Time question

[Parshooter]

Hello, so I've been smoking since late summer last year. Seems all my smokes take much longer than the recipe calls for. My smoker, small Pit Boss, does fluctuate temp, but I think that's normal. I have used a probe to check the temp of the smoker and it's consistant to what the smoker temp reading is. For instance, I smoked a 3 pound turkey roast yesterday. Outside temp was high 50's. Smoked it at 250, took SIX hours. I've also done butterflied pork butt, meatloaf, whole chicken, and salmon. All take longer than expected. Here is the turkey I did yesterday. All my food is turning out good - great, just takes long time.

 

[chopsaw]

Smoked it at 250, took SIX hours.

I did one yesterday on my pellet grill . It was boned out and rolled . Pop's brine for 2 days . Went on at 275 , then bumped to 325 to finish . Took 4 1/2 hours . Your time looks about right at that temp to me .

 

[Colin1230]

Mercy, that turkey looks good!

 

[sandyut]

Time it takes is what it takes. I try not to get worked up about it, just go by temp and probe tend depending on them cut. I have seen cooks take much longer than planned and v/v.

Best advice, plan for longer so the eating isn’t delayed.

 

[normanaj]

If it's coming out good don't sweat it!

Keep logs and eventually you'll know your smoker and what it's capabilities are.

 

[Parshooter]

Best advice, plan for longer so the eating isn’t delayed

Yep, that's what I've learned. Yesterday I told my girlfriend "Good news, we will be eating before 8:00" .

 

[sandyut]

Yep, that's what I've learned. Yesterday I told my girlfriend "Good news, we will be eating before 8:00" .

Oh I know how that goes. I smoked a Turkey breast a while back and it was a late dinner…. I totally misjudged the cook on that one

 

[Astralogics]

Yep, that's what I've learned. Yesterday I told my girlfriend "Good news, we will be eating before 8:00" .

Haha yeah, I'm sure she thought it was well worth the wait! Like chopsaw said, that's right along the lines of how long it'd take. I also cook around 275 now. The days of 225-250 are long behind

 

[Parshooter]

I also cook around 275 now. The days of 225-250 are long behind

I wish I could. My smoker goes from 250 - 300, no 275. So I go 250 if it's supposed to be 275.

 

[SmokinEdge]

I wish I could. My smoker goes from 250 - 300, no 275. So I go 250 if it's supposed to be 275.

Try one cook at 300 just to see. No harm in smoking meat 250-300

 

[Astralogics]

I wish I could. My smoker goes from 250 - 300, no 275. So I go 250 if it's supposed to be 275.

Ahh, I see. That does seem to be a design issue with Pit Boss.

Try one cook at 300 just to see. No harm in smoking meat 250-300

Agreed. Quicker cook times for happier bellies. Could follow what chopsaw said and start at 250 then bump it up after a few hours. Best of both worlds!

 

[Parshooter]

I just need to get it in my head that I need to start a couple hours earlier than I think. Thanks for all the advice.

 

[schlotz]

That's a good reason to always take notes on each smoke and then refer to them prior to next go around.

 

[JLeonard]

I just need to get it in my head that I need to start a couple hours earlier than I think. Thanks for all the advice.

One thing I've learned is that it can be easier to hot hold than it is to hurry a cook up.

Jim