Is there a max temperature differential that the Digital can acheive over

[pondee]

ambient temperature?

Did my first pork but over the weekend. 7:00 P.M. (6:00 standard time, (standard time will be used here out)) Set the temp for the cabinet at 230* for the max time.  also set the smoke generator for the max time.  Had everything pre-heat, installed my but @7, did 3 hours of smoke, special blend (my wife likes a milder smoke).  Things went well.  Yes, the cabinet temp did fall but that was expected.  Re-set the smoke generator and the cabinet temps for the max time (230*)(vent wide open at all times) and went to bed.  Over night the ambient tems dropped to below 40 but we did not get a frost so it must have stayed above 30.  It was breezy but not what I would consider windy.  Checked the cabinet in the morning and the cabinet temp read 207* where it stayed most of the times I checked.  Did not open the door as I had a remote thermometer reading the IT.  In short, smoke generator always on, cabinet tem set to 230*, heating element glowing read when checked, when the but was installed, vent open, door remains closed max cabinet temp 207*.  The but attained an IT of 190* at about 11:30AM. (16.5 hours)  It was good.  No problems with the cook, smoke or time it took. (8.5# bone in but.)  My question is: Can/will an unmodified digital 4 shelf bradley achieve a cabinet temp over 170/180* above ambient temp?  The night was breezy but not what I would consider windy.  Not complaining, just wondering.  Is there a max above ambient temp that the Bradley can achieve?  Thanks:  Sorry, no pictures, I wasn't planning on posting on this first but.  It was tasty, tender and moist.

[Saber 4]

Did you have a full water pan in during your smoke? if not that could effect temps, I usually replace my water pan after sundown with boiling water and then again about half way through the night when I get up and check on things. I haven't had any problems with this method, however the lowest outside temp I've had to deal with is about 55 degrees overnight.

[Alanfromwis]

  I have a 4 rack digital also. With a ambient temp of 30 some degrees & a breeze, that sounds about right for cabinet temperature. If you were using the Bradley temp sensor as a reading, it will be lower than a heat probe fastened under the meat rack in use. Think this is because the rear mounted sensor doesn't get full heat when meat absorbs most of the heat. Check with a probe at several different places in cabinet if you can with a different thermometer. You will find that location makes quite a bit of difference. Hope this helps.

[KyNola]

Pondee, my experience is that ambient air temp doesn't have as much of an impact on the BDS as the wind.  Bradley's are pretty well insulated, explaining why you can place your hand on the exterior without burning yourself.  Wind blowing across the open vent will suck the heat right out of the tower.

Can't say if that is what occurred in your case.  My BDS 4 rack has no issues reaching 230 once the meat inside has come up to temp.  Were you using an extension cord or maybe plugged into a circuit that other other appliances or electronics were using as well?

[pondee]

Did you have a full water pan in during your smoke? if not that could effect temps, I usually replace my water pan after sundown with boiling water and then again about half way through the night when I get up and check on things. I haven't had any problems with this method, however the lowest outside temp I've had to deal with is about 55 degrees overnight.

Yes. A full pan with hot water off the stove went in after the smoke was over.  In the morning the pan still was relatively full, greese floating on the top.  I was using the Bradley heat sensor, so it might have been giving a cooler reading.  But the IT stopped rising at 190*.  It might have been breezier than I realized and it was colder than 40* over night.  Up until the cook was done, the outside temperature never got much above the 40s.  Over the summer, I have had this Bradley get into the 230's.  No problems, the smoke/cook went fine.  16.5 hours for an 8.5# but is about right from what I've read.

Thanks for your responses