I have done a few sausage and ring bologna in the smokin it number two. Each time very disappointed in the results. A very prominente hot zone is middle of smoker right up front, anything there is toast. And very inconsistent results thru the rest of the areas. These do not do well smoking these kinds of meats.
Hot zones with smokin it
- Thread starter Northener
- Start date
Here are a couple of thinks that may help you figure out what is wrong. You may need to replace the element. One quick check you can do is fire up the smoker without the woodbox installed and look at the element. It should bright and even all the way around.
http://www.appliance411.com/faq/test-element.shtml
https://partsdr.com/blog/how-to-test-oven-temperature-sensor/
http://www.appliance411.com/faq/test-element.shtml
https://partsdr.com/blog/how-to-test-oven-temperature-sensor/
