COLD outside can't get up the temp!

Discussion in 'Electric Smokers' started by brucem609, Jan 3, 2010.

  1. brucem609

    brucem609 Fire Starter

    I have had my MES on now for over 3 hours. I have had the temp up to 207 degrees but it is now back down to 179 and holding. The Butt temp is climbing but not that much. I can't even open teh box to spray with apple juice or check the Brisket I have in there as well. It is in the Teens in temp here in NJ and windy. I have made a wind screen and put the smoker next to the shed, Does anybody know of any other idea to get the temps on the smoker UP? I am thinking of going to Home Depot to get an insulating blanket but the wife is concerned of fire....HELP!
     
  2. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    A nice large cardboard box will help, like a sturdy double walled one that dishwashers or small refrigerators come in. Any appliance store should have one out back in their dumpsters, free for the taking.

    Also, in the future, maybe consider building something like an small outhouse for it out of plywood and foam insulation board. A few members on here have done that and worked out quite well.

    ***update***
    I have used an my big chief in the Winter here in Minnesota when the temps are past zero using a cardboard box. Have had the temp on that up to and over 200 believe it or not.
     
  3. the dude abides

    the dude abides Master of the Pit OTBS Member

    At this point I'd consider scrapping the smoke and thowing it in the oven. Maybe start running the oven at 300* to save the meat. You'll have some smoke flavor still. But no point in loosing the meat due to it moving too slow.
     
  4. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    I agree with the dude on this one!
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I'm also sorry and with Jay here too. It might just be time to throw in the towel and finish it in the oven. But you will still mantain the smokey flavor too. But by now you will be pushing that window of the 40 to 140 time limit too.
     
  6. kurtsara

    kurtsara Smoking Fanatic OTBS Member

    First, set the smoker to 275°, the smoker will not run at 275° when it's cold but see what it runs at and adjust from there and then put boiling water in the water pan, I do this in Minnesota and smoke all winter but I smoke in the garage with the door open about a foot

    Some have also said to put a 12"X12" ceramic tile in there to hold the heat
     
  7. bbally

    bbally Master of the Pit OTBS Member

    Another person for bag the smoke for this day and bring it into the oven.
     
  8. brucem609

    brucem609 Fire Starter

    GOOD news...Seems like all of the sudden, out of the BLUE the temp in box is going up. It is up to 235. It just started to go up like 1 - 2 degrees every 30 seconds. I am using a dual probe therm maverick ET-7, so I am confidant on that. I can guarantee you this I will be out getting a Dishwasher box and lining it with some of the foam.
    THANKS FOR YOUR HELP. This is my first time with the new smoker, figures I picked the coldest day!
     
  9. bbally

    bbally Master of the Pit OTBS Member

    If it ain't an adventure is it really worth doin'!
     
  10. brucem609

    brucem609 Fire Starter

    what is the 40-140 rule that you speak of?
     
  11. fire it up

    fire it up Smoking Guru OTBS Member

    40-140 is/was the area of the Danger Zone, when things (meat especially) sit in that temp zone bacteria begins to thrive and multiply, it is ok to have food in that zone for limited amounts of time but the less time your meat remains in the danger zone the better. And after 4 hours the FDA says food is no longer safe to consume.

    http://en.wikipedia.org/wiki/Danger_zone_(food_safety)
     
  12. bbally

    bbally Master of the Pit OTBS Member

    Has to go from 40 F to past 135 F (new rule, old food code was 140 F) in 4 hours.

    Whole intact muscle has some different rules. Was it cryovac packaged when you got it? Or frozen solid for more than 60 days?
     
  13. brucem609

    brucem609 Fire Starter

    Ahh Ok, Yeah I now unsderstand. I work in the zfood industry, I thought it was a smoking term.
    Thanks once again.
     
  14. I have actually just used one of those blankets they give you on a plane. Fold it in half lengthwise and drape it over the top of the MES - careful to not cover the vent. It does work.
     
  15. mgnorcal

    mgnorcal Meat Mopper SMF Premier Member

    Reflectix would make a good insulating wrap.
     
  16. badfrog

    badfrog Smoking Fanatic SMF Premier Member

    http://www.summitracing.com/parts/THE-14125/

    I have not tried this on a smoker, but I have used this product for heat barriers on my Jeep in the engine compartment... it is GREAT stuff!!! I can only imagine that this would be outstanding as an insulation around the smoker for you guys up in the cold tundra! a layer of this then a layer of thin aluminum sheeting (sort of a double wall with the insulation in the middle)...
     
  17. larry maddock

    larry maddock Master of the Pit OTBS Member

    a pan of playground sand will help hold heat...

    the problem with that is getting it in position to NOT catch drips--
    that way its reusable..........[​IMG]
     

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