Recent Posts

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Introductions / Re: 4D ordered
« Last post by old sarge on November 30, 2021, 08:12:20 PM »
Welcome from SE Arizona.  Enjoy the 4D.
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Introductions / Re: 4D ordered
« Last post by Lonzinomaker on November 30, 2021, 03:44:28 PM »
Welcome, you will enjoy the 4d except for buying enough meat to fill it.
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Introductions / 4D ordered
« Last post by Tms512 on November 30, 2021, 10:03:08 AM »
Ordered 4D last night, along with jerky drier and Bella  smoke generator. Hopefully will be here soon. Looking forward to getting snack sticks loaded in it.
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Beef / Re: Dry Chuck Roasts
« Last post by NKoehler on November 29, 2021, 11:59:18 PM »
Thank you for the replies.

I am not surprised the chucks turned out they way they did after reading what you are saying. The instructions I was following told me to hit at least 200F internal. I essentially just over-cooked them or just too hot and fast?

So, next time, do I keep the smoker temp at 225F and push through the stall? Should I just shoot for med rare and slice?

I have an Instant Pot and most roasts are falling apart after 60-90 mins. These were disappointing. I don't have a sous vide setup but it sounds amazing and the chili idea is great too.
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Model 2 & 2D - The Middle Kid / Re: Model 2 Not Reaching Desired Temperature
« Last post by old sarge on November 29, 2021, 06:52:55 PM »
Smoked a 14 pound turkey on Thanksgiving.  Smoker is outside, temp about 45 F and little breeze.  I have an auber controller and have installed the bypass switch to allow the box to reach higher temps. I set the auber to 300 degrees, but the highest I saw the box temp reach was about 245 F in 5 hours of cooking.  Should the Model 2 be able to get above 245 in 45 degree weather?

There is another factor that could be in play; the Model 2 box temperature probe is very close to the turkey when it is cooking (about 1.5 inches).  It is possible that the probe was being influenced by the bird.  Centering the probe in the upper part of the chamber limits how much "meat" can be placed on the higher shelves.  I'm thinking about moving it at recommended height but about 3 inches from a side wall.  Any thoughts on that?

Thanks,
Ralph

The very real possibility that the turkey acted like a huge heat sink and sucked up all the heat before the box probe could register it properly.  Try the same procedure, same settings, with a loaf pan filled with slightly damp sand and see what happens. 
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Beef / Re: Dry Chuck Roasts
« Last post by swthorpe on November 29, 2021, 11:00:44 AM »
+1 on what Jeremy said.   For pulling you want the higher finish IT temp, but for slicing I would remove at a lower finish temp.   

I recently made crock pot chili using two chuck roasts.  I smoked them to about 190*, then the next day cubed and placed in the crock pot with chili stuff.   The meat shredded on its own in the crock pot and was very tasty - not dry at all.   So, you might even want to try 190* for a finish temp for pulled chuck roast.
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Model 2 & 2D - The Middle Kid / Re: Model 2 Not Reaching Desired Temperature
« Last post by barelfly on November 29, 2021, 10:32:24 AM »
Hopefully someone can help you with this, but Id just call Steve and talk to him about whats going on. Everyone that has had to speak with him, he has been nothing but helpful in ensuring whatever is going on is resolved.

That may be your best bet. Hope you get it figured out.
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Beef / Re: Dry Chuck Roasts
« Last post by barelfly on November 29, 2021, 10:30:34 AM »
Chuck roast is a bit different with how you can approach it. For slicing, Ill actually cook to a lower temp and serve as roast beef, so looking at medium rare-medium. But, Ill usually sous vide the roast first for a 24-48 hours at 140* or so, ice bath and then finish on the charcoal. Turns out very tender, great beefy flavor and has the fire flavor as well.

If I want to pull the beef, Ill cook it a bit lower in temp as well. If I remember, I usually pull it when it hits an internal temp of 185-190 or so. You can kind of treat these like brisket, cook until probe tender. When tender, pull and wrap to rest a bit then pull it and add some beef broth or whatever you may like.

So, Id do everything you did in your approach, just pull it sooner and see how that ends up.
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Model 2 & 2D - The Middle Kid / Model 2 Not Reaching Desired Temperature
« Last post by RalphM on November 29, 2021, 08:23:06 AM »
Smoked a 14 pound turkey on Thanksgiving.  Smoker is outside, temp about 45 F and little breeze.  I have an auber controller and have installed the bypass switch to allow the box to reach higher temps. I set the auber to 300 degrees, but the highest I saw the box temp reach was about 245 F in 5 hours of cooking.  Should the Model 2 be able to get above 245 in 45 degree weather?

There is another factor that could be in play; the Model 2 box temperature probe is very close to the turkey when it is cooking (about 1.5 inches).  It is possible that the probe was being influenced by the bird.  Centering the probe in the upper part of the chamber limits how much "meat" can be placed on the higher shelves.  I'm thinking about moving it at recommended height but about 3 inches from a side wall.  Any thoughts on that?

Thanks,
Ralph
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Beef / Dry Chuck Roasts
« Last post by NKoehler on November 29, 2021, 12:04:30 AM »
I tried smoking a two 2.5lbs. chuck roasts and they turned out tender but also a bit dry. I rubbed them the night before with salt, pepper and garlic powder. The smoker was set at 225F and they stalled at 150F internal. I put them in a covered foil fan with 2 cups of beef broth and a few sliced onions then bumped the smoker temp up to 250F. Once they hit 200F internal I removed the pan and let them rest a bit. My plan was to shred them but I ended up slicing them.

This was my first attempt at smoking beef. I've had great success with ribs, poultry, and pork. What did I do wrong?
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