Camp Chef DLX Pellet Smoker

[tbrtt1]

Just a Caution here...This is ok for Intact Meat but is very risky for Injected meat. There is a risk that the interior of the meat and any bacteria the needle pushed in will be in the Danger Zone too long and generate toxins that can make you sick... JJ

Chef Jimmy,

Thanks for the word caution and I make sure it is out of the danger zone within 4 hours, especially for injected meats. I don’t inject butts, but I of often do inject briskets.

I should clarify: my controller setting is 170* but the actual temp is rarely at 170*, seems to average 190-195, hence I have not had an issue getting out of the danger zone.

I purposefully want my pellet smoker to be inefficient when in smoke mode. And my PID doesn’t start nailing set temps until I set it to over 200 or so.

 

[radioyaz]

I believe the High Smoke setting is your issue? The high smoke setting burns at a higher temp then low smoke high is like 220 low is 180 ish. The higher the temp the less smoke...if that makes sense. You might try closing down the chimney top some if your is adjustable?

My two cents.