Not Too Hot To Touch

[smokergirl]

Hi there,

Should I be able to pull both racks, and meat out of my smoker by hand, @220F for 5 hours?
Would it not still be too hot to do so?

Smokergirl

[Arcs_n_Sparks]

I usually wear gloves.

[MWS]

I usually wear gloves.

That's cuz your a sissy Arcs... ;)

[Arcs_n_Sparks]

With all the energy coming off my knuckles, I have to be insulated. Otherwise, the food would vaporize.   :o

Nikola Tesla

[wicz]

Chuck Norris would not use gloves.   ;)

[headgames]

to give you a little comparison ... most hot water coming out of your faucet is less then 160 degrees ;D

[Wildcat]

Those wire racks will cool pretty fast, so if the door is open for a short period prior to taking out, it could be done.

[smokergirl]

OK all joking amongst yourselves aside- maybe a tech  or dealer is better to answer my ???
I had ribs on for 5 hours- opened once at 1.5 and 3 hr mark at almost five hour point I could still handle meat with my hand and not feel HOT warm yes but not ow maybe I should not have touched.

Could my burner unit have a malfunction or my digital program

Serious answers only please

Smokergirl

[wicz]

Sorry about the joke Smokergirl.  I would say no.  You shouldnt be able to handle the racks with your bare hands.  You may want to contact bradley tomorrow, their maybe an issue with your smoker.

[acords]

Chuck Norris would not use gloves.

Too funny!

Hi there,

Should I be able to pull both racks, and meat out of my smoker by hand, @220F for 5 hours?
Would it not still be too hot to do so?

Smokergirl

I would say no, sounds like you have technical difficulties.  Call Bradley and check with them

[Gizmo]

Do you have a remote thermometer near the meat to determine the actual box temp?
Is the heating element glowing red hot?

If the box is working properly and you have a 200 + deg box temp, I would say trying to handle the racks would be very uncomfortable to painful unless you do a lot of rough labor with your hands and have some caluses built up.

What temperature did the built in digital read?
What was your set temp?
Did you preheat and if so, what temperature did you take the box to?

[Arcs_n_Sparks]

OK all joking amongst yourselves aside- maybe a tech  or dealer is better to answer my ???

smokergirl,

My original answer stands. Usually too hot to handle when you open the door, especially running 220F. Sausage at 165F is a different story.

Arcs_n_Sparks

[coyote]

Hey MWS , The Sparkler aint no sissy..........He's just tender. ;)

Coyote

[headgames]

I believe it's a plain case of INEBRIATION  CALIBRATION   
For technical purposes assume the rack temp is 200 degrees
2-3 beverages your hold time of the rack is 2 seconds
4-5 beverages your hold time is 3 seconds
6-7 beverages your hold time is 4 seconds
8-9 beverages your hold time is 5 seconds
any consumption past 12 beverages your hold time is infinate
Please keep in mind these are ESTIMATES only and can vary from beverage to beverage  and personal preferance to size of beverage . Also keep in mind that above the border in CANADA these hold times increase by 1.12 because  the Quality of the beverages produced are ranked far higher then the United States version of PONY PISS
If in fact your beverage is not brewed but it is distilled you need to multiply the standard hold times by 1.374 unless of course it is considered RYE then just increase the recovery period for the next days smoke ;D

[iceman]

I believe it's a plain case of INEBRIATION  CALIBRATION   
any consumption past 12 beverages your hold time is infinate
;D

I feel NOOOO pain what so ever. Now I know why. HMMMMMMM, I am one with my rum, HMMMMMMMMMMM :D