Smoking tube

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Quote:
That picture it is set at 250°
I believe that what Case (Dirtsailor) was trying to say is that you can't really trust that the temp on your display is the same as the actual temp inside your chamber...unless you verify the chamber temp with an independent, reliable external thermometer.  

Red
 
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What flavor of pellets are you using? Cherry, and some of the harder woods can be a bit cantankerous. You may need to blend in some softer varieties with the harder. Or you may need to dry the pellets.

Have you tried microwaving your pellets? Place what you are going to use in a shallow microwavable safe dish, thin layer as possible and microwave them for a minute or two. This will help remove any moisture that may be in them.

Have you tried using the pellet smoker with the pit not running? If so does it burn fine? If not try it and see how it burns.
Ive tried with pit not running and it burns great. Thats how I noticed this problem. I was done with my cook and I let the tube finish burning and noticed the huge difference between pit on and pit off.
 
 
Quote:

I believe that what Case (Dirtsailor) was trying to say is that you can't really trust that the temp on your display is the same as the actual temp inside your chamber...unless you verify the chamber temp with an independent, reliable external thermometer.  

Red
Exactly.
 
I know my pit temp at the grates are much different then say 8" above the grate.

The only way, as mentioned, to verify the pit temp at food level, is with a seperate tested therm.
 
I greatly appreciate all the advice. This why I call myself a BBQ rookie. But hey everybody needs a hobby right?
Ill look into all these suggestions and get back to you guys. Thanks again
 
We're all still learning. That's what's so great about this forum, it full of talented folks that are willing to share there experiences and knowledge.

Stick with us, you'll soon be answering others questions with confidence. Thumbs Up
 
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