Operating question

[Tiny Tim]

Yes, long time user has a question.  I had been idle for a little better than 4 years with my smoker, but tonight I decided to do a little test drive with it.  Set my PID to 200 and got there in about 15 minutes, so I jacked it up to 300 to see what it could do.  In about 15-20 minutes, it was running at about 270 and I noticed some smoke rising out of the top (wasn't using any bisquettes), so I opened it to verify there wasn't a fire.  There wasn't, but when I closed it, I could only get it back to 267 before the light on the front went out and wouldn't come back on. 

Right now I'm letting it rest to cool down, hoping it's just the High Temp Sensor that tripped.  Does this sound like a plausible explanation, or did I kill my heating element (it was dark as well, when the cabinet light on the faceplate was off).  Main system light on the SG was still lit, so since both were plugged into the same outlet, it's not a tripped circuit breaker in my household box.

Will update again after it cools down and I test it again.  Was hoping to finally smoke something tomorrow or Thursday.

[GusRobin]

my vote is that you tripped the over temp sensor.

[Tiny Tim]

Thanks Gus, apparently that was all it was.

Just plugged it in again, and all systems are go.  Whew. 

[Habanero Smoker]

I have found that if you cook over 250°F in the Bradley, residue left on the drip tray, and on the side walls of the smoker will begin to smoke. The flavor that it gives the meat is a burnt taste. I almost ruin a turducken, by using a temperature of 275°.

A trick that you can do to quicken the high temperature sensor to reset is to rub an ice cube over the sensor.

[TedEbear]

With this in mind, I wonder if it would be a good idea to run the Bradley at a higher temp of 275 or so for an hour every so often with nothing in it to burn off some of this unwanted accumulation.

[beefmann]

With this in mind, I wonder if it would be a good idea to run the Bradley at a higher temp of 275 or so for an hour every so often with nothing in it to burn off some of this unwanted accumulation.

it might be a good idea, I think it is    have owned grills in the  past  and they  recommended to burn off the grease,  and other  drippings off the grill

BTW welcome back Tiny Tim

[Tiny Tim]

Thanks all.  And Beef, I never left, only took a hiatus from turning the smoker on. :)

[beefmann]

very well tim

[Habanero Smoker]

With this in mind, I wonder if it would be a good idea to run the Bradley at a higher temp of 275 or so for an hour every so often with nothing in it to burn off some of this unwanted accumulation.

That may work, but after running it at 275°F for an extended period of time, I noticed that the back wall just above the elements was buckled out a little. Though I can't say for sure if it happened at that time or some time earlier under normal cooking conditions.