I have the Smokin-it 2 running on an Auber WSD-1500 controller and have had many successful smokes of ribs and wings. Yesterday I loaded it up with 3 shelves installed. The bottom was a water pan and the two tops were a pair of 10LB pork shoulders. I have the main box probe clipped to a rack and it's not touching anything but air. The food probe is inserted about 3" deep in one of the shoulders.
I started running at 225F. I hit a stall at 160F that lasted for about 6 hours. Here I am 23 hours later and the meat is at 178F (I verified with a thermapen).
The only thing I can figure is that the probe sensing the box temp is wildly out of calibration and the box is really running under 200. I've been bumping the temp up 5F at a time and I'm now at 255. I'll be testing the probe in icewater slurry and boiling water when this is over, but any other ideas?
I started running at 225F. I hit a stall at 160F that lasted for about 6 hours. Here I am 23 hours later and the meat is at 178F (I verified with a thermapen).
The only thing I can figure is that the probe sensing the box temp is wildly out of calibration and the box is really running under 200. I've been bumping the temp up 5F at a time and I'm now at 255. I'll be testing the probe in icewater slurry and boiling water when this is over, but any other ideas?