Internal temps are stalling for way too long

[Wildbill]

OK Guys and Gals, I'm new to smoking and having issues with my meats taking forever to even reach the 1st step of 165-170 degrees, then never getting to the final 195-200 degree after wrapping!!! I'm going to apolgize in advance for this long post, but Feel I need to give as much detail in order for you experts to tell where I'm going wrong!!! So, I've tried this a few times on my Pitboss 850PS with the meat getting just too tough and dry from being in smoker for dbl the time suggested that it should take. Now, what I did different this time was that I bought a Thermo Pro Tempspike wireless probe and read that I could use a Chuck Roast as a "Poorman's Brisket" Per recipe I used I set the PB at 225 degree. The tempspike has a ambient temp feature that will give the temps right at the meat where the probe is inserted. What I discovered using this is that my smoker does NOT keep an ambient temp of 225 degrees, even though the PID states that it is. I decided to comfirm this using the two wired probes for the PB850 by placing one near the wireless probe and one near the smoker temp probe that controls pellet auger. Anyway, I increased the temps on PID to make the "Actual" ambient temps and thought I had discovered and solved the issues with the 1st step temps of 165-170 degress taking so long to reach final. But still took 4ish hours just to reach 147 degrees, then another 1-1/2 hrs to reach 165 degrees for about 6 hrs total...... At this point I wrapped in in paper following recipe to have it get to stage 2 of 195-200 degrees. But it didn't rise in temp for over an hour, so in desperation I unwrapped the meat, that didn't help so I tented it with foil and it started to rise just a few degrees but now it had been in the smoker for a total of about 8 hrs and I just pulled it out of smoker. It was not tender of course but still cut like a med-well steak, it DID have a nice smoke ring and good bark on outside. But for the life of me I can't figure out how I can follow a recipe to the letter and every time I can't get the temps to work for me!!! I hope someone can figure out what I'm doing wrong, because I can read and follow directions just fine but still end up with a disaster!!! TIA

 

[Cowboy1955]

When the last time you cleaned the temperature sensor?
I clean my grill after each cook

 

[Wildbill]

When the last time you cleaned the temperature sensor?
I clean my grill after each cook

That's a great point... I never have, LOL But I had a wired probe placed right next to it and was using that temp to manually keep my ambient temps in range. And doesn't explain my internal temps weren't going up on time!! But to save having to put wired probe in next time, I'll clean it.

 

[sparkyv]

Two points to consider regarding the post by Cowboy1955. Which may contribute to your long cook times.

1. If the unit controller probe is coated, it may be reading low and thus the controller may not be calling for enough heat.
2. It's pretty well established that a 2nd wired probe RARELY if ever is in full agreement with the unit controller probe. In fact, more often than not, it reads (falsely?) higher.

In effect, you get the impression that the unit is running as you expect, but may be running at a lower temp. It's easy enough to test.

 

[Wildbill]

Two points to consider regarding the post by Cowboy1955. Which may contribute to your long cook times.

1. If the unit controller probe is coated, it may be reading low and thus the controller may not be calling for enough heat.
2. It's pretty well established that a 2nd wired probe RARELY if ever is in full agreement with the unit controller probe. In fact, more often than not, it reads (falsely?) higher.

In effect, you get the impression that the unit is running as you expect, but may be running at a lower temp. It's easy enough to test.

Thanks, I think I definetly need to clean my unit control probe first then do some random tests to see where my cold spots are and make neccessary adjustments!!!

 

[dagodago1]

Thanks, I think I definetly need to clean my unit control probe first then do some random tests to see where my cold spots are and make neccessary adjustments!!!

You need to look up ""biscuit test"" for finding hot spots, easy to do and you may find someone already located hot/cold temp spots. If not just do the experiment, then you can look into flame tamers "smokes like a boss"..

 

[dagodago1]

You need to look up ""biscuit test"" for finding hot spots, easy to do and you may find someone already located hot/cold temp spots. If not just do the experiment, then you can look into flame tamers "smokes like a boss"..

A ps. I went from wired meat probes to meater wireless AND now Chef IQ. The Chef IQ probes are smaller diameter snd so far are the best. Check Costco prices.

 

[Ken S]

This shows a biscuit test on the bottom rack of my 1600PSE, with the deflector mod in place but no flame tamer. A 3 window flame tamer made it worse. Just got a 4 window, haven't tested it yet, but I'll post results after I do.

 

[Wildbill]

This shows a biscuit test on the bottom rack of my 1600PSE, with the deflector mod in place but no flame tamer. A 3 window flame tamer made it worse. Just got a 4 window, haven't tested it yet, but I'll post results after I do.

Nice, thanks....

 

[Chuck P]

Is this a whole chuck or sliced roast? What's the weight?

I could see a whole chuck taking 12+ hours at only 225°. Duration depends on size and temp.

It's good to control by ambient temp using 3rd party probes at the meat.

I'd suggest next chuck to start at 225 for four hours to set a good smoke ring, then ramp the temp to 275 to finish. Wrap when you hit 160°. Try some fat in the wrap, like beef tallow, maybe a bit of broth too. Don't unwrap until it's done to temp.

You're not going to defy physics. Weight, time, and temperature are going to cook it until it hits 200°. Sometimes a little patience is needed. I've had butts vary by 4 hrs or more until done, one even went 14 hrs.

I'd maintain a water bath too, even if the smoker doesn't have a water pan.

If you use the app, screenshot the cook graph and post. That may show something too.

 

[Wildbill]

Is this a whole chuck or sliced roast? What's the weight?

I could see a whole chuck taking 12+ hours at only 225°. Duration depends on size and temp.

It's good to control by ambient temp using 3rd party probes at the meat.

I'd suggest next chuck to start at 225 for four hours to set a good smoke ring, then ramp the temp to 275 to finish. Wrap when you hit 160°. Try some fat in the wrap, like beef tallow, maybe a bit of broth too. Don't unwrap until it's done to temp.

You're not going to defy physics. Weight, time, and temperature are going to cook it until it hits 200°. Sometimes a little patience is needed. I've had butts vary by 4 hrs or more until done, one even went 14 hrs.

I'd maintain a water bath too, even if the smoker doesn't have a water pan.

If you use the app, screenshot the cook graph and post. That may show something too.

Thanks @Chuck P ,
It was a 3 1/2 pound chuck roast, turns out it did have a nice smoke ring and was set at 225 for about four hours!! I did use a water pan underneath..... I did increase temps after wrapping but my PB850PS does not have a 275 setting and had to go up to 300 and then back down to 250 which was not only a pain in the A$$ but caused exterme heat fluctuations. I'm going to have to research controllers and maybe replace with one that has more varible settings. It appears that I NEED to do at least two things..... Get my ambient temps under control and have more patience!! LOL