Length of time getting up to temperature

[Coach45mjp]

I have used my 2D four times now. Today in doing a pork loin which was at room temperature when I put it in. It has been an hour and the smoker is still not up to Temp. After 1 hour if has only made it to 210.  Is this normal or should I contact The company.

Thanks

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[old sarge]

Some other information would be helpful like the weight of the loin.   Also, you said you've used the 2D 4 times; were those smokes OK?  Any concerns? 

[Coach45mjp]

Loin is about 6 lbs. and yes it seems as though it has taken over an hour everytime. It is cold out but not terrible around 45

[TmanEater]

Seems slow there. Here's an couple graphs of my SI2 with my homemade PID controller (~40 mins):

[old sarge]

Is there any chance that the meat is touching the temperature probe inside the smoker?

[DivotMaker]

Mark, sounds like a good chance you have the meat up against the probe on the back wall.  This is commonly the case, when we see the problem you are reporting.

[RSNovi]

Is your controller not calibrated properly?

[Coach45mjp]

Thanks for the input I will try a heat up tomorrow with it empty or something on the lower lever and let you know what happens

[Coach45mjp]

I tested 2D yesterday no meat only empty wood box. 50 degrees outside. It 50 minutes for box to get to 220. Any suggestions

[SuperDave]

That is approximately what it takes for my unit to get up to temp with meat in it.  You might not be that far off.  Your PID settings also tells the element when to slow down before getting to your desired temp.  You might need an auto tune.

[JackT]

I tested 2D yesterday no meat only empty wood box. 50 degrees outside. It 50 minutes for box to get to 220. Any suggestions

Although I have the 3D, the time doesn't sound too different from what I'm seeing. Obviously, the colder the box temp when you start, you can expect a little more time getting up to target heat. Smoking meat is a slow cook method. I've pretty much figured the first hour gets me to the temp I want to be at and plan my smoke accordingly. Good luck and I'm sure it's all a matter of getting to know the new equipment. Enjoy.

[DivotMaker]

Mark, believe it or not, 50 min to 220 is not that out of line, given your ambient temp.  It's still cooking, all the way up, so it's not a big deal.  You could do an autotune, and get that a little shorter, but probably not much.  Does it hold 220, once reached?

[Pork Belly]

Your over-thinking it. Turn it on and walk away.