Temp problems with an 008?

Hi Don,

I'm fairly new to the 008, but I've used it a lot more than you have in the short time I've had it, so I'll pass along my limited experience.

I've never fixed hamburgers in mine, since I've been very happy with the results I get from my grill on those, so my experience is mostly with larger cuts, such as butt's, picnics and briskets. I may have to try it now though.

Your description sounds pretty normal to me. Keep in mind that there are a lot of variations.

1. Doing the initial seasoning/break-in I put a pan of water on the middle shelf, like the instructions state, in order to stabilize the temp. At 200 deg. it varied from 173 to 228, so averaged out at the 200 deg. Before someone jumps in, do not use the water pan after the first seasoning smoke and better yet, search the forum for the best way to season your smoker.

If I check it with the smoker empty, the temp. variations are again different. The higher temp. gets higher when the smoker is empty. It varies approximately 30 degrees from lower shelf to top shelf, and gets hotter toward the front than the back. Your wood will usually burn more completely at the front of the wood box than the back. From what I've read, most people have pretty much the same experience.

2. Since then, it has varied differently, depending on how much meat and what cut of meat I use. It seems to do better with more and larger cuts of meat.

3. When first started, my 008 will initially get close to the set temp. then go back down, but remains above the temp. of the meat. As the meat heats up, the 008's temp continues to vary, but the high and low temp. increases as the meat temp. increases and the low temp always increases to stay above the meat temp. I start and do most of my smoking at 225 and I don't think it has ever reached the high temp during a smoke. It comes pretty close as the meat comes up to it's finished temp. (About 190-205 for butts, picnics and brisket.)

4. This may be the most important point I can pass on. I've learned that monitoring and worrying about the smokers internal temp. during each smoke is a waste of my time and not worth the toll on my mental and physical health, since the finished product has never been anything but outstanding. Everything I've cooked has been tender, juicy and much better than anything I've ever fixed in my kitchen oven. This is difficult for me to say, since I'm somewhat O/C and worrying about all of this stuff just makes my day.

As long as the lower temp continues to stay above the meat temp. I know it's going to come out great, whether, or not the higher temp. ever comes up to the set temp.

5. I now consider this normal, but please do call Cookshack's customer support and talk to them.

I hope this helps a little and maybe someone with more experience will jump in and contradict me. Again, call their CS, I did to ask about the variation during my seasoning smoke and they're great to talk to and very helpful.

By the way, how did the burgers come out?

Pat

They actually came out a bit to smoky, but had real potential to be fantastic. I'll have to change a few things, and work some more with the smoker to get used to it. Thank you for the input! It helps!

- Don

It sounds like your oven is operating normally and I say ditto to everything Pat said especially where he said to call us here at Cookshack with any problems or concerns. Just ask for Tony, Heather or Bill. We are here to help. (800) 423-0698

Bill

Don,

The burgers, since they are ground, are going to be more porous and absorb a lot more smoke than a steak, or other flat cut piece of meat. As I'm sure you've already figured out, burgers are going to take a lot less smoke. I have done several cuts of meat in my Smokette with no wood at all, since it is going to give off some smoke flavor from the previous smokes and doesn't need much more. Burgers are probably one of those. Also, I love apple wood and use it for about everything. It gives a nice light smoke flavor. I sometimes add cherry, since it is still light, tastes a little stronger to me than apple, but the 2 together are very nice.

Keep us up on what you come up with.

Naturally we all check our therms for accuracy-BEFORE we trust them.

We all check the spot in the cooker for the ACTUAL temp that spot averages ,over a couple hour period,and write it down,as well as the cooker setting that achieved the temp.

One of the GREATEST techniques,is to set the timer on the redicheck for meat at 150º,set the cooker at the setting to achieve +/- 250º.

Now ,at fifteen mins before cookoff of your favorite game,put in meat,insert probe and plug in cooker.

Make deal with the spouse to do yard work,or read a book,etc., close to the remote alarm where she can hear it.

At two mins before cookoff,yell out door and ask spouse if it is smokin.

If so,ask her to call you when alarm goes off,and settle down in your favorite chair

When she yells in door that alarm sounded,take platter and your instaread out to cooker,open door,check temp on a couple burgers,place all on platter.

Take in house,cover with foil,and tell her she can make the sandwiches whenever she likes.

Make bathroom stop and go back to easy chair.

Thank her when she carries your plate to you.

Now there are many steps and observations you can make in this technique,but almost all will throw off the technique,timing,and create unnecessary consternation.

Enjoy.