I've had my #1 for just over a month and used it for 3 times:
- 2 racks of pork loin ribs (~7 lbs) smoked with cherry chips
- A eye of round roast (~5 lbs) smoked with hickory chunk
- 2 racks of pork loin ribs (~7 lbs) smoked with hickory chunk
Each time my temp has been set to 225F, but the box takes forever to reach it according to my ambient temp monitor (
an iGrill 2 mounted ~1" above the smoker's sensor). As you can see from the image below it took 3 1/2 hours (210 minutes) to reach 215F. I smoke on a covered patio, protected from wind, and the temp outside while smoking ranged from upper 50's to upper 60's.
Is this normal? My past smoker was a propane fire and primarily used for tritips and ribs so results will clearly be different.However I've also used my Bro-in-Laws electric Masterbuilt several times for briskets/pastrami and pork shoulders and it typically hit temp in 60-90 minutes.
Update Feb 4, 2016I emailed Steve and got a response. I thought I'd share details I didn't originally post so others can follow and have info for future troubleshooting.
Temp & TimeI'm using the guide posted by DivotMaker.
PowerI'm using a 10' 12 AWG 3-prong extension into a sole GFCI outlet on a 15 amp circuit. This is the same cord I've used with my brother-in-laws Masterbuilt.
WaterI used a pan of water in my Model #1 during the 3rd session. It was a small disposable aluminum loaf pan with 3/4" to 1" of water. At the end it appeared to have caught more liquid than evaporated. There was no noticeable temp or time difference.
Flavor & RingI can't believe I forgot to mention this in the OP, but the smoke ring on my ribs is non-existent, unfortunately I don't have a photo to help show this. The flavor is very faint too. My past propane vs. electric experience has demonstrated there will be a difference in strength between the two heats and why I prefer the gas for shorter cooks. However , my electric Masterbuilt ribs vs. the Model #1 ribs are a night and day difference.
The wood used does smolder and end up as white ash. Smoke is produced persistently through the sessions. Food prepared in the Model #1 is edible, tender, and reaches a safe internal temp. This is my only photo of meat prepared in my Model #1. This is from my first session and they look pretty damn good:
Update Feb 7, 2016PowerThe issue appears to have been related to the 10' 12 AWG 3-prong extension cord. Eliminating it appears to have cut the time to temp in half (90 minutes) as you can see below.
Flavor & RingSmoke ring is still non-existent, but the smoke flavor was much stronger, were you'd expect it. Color is even improved. I'm looking forward to trying Cherry again with my Model #1,
Thanks in advance for your input & feedback.
-SupeRaven