Does more meat in smoker mean longer cook time?

[smokediscovery]

I just received my Lone Star Grillz 20X42 offset smoker & has this basic rookie question. It’s one thing for me to smoke one brisket or three pork ribs at a time. But if I decide to smoke both a brisket, a pork butt, and multiple ribs at the same time, do each piece of meat receive less heat because there’s more meat in the smoker?

In other words, would each piece of meat take longer to cook because there’s more meat in the smoker? If so, should I increase the temperature or just cook everything for a longer time period? Thank you all in advance for your answers.

[PitRow]

Hmm. That's a great question. I wouldn't think so, if you keep the temps the same as you would if cooking them separately. The meat should absorb the heat at the same rate whether or not other things are in there or not. Now, the armchair physicist in me says that due to the laws of conservation of energy, you might burn through the fuel quicker because there's more meat in there absorbing the heat forcing you to burn more to keep the chamber temp up. But the other half of me says typically the fire is producing excess energy that's just going out the smoke stack anyway, so it might just be the same.

Short answer... it shouldn't, but I've never really tested that.

[gmotoman]

***From the internet***
Does more meat take longer to cook?
because the airflow sweeps away the moisture and the surface dries faster. Add a lot of meat and you add humidity and slow airflow so cooking takes a bit longer.



Also from a google search....
https://amazingribs.com/more-techniq...-cooking-time/

[Richtee]

It will increase cooking time, by my experience from a slab to 4, about 10-15%. Not a huge number but something to consider with a topped off cooker.

[strength_and_power]

I'd say yes. Unless you cook the same meats then you will be opening the cooker's door at different times releasing heat. How well your smoker recovers will affect the cook time. My cooker's door is on the side and the entire cooler has 2 inches of installation so not much heat escapes. If your door opens upward, since heat rises, I'd think more heat will escape, no hard data to support that, just my thought. If you were really bored, you could start a timer when you close the door after opening and stop it when it's back to temp, total up the minutes and see.
You don't want to increase temps.
If you don't have one already, I'd strongly suggest a ThermoWorks multi channel temp/probe setup so you know exactly what's going in.
But, enough talk, let's see the smoker


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[1MoreFord]

It will take longer for everything to come up to temp at first. It will take longer for temps to recover if you peek. It will take a bit more fuel and times will increase slightly but not like cooking multiple things in a microwave does.

[THE ICEMAN]

As has been mentioned... If you're lookin'... You're not cookin'...

The biggest issue I see is the cooking times of the various meats. A brisket will take a great deal longer than ribs would...

[strength_and_power]

As has been mentioned... If you're lookin'... You're not cookin'...

The biggest issue I see is the cooking times of the various meats. A brisket will take a great deal longer than ribs would...

On some long cooks, I've been known to write things out timeline style with each meat or side getting its own line.
I will start with what time I want to serve and work backwards, factoring time to slice, rest time, estimated cook time, time to get fire lit and smoker to temp. A lot of the sides can be prepped during the meat's cook and heated/cooked during the rest period.
Resting/holding items on a good cooler gives some wiggle room.
Having it laid out, you can then figure out how much beer you will need and when is the appropriate time to switch to whiskey.
Big multi meat cooks can be a challenge but when it's all served together and people sing praise, it's all worth it.


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[Caroburgh]

I hope you're still enjoying your Lone Star Grillz smoker. When it comes to smoking multiple pieces of meat, the cooking time can be influenced by the amount of meat in the smoker. Generally, adding more meat will require a longer cook time because it takes more time for the heat to penetrate and evenly cook each piece. It's important to maintain a consistent temperature throughout the smoking process to ensure that all the meat is cooked thoroughly. You can use a meat thermometer to check the internal temperature of each piece and adjust the cooking time accordingly. If you're looking for more tips and tricks, you can check out this blog for some helpful information. Happy smoking and enjoy your tasty creations!

[crusty ol salt]

***From the internet***
Does more meat take longer to cook?
because the airflow sweeps away the moisture and the surface dries faster. Add a lot of meat and you add humidity and slow airflow so cooking takes a bit longer.



Also from a google search....
https://amazingribs.com/more-techniq...-cooking-time/

You know.... I really hate to disagree or for that matter agree with the internet and a dude that goes by the nickname of meathead....

So I am smoking a butt and cruising along at 250°F and you a couple of racks of ribs to the smoker. The temperature dropped because the addition meat is 40°F and I opened the lid. So I increase the air flow thru the smokers to increase the heat intensity and the fuel burns more rapidly. I think that the size of the smoker may impact the recovery time, a big heavy duty lang would recover faster than a WSM. Once you recover the smoking time does not change. The increased time is your recovery time and the dip from throwing an ice cube into the smoker. .

If you started 2 butts at the same time I think the smoking time would be normal.

The downside to both scenarios is increased fuel consumption due to the increased weight of the meat.

That's the best I got at almost midnight EST

[chefrob]

depends....lots of scenarios could change the dynamics.....or not.

[Whisky Fish]

remember we cook to temp not time Keep your smoker the right temp. more fuel, air, whatever. A lot of us use water pans so moisture isn't a thing. IMHO just cook everything like a rack of ribs no matter how big or small.

[Richtee]

remember we cook to temp not time Keep your smoker the right temp. more fuel, air, whatever. A lot of us use water pans so moisture isn't a thing. IMHO just cook everything like a rack of ribs no matter how big or small.

Even the Whisky Fish?

[Whisky Fish]

Better be careful Rich Im retired now. Might Have to drive out East and sample some of your Q. don't doubt me. Ha.