cannot get temp correct in louisiana vertical pellet smoker

[dallassoxfan]

This is an interesting one, and I think I have a solution, but I need a gut-check whether it is safe or not.

Symptom: I've got an inkbird wifi probe which I have put 4 temperature probes around the box to check for the actual box temps versus the reading temp on the control panel. With the water pan out, if I crank it to 450 degrees, the box temps are all roughly in the same range - about 435. Not perfect, but good enough for me and close to the control panel. However, if I put the water pan in (with or without water), the control panel says 450, but the temps of the inkbird probes all stay in range at about 315-325. This isn't close enough to be helpful because the control panel only goes to 450, and 315 isn't what I want to smoke potatoes or chicken at. I like to smoke chicken more in the 530-375 range, and potatoes around 425.

What I think is going on is that the location of the control panel probe is underneath the water pan. I think there is a heat dome forming there and the smoker is cutting itself off because the probe is (correctly) showing 450 underneath the pan.

My possible solution is re relocate the probe to the middle of the box above the pan, but I'm worried that if the box gets to 450, then under the pan may be hazardously around 550-600.

The other option is to rig a circulating fan on the bottom shelf, but what would work in such close proximity to the fire box?

What to do?

 

[SmokinEdge]

I wouldn’t even worry about what the controller says, other than a guideline for you. Run the pit off the independent temp probes. This is more normal than not.

As to the circulation fan, if you do that, rig up a duct into the chamber and have the fan somewhat remote, away from the heat. Just pump the air up to.

 

[dallassoxfan]

I'm not worried about what the controller say, but the problem is that my controller's highest setting is 450, and when it is set to that the box is at 315 on the independent probes which isn't hot enough.

The only way I could talk the pit into getting hotter would be to relocate the controller probe. I'm worried if I do that, however, it may get dangerously hot at the bottom of the box. Trying to figure out if that is a real concern or one I'm making up in my head.

 

[ksmith9]

Hello, I hope this answer helps you. I am assuming you got the vertical pellet from Costco as that is Louisiana Grills, and I have that one as well, If that is the case, I do believe as well that you are correct about the temperature position, as when I have tried to cook ribs at 225 before it didn't seem to get them close to tender in a 4 hour window. I agree with the other users that an independent probe works best. Just adjust your cook based on your meat and how soon you want the cook done. I bought an independent thermometer that I use in my meat and depending on my cook I do between 250-300 (ribs vs. pork loin etc.) and I use the independent thermometer to measure the internal heat on my cook. Though it would be nice to get accurate reads all the way up to 400 degrees, I can't imagine too many things you would want to cook at that temp. Highest I have had my smoker going is 350 for about 25 minutes to do a pizza. If you are wanting to get all the way to 400 I believe you would be better off using a grill to sear or reverse sear. Though the temperature may not be the most accurate thing, you can still set it at plenty of good temps for that low and slow baby!

 

[dallassoxfan]

Yes, it is the Costco one.
I have no problem using the external probes and ignoring the control panel.

i really like smoked potatoes which have to bake at 400 (America’s test kitchen method, but with a smoker).

I roast chicken legs And thighs at 375 for the right outcome on the skins.

everything else I could manage by just controlling off of the external probes, but I can’t get high enough to cook the things I like the way it is working now.

 

[olaf]

I just watched a video on that smoker. The way that pan restricts the heat I would just move that bottom shelf down and put a water pan on it. You can always undo that if it dont work.

 

[chef jimmyj]

I concur with Olaf...Take the water pan out. That smoker is plenty tight enough to hold moisture coming from the meat. You dont need the water pan to catch drips if you use a deposible...JJ

 

[meskc]

I have the same smoker. I do not use the stock pan at all. I use a large disposable aluminum pan. Also I don't put it on the lowest spot I moved it up a little seems to get better temps that match close to the controller.

 

[dallassoxfan]

I concur with Olaf...Take the water pan out. That smoker is plenty tight enough to hold moisture coming from the meat. You dont need the water pan to catch drips if you use a deposible...JJ

Do you mean a disposible pan?

Right now I'm trying a disposible pan on the left side of the bottom shelf and another one shelf up on the right side. Still a 100+ degree difference.

I really don't want to run it without drip pan at all. I had a grease fire once and I'm not ready for that again.

 

[chef jimmyj]

Do you mean a disposible pan?

Yes. I suffer from Fat Finger Syndrome and didn't see the spelling error...JJ

 

[olaf]

I looked through a few threads addressing this issue seems like many pulled their water pan and replaced with a disposable to use as a drip tray. Their results were varied.

 

[JWFokker]

Try a smaller water pan if it is restricting thermal convection and airflow that much