shoot, I hope this won't be a disaster

[dogwalker]

[UPDATE - see bottom]

Dang.  I bought the MES 40 at Academy a few weeks back, and I noticed the temperature was 50 degrees (!) off, but then I experimented with deflectors and tried to get the temperatures to stabilize and thought I had.

So today, I'm having the same problem - as a result, I'm struggling to get the temperature to 225, and I'm trying to smoke my turkeys.

I just need to get through today, and then I'll either exchange it or call Masterbuilt about the problem.  I really want this smoker, and I'm sure I just had a defective unit.

Meanwhile, if anyone has any ideas on how to trick it into reaching higher temps, let me know!

UPDATE - ok, I'm confused.  Even though my temps seem to never get above 225, these birds (one 13 lb turkey and one 6 pound breast with both, both spatchcocked) seem to be cooking much faster than I expected or planned.  About 1:45 in, both are at 133 degrees.  Now I did let them sit in the kitchen for almost an hour before starting, and I assume I have to count that time in the 40-140 window.

I have no idea why they're cooking fast, or whether there will be a stall, and the temperatures baffle me, but right now, I'm feeling pretty good that they're going to be great!

 

[daricksta]

 
[UPDATE - see bottom]

Dang.  I bought the MES 40 at Academy a few weeks back, and I noticed the temperature was 50 degrees (!) off, but then I experimented with deflectors and tried to get the temperatures to stabilize and thought I had.

So today, I'm having the same problem - as a result, I'm struggling to get the temperature to 225, and I'm trying to smoke my turkeys.

I just need to get through today, and then I'll either exchange it or call Masterbuilt about the problem.  I really want this smoker, and I'm sure I just had a defective unit.

Meanwhile, if anyone has any ideas on how to trick it into reaching higher temps, let me know!

UPDATE - ok, I'm confused.  Even though my temps seem to never get above 225, these birds (one 13 lb turkey and one 6 pound breast with both, both spatchcocked) seem to be cooking much faster than I expected or planned.  About 1:45 in, both are at 133 degrees.  Now I did let them sit in the kitchen for almost an hour before starting, and I assume I have to count that time in the 40-140 window.

I have no idea why they're cooking fast, or whether there will be a stall, and the temperatures baffle me, but right now, I'm feeling pretty good that they're going to be great!

It seems typical that the IT in some meats heats up quickly. Remember that with turkey you're shooting for an IT of 165° and it can take a couple of hours to go up those last 30 degrees.