1st attempt failed!!

Call the 800 number and explain this to them. Something doesn't sound right with your 009.

cthomas,

Welcome to the forum. You really need a remote thermometer. Three hours at 225 for 10 lbs of chicken is not enough time. Relax and be patient. The CS is a slow cooker. Ten pounds briskets and pork butts can exceed 15 hours. It's worth the wait but get that thermometer.

Also, brats will not season a smoker. Do the smoke seasoning over, get a good therm probe, cook a big fatty pork butt to 195*, be happy.

One thing I don't see in the post is what internal temp WAS the smoker at. Not the dial.

Just sounds like it wasn't getting to temp

It's entirely possible something isn't working, that's why seasoning is important as it will smoke the interior.

The fact that the brats weren't done in that time should have sent up warning signals.

A remote temp probe is easiest to monitor the internal temp.

Just call CS today

CThomas, another Edmondite here. What SmokinOkie is suggesting is buying a probe thermometer. You run the probe through a ball of foil or a potato so that the tip is suspended in the air (not touching the sides or grills). Then set the dial to 225* or so and chart the temp over a 4-5 hour perior to get a running average.

Toss your CS cookbook in the garbage or only use it as a rough estimate on cook times. You really need a remote probe thermo so you can pull items when they are done.

One question: are you using an extension cord? If so, it needs to be heavy duty and fairly short. I would avoid one if possible... 12 AWG </= 25ft. should do if you absolutely need one.

Also, for chicken, I crank my smoker as high as it can go for 4+ hours.

I haven't purchased a thermometer yet.
I found this forum on Saturday and I think read every post except 2 by Sat night!! A thermometer is my next purchase but didn't have time before my chicken smokin on Sunday.

Yes, the brats not being done did send up a red flag but I didn't want to stress about it just yet. I checked out several chicken recipes on this forum and kinda went with them. They all seemed to indicate 2 1/2 to 3 hours. So now I am getting worried!

I am not using an extension cord. But, I did plug some Christmas lights (redneck I know but I am from Oklahoma) in to the same plug so I could make sure it wasn't tripping a breaker.

Regarding the thermometer, I do have some questions but will post a seperate thread so others might read it as well.

Thanks for all the advice. I am going to need all the help I can get. Several family members have CS and love them. I want to be one of them.

You will want to do the test with your thermostat dial set all the way up on 250* so you will know if it is making it or not. I would not settle for less, although I did a few years ago.

It comes with a warranty, and great customer service, so you will be fine. I assume you called them by now; let us know what they said. I'm thinking 3 hours at 225 should not leave the sausage raw.

I did call. And they were GREAT!!
But I am not going to worry about the sausage. The chicken, I have determined wasn't on long enough.

I have bought a thermometer and I am going to try a pork butt this weekend!
Wish me luck!!

we're starting to get enough OKC folks, maybe we need to have a Cookoff in someone's backyard. ALL CS's allowed

I don't know about a cook-off but I would love to try some of your smokin'!!

I've been fortunate to try Smokin's cookin' and when you do ,you'll know why we listen closely to all he is willing to share.

I took me 24 hrs in my smokett to do a 8lbs butt to 195 I had the smoker on 225.

Rockfish, I have had similar results. Doesn't mean anything is wrong. Test your probe in boiling and then ice water. 212* and 32*. If it is accurate, test the temp of your smokette every 15 minutes after warmup when set full blast and see how close it averages to 250*. Mine has never gotten over 235*, and I reckon that's OK.