timing sucks on this one

[don24]

cured two fresh hams for smoking all set to go.low and behold i cant keep smoker below 195 .looks like im smoking from start to finish at 195.started at 8am and its 230 and already at 135 ,way to fast.gonna keep smoke rolling till done and hope for best.thinking about doing no heat for a while and adding back but doesnt sound good to do.

[muebe]

The puck burner heating element can keep the cabinet at 120F just by itself on a warm day. What cabinet temps were you shooting for?

This situation is where a PID is very helpful ;)

[Habanero Smoker]

Which model are you using?

How large are the hams?

I have an OBS and generally with the cabinet loaded, I can keep the temperature below 120°F for over 8 hours, during the drying stage. If it is the generator providing all that heat, then next time use the cold smoke setup. Whenever possible keep your smoker out of direct sunlight.

[don24]

small hams about 11lbs each ,as for the model  ;)ummm ahhhh ohhhh doesnt have one.all seems ok i was praying for a early stall and a loose door they are at 145 and have been for a hour or so .im more at ease as its slowing down

[Habanero Smoker]

It appears that you have set your cabinet temperature way too high, and knowing if you have an original, or digital and how you set the temperature, and where you are measuring the temperature may be the cause for such high temperatures.

There are several models; those ending with EU are the 220 volt models:

Digital: BTDS76P; BTDS108P; BTDS76CE-EU; BTDS108CE-EU
Originals: BTIS1; BTST02, BTISCE240EU, BTSTCE240EU
New Original: BS611; BS611EU

There is no long stall when you are smoking hams, you may see a slight one around the 140°F area.

The lastest USDA regulation is that cured hams only need to be smoked to 145°F to be considered fully cooked, and needs to be reheated to 140°F.