Preheating the OBS, i can never really get it about 225 degrees.
Whenever meat is in, it is more around 200, maybe getting up to 210-220 ABSOLUTE TOPS.
I have just been smoking away at these temps, and seen to be doing ok.
Is this safe? Will this dry out poultry too much???
Wonder if I should worry about this, or if low and slow is king anyways.
I have NEVER hit 250 with this thing!
advice? suggestions?
BTW, I wrapped a small brick in foil and placed in the bottom of the OBS.
These temps are taking that into account.
I never set mine above 225* but it's certainly able to get higher if I wanted. Your food should be fine at that temp but I can't say for certain everything is 100% perfect with your unit.
What are you using to verify temps?
Sounds about right.
What is your vent position?
how are you measuring the temp?
vent position is I usually split it, go half open and half closed. Seems like a happy medium that way. :-)
For measuring, I am just using the thermometer attached to the door. I guess that does measure it fairly high, so cooking temps might be a bit higher.
If you food is below the level of the door thermometer, the heat that the food absorbs will cause the thermometer to read low.
I am have the same situation with my OBS. Did a brisket this weekend and dropped below 200 when I turned off the smoke generator. Had to turn it back on just to hit 225. Outside temp was over 70. I am waiting for a PID to be delivered, and will see what its wall mounted sensor says once it is installed.
I have a question along the same lines........I can't remember if the bigger gauge wire cord (short jumper cord) is the one that should go from the smoker box to Auber dual sensor controller. I am using what looks like a regular computer power cord going from the smoke generator to the power outlet,and the same smaller diameter cord from the Auber to the power outlet...is this all good?
it is a 18 AWG and the shorter the better, exspecially on a long cook and with dual elements.
If you shield your smoker from the wind the temps will keep up just fine. ;D
Your are more then sade at that temp. Look at any meat thermomiter, 170* is well done for pork and beef and 180* for chicken.
I mean safe not sade sorry should have used spell ck.
First off forget the door thermo. Get a probe type thermo and hang it under the lowest rack you are cooking on. This is easy by hooking 2 paperclips to the rack and then slide the temp probe into the paperclips.
Second make sure you are using an outlet that does not have a bunch of other things drawing from it. Check to see what else is on the circuit and get as many things as possible off of it. Preferably everything but your smoker.
And third make sure you use as short of an extension cord as possible and as heavy a gauge as you can. I have an 18 ga, cord that is only 15 feet long that I made myself just for this. I also have to unplug my computer and run a seperate cord threw the house so the only thing on the circuit is the smoker.
Plus the wind is our enemy so shield it from the wind as best as you can.
That should help you out. Good luck.