Brisket help

[bregent]

Not sure about that. Just got the grill
So that might be an answer. I will look at that.

If it is, it would tend to explain everything you're seeing.

 

[Volrunner]

The flame broiler was completely closed. I went out and looked right after you asked that and before I moved the smoker, it was closed all the way.

 

[schlotz]

Logic is still suggesting the actual temp was higher than set or reported. Best way to verify is with a known calibrated thermometer. There are many, I choose to use those from Thermoworks

 

[Volrunner]

Logic is still suggesting the actual temp was higher than set or reported. Best way to verify is with a known calibrated thermometer. There are many, I choose to use those from Thermoworks

Well I used 3 different digital thermometers to check the temps on my smoker and all of them were reading within 3-5 degrees of each other.

 

[tallbm]

I'm not a pellet smoker guy but can't pellet smokers feed too many pellets and cause a hot flaming situation of some sort? If so then maybe this was the case... again I'm not a pellet smoker guy so I haven't paid to much attention to the details like the flame broiler open, ash pans, overactive augers, etc.

 

[Carloabad]

So i feel your pain brother because the same exact thing happened to me! Apparently, after speaking to a lot of folks on a fb page, the heat deflector does not work that well above the fire pot drastically increasing the temp in the center grate. And i checked the same thing, my plate was closed all the way too. So to avoid this problem, put your briskets all the way on the left grate where it seems the coolest and temps run the most accurate to the digital thermometer. Sounds like good advice to i’ll try it on my next brisket.

 

[Volrunner]

I will give that a try as well. Maybe they need to make the heat deflector a little thicker. I am thinking about asking them to send me a solid one instead of the one that opens up in the middle. They may do that to try and see if that helps. I really hate to think I would have to only be able to use one side of my smoker. That really defeats the point of having all that cooking space.

 

[Carloabad]

Let me know if you pull that off. Totally agree about wasted space. What also sucks is that we have to learn this after cooking a fifty dollar piece of meat.

 

[Volrunner]

Will do.