Need to reset setting for time and temp
- Thread starter swede8a
- Start date
Without know which model you have, I am linking you to the different manuals:
Non-digital is strictly analog. There is nothing to set other that the dial for the temp you desire. It is possible that you have a heat leement problem or the controller has gone bad.
You say the smoke stops mid stream: How long do you get smoke? What is left ash or a lump of charcoal? Also, have you checked you element at night to see if it has a bright uniform glow? Do you have a lot of 'crud' built up on the box temp probe (gently clean it off)? A remote thermometer for box and meat temp would serve you well. Here is some help:
www.thermoworks.com
You say the smoke stops mid stream: How long do you get smoke? What is left ash or a lump of charcoal? Also, have you checked you element at night to see if it has a bright uniform glow? Do you have a lot of 'crud' built up on the box temp probe (gently clean it off)? A remote thermometer for box and meat temp would serve you well. Here is some help:
Appliance411 FAQ: Testing a Range/Stove/Oven/Cooktop Element
An electric range's element is basically just a resistance wire suspended inside of a hard metal alloy (see picture). When power is applied to it, the resistance wire generates heat which is conducted to the element's outer sheath where it can be absorbed by the cooking utensil or the air inside...
www.appliance411.com
Shop - By Activity - Grilling & BBQ Thermometers - Page 1 - ThermoWorks
I have the #2 analog and set the temp dial to the desired temp when I turn it on. In the first heating cycle, I see a lot of smoke, but after the second or third heating cycle, the smoke is not really noticeable. Is this what you mean by the smoke stops mid stream? There is still smoke occurring, it's just not as strong as the first heating cycle. As Sarge noted, when you are done smoking, you should see charred wood or ash in the wood box.
I would definitely put a temp probe in the box and one for the meat (I use the SMOKE thermometer) and this will give you an more accurate reading of the box and meat temp while smoking. If the box temp is reaching your desired target (it will over shoot and then under shoot as analog does) and the IT temp of the meat is increasing over time, then I think your smoker is working fine.
I would definitely put a temp probe in the box and one for the meat (I use the SMOKE thermometer) and this will give you an more accurate reading of the box and meat temp while smoking. If the box temp is reaching your desired target (it will over shoot and then under shoot as analog does) and the IT temp of the meat is increasing over time, then I think your smoker is working fine.
Non-digital is strictly analog. There is nothing to set other that the dial for the temp you desire. It is possible that you have a heat leement problem or the controller has gone bad.
You say the smoke stops mid stream: How long do you get smoke? What is left ash or a lump of charcoal? Also, have you checked you element at night to see if it has a bright uniform glow? Do you have a lot of 'crud' built up on the box temp probe (gently clean it off)? A remote thermometer for box and meat temp would serve you well. Here is some help:
Appliance411 FAQ: Testing a Range/Stove/Oven/Cooktop Element
An electric range's element is basically just a resistance wire suspended inside of a hard metal alloy (see picture). When power is applied to it, the resistance wire generates heat which is conducted to the element's outer sheath where it can be absorbed by the cooking utensil or the air inside...www.appliance411.comShop - By Activity - Grilling & BBQ Thermometers - Page 1 - ThermoWorks
when I say "smoke" I am referring to the actual smoking process. For whatever reason the temp drops during the smoking prcess three hours in on six hour smoke and I have to play the the setting to get heat back up to 325..Sometimes higher, sometimes lower. Have to calculate time and some average of heat and hope for the best when I think the time is close. The box is full of ash and the unit seems to work fine for the first couple of hours,I am going ato set the temp and do a dry run with a couple of ounces of wood in the box. Will watch element for glow. Thanks for tips. Stay tuned as I effort this issue.Non-digital is strictly analog. There is nothing to set other that the dial for the temp you desire. It is possible that you have a heat leement problem or the controller has gone bad.
You say the smoke stops mid stream: How long do you get smoke? What is left ash or a lump of charcoal? Also, have you checked you element at night to see if it has a bright uniform glow? Do you have a lot of 'crud' built up on the box temp probe (gently clean it off)? A remote thermometer for box and meat temp would serve you well. Here is some help:
Appliance411 FAQ: Testing a Range/Stove/Oven/Cooktop Element
An electric range's element is basically just a resistance wire suspended inside of a hard metal alloy (see picture). When power is applied to it, the resistance wire generates heat which is conducted to the element's outer sheath where it can be absorbed by the cooking utensil or the air inside...www.appliance411.comShop - By Activity - Grilling & BBQ Thermometers - Page 1 - ThermoWorks
OK. I ran a test today. Temp up to 225 in 30+ minutes and good smoke. About 90 minutes out both windows on controller went to "end"' Looks like my time setting is wrong. need to set for longer time. Temp was holding good but will check setting when I reset the time. Does this seem reasonable?Non-digital is strictly analog. There is nothing to set other that the dial for the temp you desire. It is possible that you have a heat leement problem or the controller has gone bad.
You say the smoke stops mid stream: How long do you get smoke? What is left ash or a lump of charcoal? Also, have you checked you element at night to see if it has a bright uniform glow? Do you have a lot of 'crud' built up on the box temp probe (gently clean it off)? A remote thermometer for box and meat temp would serve you well. Here is some help:
Appliance411 FAQ: Testing a Range/Stove/Oven/Cooktop Element
An electric range's element is basically just a resistance wire suspended inside of a hard metal alloy (see picture). When power is applied to it, the resistance wire generates heat which is conducted to the element's outer sheath where it can be absorbed by the cooking utensil or the air inside...www.appliance411.comShop - By Activity - Grilling & BBQ Thermometers - Page 1 - ThermoWorks
