Smoked a turkey today and noticed that the thigh that was in the front towards the door got done long before the one that was towards the back. Led me to check front to back box temps. Placed one of my maverick 733 probes in the rear and one on the front of the same grate. Temp varied by 50 degrees!
I do have a nomex seal around the door and the only place I am getting smoke out is the vent so the box appears to be sealed good. I do use a foil buffet pan as my water pan and that was centered on the bottom rack so there was even space around it.
Has any other Masterbuilt owners noticed this on their box? Any suggestions? I do not like to open the door so rotating the meat would not be an ideal solution. I need some suggestions. Hopefully others have noticed this and have fixed it. I could not find anything on the forums that described this issue.
I was wondering if the seal I put around the door is causing this issue? Since smoke is no longer escaping through the door it would appear heat isn't either. Maybe it is part of their design to have it escape. Is it sealed too good and not venting out the back all the way causing it to increase in temperature?
Thoughts and suggestions appreciated.