I think I finally killed it!, 275-300 on smoke setting

Smoke settings does not run on the probe , it runs on the timer board . It takes a while to cool down to smoke setting if you have been running it high . Give it 30 to 45 minutes to stabilaze to smoke settings .

The FE was stone cold when I turned on the smoke setting. Ran it on smoke for 4 - 5 hours, was 280 at the end of 5 hours.

If the power had an interuption it would do the 4min start cycle and shoot the temp way up. It would have taken awhile for it to come down on temp. Just thought. Was the product over cooked?

Was doing burnt ends off some brisket I did on Saturday. Product turned out perfect, will be great for beans. I have an extra probe, might as well install it next week when I get back from Norman. Also have to go to Portland and will stop in Hillsboro and have the controller Dr's give me a consult.

Had a similar experience. From a cold start, set it to smoke and it went to about 270. Only weird thing was that the smoker was sitting in the direct sun on a day when it was 100 outside.

Normally my smoke setting gives me about 180 or a little less. just the first time, we'll see if it happens again.

See 'ya in Norman Duck!

Smokin'

I have had the same experience that SmokinOkie describes several times. We live in the desert and 100�+ temps are the norm. When we turn on the cooker during the day the internal is already at 135�-145�. By the time the 4 minute startup run has completed we are well on our way to 300� internal temp.

I tend to leave the door open during the initial startup run and close it once it has completed. The allows the cooker to come up to 180� instead of shooting past. The cooker is so good at recovering/holding heat that it will stay up above 280� for a long time afterwards.