I am smoking a chicken. Trying to raise the Cookshack above 300 degrees and it simply won't go above 300. Turned it off/on, hit the power up button. Ideas would be welcome.
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Lorri,
The CS website lists the top temp of the SM025 at 300 degrees. This seems to hold true for all of their electric oven/smokers. If you want higher temps, I'm afraid you may have to start looking at a pellet-fueled unit.
But don't despair, I just upgraded from an Amerique to an FEC120 (gulp!), and I'm pleased far beyond my expectations with the improvement in my products' overall flavor and texture (and yes, it could be all in my head, but mass hysteria among family and friends?). It's as though I've gone from liquid smoke and a crockpot to genuine Q. I may get called out for saying it, but I think the difference between CS and FE is much greater than is typically acceptable to a state on this forum.
Please pardon my rant.
H
The CS website lists the top temp of the SM025 at 300 degrees. This seems to hold true for all of their electric oven/smokers. If you want higher temps, I'm afraid you may have to start looking at a pellet-fueled unit.
But don't despair, I just upgraded from an Amerique to an FEC120 (gulp!), and I'm pleased far beyond my expectations with the improvement in my products' overall flavor and texture (and yes, it could be all in my head, but mass hysteria among family and friends?). It's as though I've gone from liquid smoke and a crockpot to genuine Q. I may get called out for saying it, but I think the difference between CS and FE is much greater than is typically acceptable to a state on this forum.
Please pardon my rant.
H
I think you are limited by your machine's capabilities. Like Doc said, the electrics don't go that high. When I only had my SM025 I would smoke the chicken at 200 degrees for an hour then put them in my oven at 375 to finish them and get crispy skin.
Or you can finish them in your smoker and just don't eat the skin.
Or you can finish them in your smoker and just don't eat the skin.
Another trick I've used is to butterfly the smoked but partially done chicken and finish it on the grill, skin side down. Avoids making the kitchen smell like a smokehouse (unless you like that effect indoors).