Got a question for the folks that have a digital controlled smoker.After you set the temp and time how long does it take for the temp to reach the temp setting? If you set it for 225deg. and 8 hrs. how long should it take to reach 225?
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Got a question for the folks that have a digital controlled smoker.After you set the temp and time how long does it take for the temp to reach the temp setting? If you set it for 225deg. and 8 hrs. how long should it take to reach 225?
Have not ever timed it but it does not take long...15 minutes maybe
Just a few minutes Mr. Jim. I've never actually timed it but depending on weather conditions I'd say an average of 15-20 minutes. I usually get my smoker up to temp while I am doing last minute preparations.
What G and Feesh said.
I smoked baby back ribs on mine Christmas morning. I set it on 230 degrees and checked it in 30 minutes and it was at 231 degrees. The outside temp was around freezing. I usually set the timer for a lot longer than I need and just turn the smoker off when I'm through.
15 to 20 like everyone said and I do the same thing ScottV does.
IMO, once the temp get to where you want it, let it stay there for at least 10-15 min longer to let the internal smoker, walls and racks to get and stay at the desired temp. It just what I do.
Not very experienced yet, but I set my temp and set the timer for an hour. I check it after about 20-30 minutes. When it reaches the desired temp, I put my food in it and reset the timer to the time I want. That way if I get distracted, I don't over cook stuff. I get distracted VERY easily. [emoji4]
I always set my timer on more hours than I need and just turn the smoker off when I am through.......I don't cook by time....I cook until I meet the required internal temp of the meat. I use a remote wireless meat thermometer.
I read on here that some of our folks can smoke a 10 lb bird in 4 hours. On mine, it takes 6 to 6 1/2 hrs to get it to 170 internal temp. I haven't checked the temp on the LED readout with an oven thermometer, and probably won't, but it sure is a simple way to cook. Like G, I bought the remote thermometer and check on the cooking from the kitchen.
Hard to use a temp probe in ribs tho.Quote:
Originally Posted by "G"
Can't go wrong with the 3,2,1 method on ribs.
Thats what I've been doing. It's almost bomb proof. I'm gonna do the 2-2-1 on my baby backs this time tho. Staying with the 3-2-1 on the spares or St Louis.Quote:
Originally Posted by bowhunter012463
theysaid
Yep....thinner pieces like Ribs etc. you have to go by time....big thick pieces like turkey breasts, boston butts, hams etc.you can go by internal temp.