Smokin' in Las Vegas

Discussion in 'Electric Smokers' started by migbait, Feb 21, 2011.

  1. My son bought me a Brinkmann Gourmet electric smoker and I'm really enjoying it. I've got a couple of questions to ask and maybe get some info on the matter.

    I got the smoker in August and did some fish and beef without a temperature gauge. I was hands on and came away clean. Then I got both a meat probe and a temp sensor for the smoker. My problem is in Vegas in the summer the OAT is like the hinges of hell and the internal temp of the smoker ran 275-290. I dealt with that but it was time consuming hands on. I recently did my first pork butt at 57 degrees OAT and the temp stayed in the 220-230 range.

    The smoker has no vents for summer cooling. Any idea’s out there? [​IMG][​IMG][​IMG]
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    First of all, that looks incredibly delicious.

    Try an Aluminum pan filled with ice on the top rack. The top rack will allow the humidity to go out the top vent and allow for the cold air to sink, to cool the food.

    Check the temps. Move the pan of ice to the bottom rack. Check the temps.

    I have no experience with this but, this summer when the temps hit 100 I am planning my strategy.

    If you try it out, a report back would be appreciated.
    Last edited: Feb 21, 2011
  3. les3176

    les3176 Master of the Pit

  4. Thanks to all. This Newbie wants out of proby status ASAP.

  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    Take your time and enjoy the ride. The ice pan is a great sloution sounds like a great plan
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yes I agree on the ice & what your smoking so far looks excellent!
  7. fpnmf

    fpnmf Smoking Guru OTBS Member


    Looks delicious!!

  8. tyotrain

    tyotrain Master of the Pit

    Welcome..That Q looks real tasty nice job

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