having difficulty getting sane heat output...

[lfaulkner29]

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???

 

[chef jimmyj]

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

 

[daveomak]

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

 

[lfaulkner29]

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.