Smoker time linear...?

"Kenneth" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Howdy,

I use a Weber smoker frequently...

Is there a way to determine the appropriate cooking time for
a given weight of food?

Specifically, if I know the length of time to smoke 3 pounds
of pork ribs, how can I determine (other than lots of
experimentation) the length of time to cook triple that
amount of pork?

No. Ribs take 4 to 5 hours and are done when they come apart easily.
Usually you can tell as you see the meat pulling back from the bone. Putting
on 10 pounds of ribs will take about the same time, but a pork butt will
take 8 to 10 hors to be easily pulled. Briskets can take 12 hours.

Edwin Pawlowski said:

"Kenneth" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Howdy,

I use a Weber smoker frequently...

Is there a way to determine the appropriate cooking time for
a given weight of food?

Specifically, if I know the length of time to smoke 3 pounds
of pork ribs, how can I determine (other than lots of
experimentation) the length of time to cook triple that
amount of pork?

No. Ribs take 4 to 5 hours and are done when they come apart easily.
Usually you can tell as you see the meat pulling back from the bone. Putting
on 10 pounds of ribs will take about the same time, but a pork butt will
take 8 to 10 hors to be easily pulled. Briskets can take 12 hours.

Hello again,

I appreciate your comments, but...

I do remember that the instructions that came with the
smoker said to avoid opening the lid to check on the food as
"each time the lid is lifted will add about an hour to the
cooking time."

Your view would suggest that experimentation is the way to
go.

All the best, and thanks again,
--
Kenneth

If you email... Please remove the "SPAMLESS."

"Kenneth" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Howdy,

I use a Weber smoker frequently...

Is there a way to determine the appropriate cooking time for
a given weight of food?

Specifically, if I know the length of time to smoke 3 pounds
of pork ribs, how can I determine (other than lots of
experimentation) the length of time to cook triple that
amount of pork?

I will add that I have searched online for the smoker's
manual, but with no luck. Might you know a location?

Thanks for any thoughts on this.

Slow cooked food must cook for a certain time to temderize the meat. Ribs
take about 4-5 hours whether there is one rack or 10. You might need a
little extra time if having a lot f meat causes the smoker to be slower to
get to temp, but otherwise it will be the same.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Kenneth" <[email hidden]> wrote in message

Quoted message said:

Hello again,

I appreciate your comments, but...

I do remember that the instructions that came with the
smoker said to avoid opening the lid to check on the food as
"each time the lid is lifted will add about an hour to the
cooking time."

Your view would suggest that experimentation is the way to
go.

All the best, and thanks again,

Lifting the lid does add time, but probably not an hour. Ribs, pork butts,
beef briskets are tough meats because of the collage (connective tissue) and
need a long time to break it down and become tender. There is no fool proof
method just using time. You can get close, you can get a good feel for the
time, but you still have to check at some point.

Temperature on larger cuts is a good indicator, but it still has to stay at
a given temperature (about 160) until the collagen breaks down. Cooking too
fast gets the temperature, but not the tenderizing.

Kenneth said:

Howdy,

I use a Weber smoker frequently...

Is there a way to determine the appropriate cooking time for
a given weight of food?

Specifically, if I know the length of time to smoke 3 pounds
of pork ribs, how can I determine (other than lots of
experimentation) the length of time to cook triple that
amount of pork?

I will add that I have searched online for the smoker's
manual, but with no luck. Might you know a location?

Thanks for any thoughts on this.

A useful rule of thumb is to plan on 1.5 hr per lb at 220-240*. But,
it's done when it's done, that is , tender.

Figure 4-5 hrs for a slab of pork ribs, 10-12 hrs for a 7-8lb butt. A
12-15 lb brisket can go 20-24 hrs. But check.

--

===============================================================
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

Kenneth said:

Howdy,

I use a Weber smoker frequently...

Is there a way to determine the appropriate cooking time for
a given weight of food?

Specifically, if I know the length of time to smoke 3 pounds
of pork ribs, how can I determine (other than lots of
experimentation) the length of time to cook triple that
amount of pork?

I will add that I have searched online for the smoker's
manual, but with no luck. Might you know a location?

Thanks for any thoughts on this.

There are too many variables to put a time on smoking!!!

The meat is done when it's done and best checked with
a meat thermometer to assure it is done. Pork ribs are
done when the meat easily is separated from the bone.

Excerpted from Big Jim's Lazy-Q FAQ:

"The most important thing I can tell someone about smoke cooking
is to keep it simple. Learn to cook the meat first, then add the rubs
and such if you don't like what it tastes like. You may find that you
won't want any more than S&P. Good luck. Big Jim"

Note: Big Jim barbecues in off-set, propane fueled pits of his own
design. This information is for those who want to know more about his
cooking methods. This FAQ was complied from postings collected on
the AFB internet newsgroup.

-------
I. FAQ
-------

Q: At what temperature do you Q?:
A: "I cook butts,briskets,ribs and chicken every day (well almost) and
run my pits above 300° as high as 400° a lot of times. It is justa
matter of preference. There are folks that will say there is only one
way cook BBQ. Low and Slow. Well son it ain't so. What I am saying is
you don't have to start yesterday or the day before to eat smoke
cooked meat today."

Q: Do all the usual Q' meats (Ribs, Chicken, Turkey) work as well as
the brisket at this temp range?
A: "Yes. I don't trim any fat. If there is a lot left after cooking I
trim it then. I am one of the ones that like FAT."

(I was sceptical of this, however found it to be a fact and now run
my gas smoker at about 300 degrees and my meat comes out just
as good as the best or them and a lot faster than most.)

Q: Do you leave out or just use a little sugar as a rub ingredient due
to the higher temps?
A: "I don't use sugar in my rub, No particular reason, other than when
I was learning to smoke cook I cooked nekked. After I learned to
properly cook the meat. I decided that all It needed was S&P." (See
"Big Jim's Rub in Recipes)

Q: What info do you have on how much propane is used for a cook?
A: On one of my 30" X 96" (250 gallon) pits I get around 2 days
cooking out of a 20# cylinder. On the R2D2 type pits you might get a
weeks cooking out of a tank.

Q: How much wood do you use? How much smoke is ideal?
A: "Remember you don't need a lot of smoke. just two or three fist
size chunks. One at a time."