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Smobot

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I have owned many different kinds of smokers, from stick burners to pellet grills. Finally got an egg about 3 years ago and am very happy with it. My wife bought me a Smobot for my birthday and just got around to trying it out today. Got a pork butt going as I post this. Started out set for 130 and it went up to 160 with the damper closed all the way. So I closed the bottom vent to about a quarter. Then noticed the damper was not flush with the top, tightened it up so it was flush and the temp went down to 132. So now for my question does anyone have any tricks or tips for using this.   

Comments

  • moose3356
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    Made a mistake all the temps are in the 200s not 100s
  • alaskanassasin
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    Personally I run the bottom vent about like I would when not using the Smobot 
    South of Columbus, Ohio.


  • YukonRon
    YukonRon Posts: 16,992
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    I think Smobot has a recommendation for the bottom vent opening. Something like a 1/3 or 1/4 open? Your owners manual should have it, if not it is on line.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • YukonRon
    YukonRon Posts: 16,992
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    I think Smobot has a recommendation for the bottom vent opening. Something like a 1/3 or 1/4 open? Your owners manual should have it, if not it is on line.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • moose3356
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    i believe it says open it to 1/2. The temp stabilized after I tightened up the top damper and closed the bottom vent to about 1/4, did them both at the same time so I don't know which one helped the most.
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,260
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    I run bottom damper about 1/2 open.  I have found the key is leak free setup.  The smobot is Rock solid from 200 - 350 on my eggs when I have good sealing gaskets.  On my eggs with bad gaskets it is great from 235 - 350.

    Key is to play with it.  I also set my first temp about 15deg below what I really want.  As it ramps close and starts to settle out I bump it up to my final temp.

    I know Eric and Curtis have it coded to not overshoot now, but I got into that habit on my beta unit and have never changed.
    They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
  • StillH2OEgger
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    1/2 open has worked just fine for me at a variety of temps.
    Stillwater, MN
  • xiphoid007
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    I was one of the initial beta testers of the unit. I absolutely love it and really have never had an issue. If yiu are cooking below 300 you need the bottom famper closed halfway. Above 300 open it the whole way.

    Make sure your temp probe is in a good place in the grate. If its over the edge when going indirect you will get a false read. I often just clip it to my thermo stem in the lid.

    There is also an open lid function you want to make sure you have on. This keeps the temp from spiking when you open the lid. This is a very helpful feature you want to make sure you have turned on.

    I hope that helps. I've used my unit for years practically flawlessly and have loved it. I done many overnight brisket cooks with the temp at a dead straight line. Excellent product!!
    Pittsburgh, PA - 1 LBGE
  • Botch
    Botch Posts: 15,575
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    Make sure your temp probe is in a good place in the grate. I often just clip it to my thermo stem in the lid.
    Aw man, THANK YOU SIR!!  I drop my smoking chips in after the Egg is up to temp, have to remove my grate to do so, and because I'm always using the wider-bar CI grate, the alligator clip of the Smobot always springs off, I add the meat and grab it to reattach, burn my fingers, say a bad word, try to find my glove, etc.  
    You just solved a problem for me, THANKS again!  :triumph:

    _____________

    "Yes, you're quite right, I should have stopped.  I did get a little impatient because I'm quite late for my tee time."  - Shittie Scheffler