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.
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- @Legume
XL and MM
Louisville, Kentucky
XL and MM
Louisville, Kentucky
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.
It amazes me, how many people do not realize how the future works.
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!!
You just solved a problem for me, THANKS again!
"Better to die on your feet, than live on your knees" - Midnight Oil
Ogden, Utard