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Started By
Message
Smoking disaster today. It shut off
Posted on 8/14/20 at 10:17 pm
Posted on 8/14/20 at 10:17 pm
Put a butt on at 7 am. Get home at 8 and the smoker is turned off. Sitting at 90 degrees.
No idea when it shut off today.
I brined it in a light salt and HEAVY black pepper for two days in the fridge before cooking.
Son of a bitch.
Cooking it to completion anyways. I guess for the dogs...
No idea when it shut off today.
I brined it in a light salt and HEAVY black pepper for two days in the fridge before cooking.
Son of a bitch.
Cooking it to completion anyways. I guess for the dogs...
6
Posted on 8/14/20 at 10:18 pm to X123F45
(no message)
This post was edited on 11/19/21 at 7:36 pm
Posted on 8/14/20 at 10:19 pm to X123F45
Sounds like you are using an electric smoker
Posted on 8/14/20 at 10:21 pm to Rouge
quote:
Sounds like you are using an electric smoker
When not home. Yes.
Masterbuilt.
Power outage at 9 am.
Posted on 8/15/20 at 8:48 am to X123F45
One of the many, many reasons to stay away from electric smokers.
But to answer your question, I have no idea what to do with that meat. I don’t use an electric smoker, so this has never happened to me.
But to answer your question, I have no idea what to do with that meat. I don’t use an electric smoker, so this has never happened to me.
Posted on 8/15/20 at 8:49 am to sml71
Can you run it off a a battery pack? I just got a master built gravity smoker than I plan to run that way.
So it just sat for a max of a hour?
So it just sat for a max of a hour?
This post was edited on 8/15/20 at 8:51 am
Posted on 8/15/20 at 11:11 am to sml71
quote:
One of the many, many reasons to stay away from electric smokers.
How often does your power go out? I guess i maybe get some of the points against a pellet or electric smoker but "there may be a power outage when I'm not home and have meat on" seems like a ridiculous one.
Posted on 8/15/20 at 12:41 pm to X123F45
Low and slow
Posted on 8/15/20 at 1:07 pm to X123F45
This is why I use a WSM
Posted on 8/15/20 at 1:48 pm to 3morereps
quote:
This is why I use a WSM
Those can go out if you leave them for hours too.
Posted on 8/15/20 at 2:00 pm to X123F45
(no message)
This post was edited on 11/15/21 at 9:05 pm
Posted on 8/15/20 at 8:19 pm to Shotgun Willie
Thats why I have a Lang reverse flow. I smoke Brisket and Pork Buts until they hit the stall. Take them out puthem in pan and finish them wrapped in over at 206-210..
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