I have a Smokette II 008. The max temp is 250*. I have some receipes that call for 275* or 300* and smoke time for three hours. Is there a formula that will tell me how much time I need to add since I can't get to the higher temp??
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My first smoker was an SM008, great little box.
And yes the max temp is 250. No way to make it higher. What recipes are you making that call for these higher temps. I had the best success with the SM008 doing baby backs, St. Louis style ribs, pork butt and briskets, even did a couple of really good Pastrami runs (thanks Pags !!) with my SM008.
With smoking you are looking for your food product to reach an internal temperature range (such as Pork Butts and Brisket that range is roughly 190-205 INTERNAL temperature. For an SM008 to do that temp range you just cook at between 225 and 250 - it's all you need. Don't need 300 plus.
Now I have a SM150 and it can go to 300 degrees, but you know what my best results come when I cook at roughly 250. As the old timers here say "It's done when it's done". Rely on internal temp readings with a high quality quick read thermometer - time and temperature estimates can only be that - ESTIMATES. The same smoker can take longer or shorter for the same weight/cut of meat - it varies (mostly because of the meat).
So what are you cooking you need higher temps. I would say if your recipe called for 275-300 degrees for 3 hours then 250 at 4 1/2 hours should about do it. BUT remember rely on the internal temperature of the product. That internal temp is your Holy Rule of Operation.
And yes the max temp is 250. No way to make it higher. What recipes are you making that call for these higher temps. I had the best success with the SM008 doing baby backs, St. Louis style ribs, pork butt and briskets, even did a couple of really good Pastrami runs (thanks Pags !!) with my SM008.
With smoking you are looking for your food product to reach an internal temperature range (such as Pork Butts and Brisket that range is roughly 190-205 INTERNAL temperature. For an SM008 to do that temp range you just cook at between 225 and 250 - it's all you need. Don't need 300 plus.
Now I have a SM150 and it can go to 300 degrees, but you know what my best results come when I cook at roughly 250. As the old timers here say "It's done when it's done". Rely on internal temp readings with a high quality quick read thermometer - time and temperature estimates can only be that - ESTIMATES. The same smoker can take longer or shorter for the same weight/cut of meat - it varies (mostly because of the meat).
So what are you cooking you need higher temps. I would say if your recipe called for 275-300 degrees for 3 hours then 250 at 4 1/2 hours should about do it. BUT remember rely on the internal temperature of the product. That internal temp is your Holy Rule of Operation.
Good advise above from Mike. You only need 300* to produce better chicken, turkey skin. 250* will do the job on everything including fowl...slightly better skin at the higher temp. But it'll never get crisp in a smoker. That's where the 2 stage cooking comes into play...smoke then finish on the grill or oven.
I have Myron Mixon's BBQ cookbook. He has a nice receipe for St.Louis ribs and those are smoked at 275*. The baby backs are smoked at 250*
Not really a problem then, merely smoke at 250 and for the recipe that needs 275 degrees just smoke a little longer than the recipe calls for. I did one batch of St. Louis style ribs at 275 last weekend - I prefer the 250 degree results more, the meat on the outside is still moist and the fat is more evenly rendered out.
The regulars would say use the "toothpick test" to check when they're done.
The regulars would say use the "toothpick test" to check when they're done.
RLangn,
The best way to get started with your new smoker is to spend some time reading the information in these two links.
101 series
New owners
Welcome aboard!
The best way to get started with your new smoker is to spend some time reading the information in these two links.
101 series
New owners
Welcome aboard!
All I can say is there is NO forumla for BBQ success. Too many people try to cook Q like a bread recipe and it just leads to issues.
Time/Temp are guides. The key is learning the process and learning how to tell when "done is done".
Key REALLY good notes (VERY detailed) and your Q will show rapid improvement.
Time/Temp are guides. The key is learning the process and learning how to tell when "done is done".
Key REALLY good notes (VERY detailed) and your Q will show rapid improvement.