having difficulty getting sane heat output...

Discussion in 'Electric Smokers' started by lfaulkner29, Jun 28, 2014.

  1. lfaulkner29

    lfaulkner29 Newbie

    I have a char-broil electric smoker and the first time I fired it up to season it I had no trouble getting to high temp range. then the first time I smoked a fatty I could hardly get the thing to reach 200 degrees. I thought maybe because of the water pan. so the next day I try a dry run just chips no meat or anything. I have no problem getting to high temp again. so I think I have the problem solved except tonight in trying to smoke some hamburgers with no water pan and again I cannot get the temp hardly over 200. anyone have any suggestions???
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Is there any vents to open? Any exhaust should be open all the way. There really is no typical reason for your issues other than a malfunctioning thermostat on the smoker or an inaccurate thermometer. In my MES, if I need to run the heat up high and fast, I take the water pan out which let's the heat get to the meat without any obstruction. Sorry I don't have more for ya...JJ
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I think that smoker needs air/exhaust vents.... a couple 3/4" holes in the side walls near the bottom and the same for the top side walls, except 4-6 3/4" holes.... air flow will improve that smoker......


    Dave
     
  4. lfaulkner29

    lfaulkner29 Newbie

    it only has a small exhaust tube thing out the back that does not have any way to adjust the air flow.

    I don't claim to be the most intelligent man in the room but I don't get the reason for more air vent holes. this is an electric unit so I don't understand how getting more air will give me more heat.
     

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