how do i know?

[jdomep]

It is 62 degrees today. I have a bradely 4 rack digital smoker set at 320the degrees for past 2two hours. I am smoking two chickens and bacon wrapped jalapeno pepperz. My smoker will not pass 178 degrees in temp..... is my element shot or must i add a second element? ?? It's been this eay all last year also. The vent on top is closed.

[muebe]

Keep the vent open. Especially with chicken.

Where are you getting your temp reading?  From the control or wired/wireless thermometer?

The temp sensor for the control is located at the back top inside of the cabinet. Now when you have it loaded with two whole chickens and wrapped peppers they are going to absorb the energy(heat) until they come up to temp. Once they come up to temp you should see the temp reading level off.

The best place to take the temp reading is just under the lowest rack.

You should be able to see your heating element glowing when on. If not then your element might have stopped working. If you can see it glowing then the low temp reading is due to the load of the meat. Once everything gets hot then the temp will rise.

[KyNola]

I know this sounds crazy but having the vent closed is trapping all the moisture that is coming off the chicken and that is most likely why the temp is so slow.  Open the vent all of the way and see if the temp begins to rise.  If you're at 178 I doubt that the element is shot.

muebe asks a good question, what are you using to read the temps?  If you're relying on the readout from the BDS you may be getting inaccurate readings.

[jdomep]

Ok i will open vent. I was trying to keep heat in... reading is coming from three different places. Two digital thermometers and the smoker itself.

[muebe]

Take the temp reading just below the lowest rack of food. That will give you your true temp reading.