Tempature slow recovery

Rainmaker · October 15, 2009, 01:09:06 PM

I'm doing my first ribs on the OBS today. I have 4 racks (Bradley racks) going. I preheated the smoker including a a foil covered brick to about 250 deg . When I put the ribs in (which had been out of the fridge for an hour) the temp dropped to 150 deg. After an hour and a half it is still only back to 182. Couple of questions:

Is this recovery time normal?
I'm using 10.5's method. Do I need to add time to the "3 hour initial smoking time" he recommends?

classicrockgriller · October 15, 2009, 01:17:11 PM

It's ok. No extra smoke time. Just worry about the finish IT.

Rainmaker · October 15, 2009, 01:29:50 PM

Back up to 190 deg now (After two hours)

Wildcat · October 15, 2009, 01:39:34 PM

With all things Bradley, patience is a virtue. It will be fine. ;)

BigJohnT · October 15, 2009, 01:40:07 PM

Jim,

It's pure physics. The more mass you put into the smoker at a cooler temperature the longer it takes to heat that mass up. You put 2 pounds of 60 degree chicken wings in your smoker preheated to 225 and the temperature drops to say 180 and takes X1 time to rise back to 225. Put 10 pounds of 60 degree chicken wings in your smoker and the temperature drops to 140 and takes X3-4 times as long to get back up. The reason is you only have 600 watts of heat (500 + smoke generators 100 watts). 600 watts of heat will only raise the temperature so fast while the cool meat is lowering it by taking it in faster than the heaters can put it back out. So the more mass you have at 225 the better (the brick) and the warmer the meat is (within safe food guide lines) and the less you put in the faster the recovery. There is some ramping of the recovery the warmer the food gets so it is not quite even. For example it takes me 3 hours to fully cook one pack of chicken wings (about 2.5 pounds or so) and it takes 5-6 hours to cook 10 pounds of wings to the same doneness.

John

OU812 · October 15, 2009, 01:56:55 PM

What John said.

Also dont close your vent thinking it will help heat up faster. It wont rather it will slow down the recovery. You need the vent at least 1/2 open to allow the moisture to escape, if it dont the moisture will absorb the heat rather than the meat and if the moisture builds up in your cabnet it could drip back on your food witch aint good. It can also back up into your smoke generator and cause problems.

monty · October 15, 2009, 02:00:37 PM

JimV - in addition to a good preheat (cabinet + smoke generator on without advancing a puck) and the foiled brick, i've found that letting the meat come up to room temperature helps a lot. last time i did 4 racks of ribs i let them sit out for awhile to warm up. like BigJohnT pointed out make sure it's within safe food guidelines.

classicrockgriller · October 15, 2009, 02:06:53 PM

I click the on button (default setting is 280) and let it heat. when it gets 250 or 260 I put the meat in and leave setting alone at 280 then about 30 to 40 minutes longer I reset heat to where I want. But I may be doing it wrong.

ArnieM · October 15, 2009, 04:20:44 PM

What everyone said. I use two bricks in my OBS, space permitting. It may take a bit longer to preheat but the recovery seems faster.

I was going to put BigJohnT's physics dissertation into an equation, but I'm too tired. ;)

You can also put your meat in the oven at a low temp, without actually cooking it, while the Bradley is preheating. Then, the trick is get everything out there, open the door, get it in as fast as you can and close the door. It might be a bit colder in BC than down here, even though it's been snowing all afternoon. Opening the door for 45 seconds or more will certainly dump the heat. But, as previously stated, go for the IT. Remember - low and slow.

Rainmaker · October 15, 2009, 04:22:46 PM

Took the ribs out after 4 hours. Looked (and tasted cooked). They are now boating in cranberry apple juice for an hour.
(Wanted to add some pictures but haven't figured that out yet!)

classicrockgriller · October 15, 2009, 04:24:58 PM

Try this link to get your pictures going.

http://www.susanminor.org/forums/showpost.php?p=768&postcount=11

BigJohnT · October 15, 2009, 04:47:25 PM

Quote from: ArnieM on October 15, 2009, 04:20:44 PM
Opening the door for 45 seconds or more will certainly dump the heat. But, as previously stated, go for the IT. Remember - low and slow.

ArnieM, the air doesn't have very much thermal mass so opening the door is less than you think. Also air is not a good conductor as compared to steam or metal. I have some heat calculators on my web site.

http://suburb.semo.net/jet1024/beer/software/beer-software.html

John

Rainmaker · October 15, 2009, 05:47:21 PM

Thanks classicrockgriller. Pctures coming after we demolish these ribs!

classicrockgriller · October 15, 2009, 05:57:18 PM

Kewl

ArnieM · October 15, 2009, 06:26:36 PM

Quote from: BigJohnT on October 15, 2009, 04:47:25 PM

ArnieM, the air doesn't have very much thermal mass so opening the door is less than you think. Also air is not a good conductor as compared to steam or metal. I have some heat calculators on my web site.

Nice web site John.

http://suburb.semo.net/jet1024/beer/software/beer-software.html

John

(IMHO) I totally agree that air has a very low thermal mass. That's the reason for the bricks or rocks - high thermal mass. But it's the air doing the cooking, not the 500W element. The smoker, by itself, doesn't have very much internal mass; thin metal walls. Opening the door lets the hot air out. Recovery then becomes a function of the heater reheating the new, cooler air. I've found a goodly temp drop just opening the door to take a quick picture.

John, enjoy your smoker AND your beer. I've never done beer. I don't care for it that much. But I do go for a good bitter ale. ;)