2D Wifi Programming

[BigMikeT34]

Newbie question here.

I want to reach and hold my sausage at 155F degrees. I assume I need to set the smoker slightly higher temp due to it potentiall stalling? I hate the temp going too high as I don't want the fat to render out.

Would this be a correct setting? (I realize I may have to increase to 180F to reach the 155F internal, but once it reaches 155F internal, will the smoker temperature drop to keep it there?)

1. Smoker: 180F
2. Ending: Food Temp
3. Timer: 2:00
4. Food Temp: 155F

 

[old sarge]

I don't do sausage so my advice may be irrelevant. I have experienced the stall on large cuts but never adjusted the temp to compensate. I don't think you need to adjust to a higher temp for sausage. Check out the sausage section of the forum.

 

[BigMikeT34]

I don't do sausage so my advice may be irrelevant. I have experienced the stall on large cuts but never adjusted the temp to compensate. I don't think you need to adjust to a higher temp for sausage. Check out the sausage section of the forum.

Thanks for the response, that helps. So, for large cuts, how do you set it? Something like below? I just made up a temp...

1. Smoker: 200F
2. Ending: Food Temp
3. Timer: 2:00
4. Food Temp: 200F

 

[old sarge]

I have a standard temp that I use: 225 degrees for ribs, butts, brisket. I smoke to an internal temp of 195ish for butts and whole brisket., 4 hours to 5 hours for ribs (looking at the pull back/shrinkage from the bone). I start large cuts around midnight then go to bed. I check in the morning when I get up and just let it alone. I do use an instant read thermometer from time to time to double check the smokers meat probe. I have started butts in the morning when family dropped in wanting that for lunch (early supper) so I will bump the temp up 230/235 to shorten the time. I start ribs around 5 hours before the planned meal. I do not wrap. Enjoy!

 

[BigMikeT34]

I have a standard temp that I use: 225 degrees for ribs, butts, brisket. I smoke to an internal temp of 195ish for butts and whole brisket., 4 hours to 5 hours for ribs (looking at the pull back/shrinkage from the bone). I start large cuts around midnight then go to bed. I check in the morning when I get up and just let it alone. I do use an instant read thermometer from time to time to double check the smokers meat probe. I have started butts in the morning when family dropped in wanting that for lunch (early supper) so I will bump the temp up 230/235 to shorten the time. I start ribs around 5 hours before the planned meal. I do not wrap. Enjoy!

Thanks again for your wisdom. I'm a little thick, so let me try and confirm how you program the app for your ribs. Is this close to being right?

1. Smoker: 225F
2. Ending: Food Temp
3. Timer: 4:00
4. Food Temp: 195F - ish

Thanks again for your patience.

 

[old sarge]

Mike - If you are cooking to internal food temp, do not set time. The smoker will switch to 140 degrees to keep warm. Set time for things like small cuts like ribs and chicken pieces. Here is some additional help from fellow who was a founding member of this forum many years ago.
https://www.smokin-it.com/v/vspfiles/files/Lazy-Q.pdf

 

[BigMikeT34]

Mike - If you are cooking to internal food temp, do not set time. The smoker will switch to 140 degrees to keep warm. Set time for things like small cuts like ribs and chicken pieces. Here is some additional help from fellow who was a founding member of this forum many years ago.
https://www.smokin-it.com/v/vspfiles/files/Lazy-Q.pdf

I set 2 hours to hold it at that temp. Should Iset up another step to do that? Thanks so much and will read through all the info on the link!

 

[old sarge]

To be truthful, I pull butts and brisket, and the occasional double smoked ham, when it is done. Double wrap in heavy foil, Then wrap in a big fluffy beach towel, then into a cooler till serving time. Still hot after a few hours. I have never used the keep warm feature.

 

[BigMikeT34]

Once again, thank you! I read through your thoughts and the link you provided - some great info on BBQ techniques!



My question is more about the physical programming of the PID controller via the app. This is what I'm going to try - does this programming look right?

Step 1 (Dry Meat - no smoke)

1. Smoker: 130F
2. Ending: Smoker Temp
3. Timer: 1:00
4. Food Temp: 0F

Step 2 (Get to internal temp & smoke)

1. Smoker: 180F
2. Ending: Food Temp
3. Timer: 0:00
4. Food Temp: 160F

Step 3 (Hold internal temp & smoke)

1. Smoker: 150F
2. Ending: Food Temp
3. Timer: 3:00
4. Food Temp: 150F

 

[old sarge]

looks good to me.