Is something wrong with my 008?

I am using an extension cord - 25 ft heavy duty. Maybe the smoker isn't getting enough power? I'll try plugging directly into the outlet sometime this week and see what happens. In the meantime I've raised the temp on the butt to 250, despite reading never to become impatient and raise temps.

You first need to validate what the internal temp of the smoker is when running.

Set it at 250 and let it go for an hour or two to stabilize.

With a remote probe inside the smoke, look for the temp average.

FYI, "shrink back" is NOT an indication to know if they're done. Depending on the meat, and the humid environment of the CS, you might not get any pullback.

could also be the extension cord.I use a 9ft. thats as far as I will go

I think 25 feet is definitely too long on the cord. Other than that, the smoker is not seasoned and broke in good yet. I agree you need to get a temp probe, test it in ice water and boiling water first, then dangle it down the smoke hole of the empty smoker. Plug directly into an outside receptacle. Turn it up all the way for a few hours and see what the average temp is, checking every 15 minutes. Do this with the wood box installed, but no wood. Dangle the probe well above the woodbox. After this, you will know for sure if there is a temp problem.

Good luck.

It's not the length of the cord that's an issue, it's the gauge of the wire. If it's big enough, you won't get any loss, if it's too small, you might.

Right now I'm chalking it up to the extension cord since it didn't have the ratings on there that were mentioned in the CS manual. I'll try going directly into the outlet with another butt sometime this week and we'll see how that goes.

Here's another thing that has me stumped. The butt I pulled last night ended up having to be sliced rather than pulled - again as though it was cooked at something closer to 300. If the unit wasn't getting enough power I would have expected something almost overly mushy rather than something that needed to be sliced. Then again, I don't know all that much about this. Does the way it turned out make any sense to anyone?

Pork butt is usually taken to about 180-185* for slicing. A butt finished for pulling is usually closer to 195-200*, so sounds like your butt was undercooked. I think your Smokette was underpowered during that cook. Also, consider that setting your dial on 225* does not mean it will average that. You might need to turn it a tad past that or not quite there to average a given temp. Also, no shame in turning up full blast. 235-250* is still low and slow, by any definition. The more you cook in it, the more efficient it will become, as long as you don't scrape the goodie out after each cook.

Philly.

It sounds like you're "guessing" at temps. Do you have a thermometer to check the meat itself?

Sliced tells me it wasn't finished.

185 is close to slicing temperature.


190-195 is where I pull my butts.



Anyway, I think your unit runs cool. Mine does as well. At 225 my cookshack will take 20 or more hours to get any butt over 5 pounds to 190 and above.

Put her at 245-250 and you'll see your times come down to a reasonable level. Remember 250 is still low and slow. Especially when it's probably averaging 225.


Same thing goes for the ribs. And I would never use pull-back as a sign of doneness. The bend test and seeing if a toothpick passes easily through the meat are much better ways to measure doneness.

quote:

Originally posted by SmokinOkie:
Philly.

It sounds like you're "guessing" at temps. Do you have a thermometer to check the meat itself?

Yes, but it's a cheap thermometer, so maybe it wasn't correct. It read 190 when I pulled it off, so I was expecting a different texture.

I'll be putting in a thermometer order today with some Amazon credit and will give it a shot without using an extension cord. I'll post the results.

Thankfully, CS gives me 30 days to figure it out. With a lesser company I'd probably have to panic and return right now without having more time to experiment.

Lots of places, including home depot, walmart, bed/bath/beyond, target, now carry remote probes.

Yes, CS has a money back guarantee, however I don't think you'll go that far. There are some questions sometimes when new users get them, but that's why we have a forum.

Check the thermometer too (boiling water, check the temp)

Hey Philly,

Take a look at the thread New Smokette 008 started by me (Dale_MT). I had exactly the same problem and Todd hit the nail on the head. You have to put more meat in that little smoker for it to work right. 5# of pork butt does not let it heat correctly. You need more mass in there.

Once I loaded it up, it worked great.

I have to disagree because I don't think loading it up is a general rule.

I often cook a single filet of salmon in my 055 or smoke a few pounds of jerky without problems.

Just didn't want people getting the idea that unless they are cooking for a multitude, that a CS won't work for them.

quote:

Originally posted by PhillySmoke:
[QUOTE]Originally posted by SmokinOkie:
Philly.

It sounds like you're "guessing" at temps. Do you have a thermometer to check the meat itself?

Yes, but it's a cheap thermometer, so maybe it wasn't correct. It read 190 when I pulled it off, so I was expecting a different texture.

I'll be putting in a thermometer order today with some Amazon credit and will give it a shot without using an extension cord. I'll post the results.
QUOTE]
*********************

Whether you buy an expensive thermometer or a cheap one.. the FIRST thing I believe you need to do is to validate that thermometer. Put it in ice water and make sure it is at about 32ºF and at 212ºF when in boiling water. If not, I'd try to exchange it or know you need to move your readings up/down at the top end as dictated by the temp difference. When in boiling water.. make sure it is truely boiling.. not just at the start or simmering.

Next put your temp probe thru a potato or wad of aluminum foil such that the end of the probe is well beyond the spud or foil. Put it on the middle shelf such that the probe is not touching the rack or smoker sides before closing the door.

Then as Smoken said.. put 'er at 250º and let 'er rip for about an hour to stabilize.. then start taking temp readings every 10 or 15 minutes. Write these temps and times down. This creates a good profile to help give you an average temp. If it doesn't come close to 250º you should give customer service a call.. they are VERY helpful.. but, don't call them untl you've tried these checks.. it's kinda wasting your and their time. Expect temps in a properly operating 008 to swing maybe 30º +/- around that 250 setting.

BTW, a great remote for a cheap price is the Taylor remote you can get at Target for about $16. There are a lot of folks on this forum that will vouch for their quality.. I have two of them and bought them for my kids.. nary a problem.. or significant temp issue.

I also did a small single rack of ribs and they cooked just fine. I am trying another small pork butt tomorrow.

quote:

Originally posted by Dale_MT:
Hey Philly,

Take a look at the thread New Smokette 008 started by me (Dale_MT). I had exactly the same problem and Todd hit the nail on the head. You have to put more meat in that little smoker for it to work right. 5# of pork butt does not let it heat correctly. You need more mass in there.

Once I loaded it up, it worked great.

I didn't mean to imply that it has to be fully loaded to work, but only that in my experience it works better with a more substantial load.

To some degree, the smaller the load the greater the cooking time, at least as far as butts are concerned. But it will cook the heck out of a rack of ribs, but I think it still cooks better with several racks. Or maybe I'm just happier when I open the door and see a big pile of ribs looking back at me.

quote:

Originally posted by PhillySmoke:

quote:

Originally posted by SmokinOkie:
Philly.

It sounds like you're "guessing" at temps. Do you have a thermometer to check the meat itself?

Yes, but it's a cheap thermometer, so maybe it wasn't correct. It read 190 when I pulled it off, so I was expecting a different texture.

I'll be putting in a thermometer order today with some Amazon credit and will give it a shot without using an extension cord. I'll post the results.

Thankfully, CS gives me 30 days to figure it out. With a lesser company I'd probably have to panic and return right now without having more time to experiment.

You need a good thermometer, but the best investment you could make, beyond your smoker, is a Thermapen. They're a little pricey, but well worth the investment.

One tip, is that you can never, ever guarantee success by going only on temp. It's a guide. It will get you close, but always learn to "read" the food before you comit and turn the smoker off.

I'm going to post a new thread to discuss in general, I think it's a good question and info.

Posted here:

http://forum.cookshack.com/eve/forums/a/tpc/f/7091028883/m/5151098474
Russ

If you got time read about temps not right in new smokers. http://forum.cookshack.com/eve/forums/a/tpc/f/4091028883/m/7881031674

quote:

Originally posted by grillmaster-nope:
If you got time read about temps not right in new smokers. http://forum.cookshack.com/eve/forums/a/tpc/f/4091028883/m/7881031674

Well, not really, the link is about AQ's and the digital controller and the 008 is very different.

I use a #12 extension cord thats 25 ft. long for my 008 and my 150 all the time w/o any issues.

I would turn your smoker on, setting it at 250 and monitor temps every 15 minutes w/a probe thermometer.

If your temps arent near 250 I would call the tech folks at Cookshack.

Let us know how things turn out.