Temp troubles

Revrob220 · March 29, 2009, 07:30:47 PM

Okay need some advice here. This is my first smoke with my Bradley SS 4 rack I have a Auber plug and play PID and I am having some problems getting the temp up. I have a pretty large load in 15 pound pork cushions and 7 pounds of brisket I pre heated to 200 loaded it up and after 7 hour I am finally pushing around 197 to 200 degrees . I let the meat sit out for 1 hour before I put it in and I have not opened the unit up at all for fear of losing temperature. For the first 4hours or so I had the vent 3/4"s open and only got the temp to go up after I closed it as far as I can with the Auber temp probe in .So what am I doing wrong?????????

Temperature 46 degrees wind 6 mph

Smokin Soon · March 29, 2009, 08:03:58 PM

Sounds pretty normal to me, that's an overnight smoke for sure. That's what "low amd slow" is all about. The Bradley suffers a bit under large loads but will produce the results that you will be very happy with.

Revrob220 · March 29, 2009, 08:20:00 PM

Okay thanks I know its a big load of stuff . My only concern is the stuff getting dried up from not mopping .I have smoked lots in other type's of smokers just trying to get used to my new toy.

Mr Walleye · March 29, 2009, 08:27:06 PM

Rob

I usually preheat a fair bit higher than my smoking temp. Preheating to around 260 helps recover the lost temps while loading.

Mike

Revrob220 · March 29, 2009, 08:30:29 PM

I new I should have pre heated higher I was just a little too excited

Smokin Soon · March 29, 2009, 08:37:37 PM

Your going to be fine. I do hope that you have temp devices to monitor meat temps, because they will not be the same. The pork should reach temp before the brisket.

starship · March 29, 2009, 08:45:10 PM

Hi,

I had the same problem. For me, I wanted set & Forget it, or I would have went charcoal. I will soon be posting pictures of my 900W heater modification. No Problem coming up to temp now.

I like to cook spare ribs at 225 for 5 hours. 195-205 don't hack it for me.

Do take the above advice thought, low and slow is better food!

Revrob220 · March 29, 2009, 09:08:30 PM

I do have a temp sensor in the largest of the pork cushions .

pensrock · March 30, 2009, 01:33:28 AM

I would not keep the vent that far closed. I have my vent 3/4 to full open on all smokes.

Caneyscud · March 30, 2009, 05:51:46 AM

Quote from: Revrob220 on March 29, 2009, 08:20:00 PM
Okay thanks I know its a big load of stuff . My only concern is the stuff getting dried up from not mopping .I have smoked lots in other type's of smokers just trying to get used to my new toy.

Gotcha on the mopping! Same for me - lots of mopping over the years. And was concerned about drying out, but have not had the problem. Some people, if worried about drying out will foil after the initial smoke time. That'll hold in moisture unless you badly overcook it. Me, I will sometimes mop after a few hours - I like the flavor of my mop sauce. I wait for the IT to get up to at least 130 or 140, or the plateau (but not really critical - just that it is up) By that time, yes, you will loose cabinet temperature, but that won't affect the IT much if any - especially with a big load. By that time, the cabinet temp recovers pretty fast by virtue of the heat in the meat. No different than any other smoker.

Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'