I'm struggling with the probes! I have smoked everyday since I got the smoker at Christmas. I have smoked ham, bacon, and ribs this weekend no problems with a straight smoke of setting the temp for the smoker. For the ribs, I set the temp for the smoker at 235 without probes, and the smoker holds the temp within 2 degrees of set temp, smoked perfectly!
However when I set the smoker for a multi-step smoke, with the probe in probe 2. The smoker did not hold the temps within the 2 degrees. Actually the temp is all over the place This happened when I had a multiple steps with my summer sausage as well.
Today I started the smoker for beef sausages, I put in 2 oz of hickory and set the smoker to 125 for 1 hour - Step 1 and then set it to raise the temp to 145 for 2 hours - Step 2 and then 155 for 2 hours - Step 3 and then raise the smoker to 180 until the temp of the food comes to 150 temp - Step 4
At the set temp of 125 the smoker was at 145, I let it go (complaining though) and when the smoker got to the 2nd step which was 145 the smoker temp went to 164
At this point I shut down the smoker pulled the probe and set it up for probe 3, just to temp the meat and cleared the multi step program.
I know it is probably operator error..
I'm not sure if turning the smoker off during a multi step smoke is a issue, however I set up the mulit step to make sure my sausage would not fat out.
Any advice or is this a Steve question?
However when I set the smoker for a multi-step smoke, with the probe in probe 2. The smoker did not hold the temps within the 2 degrees. Actually the temp is all over the place This happened when I had a multiple steps with my summer sausage as well.
Today I started the smoker for beef sausages, I put in 2 oz of hickory and set the smoker to 125 for 1 hour - Step 1 and then set it to raise the temp to 145 for 2 hours - Step 2 and then 155 for 2 hours - Step 3 and then raise the smoker to 180 until the temp of the food comes to 150 temp - Step 4
At the set temp of 125 the smoker was at 145, I let it go (complaining though) and when the smoker got to the 2nd step which was 145 the smoker temp went to 164
At this point I shut down the smoker pulled the probe and set it up for probe 3, just to temp the meat and cleared the multi step program.
I know it is probably operator error..
I'm not sure if turning the smoker off during a multi step smoke is a issue, however I set up the mulit step to make sure my sausage would not fat out.
Any advice or is this a Steve question?
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