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I have a CS SM025.  I've had it for nearly ten years and use it frequently.  While smoking some belly for bacon the other day (4# piece, 7-day wet brine) I noticed the temperature indicator for the heating element running much hotter than it perhaps should be.  I was working in the yard nearby so I had more time than usual to sneak peeks at the readout.  I had the temp set at 175F but noticed the readout going to 245F for quite some time.   I realize the temp may go up to heat up or maintain heat but this seemed too hot for too long.  With butts, ribs, and brisket I usually set the temp and walk away, for the most part, checking every once and awhile.  Bacon is a bit more critical and I don't want it too high for too long to render out the fat.  For the last year, I've thought the unit may be running hot so I have an oven thermometer inside to double-check.  I'm wondering if I need a new thermostat or similar and yes I did not have the probe in the back blocked.   Any thoughts?

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I'm used to it heating up to get the wood going and fluctuations around the set temp during a long smoke but this was 2 hours in on the bacon I was doing and it shot up to 245F which I thought quite high and the oven thermo I had inside registered the same.  During most long smokes I just ocassionally glance at the readout.  I've had a sneaky suspicion that it might be running hot.  I'll just put a Butt in and really watch the readout throughout the smoke.  

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