My smoking times are WAY off...whats the deal?

Discussion in 'General Discussion' started by rtpassini, Mar 1, 2015.

  1. rtpassini

    rtpassini Newbie

    I had 2 pork loins with a nice fat cap on them. about 2.5 pounds each. Brined for about 12 hours and rubbed her good

    Set my MES at 250 and let it ride

    Well, 7 hours later they have only hit an internal of 140. are you kidding me?!



    The grates were quite hot to the touch, so I know the temp is working (last time I also double checked with a probe)


    Any ideas? Is it just the cut of meat? For some reason, it seems most of my butts and whatnot take about 2 hours per pound but this is ridiculous
     
  2. how often are you opening the door to check on  the meat?
     
  3. rtpassini

    rtpassini Newbie

    throughout 90% of the process, i opened it one time to stick the meat with the probe.
     
  4. graco

    graco Smoke Blower

    Outside temp and humidity will alter cooking times too.
     
  5. murdermode

    murdermode Fire Starter

    Are you using the probes that came with the MES or do you have an aftermarket probe?
     
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Air flow through the smoker will affect cooking times..... More air flow, shorter cooking times.... think of what a difference, a convection oven makes to cooking times...
     
    Last edited: Mar 4, 2015
  7. bmaddox

    bmaddox Master of the Pit

    The MES units do a good job of maintaining temp regardless of the outside weather. The only downfall to a MES is that the built in temp probes are not that accurate. Did you monitor your smoker temp with an air probe?

    I used my MES probably a dozen times without using a secondary thermo but once I started using one I will never go back. The readings on my Maverick are different than my MES so now I can adjust accordingly. If your smoker was 30-40 degrees low than that would extend your smoke time.
     
  8. My MES 30 set at 210 degrees and my Maverick 733 read 235. OAT was 24 degrees. Get a good thermometer.
     
  9. sota d

    sota d Smoking Fanatic

    You really need to get a Maverick or similar therm. I love my MES, but know now that I need to see what temp I'm really cooking at. The MES sensor can be way off-this is common. Temps can vary a lot from rack to rack. Happy smokin', David.
     
  10. rtpassini

    rtpassini Newbie

     I had checked once before regarding the internal temps of my MES and they were almost exactly on point from what my thermoworks probe read.


    I also use the mailbox mod and a chimney mod so airflow is good.

    I'll have to check my readings again, but I dont think its an internal temp issue....
     
  11. Sounds a little on the small side for the dreaded stall, but I believe that might be the case...
     
  12. timberjet

    timberjet Master of the Pit

    A pork loin is done at 145. I take mine out at 135 wrap and rest for an hour in a warm oven. If They are loins and not Butts that is.
     
    Last edited: Mar 5, 2015
  13. rtpassini

    rtpassini Newbie

    Right, I wanted to get them to a pulled point, not a sliced point. (the wife likes them shreadded more)
     
  14. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    IF the chamber temp is actually 250 degrees or thereabouts, there's almost nothing that could cause a small pork loin to take 7 hrs to reach 140 degrees.      Notice that I said "chamber temp" and not "Set point".    Ergo, your chamber temp couldn't have been anywhere close to 250.   Was the door accidentally left open ?  Is it possible that someone else was constantly peeking ?   Did a breaker get thrown in your fuse box and you didn't realize that the MES was plugged into that circuit ?   Was it stupidly cold outside, like 0 degrees ?  (Note: I have no idea how a MES reacts in cold environments, or how much heat it retains in extreme cold).
     
  15. bmaddox

    bmaddox Master of the Pit

    I have only cooked loins with the intention of slicing them. Have you successfully shredded them before?
     
  16. timberjet

    timberjet Master of the Pit

    Loin is too lean for this. You will end up with dried pork. Try a different cut for this like a Picnic or Butt or even Country style ribs. They have enough fat in them to accomplish what you are trying. Happy smoking. timber.
     
  17. rtpassini

    rtpassini Newbie

    oh i know its too lean. What I ended up doing was throwing it in the oven and braising it for about an hour. that got it to the pulled point.
    It was delicious
     
  18. joe black

    joe black Master of the Pit OTBS Member

    Be careful of the 40-140 n 4 rule. I know that a loin will be done to pull at 140, but you should try to get therein 4hours. Just my dos centavos.
     

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