Ah man this is bad.
Got off work at 1pm to find the new smoker on the front porch. Went out and bought casings and pork to make sausages, 3 whole chickens, 4 leg thigh combos and some salmon. I was set to go for the whole damn weekend boys.
I set up the smoker and turn it on to do the season burn and the display reads "E" not "E1". I make sure I have followed the directions and do the plugs again. Same thing. I call customer service and they have me take the unit apart and redo the connections around the motor and press a button. No motor sounds, no movement...nothing. They say they are going to send me a new motor unit thingy next week.
I really hate this crap. I have alot of money in meat in my fridge right now, some of it seasoned up already. I really cannot believe this. I am smoked but not in a good way.
EDIT: I have solved the problem and I have achieved GOOD SMOKE fellow foodies. I figured I would take a look at the box before giving up...I had really only looked at the two connections around the motor. So I am looking at the whole of the thing - looking for something not right to tighten and bingo. I see two wires with black connectors NOT attached. I didn't undo them so they must have been that way. So I do the obvious and now I have achieved liftoff. I am into my second briquette thingy and the smells are good. I am off to cut up some pork and season it for some sausage making. The Grace Jerk seasoning is sitting on the leg thigh sections now for 3 hours or so. It should be taken out of the fridge. I do not work tommorow so this could be some session.
So very glad I took a look at that thing again. I am not technical at all and my eyes are going on me. I do like to eat good food though.....and am better than most as far as preparation goes. I have had grown men swear about how good my food is. To me that is a huge compliment.
Was just out back and the temp was set at 150f but was reading 185f - is this normal???
Quote from: OldHoss on September 28, 2012, 02:58:12 PM
Ah man this is bad.
Got off work at 1pm to find the new smoker on the front porch. Went out and bought casings and pork to make sausages, 3 whole chickens, 4 leg thigh combos and some salmon. I was set to go for the whole damn weekend boys.
I set up the smoker and turn it on to do the season burn and the display reads "E" not "E1". I make sure I have followed the directions and do the plugs again. Same thing. I call customer service and they have me take the unit apart and redo the connections around the motor and press a button. No motor sounds, no movement...nothing. They say they are going to send me a new motor unit thingy next week.
I really hate this crap. I have alot of money in meat in my fridge right now, some of it seasoned up already. I really cannot believe this. I am smoked but not in a good way.
EDIT: I have solved the problem and I have achieved GOOD SMOKE fellow foodies. I figured I would take a look at the box before giving up...I had really only looked at the two connections around the motor. So I am looking at the whole of the thing - looking for something not right to tighten and bingo. I see two wires with black connectors NOT attached. I didn't undo them so they must have been that way. So I do the obvious and now I have achieved liftoff. I am into my second briquette thingy and the smells are good. I am off to cut up some pork and season it for some sausage making. The Grace Jerk seasoning is sitting on the leg thigh sections now for 3 hours or so. It should be taken out of the fridge. I do not work tommorow so this could be some session.
So very glad I took a look at that thing again. I am not technical at all and my eyes are going on me. I do like to eat good food though.....and am better than most as far as preparation goes. I have had grown men swear about how good my food is. To me that is a huge compliment.
Was just out back and the temp was set at 150f but was reading 185f - is this normal???
Sorry for your trouble mate !! Hope it gets goin for ya soon ! Glad to see it is kickin !!!!!!
old school back up just in case the other fails ;D
(http://i50.tinypic.com/2ntjpfr.jpg)
Quote from: Da4cylking on September 28, 2012, 04:07:54 PM
old school back up just in case the other fails ;D
(http://i50.tinypic.com/2ntjpfr.jpg)
Nothing wrong with that. ;)
Sent from my iPhone using Tapatalk
Quote from: Da4cylking on September 28, 2012, 04:07:54 PM
old school back up just in case the other fails
I had considered that. I still have my grill, bag of lump charcoal and a whole whack of chips and chunks of wood. This was my first smoke in the Beam 4 rack - it was good....as good as my standby setup..........no. I'll try and do better. I used 8 bisquette things but this was not enough. I "wood" have thought it was. Two and a half hours of smoke not enough for leg thigh chicken combos??? I used half hickory and half cherry.
That time is probably good enough for fish or cheese, but for me it's at least a 4 hour smoke, sometimes going to 6-7 hours for brisket and such