I just called Masterbuilt. The lady there asked me several questions like: how much water was in the pan? How much food I was cooking. Was I using an extension cord?
She said that if the pan is full of water, that will cause it not to reach full temp. Same thing if I have a lot of food in it.
I guess I was expecting to hear something else. I set it at 275 degrees and in five hours the highest it got was about 230. That was with the damper closed. If I opened the damper it wouldn't even get that high.
She told me to set it on 275 with no water and no food and see if it reaches 275. If it does, I think she's going to tell me there's nothing wrong with mine.
Does this sound right? I'm not too excited about my temp only reaching about 225 (with damper closed) while trying to cook a load of meat.