First Smoke - 2.5 hrs in - temp 135 ?!?

blaked · June 28, 2013, 06:01:13 PM

After seasoning the other night, I was hoping for my first smoke with bacon-wrapped jalapeno poppers, gin soaked cherries and baby back ribs. 150 minutes into the smoke, temp set at 320 (just to frickin' get it going), internal temp of oven is at 135.
I preheated for 30 minutes, the internal temp started at 115 (it's about 88 here in Seattle today), I'm not running an extension cord. Anybody have any idea what the heck is going on? This is on its way to being a terrible waste of good food.

Keymaster · June 28, 2013, 06:05:57 PM

Double check all your cords on the back and push them in tight. Is the heating element glowing red?

blaked · June 28, 2013, 06:14:44 PM

Notred. Tightened connections. Temp up 15 degrees in just a few minutes.
Can I have a mulligan?

Tenpoint5 · June 28, 2013, 07:13:24 PM

Quote from: blaked on June 28, 2013, 06:14:44 PM
Notred. Tightened connections. Temp up 15 degrees in just a few minutes.
Can I have a mulligan?

Operator Head Space and Timing needed adjusting and lubricating! Enjoy your new friend. Mulligan not needed, just drive on.

blaked · June 28, 2013, 07:24:47 PM

Yeah, 230 and smelling like bacon and ribs.

blaked · June 28, 2013, 09:45:12 PM

BTW, cherries were bad - all smoke. Needed some additional savory something or other.
Poppers were good - not excellent, but would've been had they not spent so much time absorbing smoke without cooking.
Ribs still one, but looking nice.

Cheif · July 28, 2013, 02:38:23 PM

I just did the same thing, but I also set my cook time short and did not realize it.

Habanero Smoker · July 29, 2013, 02:15:54 AM

For fruits, reduce the amount of smoke to 20 - 40 minutes. Also I prefer to cold smoke fruits, then if you want the finished product to be cooked; I will use another method such as grilling, broiling etc.