Temp adjustments during smoking

Discussion in 'Electric Smokers' started by goldmine1965, Aug 1, 2016.

  1. goldmine1965

    goldmine1965 Smoke Blower

    Was curious how to handle drops in temperature when cold meat is introduced to the MES 30 Gen 1 smoker. I smoked a 7 pound bone in turkey breast. Smoker temp was 230. Adding the turkey dropped it to the 190 range and it did not rise over 220 for several hours. At 5 hours the internal temp was 148 and I decided to finish it in the oven.

    Should I continue to adjust the settings so it maintains the 230 or be patient and let it do it on it's own?

    Last edited: Aug 1, 2016
  2. smokinal

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

    The best way is to heat the smoker up to 275.

    Then add the meat & set it at 230.

    It will recover faster that way.

  3. joe black

    joe black Master of the Pit OTBS Member

    Al's got you started in the right direction. I use an offset stick burner and I put my meat in when the temp is at the top of my cooking range. Then the cooker settles down to a good mid-range.
  4. goldmine1965

    goldmine1965 Smoke Blower

    Thanks Al.

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