Time is of the essence

rc-wannaegger

Ok guys, I've become a fairly competition egger over the years and have actually been helping others in their newfound desire to join the "cult".  The issue I have been having lately is that every recipe I try seems to take hours longer than the people posting them.  I am currently frustrated while waiting for a smoked salmon to finish...it was supposed to take 4-5 hrs at 160 (my digiQ was indespensible in keeping this low smoking temp) but, is now in it's6 hr and not reaching the finishing Temp of 155.  So, what's up?
Do I just plan on extra time from now on or am I doing something wrong?  The same thing happened with pulled pork...the posters say 12 -14 hrs and mine went 18.  A little "attaboy" you're doing fine would be nice right now since the finished product has been outstanding so far....jury is out on the salmon.
Thanks,
rc

JohnInCarolina

Sounds to me like maybe the temps you're cooking at are lower than you think they are.

theyolksonyou

Wait, so you're trying to get the fish to 160 while cooking at 160?  Did I understand that correctly?  That'll take forever. You're talking about equilibrium. If I understand your method, no wonder your times are long. 

DoubleEgger

theyolksonyou said:

Wait, so you're trying to get the fish to 160 while cooking at 160?  Did I understand that correctly?  That'll take forever. You're talking about equilibrium. If I understand your method, no wonder your times are long. 

Agree. I read that he's trying to get to 155IT on a 160 grill. 

You're gonna need more beer. 

JohnInCarolina

Q also tends to have a good amount of variability.   But if your cooks are consistently taking a lot longer then your temps are probably off.

nolaegghead

If this is a pattern, then it is likely you're cooking at a lower temp than the people you're comparing your cook times with.  Of course shape and weight of the meat does impact cooking time at a given temp.  Calibrate your thermometer.

Salmon is fatty so it can handle overcooking, but in general, fish is done at 130F.  I shoot for 125F.

JNDATHP

nolaegghead said:

 
Calibrate your thermometer.

Salmon is fatty so it can handle overcooking, but in general, fish is done at 130F.  I shoot for 125F.

Yup

Theophan

rc-wannaegger said:

...it was supposed to take 4-5 hrs at 160 (my digiQ was indespensible in keeping this low smoking temp) but, is now in it's6 hr and not reaching the finishing Temp of 155.  So, what's up?...

1. I agree with others: Your target temp is only a few degrees below your cooking temp.  That's crazy.  It SHOULD take forever to get there!
2. You didn't say what cooking temps (dome temps, grid temps) you use for "regular" cooks, but I think the Big Green Egg just doesn't work very well below 250°, and my low-and-slow dome temps are usually 250°-275°.  If you're cooking much below those, I think that's your problem.  The flame controller is allowing you to "work against" the Egg, artificially forcing it to do something that doesn't work well, instead of working WITH the Big Green Egg the way it works best.

dsleight

It could also be that the people you are comparing cooking times with are picking up temps from a different location (dome vs. grid).  It could also be that the cook comparison could be against someone who has an un-calibrated temperature gauge, they may think they are cooking at 160 and it could have been higher.  General rule is, if it sounds unreasonable something is off somewhere (i.e. trying to get to 155 with a 160 degree egg).

The_Stache

dsleight said:

It could also be that the people you are comparing cooking times with are picking up temps from a different location (dome vs. grid).  It could also be that the cook comparison could be against someone who has an un-calibrated temperature gauge, they may think they are cooking at 160 and it could have been higher.  General rule is, if it sounds unreasonable something is off somewhere (i.e. trying to get to 155 with a 160 degree egg).

Just a note here... I went through somewhat of an opposite issue with my cooks where they finished way faster than "the recipe" suggested.  Tested my Temp Gauge and discovered it was reading 148 in boiling water!

As @dsleight stated, temp measuring locations could be the culprit on recipe vs your experience.  Most people's recipes that I've seen are calling for dome temps vs grate temps.  160 at the dome seems extremely low!

Check your devices for accuracy!

rc-wannaegger

Thanks to everyone and I assumed the temp/finish ratio but, I was following a recommendation posted and followed it to the letter.  I have calibrated the thermometers and they are fine, but, I routinely use a drip pan filled with beer in all of my slow cooks and I think that moisture also slows things down.  I really think th person posting was off on her temps more than I was.
  BTW, the finished product was once again wonderful so, all is well and worth the extra time.
  "Time is money", unless it's not and you have plenty of it to wait for a great, one of a kind, protein.  Which I do....and did.
Grate temp was 166-170 and the dome was 200.
Thanks.