Temperature not high enough

[taxigolfer]

 ??? How can I get my temperature to go over 200 on my Bradley, it never seems to get above it until the end when everything is cooked?  Any thoughts?

More Info:  Wind protected. Temps have been in the mid 80's but today will be 65 at a high.  Have been smoking 6 lbs of dry rub ribs but I am smoking a 7lb shoulder today.

[winemakers]

Much info missing.

Factors:

what and how much are you smoking.  Moist meats eg: skin on chicken equates to lots of moisture/heat loss.

Large shoulders or chunks of critter=high calorie count required.  Remember that the BS only has a rated 500 watt element and you can think of heat as a volume of stuff.  Must provide sufficient heat to warm up the smoked stuff along with the cabinet.  Many people here qualified to speak heat transfer, as a simple civil engineer, I am not qualified.

ambiant conditions.  wind is a factor for me as are winter time conditions, altho I assume give todays post date thats not relavent.

I'm sure more answers will come

mld

[bubbagump]

Winemakers is right, what you're cooking and how much can be a factor.

Another possibility is that you have a bad slide rheostat. Give Bradley a call. If your smoker is under warranty they'll send you out a new one.

Bubbagump

[robs]

What is the max temperature of the empty smoker?
Have you checked your temp gauge against another?
See if this thread applies to you...http://forum.bradleysmoker.com/index.php?topic=3598.msg32329#msg32329

[West Coast Kansan]

The vent can have an effect but dont smoke with it closed or you will be smoking the inside of the smoke generator. Open just enough to keep smoke from backing out the side and not generate moisture build up on the inside.  With a big piece of meat pre warming (I run it up to 250 for a while - usually just start it an hour ahead) really seems to help it get a head start and up to temp).  When I am going to smoke a short time like chicken I will actually use hot water in the water bowl just to help with mass not pulling energy. Should not be a big deal with your post today but is a thought.  Another rambling thought - keep the puck burner running even after the smoke period is finished. Take Care

[IKnowWood]

I was smoking on this last Friday, temps hung in the low 60s all day.  Wind did not have an issue.  No wind.

i pre-heated the smoker to 250 degrees empty, added my sat out chicken, which was reading 45 degrees internal when added.  And it was back to 200 within 45 minutes.

i use a TS to help manage the set temp.  And I used some bricks to hold the heat.  I have the Bradley slide to max and puck burner on till smoke was done.

I did not have an issue, the TS was operating perfectly +-7 degrees an hour after added.

After 2.5 hours I pumped the TS set point from 200 degrees to 220 for an hour before pulling it and adding it to Regular oven after Smoke was well done and we were getting to pull time.

I really have not had an issue.  My vent is open only as thick as the cords that do in it.

[TomG]

Taxi, something is broke >:( >:(  Per Bubba it's probably the rheostat, but could be the infamous temp cut off switch or a heating element that needs Viagra.  In any case, you should not have to run the generator to maintain a temp of 200-225*.  Call BS :) :)

[jimguy]

I had a similar problem several months ago. In another thread someone suggested turning on the Bradley, sliding the slider to the max and leave it for one hour then look at the element. If it is glowing red, all is well in that neighborhood. It helps of the surrounding area is darkened to see the glowing element. Mine looked like the description of a good element.

The heat reflector under the element on mine had gotten dirty from a mop I had used, it was pretty black. I unscrewed the reflector and spent some elbow grease cleaning it and was suprised to note temp jumped up to 250 when preheating.

[TomG]

Just a thought about not being able to get it up(temperature Olds, temperature :D) .  We've run through the heat producing variables ie: rheostat, element, line voltage, etc. functions, mal and otherwise.  I wonder if some of the temp problems that members are reporting might not be inefficient heat retention secondary to inconsistent or nonexistent  oven insulation. I know that before I moded out my oven that the rear panel behind the heating element would get hot enough to be uncomfortable to touch. That has to make it more difficult for the anemic 500 watt( 650 watt system if you, gasp, use the generator pad) to reach and maintain reasonable oven temperatures. Soo, I guess the question might be; are the ovens that are cool on the inside, hot on the outside and vice versa??  Damn, if you can't blow smoke on this Forum, then where???  ;D