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Reply to "smoker keeps getting hotter and hotter while seasoning it"

When you say "meat on,what are we talking?

35 lbs of butts,or a couple chicken thighs?

Like wheelz said,empty units,new unseasoned units swing a lot.

I assume you checked/calibrated an independent therm?

I assume you are checking temp at the spot on the cooking rack?

I assume you open the door and dump some heat,if it is spiking?

I assume nothing is touching the temp probe?
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