- Dec 6, 2010
- 122
- 10
In my frustration, I wanted to consult some pros here to see what I might want to do to fix my issues. I am running the electric Masterbuilt smoker. I like electric for the most part BUT it has become very obvious that I need to open the door multiple times to mop, flip, etc. Every single time I open the door, I lose precious heat which causes the internal meat temp to reverse and takes even more time to get to temp and probably adding to the drying out issue.
Example for today which has me pissed for the day. Started at 9:00am with 8 chicken breasts. No big deal but obviously very little fat so moisture is key. Need to open door maybe 4 times to mop, add to the boil pan, etc. I am now at friggin 7hrs smoke time with maybe an hour yo go, This should have been a 3-4hr smoke. I recently had my internal temp at 156, opened door for right at 1min to mop, temp drops to 148, MORE TIME!! Just adding to the dry out.
My box temp will go from 225 to 170 maybe and take 15min or so to get back to temp. My question is, is this common with propane or charcoal smokers? is this something I need to live with? I am really just trying to determine if this is because if the chest type cabinet where pretty much the whole internal area will lose it's heat due to the door design or if this is just a power problem and I need to boost the power (more wattage) to get the cabinet back to temp much quicker.
How fast does your cabinet temp recover after opening? does your meat temp drop when you do?
Example for today which has me pissed for the day. Started at 9:00am with 8 chicken breasts. No big deal but obviously very little fat so moisture is key. Need to open door maybe 4 times to mop, add to the boil pan, etc. I am now at friggin 7hrs smoke time with maybe an hour yo go, This should have been a 3-4hr smoke. I recently had my internal temp at 156, opened door for right at 1min to mop, temp drops to 148, MORE TIME!! Just adding to the dry out.
My box temp will go from 225 to 170 maybe and take 15min or so to get back to temp. My question is, is this common with propane or charcoal smokers? is this something I need to live with? I am really just trying to determine if this is because if the chest type cabinet where pretty much the whole internal area will lose it's heat due to the door design or if this is just a power problem and I need to boost the power (more wattage) to get the cabinet back to temp much quicker.
How fast does your cabinet temp recover after opening? does your meat temp drop when you do?