What Did I Do Wrong ?

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TexasTom57

Newbie
Original poster
Jan 4, 2025
3
2
I got an entry level vertical electric “Masterbuilt” smoker. One with the glass door. Temp mas is 275 degrees.

I put in a 5 lb whole chicken and a rack of pork ribs today. “Masterbuilt” smoking chart says to set temp for 225 degrees for 4 to 5 hours. I went with 5 hours since chicken was 5 lbs.
I added 3/4 cup of water in pan and a few hardwood pellets.

5 hours later I open the door to check meat temp with a digital thermometer. The temp in both was 142 degrees !!
It’s suppose to be at least 165 degrees.
The smoking process was completed. What did I do wrong ??
I had to put it in the oven to get 165 degrees !!

I’m new to this. What did I do wrong !!??
 
Never go by time soley. You can use it as a basis to start checking. But always go by IT (interrnal temp) of the meat itself. Get a decent remote thermometer if you don't have one already. Try not to keep opening the door. These smokers take time to recover. Maybe under the same conditions that MB used it would have been done by the time stated. Which is rare.
 
First thing to do on next cook is to set a thermometer probe on the grate next to the meat , a clip to keep it just off the grate surface is helpful but not necessary. This will allow you to compare actual grate temp to the digital read out. I’m positive they won’t match. From there go only by the grate prope and set your digital control accordingly. You may have to set 250 to get 225 at the grate. Just remember the temperature at the grate is the actual temperature you are cooking at.
 
Really not much more to add other than to repeat what's been said already.

A good quality dual probe thermometer is a must,one probe for smoker temp and one for food temp.You'll have a much more accurate picture of what's going on.

Time is just a guideline,cook to temp is the goal when it comes to poultry.After a few smokes you'll have and idea how long a certain size/cut takes and you can plan accordingly.
 
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You didn't tell us what model you have. The link you provided just goes to the Masterbuilt Amazon main page. My Masterbuilt 30" electric with max temp of 275 has an internal meat probe. I just verified it is accurate to withing 1 degree of my Thermapen. If you have that, use it. But as others have said, if you can afford it (not everybody can afford all the gadgets), a secondary thermometer probe system is good.

For a chicken, I suggest maxing that box out at 275. You still might not get firm or crispy skin but closer to that than rubber. The ribs can handle it too.
 
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"Meat can't tell time."

That holds true no matter how you're cooking. Like the other folks said, get a good set of thermometers and cook to temperature. And don't forget about the time needed to properly rest meat after cooking.
 
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All of the above. Plus my opinion on the "Masterbuilt smoking chart" is that will be no help to you. It's just a guideline or a marketing tool to church up a brand name IMHO. After a few cooks you'll figure out your timing for different things. I think knowledge gained through trial & error, is far more beneficial than any chart.
 
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Thank you everyone for the responses.

Now I’m on the hunt for a couple of good meat thermometers that will WiFi to my iPhone 14.

Any recommendations would be appreciated.

Thanks again. 👍
 
Thank you everyone for the responses.

Now I’m on the hunt for a couple of good meat thermometers that will WiFi to my iPhone 14.

Any recommendations would be appreciated.

Thanks again. 👍
Inkbird has a decent wireless probe for about $100. MEATER has another for a lot more. Thermoworks has one that is brand new and wireless (supposed to be fantastic, but I've never used it) and its really expensive. If you're ok going with one that is wired (and many of us do and they work fine) almost any brand will work. Just find one with an app.

Inkbird, thermopro, thermoworks are a few...and there are others. Not to expensive for a decent probe.
 
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Thank you everyone for the responses.

Now I’m on the hunt for a couple of good meat thermometers that will WiFi to my iPhone 14.

Any recommendations would be appreciated.

Thanks again. 👍

Thermoworks is all I buy.

I would not cook anything at 225. Its some kind of number in so many recipes and it just takes forever and there is no reason to cook that low...unless reverse searing a steak maybe.

everyone else covered the basics.
 
Inkbird has a decent wireless probe for about $100. MEATER has another for a lot more. Thermoworks has one that is brand new and wireless (supposed to be fantastic, but I've never used it) and its really expensive. If you're ok going with one that is wired (and many of us do and they work fine) almost any brand will work. Just find one with an app.

Inkbird, thermopro, thermoworks are a few...and there are others. Not to expensive for a decent probe.
Thank you very much for the detailed info I really appreciate it.
I will check out your suggestions and decide on one. 👍

Thanks.
 
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