Need some info... first smoke problems

Discussion in 'Propane Smokers' started by sjb3, Aug 1, 2007.

  1. sjb3

    sjb3 Newbie

    I fired up the GOSM and put on 2 plain fatties and 2 small pork loins (under 2 lbs each) and cannot get the internal temp to come up to 165, about 154 after 4.5 hrs and the fatties were on for 3 hrs and finally hit 165.


    I cut the loins open and the were juicy as heck and looked done but I'm not one to take chances so I wrapped in foil and put them in the oven for now.

    My thermo. was right with the others I when I checked them. Any ideas??

    Thanks sjb3
     
  2. gofish

    gofish Smoking Fanatic OTBS Member

    The GOSM calvary will show up in a moment! Hang in there .......
     
  3. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    What was your cooking temperature?
     
  4. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    What temp you cookin at? You have an accurate grate temp? Sounds like lack of heat[​IMG]
     
  5. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    At what temp were you running the GOSM? Were you monitoring the GOSM with a thermo other than the stock one? I would do as you have said and finish the loins in the oven. Loins are a thick, round piece of meat. A 4 pounder would not take too much longer than your 2 pounders. It seems that you experienced the "plateau" where the meat seems to hang at one temp for a long time. With a little patience (I know it's hard if this was your first smoke), you will learn to wait it out. Four and a half hours is probably not too long.

    Hang in there. Hope this helps!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  6. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    What Temp is your GOSM running at and have you checked it's thermometer
     
  7. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Dawg not a gas passer....[​IMG] Could help with charcoal or wood. [​IMG]
     
  8. sjb3

    sjb3 Newbie

    I got a thermometer that I hung on the top shelf and a digital probe, the top said 250 and the one on the door was around 240. All three seemed close. Thanks for the fast replys. I think the fatties turned out great.
     
  9. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Sounds like you have a good handle on the smoker temp. I guess you just didn't wait for the loins to be done. On my first smoke, I got frustrated when the butt plateaued. With more experience, I learned to wait it out. even though you finished them in the oven, the smoke flavor has been imparted to the meat.

    Enjoy!!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  10. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Last question...did you open the door periodically to check temps or spritz?
    Fatties at 250* should never take more than 2 hrs to hit 160* Glad they came out good, addictive things aren't they[​IMG]
     
  11. sjb3

    sjb3 Newbie

    yea I opened the door more than I probably should the first hr but in my defense I was trying to get a good idea on the temp and kept checking the other thermos I had in the smoker. Guess I just didn't wait long enough. Thanks..
     
  12. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    I'd say you got it figured out [​IMG] Be patient young skywalker and you will be rewarded[​IMG]
     
  13. catfish

    catfish Meat Mopper OTBS Member

    my first soke was a 9# butt about 1 month ago. The plateau effect almost killed me. I go about 210-220 usually and it takes forever for the temp to jump up sometimes patience is the key. I just kept coming on here and maing sure it as suposed to stall. Patience is the secret word when smoking. Glad the fatty came out good. You should throw a butt on for a confidence booster they rock(my opinion).
     
  14. deejaydebi

    deejaydebi Smoking Guru

    Do not let your lack of confidence tempt you to the dark side.
     
  15. watery eyes

    watery eyes Smoking Fanatic OTBS Member

    [​IMG]

    I find your lack of faith in the GOSM most disturbing.......


    Seriously.....in a pinch you can set your temp knob about a quarter inch from MED for poultry and a smidge less for pork. You'll find your temp pretty close BUT to be sure, make an investment in an oven thermometer at least or a digital thermometer at best. [​IMG]

    Don't BBQ in your oven.....no matter how tempting it is. [​IMG]
     
  16. deejaydebi

    deejaydebi Smoking Guru

    ROLF! Darth Smoker
    [​IMG]
     

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