Hi there,
Should I be able to pull both racks, and meat out of my smoker by hand, @220F for 5 hours?
Would it not still be too hot to do so?
Smokergirl
I usually wear gloves.
With all the energy coming off my knuckles, I have to be insulated. Otherwise, the food would vaporize. :o
Nikola Tesla
Chuck Norris would not use gloves. ;)
to give you a little comparison ... most hot water coming out of your faucet is less then 160 degrees ;D
Those wire racks will cool pretty fast, so if the door is open for a short period prior to taking out, it could be done.
OK all joking amongst yourselves aside- maybe a tech or dealer is better to answer my ???
I had ribs on for 5 hours- opened once at 1.5 and 3 hr mark at almost five hour point I could still handle meat with my hand and not feel HOT warm yes but not ow maybe I should not have touched.
Could my burner unit have a malfunction or my digital program
Serious answers only please
Smokergirl
Sorry about the joke Smokergirl. I would say no. You shouldnt be able to handle the racks with your bare hands. You may want to contact bradley tomorrow, their maybe an issue with your smoker.
QuoteChuck Norris would not use gloves.
Too funny!
QuoteHi there,
Should I be able to pull both racks, and meat out of my smoker by hand, @220F for 5 hours?
Would it not still be too hot to do so?
Smokergirl
I would say no, sounds like you have technical difficulties. Call Bradley and check with them
Do you have a remote thermometer near the meat to determine the actual box temp?
Is the heating element glowing red hot?
If the box is working properly and you have a 200 + deg box temp, I would say trying to handle the racks would be very uncomfortable to painful unless you do a lot of rough labor with your hands and have some caluses built up.
What temperature did the built in digital read?
What was your set temp?
Did you preheat and if so, what temperature did you take the box to?
Quote from: smokergirl on September 03, 2007, 05:15:18 PM
OK all joking amongst yourselves aside- maybe a tech or dealer is better to answer my ???
smokergirl,
My original answer stands. Usually too hot to handle when you open the door, especially running 220F. Sausage at 165F is a different story.
Arcs_n_Sparks
Hey MWS , The Sparkler aint no sissy..........He's just tender. ;)
Coyote
I believe it's a plain case of INEBRIATION CALIBRATION
For technical purposes assume the rack temp is 200 degrees
2-3 beverages your hold time of the rack is 2 seconds
4-5 beverages your hold time is 3 seconds
6-7 beverages your hold time is 4 seconds
8-9 beverages your hold time is 5 seconds
any consumption past 12 beverages your hold time is infinate
Please keep in mind these are ESTIMATES only and can vary from beverage to beverage and personal preferance to size of beverage . Also keep in mind that above the border in CANADA these hold times increase by 1.12 because the Quality of the beverages produced are ranked far higher then the United States version of PONY PISS
If in fact your beverage is not brewed but it is distilled you need to multiply the standard hold times by 1.374 unless of course it is considered RYE then just increase the recovery period for the next days smoke ;D
Quote from: headgames on September 04, 2007, 07:44:12 AM
I believe it's a plain case of INEBRIATION CALIBRATION
any consumption past 12 beverages your hold time is infinate
;D
I feel NOOOO pain what so ever. Now I know why. HMMMMMMM, I am one with my rum, HMMMMMMMMMMM :D
I am with Giz
Way to frikkin hot to pull racks with out somtnin on :o
nepas
I too am going with Giz and NePas on this one. It should burn you to grab those wire racks. Water is boiling at this temp.
KyNola
I dunno...I had over 200* on Saturday (PID set for 275, but the area with meat only hit about >225 for most of the cook), but handled my probes with no trouble, and barehandedly picked up the meat and into foil. Left the rack in place because I didn't have time to mess with it. Don't think it would have been a problem carrying it to the house though.
My hands ain't soft, but they ain't callussed over or anything like that either.
My aluminum pucks, on the other hand............I know better (now) than to grab them once they've been on the puck burner.