, it will will finish a little early, like 15 minutes.

That said, recipes are not physical laws of nature. They are approximations based on generally repeatable experience, but are no guarantee of a perfect result. No two pieces of meat are the same, and the meat alone could cause something to be underdone, perfect, or overdone at 240F at 6 hours. So select 250F and let it ride.

 

[noboundaries]

If you have Netflix, there's a 4 part show called Salt Fat Acid Heat, but they are shown in the order of Fat Salt Acid Heat. The last episode has great info about heat and methods of cooking.

 

[tag0401]

I would go with internal temperature, at either setting I would be willing to be the temp will fluctuate a few degrees. My MES will fluctuate up to 20 degrees. I would set it at 250 and let it roll!