So I'm confused

[voltsmoker]

I've been having trouble with my electric smoker lately. And I'm wondering if it's simply because I'm putting my meat on the lower rack, right above the water pan. It's an older Brinkman electric kettle type smoker-constant 195 degrees F. The heating coil is fine-orange hot. The temp at the top of the smoker reads correct. I've smoked meats on the bottom rack before, but lately it's taken 8+ hours to smoke bone-in chicken breasts! So should I smoke everything on the top rack? Does it really make that much of a difference? Or is it something else I should check? The meat sits out for a full hour to room temp B4 it gets thrown on. And does anyone ever wrap their smoker in anything to keep the heat in? I'm just baffled. any information is highly appreciated.

 

[JC in GB]

What are you using for a temp probe? Have you verified the temps in the different zones in your smoker? 8 hours for chicken seems like far too long. If the meat isn't above 140 F after 4 hours, you could get yourself in trouble.

 

[SmokinVOLfan]

I know you say the heating coil is orange hot but from what you are saying sounds to me like your heating element might be going out. I had one do this on an old masterbuilt analog smoker. I assume you are using chips for smoke are you getting any smoke at all? Temps have got to be off. 8 hours for chicken breasts is far too long. Try a different thermometer if you can get your hands on one

 

[BigW.]

Are you filling water pan with water? Running a long extension cord? If you are doing everything the same as you have, I wonder if the heating element is going bad. I had a Brinkman years ago and it didn't get very hot on a good day. My dog was nice enough to chew thru the cord for me. I converted it to propane and had better luck.

 

[SecondHandSmoker]

I have to agree with what everyone above has said.
It sounds like the heating element is going out.
Now you have a good reason for buying a new smoker.

 

[tallbm]

I've been having trouble with my electric smoker lately. And I'm wondering if it's simply because I'm putting my meat on the lower rack, right above the water pan. It's an older Brinkman electric kettle type smoker-constant 195 degrees F. The heating coil is fine-orange hot. The temp at the top of the smoker reads correct. I've smoked meats on the bottom rack before, but lately it's taken 8+ hours to smoke bone-in chicken breasts! So should I smoke everything on the top rack? Does it really make that much of a difference? Or is it something else I should check? The meat sits out for a full hour to room temp B4 it gets thrown on. And does anyone ever wrap their smoker in anything to keep the heat in? I'm just baffled. any information is highly appreciated.

Hi there and welcome!

I would definitely get a multi probe wireless digital thermometer (4 probes or more) and put a temp probe on every rack/level and see what they were reading. It could be that the heat is directed around pans and drip trays and such to where the upper portion of the smoker is hotter than the lower portion. I've seen MES30's do this.

Until you can get accurate temp measurements at various levels there is no telling what is going on :)

 

[voltsmoker]

What are you using for a temp probe? Have you verified the temps in the different zones in your smoker? 8 hours for chicken seems like far too long. If the meat isn't above 140 F after 4 hours, you could get yourself in trouble.

I've got a temp gauge in the smoker at the top which stays @195-200. I use a digital thermometer and back it up with a regular one. Both are same temp readings.

 

[voltsmoker]

I know you say the heating coil is orange hot but from what you are saying sounds to me like your heating element might be going out. I had one do this on an old masterbuilt analog smoker. I assume you are using chips for smoke are you getting any smoke at all? Temps have got to be off. 8 hours for chicken breasts is far too long. Try a different thermometer if you can get your hands on one

Well I'm still wondering if it's because I put it on the rack right over the water pan instead of on the top rack. I just pulled the heating element out and it is HOT! (orange hot) put a meat temp thermometer on it and it was off the gauge. So are heating elements supposed to turn orange? Still puts out tons of heat

 

[voltsmoker]

Are you filling water pan with water? Running a long extension cord? If you are doing everything the same as you have, I wonder if the heating element is going bad. I had a Brinkman years ago and it didn't get very hot on a good day. My dog was nice enough to chew thru the cord for me. I converted it to propane and had better luck.

Yeah, I've wondered about doing propane. But I really love the simplicity of my electric smoker. Water pan is full. Had an extension cord but now I've got an outlet outside so I can plug it in directly. Dunno. Will try anyway tomorrow and see. Have a back up plan just in case

 

[voltsmoker]

Hi there and welcome!

I would definitely get a multi probe wireless digital thermometer (4 probes or more) and put a temp probe on every rack/level and see what they were reading. It could be that the heat is directed around pans and drip trays and such to where the upper portion of the smoker is hotter than the lower portion. I've seen MES30's do this.

Until you can get accurate temp measurements at various levels there is no telling what is going on :)

You know, I was thinking the same thing....I think I'm just putting stuff on the wrong rack. although I've smoked meats on the lower rack before just fine. (only has two racks-one directly on top of the water try and one up top under the domed lid). So I'm looking forward to trying it again tomorrow. Thanks for the info.