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The last 4 hours it held temps really well. No wrapping the entire time, no spritzing, just a slight bump in temps to help with stall. My charcoal run rate held true to what is advertised. Got about 8 hours out of a full hopper.
I pulled it off around 200 when the probe had no resistance...
Yep, I'm going to mess around with the latches and switches once the cook is over and everything cools. I've had to open/close the door several times to get the fan to kick on at times. I can't tell if that's the only issue or if there's also a misfire between the control panel and the fan...
I'm about 3.5 hours in to my first smoke and there definitely seems to be some inconsistencies with the switch by the ash bin. Temp set at 225 and it got down to 190 without the fan kicking on. I opened and closed the door and it kicked on immediately. Since that point it's holding pretty well.
Appreciate the input! Mine definitely does not do that. It can drop 25-30 degrees below the set temp and the fan not turn on. Based on your experience, any idea what could be wrong?
Thanks for the reply and I'm trying to understand. I get the reality of an oven or the MB not being a static temp. It swings up and down. But, wouldn't the fan come on in an attempt to raise the temp once it drops to 30+ degrees lower than what it's set? Or, if not, is there a way to know...
Yep, I filled out a support request and they responded by saying they are sending me a new temperature probe. I never mentioned the probe and, in fact, the original one is still in the wrapper. I replied to the email saying that's not it but no response yet. I'll follow-up by phone if I don't...
Thank you for responding.
The onboard temp sensor was all over the place. Sometimes it stayed where I set it but other times it would dip 20-30 degrees below for no reason and the fan wouldn't cut on to raise the temps. I registered the grill this morning on the MB website and waiting for...
Hello all -
First time smoker here and just purchased an MB1050. Pretty pumped for my first pork butt planned for tomorrow. I went through the seasoning steps yesterday and ran in to some concerns that I'm not sure what to do about. Here's what I've experienced:
Seasoning session 1...
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