- May 13, 2009
- 23
- 10
Hey guys,
Im doing my first brisket this sun... 13 pound whole brisket... I picked up a brinkman electric smoker and seasoned it like it said to... I plugged in the smoker today totally empty.... no meat, no water, no wood... let it run for an hour to see what temp I would get out of it... after an hour the temp inside was 380!!!! Unfortunatly there is no temp control... Can I expect the temp to drop to where it should be with the addition of the meat, water and wood? If not how can I knock the temp down?
FYI the set up is a pan at the bottom full of lavarocks then the element approx 1/4 inch above the lavarock.. They reccommend using wood chunks instead of chips... There are NO adjustable vents on this model and unfortunatly throwing out the basic equip and investing in a higher quality smoker is not an option at this time...
Im somewhat concerned... thanks
Im doing my first brisket this sun... 13 pound whole brisket... I picked up a brinkman electric smoker and seasoned it like it said to... I plugged in the smoker today totally empty.... no meat, no water, no wood... let it run for an hour to see what temp I would get out of it... after an hour the temp inside was 380!!!! Unfortunatly there is no temp control... Can I expect the temp to drop to where it should be with the addition of the meat, water and wood? If not how can I knock the temp down?
FYI the set up is a pan at the bottom full of lavarocks then the element approx 1/4 inch above the lavarock.. They reccommend using wood chunks instead of chips... There are NO adjustable vents on this model and unfortunatly throwing out the basic equip and investing in a higher quality smoker is not an option at this time...
Im somewhat concerned... thanks