Smoking Time

Discussion in 'Electric Smokers' started by troutgod, Feb 27, 2017.

  1. troutgod

    troutgod Newbie

    I am finding the recommended times to smoke meats doesn't jive with my experiences.  For example, I am smoking boneless, skinless chicken breasts and the recommended time on the Masterbuilt site was 4-6 hours at 225. Mine have been smoking for a little over an hour and I am already at an internal meat temp pf 160. 

    I know by temp checking that my smoker runs 15-20 degrees hotter than the digital readout so I set it a 210. However, the meat is nearly done in a short amount of time.

    This is not the first time I have experience this and unfortunately have dried out trout, pheasant and other items. But I do have a probe thermometer that I use now that allows me to keep tabs while the smoker is closed.

    Any thoughts?

    Thanks.
     
  2. old sarge

    old sarge Master of the Pit

    The 'Q' is done when it is done.  No sooner, no later. Treat recommended times as an estimate only and use a good instant read thermometer to spot check in addition to a remote. 
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]

    Al
     

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