Hello, all! I'm a new (should come today!) model 50 owner, but not exactly a babe in the woods when it comes to smoking--among other things I have used and still use a HastyBake (if you know what that is) and a Klose Back Yard Chef.
They are both great and produce good product. However, as I get older and grayer, I am not always thrilled at the babysitting and fussing with that these cookers use, especially during the winter here in Colorado! (5 below this morning)
I really have scoured these forums for prime rib answers, but haven't found exactly what I'm looking for so thought I'd post.
My challenge---I usually do 20-25 pounds of prime rib (standing rib roast, whatever) for our department Christmas lunch every year. I use only coarse ground black pepper and kosher salt, and do NOT add any wood for smoke. Cooking in either of the above cookers gives the meat a faint but distinct smoke flavor without being overwhelming.
To be honest, I'd just do these in my home electric oven if I had the room, but this much meat won't fit.
This long preamble takes me to my question. When I do a prime rib in the indoor oven, I usually start at 400 degrees, cutting the oven temp down to 250-300 after an hour or so. I also take the meat only to an internal temp of 110, since I then wrap it in double foil and put it in a preheated coleman cooler for transport to wherever the party is. This pretty reliably gives us rare-medium rare, which is what this crowd likes.
My dilemma--getting these charcol cookers up to operating temp on these cold days is a real pain, but I am comfortable with the technique. If I had my druthers I'd have given myself more time with the CookShack before this big event, but you know how procrastinators are.
As I understand it, the CookShack is so well insulated that it will cook well even in cold weather. (It will be inside my barn, kind of out of the wind anyway.) BUT, looks like the temp of the cooker will only go up to 250 max?
I have seen a few posts of "12 minutes a pound" for prime rib. Honestly, in the Klose at 250-300 I would usually plan 20 minutes a pound. I agree 100% that "It's done when it's done" and go exclusively by the internal meat temp measured by a probe thermometer that I trust.
So, how many minutes per pound would the group recommend?? At max temp all along?? The unit will get it's break-in smoking when I get it, but I'm still tempted to put an ounce or two of (?cherry) wood in when I do this project.
After this, I can't wait to do some pork butts and back ribs!! I really wonder if it will be any better than the charcol efforts, but no more nights of having to get up to drink a beer and check the fire!! (Well, maybe still the beer part)
Sorry for the long post, just wanted to explain the situation. By the way, can't understand why anyone would buy a Smokin' Tex when CookShack does such a good job of support and this wonderful forum!