I have kielbasa smoking but the temp will not stay at 140 ... it climbs to 195+ so I open the doors to cool it down. I need it at 140 ... is this something others experienced?
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it just went to 215 ... i think I have a defective temp controller ... anyone else have this issues? I'm now trying to control the temp buy shutting it off and on ... not what I expected with an expensive smoker ... really not happy about possibly ruining 10 lbs of kielbasa...
assuming that you have a CS; they are designed to go cook on high for 20 minutes to get the wood hot enough to start smoking and then they will go to your set temp. So for low temp smokes like this it is best to let the smoker preheat as required and then open the door to release the heat before adding the sausage.
i wish it were so, it keeps climbing regardless of how long It's running . I guess I need to contact CS for help ... just trying to salvage the sausage at this point .
I agree with TN Q. By shutting it down you're causing the smoker to go into pre heat mode. I've smoked tons of jerky at low temps without any issues. Let the oven pre heat for at least 20 minutes until the oven temp stabilizes.
Also, are you monitoring to internal oven temp with a seperate probe? I've found this to very helpful. Keep us posted.
Also, are you monitoring to internal oven temp with a seperate probe? I've found this to very helpful. Keep us posted.
What smoker do you have dba?
Try Tn Q's suggestion. Let it run for 30 minutes or so, then dump heat while the smoker is still on (this is key. If you turn off the smoker when dumping heat, then the process starts all over). The smoker should then run at 140*. If you've given this a real effort, then you'll have to talk to Cookshack.
If you've got a real problem, hot smoking produces great sausage but may not be what you're after. Otherwise, I'd freeze the sausage, then try it again when the smoker is fixed.
Good luck.
If you've got a real problem, hot smoking produces great sausage but may not be what you're after. Otherwise, I'd freeze the sausage, then try it again when the smoker is fixed.
Good luck.
I have a CS-025. The problem was I kept turning it off. After a while it did drop once left on, they should program an override for the preheat. Today I'm going to set it for 140, turn it on and see how it reacts. The kielbasa turned out quite good dispite the high temps. It got plenty of smoke that's for sure. Quite a bit of shrinkage but very good over all. Do the other models have 140F as the minimum or do they have more control?