Temperature Problems
2 posters
Page 1 of 1
Temperature Problems
I got a ProQ smoker two years ago. I am not sure of the model (it is the huge one). I also have the Weber. The ProQ does have fantastic build quality but I have not been able to get it to hold a temperature of 220 (f) or above. Never a problem with the Weber. I was thinking that maybe heat is being lost in between the section?
I have tried both lump charcoal and Kingsford. Still no luck. I have a digital thermometer in the middle section so I don't think it is an incorrect reading. Any ideas on what I can do to increase the temperature?
Thanks!
I have tried both lump charcoal and Kingsford. Still no luck. I have a digital thermometer in the middle section so I don't think it is an incorrect reading. Any ideas on what I can do to increase the temperature?
Thanks!
csbrown- Sausage Burner
- Number of posts : 2
Location : csbrown
Registration date : 2010-07-12
Re: Temperature Problems
Welcome to the forum!
Could it be the water pan?
How much water are you putting in?
The water pan is a lot larger than the Weber pan and I suggest running it at 1/2 full. There is also quite a large gap around the edges on the weber, so they do tend to run a bit hotter.
With the water pan, the unit should sit comfortably at 220, but it will be difficult to get above 250.
The other alternative, is to replace the water with sand (make sure it's clean) if you want higher temps.
Hope this helps
Could it be the water pan?
How much water are you putting in?
The water pan is a lot larger than the Weber pan and I suggest running it at 1/2 full. There is also quite a large gap around the edges on the weber, so they do tend to run a bit hotter.
With the water pan, the unit should sit comfortably at 220, but it will be difficult to get above 250.
The other alternative, is to replace the water with sand (make sure it's clean) if you want higher temps.
Hope this helps
Thanks!
It could be that I usually fill the pan all the way with hot water. Plus, I haven't tried it without all three "rings" in it. It is one pretty impressive beast!
Don't you need the water for added moisture or is it just for temperature control?
Don't you need the water for added moisture or is it just for temperature control?
csbrown- Sausage Burner
- Number of posts : 2
Location : csbrown
Registration date : 2010-07-12
Re: Temperature Problems
The water is there to control temperature, but it also creates a moist environment which helps with smoke penetration... it doesn't add moisture to the food as some people think... the food is moist due to the low and slow method.
Similar topics
» Idiot's Guide Needed!
» Problems with the forum appearance!
» Problems with smoke escaping Pro Q XL
» Getting up to Temperature.
» cold smoke generator problems
» Problems with the forum appearance!
» Problems with smoke escaping Pro Q XL
» Getting up to Temperature.
» cold smoke generator problems
Page 1 of 1
Permissions in this forum:
You cannot reply to topics in this forum
|
|