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9 replies

Over heating

FM Former Member
I'm a new 025 owner. 3 previous cooks went great and today I decided to try a 6lb butt. Everything went fine until about 4 hours into the cook when the cook temps started rising from 225 to over 300. I thought maybe the probe was off so I checked it against a Maverick and found them to be within 2 degrees of each other.

I used 2 chunks of the wood supplied with the smoker. I tried opening the door to let things cool down and as soon as I closed it the temps started rising rapidly again. I went through this procedure twice with the same result.

When I opened the door I noticed allot of sizzling where the fat was dripping onto the top cover over the cooking element. The butt had a nice bark on it so I wrapped it in foil to finish the cook. The temps immediately stabilized and have been so for the last 2 hours. It appears as though the dripping grease was causing an internal heat increase greater than what I had the cook temp set at. Does this make sense or can anyone offer any insight or suggestions. Thanks.
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cal 2cal 2Member
If you don't have any other issues on the next smoke, I would guess that some of the foil from the lid was sagging inside the wood box and causing the grease to drip in the wood box and come out the bottom of the box where the holes are lined up with the electric element. Hence, causing the grease to catch fire in the wood box area.

This is only a guess, but I have had a limited amount of grease come into my wood box one time in a similar way. I watch to make sure that when I wrap the foil under the lid that it stays up tight to the bottom of the lid.

That and I trim my PBs of the fat cap anymore!
FM Former Member
quote:
Originally posted by cal:
If you don't have any other issues on the next smoke, I would guess that some of the foil from the lid was sagging inside the wood box and causing the grease to drip in the wood box and come out the bottom of the box where the holes are lined up with the electric element. Hence, causing the grease to catch fire in the wood box area.

This is only a guess, but I have had a limited amount of grease come into my wood box one time in a similar way. I watch to make sure that when I wrap the foil under the lid that it stays up tight to the bottom of the lid.

That and I trim my PBs of the fat cap anymore!


Thanks Cal. I have seen other posts about holes being in the wood box and the related placement of the wood around those holes.

My wood box does not have any holes in it. Am I misunderstanding where these holes are supposed to be or is it possible I have received a smoker without the holes being drilled in the wood box?
FM Former Member
I had a similar problem on my first cook on my new SM 0009-2. I had an accurate (verified it) oven thermometor in the cooker. Had it set for 225. I checked it and saw it up to almost 300 but rarely down to 225. I had a meat thermometor and took it out 10 hours later when it reached 190. It was good and pulled pretty much like it's supposed to. I did a second pork butt and set it on 200 and the temp was more in the renge of 225 to 250. Do I have a defective controller or do they fluctuate that much?

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