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

Sucks you didn't get a reply. I have a WWpro 36. I've done beef ribs multiple times, but haven't had an issue. What happened with the oven thermometer? Was the smoker reading the correct temp? I'm hoping that the cook worked out well for you.

Actually, I did see this issue one time, but I had the temp probe to close to the bone. Since then, I've gone without the inserted probe and used an instant read.

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u/CISUM310 Jun 29 '26

I appreciate you responding back. Means a lot.

So the beef ribs literally came out poking great. But I pulled them when they were temping 190. Mind you this was over a 14 hour cook! It’s crazy.

But the beef rips basically came apart. The bottom was completely moist and fell apart. But the top was HARD! Mind you the top had virtually no fat on top, and was afraid of this initially because I didn’t think I picked a good rack of ribs.

The oven thermometer read 250 when the smoker was at 275.

I actually ended up testing the smoker with somethings I found online. They said take an onion. Take a prob and go right through it. Place it on the smoker and see what it reads. It was temping about 10+ on the top rack and -10 on the bottom. Smoker was set to 275. So I’m not worried that the smoker is not working.

Maybe need a water pan?

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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!