Rookie Mistake - 3rd Smoke

[netbbq]

Note to self...when smoking with electric smoker with temp and time controller, always set time for 1 hour longer than what recipe calls for.  Was constantly watching temp of food probe and missed that time was up before temp was right.  Smoker turned itself off (stopped maintaining temp).  Had to turn heat back up and reset.  Better to watch internal temperature than the time right?  Oops!

NETBBQ'er

 

[smokinkiwi]

What smoker were you using?

 

[bama bbq]

I'm no elec smoker operator but when I cook I usually plan for more time that is expected to account for differences in "something".  It never fails - "something" happens.  When given enough time "something" can be remedied and the relationship with the better half salvaged. 

 

[netbbq]

30 inch Masterbuilt Electric Smokehouse with Maverick ET73 Probes

 

[jp61]

I don't even use the timer on my smoker other than setting it at 24hrs.

That was a minor oops on your part......lesson learned, right?

 

[kryinggame]

I'm not a fan of the MES but when I use it, no matter what I'm cooking, I always set it for 24 hours. I usually use the taylor thermometer as well as the Et-73 and then I set the stoves clock for how many hours I guess my meat will take. Isit over kill? Maybe but better be safe than sorry

 

[dward51]

Internal temp tells you when it is done. 

Sometimes it takes longer than others for the same weight of meat.  I've had pork shoulders done in 16 hours at 225 and in 23 hours at 225 (on a WSM with power draft controller). When it's done, it's done and not before.

 

[chef jimmyj]

I too set the MES for 24 hours and then use the timer on my MAV 732 for cooks that need timing but go by temp for the rest...JJ

 

[netbbq]

Absolutely!

 

[deltadude]

NetBBQ, don't feel alone, I know in the 6+ years I've owned my MES40, I have done the same thing at least twice. Now I try to add about 1- 2 hours extra just in case, depends on what I'm smoking.  For Pork Butt I figure 90 min per pound + the added 2 hours, but as mentioned above I have had long stalls and the meat took an additional 3 or 4 hours.  For me setting it for 24 hours is NOT an option, I'm usually having a few beers during a smoke, I could easily fall asleep and end up with meat junk overcooked and dried out.

Enjoy your new MES (Making it Easy to Smoke meat)!

 

[ronrude]

Always 24 hours on mine, but I don't drink when I cook.  Deltadude makes sense with that.