Too cold, ambient temps not keeping up

[DC Butt]

Pork Butts, been in for almost 2 1/2 hrs, internal temp 90, but ambient temp won't top 160 (Char Broil electric smoker, current outdoor temp 41 here in Alexandria).

At what point do y'all think the Butts have taken on enough smoke for me to finish in the oven? I'd love to get 'em to 160 but that doesn't seem to be feasible. I am considering doing them indirectly on the Weber kettle also.

 

[SanJuanSmoker]

You're just low smoking at that temp, which is fine. 90° isn't bad after two hours but with a max of 160° you're not going to get fat and connective tissue break down if you're going for pulled pork. Before I had any real equipment, I would smoke on one device and finish on another. Thanks to YouTube, I'm a huge fan of the offset Weber kettle cook and foil boat or wrap around 170-175. Finished when probe tender and blade bone pulls out clean.

If you're going for sliceable pork i would still do the same. Smoke on one appliance, finish on offset weber or oven at 250 to 300 until you get to your 160°

 

[normanaj]

41 for air temp should not be an issue even with wind,something isn't right if the max ambient temp is only 160.I've smoked with my MES in much colder weather without issue and when it gets into single digits wrapping with a welding blanket takes care of business.

Can you confirm the ambient temp with a separate therm?

 

[uncle eddie]

I have had to warm up my MES40 with a hair dryer to get it to work right...turn on and such. Since your ambient temp is 160, it should be plenty warmed up.

I agree with normanaj to checked your ambient temp.

One thing that is a huge factor on my MES40 is to clean the temp-probe fairly regularly. When it is crusted over with smoke-gunk, it does not work correctly. I just use a wet wipe.

 

[BigW.]

Hopefully he comes back and let's know what he did. To answer how long before butts get enough smoke...4-6 hrs of smoke is about right. Then can be moved to oven or whatever to finish.

 

[DC Butt]

Thanks folks! I’m back and, after about 4 hours, I moved to the Weber kettle. Coals on each side with an aluminum disposable hotel pan as a shield from direct heat. Each butt on a rack in its own half-pan. Open until maybe 175°, then foil over the pan to 200°. Kept the ambient temp (Meater 2) below 300° until covered, then 350° to temp. Took 9+ hours all told. Separated the fat from the drippings, rested then pulled the meat, and vac packed into 3 bags (with drippings of course) for an event on the 14th. Thaw and warm in hot water then.

 

[normanaj]

D DC Butt is your Charbroil electric an analog or digital model?

 

[DC Butt]

D DC Butt is your Charbroil electric an analog or digital model?

Analog jumbo. I had the one that connected to an app but the tech wasn't right and they replaced it with the Jumbo. It's OK but not sure I'd buy one again.