Barefootdog
Member
Thread title pretty much says it all.
Just had my third auger channel/hopper fire.
Small pork butt at 230*.
Occurs later in the smoke.....maybe 6-7 hours in.
Doesn't matter whether the hopper is full or less full.
When fire starts to back up into the auger tube a temperature spike occurs (40*+-) and a lot more smoke starts coming out of the chimney.
Machine stabilizes temperature but excess smoke continues out the chimney.
By this time the meat cannot absorb additional smoke and can only get bitter.
To their credit Pit Boss call center in Salem is outstanding.
They are shipping a new controller and fan/motor.
Hopefully this will cure the problem.
Re: pellets used. Knotty Pine Plum 50/50 w/Bear Mountain Oak or Hickory.
Fire pot emptied before and after cooks.
Area under floor/heat deflector vacuumed regularly.
Has anyone had this issue and successfully cured the problem?
I like so many things about this smoker.......I want fix the problem.
Just had my third auger channel/hopper fire.
Small pork butt at 230*.
Occurs later in the smoke.....maybe 6-7 hours in.
Doesn't matter whether the hopper is full or less full.
When fire starts to back up into the auger tube a temperature spike occurs (40*+-) and a lot more smoke starts coming out of the chimney.
Machine stabilizes temperature but excess smoke continues out the chimney.
By this time the meat cannot absorb additional smoke and can only get bitter.
To their credit Pit Boss call center in Salem is outstanding.
They are shipping a new controller and fan/motor.
Hopefully this will cure the problem.
Re: pellets used. Knotty Pine Plum 50/50 w/Bear Mountain Oak or Hickory.
Fire pot emptied before and after cooks.
Area under floor/heat deflector vacuumed regularly.
Has anyone had this issue and successfully cured the problem?
I like so many things about this smoker.......I want fix the problem.
