Low temperature

[Smorker]

This is my second smoke using my OBS. When I last used it in Feb I had to run the temperature controller at about 80% to keep the internal temperature at 210º, the outside temp was in the 50s. Today it's 80º outside and I'm running the control lever at 100% just to keep it at 200º. The damper is about where I had it set last time. Any thoughts as to why I'm not generating enough heat?

[GusRobin]

What are you cooking? If poultry then your vent should be wide open.
How much meat and how long has it been in? A lot of meat will act like a heat sink and take longer for the temp to rise.
Where are you taking the temp? If it is not below the lowest rack then you are probably getting a artificially low reading since the meat acts like a heat block.
Lastly, do you have the Bradley on an extension cord or in an outlet that has a number of circuits that are being used? The Bradley is fickle about getting enough power.

[Smorker]

I'm smoking pork butts.

6 butts, two each on three racks, highest three shelves. Weight is 2 - 3 lbs each.

Smoker temp is from the built in thermometer. Meat temp is from a digital probe.

I'm using an extension cord and suspect that's the issue. I probably need a heavier gauge cord.

[GusRobin]

The built in thermometer is probably reading low due to its placement in relation to the meat. You should be okay. May want to rotate the racks every hour or so. Also you may want to empty the water bowl after the smoke is done. Also if you are using the Bradley bowl I would change it about every 4-5 hours due to the grease build up. When you chang eit use very hot to boiling water.

[TedEbear]

I'm using an extension cord and suspect that's the issue. I probably need a heavier gauge cord.

That's probably the problem.  The Bradley smoker doesn't like extension cords or sharing its circuit with other heavy load devices.

[Smorker]

That's probably the problem.  The Bradley smoker doesn't like extension cords or sharing its circuit with other heavy load devices

Yeah, I can tap into the GFI outlet near the shed I build for this thing. Tomorrow I'll get some conduit and run house power out to the shed.

[Smorker]

Also if you are using the Bradley bowl I would change it about every 4-5 hours due to the grease build up. When you chang eit use very hot to boiling water.

Funny, as I was replacing the water (and burning my fingers) halfway through the smoke I was thinking that the bowl is too small and I need to find something else.

[GusRobin]

Funny, as I was replacing the water (and burning my fingers) halfway through the smoke I was thinking that the bowl is too small and I need to find something else.

Many of us use 9" x 13" "throw away" aluminum pans that you can buy for a couple of bucks. Fits the bottom perfectly and holds a lot more water.

As far as burning your hands, I bought a pair of these:
https://www.galeton.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10601&productId=13980&catalogId=10101&krypto=rHat%2BT0VaY2DcBho2PlDYXi6Z30cSEny9Nika%2BOE%2FCMo%2BtWUwk%2BYIGaGVp7tQvq1jaSRRpgEoGeK%0AFMrmNijXFy9kRfwvs8S6CJuFlmtyKzbOhgJhMZP9scEDY7fLLXJd&ddkey=http:ProductDisplay

Probably one of the best investments I have made. I use them when I rotate hot racks, need to pick up bubba pucks, handling butts or briskets, etc. Best part is to clean I just put them on, put some dish soap in the palm and rub under hot water as if I was washing my hands. Again,one of the best investments I have made.

[wyoduke]

6 butts is a good load and as the meat temp go's up cabnet temp will follow more meat slower to come up to temp ;D