Double the Pleasure, Double the Time?
Thanks for the reply. My reason for asking was an uneven result I got
for the first time last week. It was windy, but the temperature was
around 80f. I used all 4 shelves in the Bradley to accommodate 6 racks
of back ribs. As in the past, my temperature probes were in the
thickest piece, away from the bone, and located in the center of the
cooker. After 6 hours at 190f, the ribs toward the bottom were a tad
more cooked than I prefer, and the ribs at the top were a bit
undercooked. That's contrary to my initial logic.
My guess is that the wind got in the draft on top, cooling the upper
part of the box a little. The heater for cooking is low, and perhaps
worked a bit too hard trying to keep the middle and upper portions at
temperature.
In the future, I think I'll do some experimenting with the temperature
probe to see what the temperatures are in different locations in the
box, even though it'll mean I open the door during cooking.
Nonny
EZ wrote:
> "Nonnymus" > wrote in message
> ...
>> In your vertical smoker, do you notice a difference in cooking time
>> between the lowest and highest racks? If so, which do you find cooks
>> the quickest?
>
> Arther,
>
> I'm embarrassed to say I can't remember, simply because it's been close to
> two years since I used it! Cooking with charcoal and wood chunks on the
> Chargriller gives me such an improved result that I have pretty much
> abandoned the GOSM. But, if it was in the '40's and I wanted to do an
> overnight cook, I'd definitely fire it up.
>
> If I were to guess, I'd guess that the top rack is the hottest, and the
> bottom rack is the coldest. My GOSM is the cheaper Wal-Mart brand, with no
> side vents at all. Just a top vent, which stays wide open, and whatever air
> comes in from the very bottom where the burner is.
>
> I can say that I've tested the temperature at the middle rack, and it's
> right on par with the door thermometer, so I don't even bother with a pit
> thermometer on it. I do make sure to have a probe in each piece of meat,
> though, and I take them off when each one is "done."
>
> EZ
>
>
--
---Nonnymus---
You don’t stand any taller by
trying to make others appear shorter.
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