SM009 Temperature Off

Former Member

Hi all, I'm new to smoking and new to the forum. I'm the happy owner of SM009. One minor issue, it doesn't seem to be heating up to the temperature indicated on the controller. I first suspected a problem when my pork shoulder was taking much longer to cook than what I was expecting. For example, last night I cooked 6 lbs. of pork shoulder at 225 and after about 10 hours my probe, which was placed in the dead center of the shoulder, was reading 150F. I raised the temperature to 250 on the smoker and after a couple more hours it got up to about 165F internally.

I pulled the probe out to try to measure the temperature inside the oven, I'm not sure if this is a very reliable way to measure but I did not have any other time of temperature gauge other than the probe. After leaving the probe inside the smoker, but pulled out of the shoulder, for about 15 minutes the reading on the probe was 200F, while the smoker was set to 250F.

Any suggestions on what might be the problem? Should I find a better way to verify the smoker temperature is correct?

Many thanks.

3/22/102:46 PM

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tnqMember

Not sure how accurate a meat probe thermometer would be but it should provide a quide. I use the Maverick OT-03 to check my CS and kitchen oven. This therm check average temperature. The CS runs very close to set temp for me.

db

3/22/106:04 PM

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cal 2Member

Don't know a lot about the 09 series, but my cs 020 holds a close temp with the new displays and electronics. I just looked at my notes from this weekends PB. They were 17.5lbs between two. I cooked at 235* VERIFIED and at 12 hrs the temps on the butts were 172*. Don't sound to far off from yours?

yep, verify your temps, but don't worry about minor temp swings( 10*-30* or more), it is the average that you want.

3/22/106:30 PM

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Former Member

Thanks, all! Cal, that does sound very similar to mine, so I won't worry about it too much. I ended up pulling them off at 170 or so because I had people to feed, and it was pretty tasty and pulled just fine for the most part. Next time I'll allow myself a couple extra hours just to be safe.

Thanks again!

3/22/107:34 PM

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pagsMember

Plan for them getting done 2-3 hrs. early, and if they do, double heavy duty foil, wrap in beach towel, into a cooler. They'll stay hot to the touch for several hours. That'll give you the flexibility you want in case they take longer than normal. You won't delay dinner that way or serve something not quite done.

Your target temp for pork butt should be around 195-205* for pulling. Lot of restaurants will cook them to 180* and then slice them.

Hope this helps some. Read Pork Butt 101 and the pork forums if you haven't already. Lots of good info.

3/22/108:44 PM

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wildwillie3Member

My 009 runs on average of 235 deg at full throtle (fluctuates by approx 30 deg high low). I cook everything at the full throttle 250deg setting. My last 9lb butt took 17 hours to hit 195 deg (unfoiled). If you are using an extension cord make sure it is thick and as short as possible. One last note is that the 9 lb butt was a shoulder from COSTCO. In my experience over the last 4 years in the 009 a shoulder will take a lot longer than a bone in butt. As an example a 6 lber bone in took only take 11 hours in the past. I have also reduced the time with butts by foiling them when they hit 150 deg internal at which time they aren't taking on any more smoke. I've read that at 140 deg internal the meat stops absorbing the smoke and I only use two chunks one hickory and one apple about 4oz total anyways which stops smoking after an hour and a half. I unfoil them at 180 degrees for the rest of the smoke. Have fun and don't worry ..it's done when it's done!!![/QUOTE][/QUOTE]

3/23/106:27 PM

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