Ive found that I can keep a 185 degree temp in my smoker for hours no problem, to go above that means having open flame which only last a few minutes before that wood turns to charcoal. Pretty soon the charcoal box gets too full. My hardwood charcoal will burn 185 all day without much attention so I was wondering what the time per pound would be on a small top sirloin roast 2.68lb no fat cap.
But a pure cut of meat not ground is so much safer. The bacteria can only touch the outside unlike hamburger. I eat steak at least once a week and it isnt on the grill more than 40sec total. Still pink outside and cool inside, around 100 degrees. Im wondering how long it will take to reach 165 - 170 degree on the smoker since Ill have company. I can figure it out alone just wanted some advice.
But a pure cut of meat not ground is so much safer. The bacteria can only touch the outside unlike hamburger. I eat steak at least once a week and it isnt on the grill more than 40sec total. Still pink outside and cool inside, around 100 degrees. Im wondering how long it will take to reach 165 - 170 degree on the smoker since Ill have company. I can figure it out alone just wanted some advice.