Smoker duration issue

Discussion in 'Reverse Flow' started by lovelife, May 28, 2016.

  1. lovelife

    lovelife Smoke Blower

    I own a 36 gallon RF smoker. For some reason all my smoke sessions take a lot longer than 'usual'. The first thing you would think of is the smoker temperature might be low. I have used 4 different thermometers, I place them at the food grate a couple inches away from the meat.

    I have stopped spritzing and have tried to not use water pans. I have no idea why it's taking me hours and hours longer to complete something. I'm pretty sure I have tried and thought of everything, but still wanted to post this on the forums.

  2. lamar

    lamar Smoking Fanatic SMF Premier Member

    Have you checked the thermometers in boiling water? What temp are you showing close to the meat?
  3. krj

    krj Fire Starter

    Yea, I'd start by checking the accuracy of the themometers. As you clearly know spritzing/fanning the door is a god way to extend cook times. However, you should never have any extended cook times when using a water pan, unless you're having to refill it every couple hours, and thereby fanning the door. Water pans give you the luxury of not only creating a moist environment but promoting even sustained heat as well. Not that uneven heat should ever be a problem in a RF. Beyond that, the only thing I could see would be not having enough air/heat flow.
  4. Same meat supplier? Fresh or pre packed. I've had times vary on equal weight Butts from two different suppliers.
  5. lovelife

    lovelife Smoke Blower

    Thanks for the replies.

    I have checked the thermometers and are working well (did the ice water test and boiling water test).

    I am talking about all meats I smoke. From butts, to ribs to pork belly, to a rib roast.

    @KRJ I am interested in your not enough heat/air flow. How would I be able to test if that would be true or not?
  6. Do you allow the meat to sit out or take it straight from the refrigerator?  What is your temp that you are stuck at?
  7. krj

    krj Fire Starter

    I'm not entirely sure how you would test it, but there surely is a way. I mean from what I can tell about a lot of the calculations for building a RF, part of the main design is the amount of air flow throughout the smoker.
  8. lovelife

    lovelife Smoke Blower

    Take it out of the refrigerator, then rub the meat then on the smoker usually.

    I usually smoke between 225 and 250F. It's challenging to get my smoker hotter than 250F.

    I did not build this smoker myself. But there is definitely some flaws in the design. So besides the temperature of the pit, air/heat flow contributes to cooking the meat as well? That would mean that 250F inside one smoker could be very different than 250F inside another smoker.
  9. socalcooker

    socalcooker Meat Mopper

    Take from fridge, rub it, and let stand till meat is almost room temp. That will shorten your cook time. I never put cold meat on, always room temp.

  10. lovelife

    lovelife Smoke Blower

    I am not looking to shorten my smoke session necessarily. I am trying to figure out what could causing the hours of extra smoke time with my RF smoker.

    Getting meat to room temperature is a myth. Measure the internal temp of your pork butt next time and check the IT after 60 or 90 min and you will see :)

    Heat/air flow makes the most sense since I have ruled out the rest (unless I didn't think of something). On the other hand my meat is never bitter or over smoked which would indicate the flow of heat and smoke should be relatively alright...

Share This Page