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I've been smokin a bunch of butts for holiday gifts. Tonight with ambient temp in around 50 degrees the smoker is only heating to 200-205 degrees although it is set at 235. I tried turning the unit off and back on but no change.

Suggestions will be appreciated, I have another 11 butts to go after this batch.
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It is NOT the outdoor ambient temp that is affecting your smoker temp. I have smoked with an outdoor temp of +5 deg with no affect on the cook time or temp.

So one possibility suggested above is that meat is touching the sensor (but that would cause a higher oven temp). You can call Cust Service as suggested.

My best guess is that if you have really loaded up with a lot of meat that the meat itself is acting like a heat sink and/or where ever you have put your temp probe to read the oven temp it is touching something else or there is too much meat inside and is restricting the flow of heated air.

Most of us learn with experience to not worry too much about the temp inside the smoker once you have established that oven is producing heat.
I recently smoked a larger batch of meats and noted my Amerique stalled out at 170. I did not open the door and patiently waited. After an hour or more the temperature moved right on up to my set temp of 230. I just added a half hour to my projected finish time and meat was great.

Were you patient enough?

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