Smokehouse Temperature Issues

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checkerfred
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Smokehouse Temperature Issues

Post by checkerfred » Sat Feb 22, 2014 07:06

Topic Was Split 031714@0730 by CW from this link: http://wedlinydomowe.pl/en/viewtopic.ph ... sc&start=0

Thanks Gray Goat! I'll give that a try. I did notice my smoker temps not always reading true to what it was set at. I have a masterbuilt SS 40" and i read on another forum that people were having problems with it in colder weather. I also think I've been too slow in raising the temps.
Last edited by checkerfred on Mon Mar 17, 2014 14:27, edited 1 time in total.
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el Ducko
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Post by el Ducko » Sun Feb 23, 2014 03:35

I have a smaller Masterbuilt, and my temperature readings are WAY off, It seems to be part of their design- - they were unable to correct it.

What I did was stick a thermocouple meat thermometer in it, take readings over the widest temperature range, then fit a curve to the readings using Excel. No need to go to all that trouble, though- - just set it for about where you want it, measure what it REALLY is, and tweak the set point to get closer to where you want it. (Then write it down, of course!)

Always go by your own gauge, not your smoker's gauge. ...especially dial thermometers. They're VERY inaccurate.
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redzed
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Post by redzed » Sun Feb 23, 2014 08:27

What I have learned with using electric smokers is what really helps with maintaining temps is to make sure you heat it well before using, especially when the ambient temp is on the lower end of the scale. When I want to dry or smoke my sausage at 130, I preheat it to 150 or 160. Once I load the sausage into the smoker I turn it down to the temp I want because if I put in 5 or 7kg of sausage in the smoker, the temp drops 20 or more degrees immediately and then takes forever to bring it up to the required temp. Heating it before loading the sausage also purges it of any condensation and humidity and helps prevent the sausage from sweating.
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