Well it is about 25 out and I have my 4 rack DBS in the garage out of the wind. I preheated to 260 then put in 3 butts,2 were 8 lbs and the other around 6. Temp dropped down but after 2 1/2 hours it is only back up to 185. I had to reset my PID to 235 for 20 hours but it does not look like I will be getting temp up that high.
I have a brick in the unit for recovery already. IS this going to be ok and I am sure it will cook longer or am I going to need to put in oven? I think I am going to have to find out how to add an extra heating element for next season.
185* might be too low.
I know several will smoke/cook theirs at 205*
That is the lowest I hears of.
This will be a long smoke/cook.
22#'s of meat is a big load.
I would say plan on at least 16 to 20 hours for an IT of 195*.
Your temp will creep up but it takes a while.
I'm doing 23#'s of brisket as we speak and I'm in my 20th hour and just about ready to pull.
A dual element is the way to go for cold weather.
I
It is up to 189 now. Smoke should be done in about 2 hours. I will close the vent a little but leave it at least half open and hopefully that will raise the temp a little.
Last time it took me 15 hours for 15 lbs with outside temp at 45 so I figured this one would be at least 20 hours, If it goes 22 that will be ok I will still have at least 1 hour of FTC.
Quote from: watchdog56 on February 06, 2010, 04:04:00 PM
It is up to 189 now. Smoke should be done in about 2 hours. I will close the vent a little but leave it at least half open and hopefully that will raise the temp a little.
Also you might try to keep the smoke generator on at all times.
The generator is another 250 watts of heat!
Trust me it helps.
good idea
MpTubbs is right on.
It takes a while to bring the meat up to temperature. You just want to watch for a continual gain. As the gain gets higher the movement will be exponential. If gain becomes a loss, there is a problem.
If you open the door for any reason, put a pan of boiling water (pour the water in when the pan is in the oven for safety) onto a shelf to help heat things up or put some foil wrapped preheated bricks in on a shelf or two. This is a Tubb's technique.
Hang in there and you will whip it.
Good luck and slow, slow, slow smoking,
Pachanga
Also, close or open the vent to about 5/8 open or until smoke comes out of the generator. Too much closure can actually retard temperature as much as too much open.
Pachaga
We are behind you watchdog.
We know you will whip them Butts. ;D
CRG,
I thought you spanked them. I have been following your lead. Am i doing this wrong? I have been meaning to ask, do you spank gentle or are you rough?
Pachanga
Quote from: Pachanga on February 06, 2010, 04:25:07 PM
CRG,
I thought you spanked them. I have been following your lead. Am i doing this wrong? I have been meaning to ask, do you spank gentle or are you rough?
Pachanga
Depends on the size. ;D
Nice one CRG.
Have you ever been known to use handcuffs during your butt spanking barbeque?
Pachanga
:D :D :D
Here we go.....time to put the kids to bed!
Well, I know he talks about tying some up.
Pachanga
Just upped the temp on my PID to 320 will keep an eye on it so it does not get to hot.
I do whatever it takes.
I am there to plz the pig! ;D
Quote from: watchdog56 on February 06, 2010, 04:38:30 PM
Just upped the temp on my PID to 320 will keep an eye on it so it does not get to hot.
Your thermo fuse is rated at 150*C
watchdog, do you have the older or newer auber?
the older
As long as the element is glowing constantly, it doesn't matter what temp things are set at. On is on. The meat mass will hold the temp down until it equalizes. I have started 50 pounds of brisket at 8 PM at 250. The next morning the temp is at 180. The Bradley is low and slow. Introducing higher heat mass, blocking the wind or moving the smoker to higher ambient temperature in a cabinet or garage is the only way to move temp up faster.
As long as you are gaining IT or cabinet temp, you are winning.
Hang in there Bud,
Pachanga
The reason I ask is that FYI the new dual probes are topped out at 280's unless you send it back and have the chip replaced.
But On is ON!
Quotethe new dual probes are topped out at 280's unless you send it back and have the chip replaced.
That is good info CRG.
Pachanga
Quote from: Pachanga on February 06, 2010, 04:49:46 PM
As long as the element is glowing constantly, it doesn't matter what temp things are set at. On is on. The meat mass will hold the temp down until it equalizes. I have started 50 pounds of brisket at 8 PM at 250. The next morning the temp is at 180. The Bradley is low and slow. Introducing higher heat mass, blocking the wind or moving the smoker to higher ambient temperature in a cabinet or garage is the only way to move temp up faster.
As long as you are gaining IT or cabinet temp, you are winning.
Hang in there Bud,
Pachanga
Pachanga is correct. As long as the elements are glowing, turning the PID up isn't going to speed things up.
I would just set it to your desired cooking temp, that way you don't have to keep and eye on it.
Quote from: Pachanga on February 06, 2010, 04:49:46 PM
As long as the element is glowing constantly, it doesn't matter what temp things are set at. On is on. The meat mass will hold the temp down until it equalizes. I have started 50 pounds of brisket at 8 PM at 250. The next morning the temp is at 180. The Bradley is low and slow. Introducing higher heat mass, blocking the wind or moving the smoker to higher ambient temperature in a cabinet or garage is the only way to move temp up faster.
As long as you are gaining IT or cabinet temp, you are winning.
Hang in there Bud,
Pachanga
You beat me to it Buddy!
I was going to say the same thing!
temp is up to 203 now so I will probably turn it back down to about 250 for the overnight. Thanks for all the info.
Quote from: MPTubbs on February 06, 2010, 04:07:10 PM
Also you might try to keep the smoke generator on at all times.
The generator is another 250 watts of heat!
Trust me it helps.
FYI - The SG is 125 Watts - but it still helps.