Electric Shortcoming

[mgraycpa]

Having difficulty getting to 225 degrees. I have been using Masterbuilt electric smokers for eight to ten years, always getting good performance with the new smoker, then having difficulty as the smoker aged. But these were electronic control modules. I replaced a couple of them, upgraded to more expensive models, and recently switched to Pit Boss.

The new Pit Boss PBV3A1 has the analog temperature control. I maxed the dial the first time and got only 225 degrees. That was satisfactory. Same experience the next couple of uses. Today, it warmed up only to 205 degrees. When the meat reached 140 degrees, I noted that the smoker is now at 215. I've checked several times for leaks and found none. Is there anything I can do to get back to 225 or higher?

 

[Cowboy1955]

Having difficulty getting to 225 degrees. I have been using Masterbuilt electric smokers for eight to ten years, always getting good performance with the new smoker, then having difficulty as the smoker aged. But these were electronic control modules. I replaced a couple of them, upgraded to more expensive models, and recently switched to Pit Boss.

The new Pit Boss PBV3A1 has the analog temperature control. I maxed the dial the first time and got only 225 degrees. That was satisfactory. Same experience the next couple of uses. Today, it warmed up only to 205 degrees. When the meat reached 140 degrees, I noted that the smoker is now at 215. I've checked several times for leaks and found none. Is there anything I can do to get back to 225 or higher?

How often do you clean the temperature sensor?

 

[mgraycpa]

How often do you clean the temperature sensor?

I hadn't thought about a temperature sensor, much less whether to clean it, but that does make sense. Another user on YouTube says the temperature sensor on his same model is way off. I'll check your theory before I try ancillary thermometers. Muchas gracias!

 

[Cowboy1955]

I hadn't thought about a temperature sensor, much less whether to clean it, but that does make sense. Another user on YouTube says the temperature sensor on his same model is way off. I'll check your theory before I try ancillary thermometers. Muchas gracias!

You’re very welcome
Just for the record I use dawn dishwashing liquid and a sponge. Easy cleanup

 

[mgraycpa]

This weekend, I warmed up the Pit Boss and loaded it with pork chops and chicken leg quarters. I cleaned the stub on the back of the thermometer, which I suppose is the sensor, with soap and water. It wasn't very greasy because the smoker went into service in September and this was only the fourth batch of meat. The smoker never got above 200 degrees and took a long time to get there. The pork chops finally got above 145 degrees more than 4 hours after they went in, and tasted great. The chicken, naturally, took another hour or more to reach 165 degrees; it also tasted fantastic. I'm just concerned that the Thanksgiving and Christmas turkeys will take several hours longer at 200 than they would at 225. I'll take this up with the manufacturer next.

 

[MikeInFla]

For a turkey you will probably want to get above 250 to get the skin crispy. Any temp less than that it will be rubbery

 

[TruckTruckGoose]

I'm having a bit of the same issue with the PBV3A1. Mine is brand new, and I attempted to do the initial burn off, but couldn't get it above 250. At first, I did it without wood chips and water for over an hour (directions didn't mention having to use either). Then I added wood chips and water, and had the heat so high the wood chips caught fire. I'm not too worried about it not going above 250 degrees, but the instructions specifically said to go above 350 for the burn off to avoid off flavors. Did you have any issues during your initial burn off?

 

[mgraycpa]

I'm having a bit of the same issue with the PBV3A1. Mine is brand new, and I attempted to do the initial burn off, but couldn't get it above 250. At first, I did it without wood chips and water for over an hour (directions didn't mention having to use either). Then I added wood chips and water, and had the heat so high the wood chips caught fire. I'm not too worried about it not going above 250 degrees, but the instructions specifically said to go above 350 for the burn off to avoid off flavors. Did you have any issues during your initial burn off?

You know, I don't recall checking the temperature during the initial burn off. But I just began using the smoker in September and immediately saw that it doesn't get to 225. Ever.

 

[JohnHelland]

Same problem... Same model... New... Won't go over 200 degrees... Can't get my chops to 145 after an hour and a half

 

[Cowboy1955]

Same problem... Same model... New... Won't go over 200 degrees... Can't get my chops to 145 after an hour and a half

Welcome from Texas to the group!
Give pitboss support a call in the morning
Best time to get them

 

[Sparky]

Same problem... Same model... New... Won't go over 200 degrees... Can't get my chops to 145 after an hour and a half

Welcome to the club

 

[Rockywh]

Same problem. Can't get mine above 250. Has anyone resolved this issue??

 

[GeekChef]

I had no idea that pitboss had an electric smoker! The website said it was 1650 watts….about the power of a large hair dryer. As an electrical engineer, I would check the power coming into the unit with wall power plug meter.

They are super handy and easy to use. They can show you power draw as you use the smoker and the one below from Amazon is only $12. If the smoker is pulling the full 1650 watts and can’t get up to 250 degs, then it is a bad design….take it back. If it turns on and you have it set at max and it is below setpoint and the power is much less than the 1650 watts then there is something wrong with the controller or the heater element. With the device below you have better info to call pitboss with for help.

Plug in Watt Meter