Timing is off

Discussion in 'Roll Call' started by jrs girl 88, Jan 2, 2016.

  1. jrs girl 88

    jrs girl 88 Newbie

    . We are using a master built electric smoker. We have tried various recipes on jeffs site. The problem is we use the temp that it says in the recipe but out meat is getting done considerably sooner than recommended. Therefore we have had some over cooked meats. I think the only thing we have cooked that cooked about the time he shows is wings. We are doing a brisket today. I unfortunately picked up the point instead if the flat cut but we are cooking it at 225 and it has only cooked 1 hour and it is already up to 136?? I have started checking things after an hour to see how fast they are cooking. Any suggestions how I can find out if my temp is off??
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    My MES 30 is off by round 20*... I've heard of some being off by more & less. A lot of stock therms are notorious for being off...My suggestion if you don't already have one would be to get a dual probe therm like a Maverik so you can track meat IT with one probe & smoker temp with the other. Sounds to me that your smoker is running hotter than the stock therm is reading & therefore your Q is getting done sooner than expected or is getting over done !

    Also, if you do have a therm for meat IT your currently using you might try the boiling water test to make sure your therm probe is accurate... Probes can go bad & give you false readings !
    Last edited: Jan 2, 2016
  3. My MES temp, goes 10 deg. higher than I set it, guess just have to keep an eye on these smokers, and adjust accordingly.
  4. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Welcome to the site!  I too suggest a dual thermometer like the Maverick. It is crucial to know the smoker temp and the meat IT to turn out some good Q.  Happy smoking.

  5. lamar

    lamar Smoking Fanatic SMF Premier Member

    WHB gave you some good advise. You can not depend on the thermometer or the dial on smokers. Both are usually off according to the bulk of posts from people having problems. Always determine CC temps with a calibrated probe. As for the time suggested in recipes.......forget it. Meat should always go by internal temperature to determine when it is done.....exception..........ribs. They generally go by the 3-2-1 method.

    Good luck
    Last edited: Jan 2, 2016
  6. jrs girl 88

    jrs girl 88 Newbie

    Thanks for the great info!! Looks like I will be investing in a dual probe therm!!
  7. [​IMG]   Good morning and welcome to the forum, from a nice but chilly day in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.


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