Temperature problems

Thesneakyzebra

Thesneakyzebra

New member
I am on my second smoke and I have 3 racks of baby backs in my unit and I am having really bad temperature problems. I set it at 225 at first, after 30 minutes the temp was at 165 so I bumped it up to 250 with the intent of turning it down once it got up to temp. I am almost 2 hours into the smoke and the highest my unit has gotten is 194?!?! It is 40 degrees with almost no wind. I am pretty bummed out at this point. I am checking temp with a maverick that is spot on with temp readings. I have a few hours left in this smoke..... Well maybe more than a few if this temp does not get up. I will update, any tips up to this point is much appreciated. Thanks.
 
Where did you place the Maverick box temp probe?  Are you sure it's not touching the cold meat, or sitting just above the meat?  You may be getting false temp readings.  Set the temp at 240 and look at the ribs after 5 hours.  If they're not done, go longer.  You very well may be getting improper readings.  Let's see what the results are, without hyper-analyzing the internal temps during a cook.  This is not your first cook, is it?
 
One other question - do you have a large drip or water pan below the meat?  Not next to the smokebox, but on a shelf below the meat?
 
The probe is between 2 ribs on the top rack not touching them.

I did have a small loaf pan on the bottom rack with a little hot water in it. However, I removed it about 30 minutes ago.

Should I move the probe down 1 rack? Is it safe to open, I do not want to throw anything off. I appreciate the help!
 
So, I moved the racks down 1. So 2 ribs are on the second to the top rack with a probe and the other rib is on the 3rd from the top. I will see how this helps.
 
I removed the water pan 1.5 hours into the cook just incase. I hit a high temp of 205 at the 2.5 mark. I am very frustrated at this point....
 
Give it 2 more hours, then peek.  I always do 3 racks for 5:30-5:45.  I think you're going to be surprised; don't stress.  Correct me if I'm wrong. ;)
 
We will see. I am pretty bummed out at how it is performing temperature wise.. A lot of money ya know. I will let you know the end results in a couple of hours.
 
I tested my maverick a few weeks ago. I am praying that it has broken since then which is why my temps are reading so low. Rather have to buy a new maverick rather than.....
 
I have put the water pan (sometimes two) on the very bottom pushed up against the smoker box and have not had trouble going way past 225 in zero degree weather. During my pork butt smoke (0 degrees) I saw swings from 190 up to 260. During my St Louis cut rib smoke I bumped the temp up to 240 to get it a bit hotter as I was not getting above 215. At 240 on the dial, I was easily averaging 225.

I think others have experienced problems with getting up to temp with water pans placed on the shelves.

So next time I would say leave the pan in but place it on the bottom of the smoker up against the smoker box.
 
I have no pan in anymore and have not for a while. There should be no reason that it cannot get up to temp. It has been at 250 for almost 4 hours and the highest it has gotten is 214.
 
I did a tri tip the other day with the water pan and I was at least able to get to temp. Sure it fluctuated but it at least kept a high enough temperature.
 
Water pans will hurt your temps.  Don't use them.  There really is no need.

The reason you have different temps on different cooks is the amount of meat.  Not sure if it has to do with MASS or SURFACE AREA (or both).

Your controller runs just like mine.  Either invest in an Auber or get used to long slow cooks.  I would NOT recommend the "thermostat adjustment".  It does not adjust the thermostat, it changes the orientation of the knob.  You won't get any more heat out of it with the adjusted knob.  Just a crooked knob. 

I cook with an Auber... except tonight (see BEEF section "Packer time").  I had to revert back due to an auber failure.  I fully expect to run at 200 degrees for 24 hours to try to get this 15lb packer done.

Placement of the maverick probe will give you different temps.  Above your meat will read much cooler.  Even next to your meat will read pretty cool.  I actually put the maverick probe BELOW the meat just so I know how much heat is hitting the brisket.  I'm fluctuating from 190 to 202...  below the meat.
 
That is not very assuring Rick ;) I am about to take the ribs off in about 30-45 minutes so we will see the results. I need to figure out the temp issues. I think I am going to run it some more tonight to see how it compares to my initial seasoning temps.
 
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