Uneven Cooking in Smoker

Discussion in 'General Discussion' started by thomde, Mar 20, 2017.

  1. thomde

    thomde Newbie

    I am using a 30" Masterbuilt Electric smoker.  This weekend I made snack sticks and loaded the smoker full.  I did the 100 degrees for and hour then put smoke to it and raised the temp to 130 then 10 degrees every hour after that to 170.  after several hours I looked and the meat on the right side was way more done than the meat on the left.  I did have the vent on top closed almost all the way.  This is the first time I experienced this with this smoker but the first time I have had it this full.  I wished I took a picture to help show my results. I plan on doing more in a month or so, but now I am a little leary.  Any advice?
     
  2. I think all mes's have hot spots as you noticed it was hotter above the heating element. I try to block off above the element to the back of the smoker with a foil pan to get the temp to even out a bit. I also move the dowels I hang the sausage from front to back as well as rotate them a couple of times. Also I don't do more than 5 to 6 lbs at a time anymore. Filled it really full once and had poor results so now I do a couple different flavors and smoke in 2 batches
     
  3. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    You should really leave the top vent wide open. This allows for good smoke circulation and avoids having your food sit in stale smoke.

    Gary
     
  4. Missed that good call Gary
     

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