- 49 Posts. Joined 3/2015
- Location: Decatur, IL
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Masterbilt smoker not coming up to temp.
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Do you have water in the pan? Sounds like you do, 'cuz most vertical smokers (especially electrics) won't get much over 210-220* with water. If so, dump it and go dry. Also, be sure to block the wind if you have nasty weather...wind is your worst enemy with outdoor cookers.
Yep, no shame in using the "O" when necessary.
I forgot to ask, but if it's early in the smoke and the meat is still cold, it may take a while for chamber temps to climb. Once the meat starts heating up your chamber temps should be on the rise as well. If it refuses to to reach 250* or so, you may have a bad controller or something....it happens.
Yeah, if you have weather to deal with, that puts electric smokers into over-drive trying to keep up. 220* is fine for ribs anyway...they'll render out a bit more fat at lower temps and still remain pretty juicy when finished. Just figure an extra ~hour+ over smoking at higher temps to reach about the same finished texture.
Lots of guys fire up the smoker and see where it settles in at, or how hot it will actually get for them that day (electrics can be lacking in BTU output when the weather rolls in on you)...then toss in the goods. Gives you a better idea on what your average chamber temps will be running before the smoke starts...a little edge on figuring total cooking time and when it might be finished.
With gassers I could just roll with the punches and never worry about not having enough juice to get to the target temp. Now, I'm burning charcoal or lump only...so the learning curve has gotten a little steeper again for me, but I don't sweat it much...some extra hot coals in the fire goes a long way towards finding my target temp.