Smoking time with a Masterbuilt 30" electric

[slugdog]

I'm finding that my meat hits target temp in less time than recipes call for.  If I'm smoking a packer and want 12 hours, I'm getting to temp after 7-8 hours.  This effects both tenderness and smoke time.  Anyone else have this issue?  I've tried reducing the smoker's temp, which seems to work ok, but it's usually after I start getting close to meat temp.  Figuring out how much to cut back on the smoker's temp to start seems to be a roll of the dice.  It's almost like it's not indirect heat, but direct.  Thanks. 

 

[SmokinAl]

Are you using the factory therm probe for the meat & do you have a secondary therm to check the smoker temp?

The MES controllers & therms are notoriously inaccurate.

You could be smoking your meat at higher temps than you think & your meat may not be as done as you think.

Al

 

[slugdog]

I use an aftermarket wireless temp probe, which is apparently the problem.  It's a "Grilling Traditions", and I just checked it in my oven.  Oven got to 200, the temp read 277...  Ok, that sucks.  Guess I'm gonna have to spring for a good one.  When using my charcoal horizontal offset with a thermometer embedded in the lid, I never used a temp probe, as after years of using it, I just knew when stuff was ready.  But I'm older and disabled, and my offset is labor intensive.  I will take suggestions on some good choices, and I'll send this one I have to anyone who wants it!  LOL!!! 

 

[Bearcarver]

 
I use an aftermarket wireless temp probe, which is apparently the problem.  It's a "Grilling Traditions", and I just checked it in my oven.  Oven got to 200, the temp read 277...  Ok, that sucks.  Guess I'm gonna have to spring for a good one.  When using my charcoal horizontal offset with a thermometer embedded in the lid, I never used a temp probe, as after years of using it, I just knew when stuff was ready.  But I'm older and disabled, and my offset is labor intensive.  I will take suggestions on some good choices, and I'll send this one I have to anyone who wants it!  LOL!!! 

Sounds like you're cooking much hotter than you think:

The one most of us use is the Digital Wireless Maverick.

Either the ET-732 or the ET-733 are most popular (I like the ET-732).

There are others, but those are really popular here, and one of our Member Sponsors sells them.

The best way to check these or the one you have is the "Boil Test":

Just bring a pot of water to boil, and put the end of the probe in the boiling water, without touching the bottom or side of the pot.

Unless you are at a higher Altitude, it should read about 212°.

Bear

 

[slugdog]

Thanks Bear.  Just ordered a ET-732 off ebay.  I'll pull the batteries out of this piece of junk and trash it.  You were down in the delta, huh?  I was up in I Corp, Da Nang, Quang Tri...  '68-'69. 

 

[cmayna]

slugdog, why not give your current thermometer a boiling water test?  Just curious as to what it will read.  Get a pot of water boiling and then check your thermometer.  Should read 212*ish.

 

[Bearcarver]

 
Thanks Bear.  Just ordered a ET-732 off ebay.  I'll pull the batteries out of this piece of junk and trash it.  You were down in the delta, huh?  I was up in I Corp, Da Nang, Quang Tri...  '68-'69. 

Yup---Dong Tam, right near My Tho.

Another 100 miles South would have been better!!!

Welcome Home!

Bear

 

[slugdog]

Same to you, bro! 

 

[slugdog]

Ok.  Now I'm really confused!  LOL!  I boiled water, this cheap one read 212.  So, now I have my meat under cooked, my oven at 277 when I program 200, and water at 212... hahaha!!!  Well, since I ordered the ET-732, I guess maybe I can find out what's what cross referencing the 2...  

 

 

[Bearcarver]

 
Ok.  Now I'm really confused!  LOL!  I boiled water, this cheap one read 212.  So, now I have my meat under cooked, my oven at 277 when I program 200, and water at 212... hahaha!!!  Well, since I ordered the ET-732, I guess maybe I can find out what's what cross referencing the 2...  

 

OK---Once you know your Digital Therm is Accurate, the thing is to place it near the meat you're smoking.

The MES Heat sensor is on the back wall of the smoker, which is one of the reasons it's not accurate.

Note the clean spot on the back wall of my Smoker (Below). That is the MES Heat sensor.

Once you get a reading on your MES and your Wireless Therm, you can adjust your MES to get the Wireless to where you want the Temp.

Example:  If you want 230°, and your Wireless says 250° when your MES says 230°, then you would reset your MES to 210° to get your Wireless to read 230°

Note the wire hanging down to the left of the Pan with the small Prime Rib in it. 

I keep that probe (Below the left end of the Pan) about 3" from the meat, close enough to read the air temp near the meat, but far enough away from the meat to avoid getting wrong readings when the meat has just come from the Fridge.

I bring the cables through the top vent & put a spring clothes pin on the cable to keep the probe in place.
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0840.jpg.html

 

[slugdog]

Thanks for the visual Bear!  Sounds like a good set up.  Doing a venison backstrap this weekend, should have the new wireless by then.  I'll set it up like that.

 

[cmayna]

slugdog, One can never have too many wireless thermometers.  In case one craps out, you're ready with a replacement and having a Maverick ET-732, I'd make it become your daily driver and put your current one in 2nd position.

I have 3 ET-732's.  My little Maverick family. 

 

Oh and just for giggles, do a boiling test to the new Maverick when it arrives.

 

[slugdog]

Roger that!