Max temp?

[Steeleco]

Lets say you have a room at 70*F what is the max temp the original Bradley smoker can attain?  I've got mine now in the shop but even on high the temp probe won't go above 200*F

It's brand new, but them so am I!!!!

Can't wait for the internal temp to be reached!!  Venison Garlic coils  YUM!

[Smoking Duck]

Are you using the Original Bradley or Digital Bradley?  How long has your meat been in the smoker?  How much meat do you have in the smoker?  With that info, we can probably help you out a lot better :)

SD

[Gizmo]

I have a digital and empty I preheat it to 260 before loading it up.  It will get up to that temperature again (if allowed) after the meat warms up.

[Steeleco]

Are you using the Original Bradley or Digital Bradley?  How long has your meat been in the smoker?  How much meat do you have in the smoker?  With that info, we can probably help you out a lot better :)

SD

It's the OBS unit, I had 10lbs of venison in there about 4 hours but the internal temp only got to 130*F  The temp probe on the door finally got to just over 200*f I suppose it helps to keep the door shut HUH!!!!

The product is now finished and unless I hide it, it will be all gone by Monday.  Thanks

[Smoking Duck]

Sometimes, with the OBS, if you get the temperature slide too far to the right, the temp won't go all the way up.  Back the slide down just a bit and you'll get to your higher temps pretty easily.  Glad to hear they got done okay.  Was the door not shut when you were doing it?  I gotta say that sounds an awful lot like something I'd do  ;D

SD

[Gizmo]

What was the temperature just below the meat?
I have found that there can be a 50 degree temperature reading difference between what you read at or just below a large cut of meat and what you will measure above and in the middle of a large piece of meat.  The thermometer in the door was most likely above your meat and I suspect that under the meat it was seeing at least 30 or 40 degrees more.  If you don't have one, I would suggest getting a digital probe to monitor the box temperature right next to or just below the meat.  When doing multiple racks, I measure between the bottom two and rotate but usually pull the meat out after the smoke time so it can go into a pure convection oven.  Just a convenience I give myself.   :D