Yesterday I think I had a breakthrough with our smoker. We've had the smoker for about a year now, and we've been really happy with it except for one problem: everything takes way longer to cook than it should. A chicken or pork ribs are supposed to take about 4 1/2 - 5 hours, and would take me 7-8. Tougher cuts like pork butt or beef brisket would spend 12 hours in the smoker and still wouldn't be tender. They tasted great, after we finished them in the oven the next night.
This time I did some searching online, and discovered that the smoker manufacturer has a forum. And several people mentioned having problems with the temperature differential between the top of the dome, where the thermometer is, and the grill where the food is.
Yesterday I used our digital thermometer, ran it through one of the vents and left the probe sitting on the grill. The temp at the top of the dome was 230°, just where I always keep it, but at the grill it was only 160°. No wonder it took forever to cook the meat.
After that I ignored the dome thermometer and raised the grill temperature up to about 185°. Lo and behold, the cooking time was much closer to what the cookbooks all say. The chicken was in for almost 5 hours, and was really tender. It could actually have gone a little longer for my taste, but I'm a philistine about chicken, I like it a little overdone. Judging by the way nice restaurants cook their chicken, that is.
Besides a chicken I also smoked a small (about 3 pounds) pork butt. And sausages -- two chorizo and one Italian sausage which I had for lunch in a hot dog bun. That's my treat for myself, every time I run the smoker I throw in some sausage and have a sausage "hot dog" for lunch.
This time instead of keeping the pork butt "low and slow" the whole time, I let it get up to 160° internal temperature, then cranked up the temp inside the smoker. The instructions said to bring it up to 350° but I never could get it that high. To be honest, I ran out of steam in late afternoon and didn't put nearly enough energy into maintaining it after that point.
Running a smoker doesn't sound like it would be as tiring as it is. You just have to check it every half-hour or so, adjust the temp if necessary. And at least once an hour open it up, baste the meat, add more water to the water tray, more charcoal to the fire and more wood if necessary. Every few hours the charcoal burns down enough that you have to get the chimney out and start up another batch of hot coals, then pick them up with tongs and drop them into the charcoal compartment one by one.
You get a faceful of smoke every time you open the lid. Which I was doing more often than usual because I was trying new things with the heat, so was having to do way more adjusting than normal. Plus dealing with the digital thermometer probe run through the vent, that was a hassle which meant I was standing over the open smoker more, which meant more smoke inhalation. I wish I had thought to run the probe up through the lower vent. Would have been easy to do while it was cold, and much easier to deal with during the day.
And it was so hot yesterday, and I didn't want to turn on the a/c because I was going in and out so much. Besides running the smoker I also made a cherry pie yesterday. I meant to do the pie in the morning, but I had to get some work done. (and by the way, trying to write code and run a smoker at the same time is officially no fun.) So I didn't get to the pie until the afternoon. By then it was so hot in the kitchen that just rolling out the crust made me feel kind of ill. (Note to self, if it's too hot to work in the kitchen, it's definitely too hot to work with pie dough. The crust did not turn out well, must be because of the heat.)
Georg got home just after I had finished assembling the pie and cleaning up the kitchen, and found me .. well I don't exactly remember. Sitting on the couch mumbling incoherently about the heat, probably. He took over from there, because he is awesome. He finished the pork butt, baked the pie, and made us a lovely salad including the chicken which was already out of the smoker. I fell asleep at about 8:30, woke up at 1, got up long enough to make sure the food had all been put away, then back to sleep until 6. It felt so good.
Despite my complaining, yesterday was a good day with the smoker. Just in terms of what I learned. I have a good idea what I've been doing wrong & in future I think we'll have much better control over the cooking times. And we have food for almost the whole rest of the week. Tonight we're having pulled pork sandwiches.







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