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Interesting. From what I've noticed, mine is consistently 25F cooler than my external thermometer but I've noticed literally 0 temperature swings throughout a 6 hour cook, except when I opened the cabinet.
My temperature probe however is placed at the very top near the exhaust so that might be...
Do you have any issues with the set/measured temperature being too far off from the actual temperature? The smoker is set to 225 and is reading 225, but my thermometer is only reading 180F.
So would this be the "proper" way to start my future cooks?
Set dial to smoke
Turn on smoker
Wait for smoke to appear
Set to 200 or 225
Let smoker heat up & wait for thin blue smoke
Put food in
If low and slow (brisket, pork butt, ribs), keep temp at 200 or 225. If chicken, keep at 200/225 for...
I set it to 200 and 225F and it started pouring out smoke so I guess it was just the temperature being set too high. For future chicken cooks I guess I'll start the chicken around 200-225 to smoke for an hour or so before cranking up to 300F to crisp the skin. Thanks for your help!
If the smoke...
My smoker does not have a P setting. The control panel has two buttons - Power and Prime, and the temperature dial has the following settings: "Smoke", 150F, 175F, 200F, 225F, 250F, 275F, 300F, 350F, 400F, HIGH
I don't mind small temperature differences but the fact that there is no smoke is a...
I very recently bought a Pit Boss vertical pellet smoker. I start up the smoker like so:
Set dial to "Smoke"
Power on smoker with the cabinet door open
When I see smoke, close door and set to my desired cooking temperature
Once smoker is close to my desired temperature (measured with a probe...
I contacted them via FB (after submitting a request online few days prior)... It took them 3 days to reply with: "Please send a customer service contact form on our website and we'll get back to you in 3-5 days". It has been 7 days since my request submission for this temperature issue and still...
I'm looking to upgrade my electric smoker for a pellet smoker. My only two options (due to location & price) are the Camp Chef SmokePro DLX and the Pit Boss Pro 4 Series Vetical Smoker. The Camp Chef is about $400 and the PB is about $390.
Here are my thoughts on both models from doing some...
The problem is that the MES won't get hot enough because it thinks its already at max temp (275F) when it's really only at 220F (measured by my thermometer).
The thermometer on my MES 30 (latest gen, purchased from a Lowes about 2 months ago) is extremely inaccurate when there is food inside. Without food, it seems that the built in thermometer and my external probe thermometer are usually within ~10-20F of each other. This is still a big difference...
Just a quick update - great results. I found a partial pork butt in my freezer and tested a smoke on it.
I removed all grates/drip pans and heated MES to maximum temp (about 290F) for about an hour to burn any residual grease/stuff out. There was a lot of smoke coming out at the beginning...
When you do a cook, do you preheat the MES to temp before adding your AMNPS? Do you put your food in immediately after the AMNPS is in or do you wait a bit?
The Bear Mountain pellets I am using are a blend of various woods but the Lumber jack ones I bought are all 100% flavor woods - 100% oak, 100% apple, 100% cherry.
I ended up taking it out of the pan and putting it on the bottom rack with a pan on the rack above. I am currently trying a run...
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