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Thanks.  i will give that a try this weekend.  There is no vent in the bottom.  It is a sealed system.

So I ran a test yesterday. (Note: this is the model that only has one temp setting.  It is either plugged in or unplugged.  There is no high, med, low). I set the smoker up with no meat in it.  Only chips.  After 20 minutes I was at 255 degrees with the lid on tight.  I opened the top and the...

bmudd14474:  I only have one temp on this Redi-Smok.  You either plug it in or unplug.  There is no temp gauge on this model.  The thermometers appear correct when used for other purposes.

Old Sarge, When you say vent do you mean just crack the lid?  I am assuming so since there is no other method with this type of smoker unless I put a hole in it.

So I ran a test yesterday. (Note: this is the model that only has one temp setting.  It is either plugged in or unplugged.  There is no high, med, low). I set the smoker up with no meat in it.  Only chips.  After 20 minutes I was at 255 degrees with the lid on tight.  I opened the top and the...

Pulled a Redi-Smok out of the old man's garage a year ago and need some help.  If it a one speed, plug and play version.  I've done ribs and a few butts and I get a good smoke line but I cannot get a crust.  I am only using dry wood chips with the meat in the middle and top with no water.  It...

Managed to drive off with my old man's Redi-Smoke when cleaning his garage (seems to be how most people get theirs). This is the single speed, plug and go model.  I have done ribs and a butt a few times.  The problem is that I can't seem to get a crust on the meat.  It cooks and there is a...