Temperature Out of Control

[NDKoze]

With the hamburgers, it is such a small mass of meat that I think the smoker smoked like it was empty, in which case large swings and over temperature is normal. I would try a Boston Butt and see if the results are as off as you are seeing.

I use a tin with some water, beer, or juice for pretty much all of my smokes except for poultry, sausage, or jerky. Make sure you place it on the floor of the smoker rested right up against the smoke box instead of on a rack.

Where are you placing your box temp probe?

 

[donr827]

Greg! The caulk is used to seal the hole where the controlled enters the rear wall.
Don

 

[DivotMaker]

Don, personally, I'd use high-temp RTV sealant from the parts store, for where the probe enters the back wall (red or blue). 

 

[Rowdyts]

With the hamburgers, it is such a small mass of meat that I think the smoker smoked like it was empty, in which case large swings and over temperature is normal. I would try a Boston Butt and see if the results are as off as you are seeing.

I use a tin with some water, beer, or juice for pretty much all of my smokes except for poultry, sausage, or jerky. Make sure you place it on the floor of the smoker rested right up against the smoke box instead of on a rack.

Where are you placing your box temp probe?

I have tried putting my probe at different locations, but always on a rack.  I use the Maverick probes that have the device where I can prop it up on the rack.

 

[DivotMaker]

Chris, I always recommend putting the temp probe on the same level as the meat, at least 2" away (to avoid influence by the surface temp of the meat).