Reply
Go Back   TexasBowhunter.com Community Discussion Forums > Topics > Around the Campfire
 
Thread Tools Display Modes
Old 04-17-2021, 06:54 PM   #1
bryan sandlin
Ten Point
 
bryan sandlin's Avatar
 
Join Date: Oct 2009
Location: northwest houston
Hunt In: old u.s.m.c. camys
Default ice storm odd thing

here is something that happened during the ice storm that took a while for me to find.
3 weeks ago the weather was better than fair for a go at the BAR B QUE smoker. as I have did for the last 6-7 years, the very same amount of charcoal was started in the chimney, poured in the pit after fully started. but this time the pit did not go to 250. only 180 deg. well, I though that it may be damp. added more charcoal. chicken, ribs looked done after just 1 hour not the 2.5-3 normal cooking time. charcoal was added as normal to keep 250. now the ribs and chicken look very over cooked at 3 hours.
the thermometer on the smoker said 225 but the real temp inside was 325. the only thing that I can come up with is the 3 days of 12 and 14 deg temps broke it. looked at it last week while the outside temps were at 80. the thermetor was below 50
sorry for the rant. messed up 30.00 worth of good food.
bryan sandlin is offline   Reply With Quote Back To The Top
Old 04-17-2021, 07:41 PM   #2
BTLowry
Pope & Young
 
BTLowry's Avatar
 
Join Date: Oct 2006
Location: Lindale
Hunt In: Behind the house and public in Texas; Kansas Unit 5
Default

I have conceded the fact that my 7 burr oak seedlings were victims of that storm

Also wiped out everything my wife had in the greenhouse. Power out for 39 hours and temps down to nearly zero during that time was non survivable for nearly everything in there
BTLowry is offline   Reply With Quote Back To The Top
Old 04-17-2021, 10:16 PM   #3
Benno
Four Point
 
Join Date: Oct 2011
Default

Not after this past freeze but had a similar situation last summer. Needed a couple of briskets for an event last summer. So I ran down to the camp house, seasoned the meat, go the pit holding at 220, threw on the meat, drank beer watched temp till about 3:00 am. (I never open the pit until Iím done.) at 3:00 all looked good and the briskets should have been ready to rest about 6:00. Took a nap, woke up at 6:00 open the pit to to see my 2 perfectly smoked briskets look like 2 lumps of charcoal about the 1/4 of the size that they started. I have 2 thermometers on the pit now.
Benno is online now   Reply With Quote Back To The Top
Old 04-18-2021, 08:25 AM   #4
bboswell
Pope & Young
 
bboswell's Avatar
 
Join Date: Oct 2006
Location: Montgomery County
Hunt In: Where ever I can
Default

You really need a thermo pen so you can go off of internal temp instead of time cooked or the look
bboswell is offline   Reply With Quote Back To The Top
Old 04-18-2021, 10:09 AM   #5
EZ-10RANCH
Ten Point
 
EZ-10RANCH's Avatar
 
Join Date: Jun 2007
Location: Granbury Texas
Hunt In: Irion, Kimble & Fayette counties
Default

Meat thermometer would help in the future. I bought one with the transmitter so you go inside the house and read the temp when you want.
EZ-10RANCH is online now   Reply With Quote Back To The Top
Old 04-18-2021, 10:37 AM   #6
sharpstick35
Ten Point
 
sharpstick35's Avatar
 
Join Date: Feb 2017
Location: odessa tx
Hunt In: rocksprings tx
Default

i have several digital meat thermometers with the remote probe on top of the smoker temp.
sharpstick35 is online now   Reply With Quote Back To The Top
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 02:35 PM.


Powered by vBulletin® Version 3.8.11
Copyright ©2000 - 2021, vBulletin Solutions Inc.
Copyright 1999-2012, TexasBowhunter.com