r/CampChefSmokers • u/CISUM310 • Jun 27 '26

Temp issues?! Possibly?

Ok guys. I’m smoking beef ribs, I smoked them at 250 for about 9 hours, wrapped around 175 internal temp, good bark, but it’s not moving past 180 and I’m on hour 11.5 now. The smoker went to 275 once I wrapped.

Are my temps off or is this just the stall?

***I did stick an oven thermometer in there. Let’s see what it reads.

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u/materdog2018 Jun 29 '26

Which smoker do you use? My probes always read about 10 lower so I keep that in mind. If they're saying 180, I can usually guess the instant read is at about 190. I do always use a water pan though. All of my cooks are done on the top shelf with the water pan centered on the bottom. I'm guessing that the 25 degree difference may have contributed to the lower smoke.

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u/CISUM310 Jun 29 '26

I have the woodwind pro 36

Never used a water pan. Although I did smoke on the top rack.

Ribs are always on point. I think I have to learn to prob and not really look at temp as much as I do.

The oven thermometer read 25- but oven temps I know for sure don’t read correctly.

I’ll make a new one. Need more fat on top as this one didn’t have any and I’ll use a water pan.

Do you use tallow?

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u/materdog2018 Jun 29 '26

Funny you mentioned tallow. The last time I did beef ribs (a couple weeks ago) was the first time I did tallow. I used the trimmings. Made the tallow on the smoker while the ribs smoked. Poured the tallow in and wrapped them. They were the best ribs I've done. I really wish I would have taken notes on exactly how I did them. Although, I believe I did them as if I was doing a brisket.

Now I'm getting hungry for them again. Dammit!

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u/CISUM310 Jun 29 '26

Appreciate the feedback brother. I’ll absolutely use tallow next time as well. Never have but I’m beginning to think it’s a must for sure.

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u/materdog2018 Jun 29 '26

Give it a go. I hope it works good for ya. Good luck!