I have a Lexington 540, my first pit boss, I want to smoke meat so I turn the knob to smoke and it seemingly heats up fine and the electronic temperature indicator says it is 180 and the other temp gauge on the lid says 200. I put chicken on and left it for 8 hours (10am - 6pm) and the chicken will not get past 140 degrees (checking with included probe and normal meat probe), one would think after 8 hours the chicken would surely be the same temperature as the grill itself at 180? I've tried 3 or 4 pit boss recipes I have found and followed to a "T" but everything never gets up to eating temp without cranking the heat way up. What am I doing wrong here? I can't comprehend how the meat does not reach the same temperature as the grill itself after 8 hours lol.
Possible Temp Issue?
- Thread starter Icesythe7
- Start date
Nothing is ever going to cook at 180-200. Eventually the temp needs to be turned up some. Those temps are for the smoke flavor.
Steve In Pa
Well-known member
LIke what @MikeInFla said, but for my learning curve I’ve figured out that it’s an art as well as a science this smoking cooking stuff.
All depends on what your cooking.
But bottom line is you do need to up your cooking temp. Example, for poultry, I”m going to start with a slow smoke them, then crank up to maybe 300 for the finish.
For a brisket just straight 225ish the entire process.
I do jerky, and that’s about 170ish the entire process, no deliberate smoking, it comes incidentally during the process.
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ANT0407
Well-known member
If the chicken won't get passed 140 then your ambient temp must be at 140 even though you digital and analog guages say otherwise. Have you tried an independent thermometer to check the temp in the chamber? Also welcome from NH
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Tim W
Well-known member
Could it also be due to evaporation? At that low a temperature it nay have to dry completely before it gets to the temp you want since it is 80 percent waterIf the chicken won't get passed 140 then your ambient temp must be at 140 even though you digital and analog guages say otherwise. Have you tried an independent thermometer to check the temp in the chamber? Also welcome from NH
Welcome from Texas to the group! 
Firstly thanks to everyone for the responses, secondly referring to steves response, at what point (for say chicken breasts) should i move from smoke to another temperature? I'm new to grilling in general and just browsing youtube videos I have been closing the vent over the "fire bowl" and just setting the dial to smoke (which seems to be 180 degrees) and then putting a small dish of water inside the grill aswell and then leaving it...what would be the proper approach here for properly smoked and juicy great tasting chicken?
Steve In Pa
Well-known member
This is where the art of smoking comes in I think. For my way, I’d smoke a couple hours using the smoke sticks, then move on to the higher temps for the finish.
I recommend doing some trial runs so you can get a feel for how your smoker will do the job for you.
I recommend doing some trial runs so you can get a feel for how your smoker will do the job for you.
