I have noticed my temp fluctuate a bit during smoking, the meat temp probe has so far been very accurate. When I have the electric smoker in direct sun light it tends to get too hot and spends alot of time going up and down. In the shade it seems to hold a pretty steady temp for hours. Your milage may vary. All in all I have been very satisfied with my small investment.
Yep that is it. I always wipe down all the racks and clean out the water pan after each use. I think the seasoning of the unit is to ensure all the oils from manufacturing get cooked off.OK.... I couldn't resist. Called this a.m. to verify they had some and they were down to three. Rode right over and they only had two left. Now they have one.
The instructions for seasoning simply say turn it on for 3 hours and add wood chips (no water) for last 45 minutes. Can this be right? No oil sprayed or wiped on interior?
Luckily I've got to spare.
Weird. Ok then.... it's smoking now (ok not literally but it's on). Hopefully I can give it it's inaugural cooking after that or tomorrow.
