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Smoking Temperature

scruffy1
scruffy1 Posts: 23
in EGG Table Forum
We had a farm in...not Africa but Florida. My father built a smoker from a commercial freezer and we enjoyed fantastic chicken/fish/pork/turkey and sometimes not often beef - he was not a fan of brisket. By removing the middle stantion he could do as many as 10(!!!) turkeys at the same time as Christmas presents, usually however a turkey a mess of fish   some pork were more than enough. He never used a thermometer only his experience meaning for most large cuts of poultry/meat resulted in an all night stand where his only timer/thermometer was a bottle of Wild Turkey - finish the bottle smoking is done. Obviously he was at a very low temperature for a long long time. I am thinking of a 5-6 pound rack of pork say 190F/90C wanting an internal 145F/62C Any ideas about time?

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  • lkapigian
    lkapigian Posts: 11,131
    Sounds awesome! were you gifted and using the same Convert Smoker?  225 is about as low as I go for a smoke but prefer to run 275 Ish - I do not cook to time but a rack of ribs naked in that temp range 4-6 hours --cant really go by temp on ribs but feel
    Visalia, Ca @lkapigian
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  • scruffy1
    scruffy1 Posts: 23
    lkapigian said:
    Sounds awesome! were you gifted and using the same Convert Smoker?  225 is about as low as I go for a smoke but prefer to run 275 Ish - I do not cook to time but a rack of ribs naked in that temp range 4-6 hours --cant really go by temp on ribs but feel
    Only gifted with a love for bourbon
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  • fishlessman
    fishlessman Posts: 33,450
    i think you need to shooting for 195 internal plus, egg needs to be atleast 220 dome minimum and you are in the 5 to 7 hour zone for that.  never seen ribs that big here, usually closer to 3.5 pounds plus minus
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    He didn't say ribs.  Rack of pork is normally pork loin with the ribs still attached.  A 145ºF internal is appropriate for that cut.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • lkapigian
    lkapigian Posts: 11,131
    jtcBoynton said:
    He didn't say ribs.  Rack of pork is normally pork loin with the ribs still attached.  A 145ºF internal is appropriate for that cut.
    you are right, I assumed as well---don't seemay racks with loin attached 
    Visalia, Ca @lkapigian
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