Really disappointed again!!

Just to be sure. These are BACK ribs right? Not spares.

Top or middle rack?

Could be the ribs.Not all meat s are created equal.Recipes are to me just a basic guide.Ive done babybacks that cooked in 5hrs,6hrs,and 7hrs.Ive done spares and brisket and had dif times.Stick a therm inside next cook and see what the temps are.good luck and relax and enjoy

Yes, they were back ribs. We ate them at the 7 hour mark. Really tough and chewy.

I just want to get it right...

Folks,

I have a theory here...

My unit was not getting to temp a while back. CS helped me troubleshoot the problem. They couldn't figure it out and sent me a new thermostat. I installed it and today was the first cook.

Cook times are still really long and temps in the oven seem to average below the set temp. Oven temps averages seem to decrease the longer I cook (In the beginning I average around 220* and by the end I average 210*).

One thing I have noticed about my unit...

The heating element came slightly bent when I got the unit. It touches one of the side rails that support the wood box. Here is my theory.

The element is super-heating the rails, thus heating the back wall, thus causing high temp in the temperature probe. This could be a totally stupid idea, but it kind of makes sense. Though the probe does touch the wall where it comes into the unit...I don't know.

I will call CS tomorrow to discuss, but do you think I have a heating element problem?

Kevin,

I don't mean this as an insult. But were they over done? Maybe they went past done and became tough.

When I don't wrap mine, I like to hit them with apple juice, around the three hour mark. mOre for comps.

RandyE

It could possibly be the meat. I have a 55 and cook
my ribs at 225 for 4-5 hours alot of people say they are the best they have had I never open the door for at least 4.5 hours and I use 2-3 ounces of wood with cook shack rub If it gets to temp ok Im baffled 7 hours is way to long.

Kevin O

You have the right idea...CALL Cookshack in the morning and customer service will help figure it all out.

Trust me when I say they are NOT overdone. They are most certainly UNDERDONE. The meats barely pulling back from the bone, most fat is in-tact and un-rendered, very little shrinkage, very difficult to seperate bone from meat, etc.

Average temps are low. I notice that as the cook goes on, the unit seems to have a tough time getting to temperature and stays at the bottom of the cycle for a long time.

And pork butts take me a full 24 hours to get to 190*. I usually do 7-8 pound butts.

Kevin, I too 'think' you've got some issues there.

Cheap ribs, expensive ribs, frozen/thawed ribs, mostly bone and gristle ribs, AND choice well-marbled ribs, and all in between go in my unit. Sit undisturbed for 4 to 4 1/2 hours and come out terrific...and it's not that I'm un-discriminating. I know good ribs and bad ribs.

So, don't give up hope...just find out what's going sideways for you. I gotta tell you it shouldn't be as hard as it seems for you.

Sorry you're having difficulties

Have you verified the actual cooking temp in the rib cooking area?
The results that you describe are consistant with a cooking temp of 200 deg or well less.
Just a thought.

I don't think anyone asked, but are you using an extension cord for the CS? That could affect your temps.

quote:

Originally posted by Kevin O:

Cook times are still really long and temps in the oven seem to average below the set temp. Oven temps averages seem to decrease the longer I cook (In the beginning I average around 220* and by the end I average 210*).

I will call CS tomorrow to discuss, but do you think I have a heating element problem?

I know it's frustrating, but instead of us guessing, let CS help you through it. They'll make it right. It very well could be the heating element (although both a heating element and the electronics going back at the same time is rare). Could have been an issue in shipping. There are probably tons more questions before I could isolate it.

But your statement above points to the issue. If the unit isn't hitting the target temp, then temps the issue.

Set it at 250, let it run empty for 2 hours and see what you get. You plugged it in the wall and that will solve the extension cord issue.

Make SURE whatever thermometer you're using you've tested, they go bad or have variance too.

Once you get stable temps, then we can solve the ribs easy enough.

Like KAPN said, sounds like your ribs are just cooking at a lower temp.

Oh, and pullback means nothing. I've cooked 100s of ribs in the same cooker, same time, same temp, same style (spares/bb) and it's no guarantee of cooking. Some of the best I've ever done have had no pullback.

Like all the other good cooks mentioned,call CS service,as they don't monitor this forum.

Any cooker,we need to check our therms for accurracy,and then check the temps at cooking level.

This will help service.

When you get this glitch figured out,experience should help you through much of the other.

Hang in there.

Thanks. As indicated, my plan was to call CS customer service and explain the problem. I did just that.

They do suspect that the bent heating element that is touching the wood box support rail is causing the problem. Even though bending out the support rail could fix it, they wanted to send me a brand new heating element anyway just to be safe.

Another great customer service experience. Thats rare for companies these days. Usually you are routed to a cubicle farm in India.

Still a happy customer!

Let us know how the unit works with the new parts KevinO.

Bull