short smoking time

[Bearsmoke]

I'm a newbie here, had my 3D for only a few weeks.  Why is that my smoking times are an hour or so less than others here?  I smoked a 14lb. turkey yesterday right out of the refrigerator at 250* and it was done (165* and good) in 3 hours.  Same experience with baby back ribs @ 235* and done in 4 1/2 hours or less on multiple smokes instead of the 5-6 hours mentioned here. I'm not complaining but I don't understand it.  My smoker is inside my garage (commercial vent fan) but I don't see how that would have much effect. Thanks for your ideas and Happy New Year!

 

[SuperDave]

Is your fan connected to your smoker or just a big hood fan?  Either way, I'm wondering if there is enough draft to create a convection effect in the smoker? 

 

[SuperDave]

Just as a side note, I did a 15 pound brisket yesterday and it only took 11 hours.  That comes out to 46 minutes per pound, way faster that most people publish and way faster than I had wanted. 

 

[old sarge]

By any chance did you have the turkey on any kind of a vertical stand?  In vertical mode, heat would have gone through the birds cavity as well as around the outside which could contribute to a faster time.

 

[Walt]

4.5 hours for ribs at 235 sounds normal, 225 would be more in their 5-6 hour range for me.

 

[swthorpe]

+1  I think you are OK with the smoke times that you are experiencing.  If you have doubts about your temp probe then you can always check with a second temp probe.  If the smoke meat is done, then you are good to go.