Skip to main content

Hi Folks. Just got a SM025 and smoked my first meat after break in as directed.
I placed a two pound pork roast (With plenty of rub) on the top grill, put a piece of hickory in the box, inserted the probe, set the temperature for 225 degrees and smoked it for three hours. At the end of three hours, the probe was only up to 142 degrees and not the 160 degrees called for.
It was getting late so I ramped up the temp to 265 and after about an hour and fifteen minutes more, the probe parked itself at 159 degrees.
I removed the roast and shut down. The roast looked like a small football with a dried exterior skin. I cut it and it was juicy inside and not pink. Tasted fine. Great as a matter of fact.
My question, What's with the discrepancy with the actual probe temp and he temp I was expecting to reach. Seemed really low after three hours and I wonder if there is a problem with the probe?
Last bit of information. The smoker is hooked up for now with a nine foot heavy duty three prong extension cord meant for an air conditioner. It's fourteen gauge wire. Could this be a factor?
Thanks in advance.
Original Post

Replies sorted oldest to newest

Did you test the probe to see if it is accurate? If not, place the probe in a cup of boiling water and a cup of ice water to see if it is accurate. You can also get a false reading sometimes if the probe is in a fat pocket or touching a bone if it is a bone in piece of meat. Also, it does not hurt to buy a cheaper remote probe to probe two areas especially on larger pieces of meat.
Which temp was at 142*? The smoker temp is ususally pretty steady on mine, but once in awhile I get a swing. Never thought twice about it cause it gets back to fairly steady and produces great Q. If the meat temp is at 142*, that's normal.

If the smoker temp runs constantly below setting, test the probe as suggested by Big Snack. If it's off, call Cookshack.
If I understand you correctly, the smoker temp was fine/steady, but the meat probe read 142*. Nothing unusual there as 3 hrs for 2 lb pork to reach 142* may be a little longer for that small a roast but not out of line. As the pro's say, "It's done when it's done." Go by temp, probe test and use time for a general guideline, a very general guideline.

I wouldn't cook my pork roast to 160*. It will always be dry. 140-145* should produce better results. Most pork roasts tend to dry out (not a pork shoulder) and can benefit enormously from brining.
Thanks for the info. These are small two pound roasts they sell at Costco. Just an experiment for my first outing. We too like the tenderloins better but didn't want to muck one up for nothing.
The "roast" was a little dry but still quite juicy when I cut into it. I actually expected the thing to be carbon dated and was surprised that it was as good as it was. Did a heck of a job of drying out the outside though.
I guess the lesson is to ignore the 160 degree recommendation, pull it off when it gets to the bacteria safe zone of 140 and see what I have.
First I'll check the accuracy of the probe.
Test your therms to make sure you KNOW what temp.

Another temp confusion is what temp to cook at. Loins and tenderloins, because they don't have much connective tissue or fat are best at the lower temps (145 to 155).

Something like a picnic or butt with more tissue and fat will need a higher temp to get tender.

It's like beef. Steak needs a lower temp for Med Rare but brisket needs a higher temp for tenderness.

Add Reply

Link copied to your clipboard.