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Reply With Quotedont have a clue....I didnt know they would even go that high
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Runaway masterbuilt
Started a butt Friday for Saturday eating, cooked a couple slabs of ribs while the butt was still on, on Saturday.. Took the ribs off and my wife decided we needed another butt so I kept the smoker going and through another butt on.. I just had it at 225 overnight and kicked it up to 250 after I got up this mornin.. At 1 this afternoon the butt was up to about 175 and I was gonna let it go another hour or 2 and get it on up to 185-90.. Well I come back and check on it at 230 and the smoker had done got up to 350° and the butt was at 208 internal temp! Glad I got to it in time and salvaged it!
Anybody have any clue why it would get up to 350° like that? Highest I've even seen it was 276 and that was with it set at 275!
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dont have a clue....I didnt know they would even go that high
I have spent most my life fishing........the rest I wasted.
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Well, how was the butt at 208?
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It wasn't too bad.. Had a different texture is all and couldn't eat the bark.. No one complained!
Slabmaster
I had the opposite problem with my smoker over the weekend. It wouldn't get hot enough, had it on high and after being on for 5 hours barely hit 240. My chicken is going to have to get finished in the oven.
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Sounds like your temp guages must be going bad,contact Masterbuilt and tell them about it. Bet they can fix it.
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Too much wood or the chips were too large would be my only guess. Normally I load the tube about every hour. To me any sooner than that would probably create more heat like you had happen, I'm guessing!I normally cook them butts till the bone pulls out easily. That meat is done to the middle!I have yet to put a temp probe in one!I start mine at 250 for about 7 hrs. smoking the whole way. Then I wrap them with 2 sheets of extra heavy foil. I add some Wickers basting sauce that is a vinegar base sauce. I just shake the bottle good and pour a small amount over the butt. Wrap tight and let go for about 3 more hours at 275. If the bone pulls free it is done.Let it rest for a hour or so if you are gonna serve it then, and I do freeze them with all the juice in them after they have cooled all the way. I wrap them with another layer of heavy foil and freeze them. You can pull one out several months later, let it thaw all the way, and heat it at 350 for about 2 hrs. It will taste just like it just came off the grill.That's why, if I'm gonna fire up the grill, I'm gonna put some meat on it!Hoped this helped at all!
Last edited by SlabLapper4sure; 07-06-2015 at 06:59 PM.
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No wood was being used when the heat jumped.. I walked outside and could smell something wasn't right
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Something's gone haywire for sure. The most they are supposed to go is 275. Never heard of that happening before, but there is always a first.
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