- Jul 31, 2014
- 6
- 10
I own a Brinkman electric barrel type smoker. Most smoke recipes call for 225 degrees. I am finding the heating element, at its lowest setting, produces temperatures at 250 degrees producing meat which is overcooked. Is there a method(s) which can help reduce the cooking temperature to the desired 225 degrees. I am presently using a digital thermometer with an internal probe which I assume is accurate.