Tim Young
New member
Hi Guys,
New guy here, I've been trolling for a while and learning a lot but this is my first post. I have had my smoker WSM 18.5" sense July. I'm smoking my second Pork Roast last night and today. So I have my Flame Boss controller set to 225 degrees, but here is the deal the lid temp is indicating between 200 and 210 and it is taking forever to cook this 10 Lbs roast. I put it on last night at 7pm and after 19 hours it is at 188 degrees. I just raised the pit temp to 275 degrees getting close to dinner time. And I thought it would be ready for lunch!
So am I cooking to low or is there such a thing? Should the lid temp and the Flame Boss controller be closer together? I didn't feel the my prob hit the bone but maybe the meat probe is just next to the bone and but reading accurately?
Anyway I'll go probe it when the meat reaches 190°!
New guy here, I've been trolling for a while and learning a lot but this is my first post. I have had my smoker WSM 18.5" sense July. I'm smoking my second Pork Roast last night and today. So I have my Flame Boss controller set to 225 degrees, but here is the deal the lid temp is indicating between 200 and 210 and it is taking forever to cook this 10 Lbs roast. I put it on last night at 7pm and after 19 hours it is at 188 degrees. I just raised the pit temp to 275 degrees getting close to dinner time. And I thought it would be ready for lunch!
So am I cooking to low or is there such a thing? Should the lid temp and the Flame Boss controller be closer together? I didn't feel the my prob hit the bone but maybe the meat probe is just next to the bone and but reading accurately?
Anyway I'll go probe it when the meat reaches 190°!