Question about heat and amount of smoke.

[BrewMasterJosh]

Hey all. I am smoking (kind of) on my Sausage-Maker 30# Countrty Style Smokehouse. It does not seem to be working properly. I have tried wet, damp, and dry wood chips, yet I get a little smoke for a few minutes, then it seems to go out. It only reaches about 150F. I am new so have no idea. manual says it should get to 200F. Sound like heating element bad, or theremostat? It has been almost 5 hours, not enough air? Would chips be why? They suggest sawdust, but say chip will work. Looks like Im having baked brisket today.
Thanks

[Mikey]

Welcome to the forum, Josh Hopefully you're not using an extension cord for your smoker. If you are, it needs to be 10 ga. and as short as possible. What's the wattage of the element?

[BrewMasterJosh]

This is what I have
http://www.sausagemaker.com/4090030l...mokehouse.aspx
It says it is 1000 watt, 110 volt.
I am using aheavy duty (the outdoor orange ones) extension cord. Will that affect it?

[Mikey]

The gauge and length are important. 10 ga. minimum and as short as possible. What is the length and gauge of the cord? More than likely the extension cord is your problem.

[BrewMasterJosh]

Didnt know that. It is a long one prob. 25 feet. I do think it is a 10 gauge though. Guess ill move it off deck and into garage where I wont need extension cord.

[Mikey]

Didnt know that. It is a long one prob. 25 feet. I do think it is a 10 gauge though. Guess ill move it off deck and into garage where I wont need extension cord.

Keep us posted, and good luck

[BrewMasterJosh]

I will, thanks for the help.

[Gunslinger]

Good luck. What are you smoking? Is this your first time with this smoker?

[Texas-Hunter]

Also do not take what the door temp gauge says... Are you having high winds, that will suck the heat out of one as well..

[BrewMasterJosh]

Was smoking a 4# beef brisket. This was my first attempt at smoking anything. Gonna have to get an oven thermometer to put inside, although it didnt seem to be as warm as I thought it should be.

[Gunslinger]

That sucks to waste a good hunk of steer. Oh well, at least it isn't a huge packer.
A good quality thermometer is most definitely in order.

[Meat Hunter]

Was smoking a 4# beef brisket. This was my first attempt at smoking anything. Gonna have to get an oven thermometer to put inside, although it didnt seem to be as warm as I thought it should be.

Welcome to our site. Don't let this little set back discourage you. It's a learning process and we all had to start somewhere. Good thing for you, you stumbled across this board with some real veteran smokers. All of us will help you any way we can to ensure your future smokes are a success.

Stick with us and the art of smoking and a year from now, you will be amazed at just how far you have come.

[DDave]

This is what I have
http://www.sausagemaker.com/4090030l...mokehouse.aspx
It says it is 1000 watt, 110 volt.
I am using aheavy duty (the outdoor orange ones) extension cord. Will that affect it?

Looks like it's just intended for sausage and lower temp stuff.

From the Owners Manual . . .

The thermostat control has a range from 50° F to 200° F. The ideal temperature when smoking
sausage is 165° F. This can be monitored by checking the thermometer.
THE SMOKEHOUSE TEMPERATURE SHOULD NEVER EXCEED 170° F AT ANY TIME
WHEN SMOKING MEATS

Can I do BBQ Ribs in my smokehouse?
No. The Sausage Maker Smokers are made for the sole purpose of smoking meat and are
meant for temperatures no higher than 190 degrees. If the temperature goes higher the fat
melts, which can cause the heating element to burn out or may cause a fire in the smokehouse
itself

Don't know if you're going to be able to hit temps high enough to do a brisket safely. You'll want to get between 225° and 250° for that.

Looks like a great setup for sausage and jerky though.

Dave

[Mikey]

THE SMOKEHOUSE TEMPERATURE SHOULD NEVER EXCEED 170° F AT ANY TIME WHEN SMOKING MEATS


The Sausage Maker Smokers are made for the sole purpose of smoking meat and are
meant for temperatures no higher than 190 degrees

A bit of a contradiction on the temps, but I think you'd be hard pressed to get a brisky past 140 degrees in 4 hrs or less. This unit is geared for sausage and jerky.

[Gunslinger]

Well, there ya go. That sucks green donkey nuts.