Temp problems

[Como2277]

Hi gang..Im completely.new to this..i have a dynaglo dp1235 lp gas. Im doind my seasoning..book recommends 1 hour at 175..i have only 1 burner on LOW.. i cant get below 237°. Waters full...chips were soaked and full...ive tried ever vent/chimney combo i can and i cant get it below 235...any advice?

 

[chef jimmyj]

Yeah...Don't sweat the temps for a Burn in. You are burning off manufacturing oils and protective paint coatings. Many companies recommend 250, 275 or 300+. You will be smoking at 225+ so in an hour, see how well you can maintain that, 235 is perfect for most red meat, and then you will know if there is a problem...JJ

 

[JCAP]

Agree w/ JJ. My experience with my propane smoker is that getting it that low is difficult. I usually just leave the top vent wide open and have the burner set on the low end. I think others on here have used needle valves to better regulate the gas flow.

But 230s is a totally fine temp to smoke at.

Enjoy the smoking!

 

[Como2277]

Yeah...Don't sweat the temps for a Burn in. You are burning off manufacturing oils and protective paint coatings. Many companies recommend 250, 275 or 300+. You will be smoking at 225+ so in an hour, see how well you can maintain that, 235 is perfect for most red meat, and then you will know if there is a problem...JJ

I was hoping to use the burn as practice...i can hold steady from 230-240 but thats 1 burner on the lowest setting qith my gas valve about off...whats the purpose of 2 burners i guess if i cant get below 230 with just 1 on super low?? Im reading

Agree w/ JJ. My experience with my propane smoker is that getting it that low is difficult. I usually just leave the top vent wide open and have the burner set on the low end. I think others on here have used needle valves to better regulate the gas flow.

But 230s is a totally fine temp to smoke at.

Enjoy the smoking!

So i guess what im getting at then is..i have 2 burners..if i get optimal temps using just 1 on LOW...what could i do with a whole other burner?? What could i do with the super high temps im gonna get..i turned it on for just a minute and shot to 250 in a heartbeat..

 

[mike243]

With the unit loaded with meat and depending on the temps it may take both to reach a decent temp for smoking, the bad thing I found with mine is I chase the temp trying to regulate it, don't waste your time soaking wood chips your just slowing down the smoke, does the wood chip holder have a lid? if not it should in order to keep them from catching fire, I use chunks in my propane smoker, sometimes I have to whackem down some so they fit

 

[JCAP]

So i guess what im getting at then is..i have 2 burners..if i get optimal temps using just 1 on LOW...what could i do with a whole other burner?? What could i do with the super high temps im gonna get..i turned it on for just a minute and shot to 250 in a heartbeat..

How are you measuring temp? Best way is to use a probe like an InkBird or Maverick or something. If you’re going by the gauge on the smoker you might not have an accurate temperature idea.

But lots of people smoke meat in the 250+ range. I like to be between 250 and 280 and others live off of ‘hot and fast’ in the 300-350 range. Don’t sweat the temp so much as long as it’s within reason.

 

[Como2277]

With the unit loaded with meat and depending on the temps it may take both to reach a decent temp for smoking, the bad thing I found with mine is I chase the temp trying to regulate it, don't waste your time soaking wood chips your just slowing down the smoke, does the wood chip holder have a lid? if not it should in order to keep them from catching fire, I use chunks in my propane smoker, sometimes I have to whackem down some so they fit

Yes sir..i have a lid..i used it...and my chips were soaked for about a half hour..and after a 2 hour burn at 235 it used no water at all and only lit half the chips..but the smoke was ROLLING!!

 

[Como2277]

How are you measuring temp? Best way is to use a probe like an InkBird or Maverick or something. If you’re going by the gauge on the smoker you might not have an accurate temperature idea.

But lots of people smoke meat in the 250+ range. I like to be between 250 and 280 and others live off of ‘hot and fast’ in the 300-350 range. Don’t sweat the temp so much as long as it’s within reason.

I used an enzoo wireless to measure the whole time but surprisingly the door thermometer was right on with the digital the whole time.

 

[SecondHandSmoker]

With the unit loaded with meat and depending on the temps it may take both to reach a decent temp for smoking, the bad thing I found with mine is I chase the temp trying to regulate it, don't waste your time soaking wood chips your just slowing down the smoke, does the wood chip holder have a lid? if not it should in order to keep them from catching fire, I use chunks in my propane smoker, sometimes I have to whackem down some so they fit

Winner, winner chicken dinner!

 

[SecondHandSmoker]

As everyone above has pointed out,
1: An empty smoker will run hotter.
2: The built in probes are notoriously inaccurate. You must first verify what the actual chamber temps are with a separate thermometer set up.
3. See how your smoker reacts during an actual cook.
4. 225-250 are perfect temps for low and slow. You don't need to be deadnuts on at 230 degrees steady. Even your ktichen oven will have temps swings as much as 25 degrees.
5. If it turns out that the smoker runs too hot all the time, there are several threads here on SMF on the steps to take to remedy that.

 

[chef jimmyj]

What's the other burner for? CHICKEN and other items you cook at higher temps, 325 to 400. 225 does not get Chicken Skin crisp. You put your smoke flavor on low, then crank the heat and Crisp the skin. Same goes for Reverse Sear Beef. Smoke a Rib Roast to an internal temp of 110°F. Pull the meat out to rest 30 minutes while you crank the temp to 450-500. Put the meat back in to Sear and get the IT to your desired. I like med/rare and pull at 125...JJ

 

[SecondHandSmoker]

What's the other burner for? CHICKEN and other items you cook at higher temps, 325 to 400. 225 does not get Chicken Skin crisp. You put your smoke flavor on low, then crank the heat and Crisp the skin. Same goes for Reverse Sear Beef. Smoke a Rib Roast to an internal temp of 110°F. Pull the meat out to rest 30 minutes while you crank the temp to 450-500. Put the meat back in to Sear and get the IT to your desired. I like med/rare and pull at 125...JJ

Exactly.
When I am not being lazy, I'll toss the yarbird parts on the gasser to crispen the skin which as a royal PITA for me anyway.
Then wife doesn't eat the skin anyway.
I'll eat the skin whether it's crispy or not since I am not trying to maintain a girlish figure.