I'm not talking about up and down, I get that, with a pellet smoker to a degree, and don't really care about a 30°F swing up and down.
What I DO care about are differences between L/R and F/R and Top/Bottom.
I see routine temp differences between top and bottom of 30-60°F and from hot spot (front right) to cool spot (left rear) a lot more. Yesterday I tried cranking it to 500°F and saw differences of 100-130°F before 2 of my thermometer probes fried. Those things are $15 apiece and to see temps nearly at 600°F or above kinda concerns me.
My smoker actually caught on fire (I admit I haven't cleaned it in a while) and I had to quickly remove all the chicken wings and move them inside to finish in the oven and close it up and turn it off to smother the grease fire - which was on the pan from grease dripping from chikkin wings. And the temps weren't from flames, those didn't start until I opened it up.
I was so proud to get this smoker for such a smokin' deal, way under 1/2 of retail, but I gotta tell ya, my 20+ year old Traeger with the center fire pot and even deflector pan probably is a lot more consistent across the cooking surface. And even without a PID controller like on the Yoder.
I'm open to ideas to find a way to try to even the heat out from L/R and top to bottom and F/R.
What I DO care about are differences between L/R and F/R and Top/Bottom.
I see routine temp differences between top and bottom of 30-60°F and from hot spot (front right) to cool spot (left rear) a lot more. Yesterday I tried cranking it to 500°F and saw differences of 100-130°F before 2 of my thermometer probes fried. Those things are $15 apiece and to see temps nearly at 600°F or above kinda concerns me.
My smoker actually caught on fire (I admit I haven't cleaned it in a while) and I had to quickly remove all the chicken wings and move them inside to finish in the oven and close it up and turn it off to smother the grease fire - which was on the pan from grease dripping from chikkin wings. And the temps weren't from flames, those didn't start until I opened it up.
I was so proud to get this smoker for such a smokin' deal, way under 1/2 of retail, but I gotta tell ya, my 20+ year old Traeger with the center fire pot and even deflector pan probably is a lot more consistent across the cooking surface. And even without a PID controller like on the Yoder.
I'm open to ideas to find a way to try to even the heat out from L/R and top to bottom and F/R.
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