Is it the meat, the smoker, or what???

Discussion in 'Pork' started by id2nv2nj2ca, Jul 12, 2013.

  1. id2nv2nj2ca

    id2nv2nj2ca Smoke Blower

    OK, here's the deal.  Last weekend, I smoked 5 butts for pulled pork.  Put them in at 12:30am on Saturday.  The last one came out of the smoker after all had reached the internal temperature of 200 degrees at about 6:15pm or 6:30pm the same day.  Had to relight my AMNPS at least three times because it kept going out.  Guess I didn't nuke them long enough, and 1 minute of torch time and about 13 minutes of burn time wasn't enough to keep them going the whole time.  Makes me want to bang my head on a brick wall.

    Forward to Wednesday.  I put two butts in at about 8:30pm, and they both hit 200 only about 15 minutes apart or so, with the 2nd one coming out at about 10am Thursday. In other words, roughly 13 1/2 hours later.  FYI, I try to keep my temperature in the smoker as close to 235 as possible.  During this smoke, I had to open my door and relight my AMNPS at least 5 times.  More head banging thoughts.  I'm sure that's part of the reason it took so long.

    Forward to last night.  I put ONE butt in for someone I owed it to at about 10:30pm.  I just pulled it out about 10 minutes ago, and it is now comfortably resting in a cooler wrapped in a towel.  13 1/2 hours from start to finish.

    This time, I not only baked my pellets (Pitmasters blend) for an hour at 250 degrees earlier in the day, I put them under the broiler on low for 10 minutes or so about 30 minutes prior to lighting them.  I torched for just over a minute as I didn't want a flame to develop on the next row over, and let them burn for 14 minutes.  The flame went out once in that time, and I re-lit them.  They smoked the entire night, just like they should.  Didn't have to open the door once.

    Bottom line to this thread:  Why did it not take significantly less time for this last smoke since I didn't open the door once from start to finish?  Almost all conditions were identical, but I simply didn't have to open my door to light my AMNPS repeatedly, and it still took the exact same amount of time for only ONE roast.  My smoker is the newer 2012 MES 40, by the way. 

    Discuss.

    Oh, and since everyone likes photos, this is the last one I just pulled out prior to foiling and resting. 


    And yes, it SUCKS not being able to try this in a little while because it's going to someone for a family reunion.[​IMG]
     
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    Nice q-view!

    Okay...my 2 cents!  sometimes...it's just the luck of the draw.  Each piece of meat has a mind of it's own.  If you know what I mean.  That is why we preach the IT instead of the actual 1.5 or 2 hours per pound method on butts. I also...have the tube smoke generator...and there are days that there is just so much moisture in the air...and I get flare-ups or burn outs.  Each smoke is "just different"....and some will make you want to [​IMG]  and other days the smoke will be a breeze!

    What is important....is that you enjoy each one and learn....and patience helps too!

    Kat
     
  3. Hello.  Ain't smokin fun?  You will find that EVERY large cut of meat will have a mind of it's own.  You can't put a timer on it.  It's done when it's done and you will never figure out why 1 took 10 hours and the other took 14.  Just my opinion.  Keep Smokin!

    Danny
     
  4. id2nv2nj2ca

    id2nv2nj2ca Smoke Blower

    Thank you Kathryn and Danny.  Great comments.  Love the face banging it's head on the brick wall.  That's how I felt. :)
     
  5. They hit it spot on...that is some beautiful bark!!! Nice job.

    Smoke on
     
  6. wjordan52

    wjordan52 Meat Mopper

    NC
    You didn't mention what kind of smoker you're using (I missed it if you did) but I assume the AMNPS is inside the smoker. My thought is that you're lighting it just fine, and your pellets are dry, but there's not enough air getting to the pellets to keep them burning. I use one on my electric UDS, but it's mounted outside the smoker in a box with plenty of air draw from it to the smoker. Before I mounted it that way mine would go out on almost every smoke. Good luck!
     
    Last edited: Jul 12, 2013
  7. id2nv2nj2ca

    id2nv2nj2ca Smoke Blower

    I did just above the photo, but it's easy to miss.  I have a 2nd Gen. 2012 MES 40.  I have seriously been considering doing the mailbox modification, but I have NO tools to do it with.  I was actually able to make a chimney mod and attach it to the side of my smoker with magnets, though. :)

     
  8. wjordan52

    wjordan52 Meat Mopper

    NC
    Cool mod! And by the way, great looking butt in your qview. I'm sure some others will chime in with ideas for a 'no tools' mailbox mod. 
     
  9. id2nv2nj2ca

    id2nv2nj2ca Smoke Blower

    Thank you.  I have been told that they loved it.  Now, making the mailbox mod without tools is another story.  With the holes that have to be cut out of the mailbox, I don't see that being done without tools. Going to have some[​IMG]   and wait for some responses on that. :)
     

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