I'm hoping one of you seasoned smokers can help us out!
We bought our first smoker over the weekend. It's a Masterbuilt JMSS.
Anyways, we got it together, seasoned it as we were told. Given the time of night, we thought we’d start with a couple of burgers. Preheated to 225. Put the meat in and inserted the meat probe. So primarily, we noticed the temperature fluctuating quite a bit. It would go up to 235 and then drop back to 225, or drop lower. Then it would heat itself back to 225.
We would close the damper and it would hold the heat a little bit more consistently. Internal meat temp we were going for is 160. We finally got frustrated and pulled the burgers at an internal temp of 152.
So my first question is this - Is this fluctuation in smoker temp common? I've read that some are setting the temp higher than the advised temp just to get it where they want it.
Secondly, I'm seeing a lot of people using a Mav 732 to regulate internal meat temp? Is this the preferred method?
I've seen lots of posts across multiple forums on not trusting the smoker temp or the internal meat temp. It seems like jacking the temp up and using your own meat thermometer seems to be the method. Wondering if this is just a Masterbuilt issue or if it's one of those, across the board E-smoker issues.
Any advice would be appreciated, as we're really just beginning! Thanks!!