Vining Dawg
New member
So after numerous successful smokes over the past year, only year of ownership, the last two have been total busts.
FWIW Standard Lazy -Q controller temp settings used...
1st was a 10lbs. brisket that finished maybe six hours in and both temp windows showed "END" at 6AM. Brisket was black and way overcooked way too soon.
2nd was a 8lbs. Boston bone in this past weekend. Put it in at 11 PM and checked on it at 7AM to find the smoker was off. I had set up for 225 until it reached 192 internal and set for a 2 hour warm window at 140 for stage two setting JUST in case. It was on end and beeping on the box temp and the meat probe stated 80F. I opened it and the butt looked nearly uncooked.
I'm thinking this point that the meat probe is toast. The overcooked brisket concerns me though as the pork situation was under not over cooked. The smoke will start out ok and the meat probe temp matches a Weber BBQ IQ probe to start the smoke. Then for whatever reason in the night it must jump or start reading much higher than it should I would assume for it to trigger the smoker to stop cooking. At least in the pork incident.
I've gotten screwed on two overnight smokes after doing this successfully many time before. It's baffling as pork is my go to and always a pleaser out of this box.
Anyone else seen this type of process failure?
FWIW Standard Lazy -Q controller temp settings used...
1st was a 10lbs. brisket that finished maybe six hours in and both temp windows showed "END" at 6AM. Brisket was black and way overcooked way too soon.
2nd was a 8lbs. Boston bone in this past weekend. Put it in at 11 PM and checked on it at 7AM to find the smoker was off. I had set up for 225 until it reached 192 internal and set for a 2 hour warm window at 140 for stage two setting JUST in case. It was on end and beeping on the box temp and the meat probe stated 80F. I opened it and the butt looked nearly uncooked.
I'm thinking this point that the meat probe is toast. The overcooked brisket concerns me though as the pork situation was under not over cooked. The smoke will start out ok and the meat probe temp matches a Weber BBQ IQ probe to start the smoke. Then for whatever reason in the night it must jump or start reading much higher than it should I would assume for it to trigger the smoker to stop cooking. At least in the pork incident.
I've gotten screwed on two overnight smokes after doing this successfully many time before. It's baffling as pork is my go to and always a pleaser out of this box.
Anyone else seen this type of process failure?