Temperature Out of Control

[donr827]

I'm replacing the controller on mine also. Instructions mention using silicone caulking. Any special type of silicone caulk?
Don

[Rowdyts]

I've had my smoker about a month and my temp when smoking is about 20-30 degrees warmer than it should be.  When I turn it up to 250, it starts cooking at 300.  I've read this forum and see it's a temp. control or rheostat problem.   When I cook chicken, the skin feels like rubber....is this because the temp is jumping too fast or do I need to add water?

[NDKoze]

Sorry Don, I am not sure on your question. Where are you applying the caulk? If it is a high temp area, you can by the high-temp red silicone caulk at most hardware stores.

Chris, you are always going to get rubbery chicken in an electric smoker. Several of us have tried to find solutions, but most have either given up on getting crispy skin or pulling the bird a little bit prior to hitting internal temp and placing it in the oven or on the grill to crisp the skin up. You can do a quick search and you will see numerous threads about this.

Regarding your temperature control issue I'm not saying that this is the case with you, but I had the same issue and found that there was a small piece of packing cardboard around my internal temperature sensor that was causing my issue. I think it took me three smokes before I figured that one out.

Otherwise, you can adjust your temperature control knob via the following instructions:
http://www.smokin-it.com/v/vspfiles/files/HeatControllerAdjustmentInstructions.pdf

[Rowdyts]

No cardboard, but will try the instructions in the am...tks for the help.

[Rowdyts]

Well, adjusted the knob today (counter clockwise) and tried it again.  Still cooking really hot.  Had it turned to 175 and after fifty minutes (hamburgers inside) the internal temp got to 230.  Stayed between 210-230 until the hamburger temp. was reached of 165.  I've read some people say put water inside and others say not to.  I haven't tried the water yet.  I think, I'll just say screw it as long as the food keeps coming out good.  I'm just concerned about the times when the recipe tells me to put something in for several hours at a certain temp, that I won't be able to maintain it.

[NDKoze]

With the hamburgers, it is such a small mass of meat that I think the smoker smoked like it was empty, in which case large swings and over temperature is normal. I would try a Boston Butt and see if the results are as off as you are seeing.

I use a tin with some water, beer, or juice for pretty much all of my smokes except for poultry, sausage, or jerky. Make sure you place it on the floor of the smoker rested right up against the smoke box instead of on a rack.

Where are you placing your box temp probe?

[donr827]

Greg! The caulk is used to seal the hole where the controlled enters the rear wall.
Don

[DivotMaker]

Don, personally, I'd use high-temp RTV sealant from the parts store, for where the probe enters the back wall (red or blue). 

[Rowdyts]

With the hamburgers, it is such a small mass of meat that I think the smoker smoked like it was empty, in which case large swings and over temperature is normal. I would try a Boston Butt and see if the results are as off as you are seeing.

I use a tin with some water, beer, or juice for pretty much all of my smokes except for poultry, sausage, or jerky. Make sure you place it on the floor of the smoker rested right up against the smoke box instead of on a rack.

Where are you placing your box temp probe?

I have tried putting my probe at different locations, but always on a rack.  I use the Maverick probes that have the device where I can prop it up on the rack.

[DivotMaker]

Chris, I always recommend putting the temp probe on the same level as the meat, at least 2" away (to avoid influence by the surface temp of the meat).