Hi everyone,
I was smoking two 6 pound whole chickens this weekend. I set the temperature prior to putting the meet in to 320. It took about 2 hours for the temperature to reach about 270, I have never seen my smoker get much hotter than this. I put the meat in and for the next 5 hours it never went above 180. This is fairly typical of my experience. That as soon as I put mean in the temperature drops 80 plus degrees and takes hours for it to get above 200 again.
It this a typical experience, BTW it's winter here in PA, so it's cold out.
Thanks
Hi hfams300;
Welcome to the forum.
Several things can effect how your smoker performs. You didn't mention if you got your temperature reading from the gauge on the door, or if you have a third party remote thermometer. The door thermometer is not accurate once you have food inside the cabinet, and it could read lower than the actual temperature. If you have a remote thermometer, for the best accuracy, place it on the bottom rack, and at least a couple of inches away from the meat. Setting the meat out for 1 to 2 hours, prior to placing the meat in the smoker does help.
Another factor could be moisture buildup. Two six pound chickens are a huge load. Chicken with skin will release a lot of moisture quickly, and if too much moisture builds up it will bring the temperature down. Keep your vent 3/4 to fully open when smoking/cooking chickens with skin, to allow that moisture to escape.
Ambient temperature and wind are notorious in bringing the cabinet temperature down - especially the wind. Some things members do to help with heat recovery is to place a preheated brick near the water bowl. Many pour hot water in the water bowl, at the beginning of the cook and when they refill the bowl. If it is a windy day, do your best to block the top and side vents from the blowing wind. Many members, as a more permanent solution, have built or bought a cabinet that will protect the smoker from the wind.
Hello hfams300 and welcome to the forum.
Thank you very much!
I struck same problem, i agree with Habanerro, extra temp probe by meat and i always use hot water in bowl, saves on thermal shock to temp and water is already hot.Outside temp has a lot to do with it also. Im in Indian Trail NC so not as cold as you but see same things.
Good luck