How do you get the smokers ( I bought 2 of them ) to get over 220 degrees? Both arrived damaged in unharmed boxes too.
1142174
Suprised it was damaged!! Mine was packed like a very well! As for the temp? I had that problem yesterday. Smoked a pork roast. Fired up just fine and was running too hot 250! Had both burners on low and both dampers open all the way. So, I turned the valve back on the propane tank. Next think I know the temp is at 150 and when I turn it up the temp will not increase. I shut everything down. Opened the valve on the propane tank all the way and restarted it. Worked fine after that. The propane regulators are very cheap now days and seem to have some issues. I have only used it 3 times and here are some suggestions. Keep what you are smoking if it is a small amount at the same level as the temp gauge. Only use 1 burner at a time. Why? When the 1st one burns out of wood chips you start the other. Then you can change out the chips and it is not hot. Wrap the pans in tin foil! They stay nice and it is an easy clean up when you are done. I am also looking into getting a very thin fire proof seal for the door. It is metal against metal and leaks some smoke. May not be worth the cost but a thought. Also..Make sure you burn it off!! Do it slow and work the vents and the doors as it heats up! They will stick! Hope this helps! Going to do a big turkey this weekend?! Yikes!!!
1343091
Exchange it. The same thing happened to me not even a month after I purchased it. Along with; failed smoke and immobility
808027
Hi,Thank you for your interest in our product! Yes, there is a specific smoker that we have available for $49.95 and it is called the Caja china smoke pistol. To attach this all you need to do is drill a small hole into either side of the box. As long as the hole is the right size and it is perfectly sealed you will not have any problems losing heat from the box. If you have any other questions feel free to contact us at 888-272-7629.Kristen Escobar @ Latin Touch
275130
Hi John; sorry to hear about your problem. I suspect, that you have a humidor; with a larger capacity. In my humidor, with a capacity of 150 cigars; I have four of these and my humidity is between 68 and 70%. A second thought; was to ask, if you replaced the shipping caps with the perforated ones supplied. I have had guys ask, why I broke the seal on the caps. You have to, to put on the perforated caps. Moisture is supposed to pass through the tubes' body; but I suspect most of the moisture passes out, through the perforated caps. I don't know if my comments will help; but I sure hope they will. Let me know, if you can. George Hi John; sorry to hear about your problem. I suspect, that you have a humidor; with a larger capacity. In my humidor, with a capacity of 150 cigars; I have four of these and my humidity is between 68 and 70%. A second thought; was to ask, if you replaced the shipping caps with the perforated ones supplied. I have had guys ask, why I broke the seal on the caps. You have to, to put on the perforated caps. Moisture is supposed to pass through the tubes' body; but I suspect most of the moisture passes out, through the perforated caps. I don't know if my comments will help; but I sure hope they... » Read More Hi John; sorry to hear about your problem. I suspect, that you have a humidor; with a larger capacity. In my humidor, with a capacity of 150 cigars; I have four of these and my humidity is between 68 and 70%. A second thought; was to ask, if you replaced the shipping caps with the perforated ones supplied. I have had guys ask, why I broke the seal on the caps. You have to, to put on the perforated caps. Moisture is supposed to pass through the tubes' body; but I suspect most of the moisture passes out, through the perforated caps. I don't know if my comments will help; but I sure hope they will. Let me know, if you can. George « Show Less
1232680
Jason, I've had a hard time getting it up to the desired smoking temp when it's cool & windy or just cool. I think one of the problems is that they only recommending using 12 or so starter coals. Yesterday I increased this number to 20 or so and that seemed to work better. I'll keep fooling with it and could see using up to half the coals in the chimney starter. And I've found that I need to have the top holes open more than the 5/16 they recommend. I'd say open them all the way up and then throttle them down. I also think it makes a big difference and significantly slows down the process if the meat isn't close to room temp to start. But I'll tell you, the more I use the device the more comfortable I feel with it. I'm having a retirement get together this coming Sat so started preparing for that this weekend. Using a rib rack I smoked 6 full racks of ribs on Sat and 6 more on Sun. I'd never have dreamed that 6 racks of ribs would fit on the Weber but they did. I baby sat the Sat batch pretty closely but once the Sunday batch was up to speed I only looked at about once/hour to stir the coals, add water & wood. We ate one last evening and it was good but will put the rest in the oven for 2 or 3 hours to get them more tender before serving. I hope that this (long) answer is of some help and encouragement. Dave McCartney, Marion, OH dkmcpa@yahoo.com
960815
According to the person I talked to at Masterbuilt, the 20070213 will not generate smoke below about 185 degrees. It would have been nice if the web site had stated this. You have to buy the 20070112, cold smoker. It is designed to feed smoke into the 20070213, which you leave turned off and just use as a smoke chamber. In my experience it runs about 85 degrees or so but that may depend on outside temperature somewhat. It generates a LOT of smoke. For cold smoking you probably could just feed the smoke from the 200720112 into any suitable chamber. Note that the 20070112 is NOT usable by itself. You have to feed its smoke into some chamber where your food is located. According to the person I talked to at Masterbuilt, the 20070213 will not generate smoke below about 185 degrees. It would have been nice if the web site had stated this. You have to buy the 20070112, cold smoker. It is designed to feed smoke into the 20070213, which you leave turned off and just use as a smoke chamber. In my experience it runs about 85 degrees or so but that may depend on outside temperature somewhat. It generates a LOT of smoke. For cold smoking you probably could just feed the smoke from the 200720112 into any suitable chamber. Note that the 20070112 is NOT usable by... » Read More According to the person I talked to at Masterbuilt, the 20070213 will not generate smoke below about 185 degrees. It would have been nice if the web site had stated this. You have to buy the 20070112, cold smoker. It is designed to feed smoke into the 20070213, which you leave turned off and just use as a smoke chamber. In my experience it runs about 85 degrees or so but that may depend on outside temperature somewhat. It generates a LOT of smoke. For cold smoking you probably could just feed the smoke from the 200720112 into any suitable chamber. Note that the 20070112 is NOT usable by itself. You have to feed its smoke into some chamber where your food is located. « Show Less
2072085
Same with mine, unless it is a sunny day. I've used towels over the top where there are gaps between the smoker and lid. That helps some, also.
2053099
The outside gets least as hot as the temperature you have it set at. I would not allow children to be very close to it. I don't place my smoker out in the open, so to speak. I try to put it where at least one side can't be bumped by dogs playing (which I have). Take the racks out using heating pads. They lift right out. Remove the cover for several seconds before leaning in as there is a blast of hot air escaping. Just as an extra, I use my unit to bake potatoes so as to not heat my kitchen in the summer or if I'm baking something else. I may try baking a cake in it. But don't know how well it regulates the heat for something as sensitive as a cake. Guess I'll find out. :-) The outside gets least as hot as the temperature you have it set at. I would not allow children to be very close to it. I don't place my smoker out in the open, so to speak. I try to put it where at least one side can't be bumped by dogs playing (which I have). Take the racks out using heating pads. They lift right out. Remove the cover for several seconds before leaning in as there is a blast of hot air escaping. Just as an extra, I use my unit to bake potatoes so as to not heat my kitchen in the summer or if I'm baking something else. I may try baking a cake in it. But don't know how well... » Read More The outside gets least as hot as the temperature you have it set at. I would not allow children to be very close to it. I don't place my smoker out in the open, so to speak. I try to put it where at least one side can't be bumped by dogs playing (which I have). Take the racks out using heating pads. They lift right out. Remove the cover for several seconds before leaning in as there is a blast of hot air escaping. Just as an extra, I use my unit to bake potatoes so as to not heat my kitchen in the summer or if I'm baking something else. I may try baking a cake in it. But don't know how well it regulates the heat for something as sensitive as a cake. Guess I'll find out. :-) « Show Less
1357387
Don't thank it goes that cold bud !You could build a box for it and insulate the box I think it goes to 10 degrees !I'll check when I get home and let you know for sure !!
339647
I have used it as a smoker. You have to be careful and keep an eye on the temp gauge.
780653
I have the same issue. About six months after I bought the unit the temps began to have a mind of their own. Regardless of the settings I select, the never stay there and fluctuate up and down with no rhyme or reason. I contacted the so called service department at Wynter who basically told me to take the back off the unit and fix it myself, or I could pack the unit up and UPS it at my expense ( I live in NY, they are in Calif.) and they would fix it. I find their customer service to be arrogant and their products pieces of junk. Sorry for your troubles.
1710357
Unlike Stephen, I have no problem keeping a temp. of 225 degrees after you get the burners adjusted just right. You'll need to keep an eye on it for a little while until the temp. moderates to what you desire. Nor any problem getting wood to smoke at 225 degrees (I don't get that one at all). As noted, cold and windy conditions make keeping the smoker at 225 kinda tough to do. I'm not sure that any smoker could do better in those conditions. Also as noted, the temp. gauge is inaccurate as they all are (20-30 degrees off). You MUST invest in a separate thermometer if you want a successful smoke. Mine has dual probes...one for the meat and one to monitor the temp. of the smoker. I'm quite pleased with this smoker!
1232681
I use my Smokenator in the winter, when the temperature is not far from freezing, and have no problem hitting the required temps (though it takes longer, and the temps go down more every time I open the lid).I would say that it's an issue of air-flow. Make sure the bottom is completely open, and open the top even more. Make sure the ash-trap (no idea what style of bbq you have) is empty as well.Increase the size of the opening on your top vent, every 30 minutes, till you find the setting that lets your bbq go to the desired temperature (and then make a mental note).
2072079
If you're using the temperature gauge sent with the product, it probably isn't working correctly. They have a history of being faulty. I use a meat thermometer. To check if it's just the temperature gauge, pop it out of the unit and stick it in your oven. Set your oven to 200 degrees and wait about ten minutes. If the gauge reads 200 degrees, it's working and there may be something wrong with your heating element. HOWEVER, if it doesn't read correctly, you can reset it yourself (the little spring sometimes gets jarred during the shipping process). To reset it, you need to be VERY careful. While it is still hot, you need to move the dial to 200 degrees. Then put it back in your smoker. If you're using the temperature gauge sent with the product, it probably isn't working correctly. They have a history of being faulty. I use a meat thermometer. To check if it's just the temperature gauge, pop it out of the unit and stick it in your oven. Set your oven to 200 degrees and wait about ten minutes. If the gauge reads 200 degrees, it's working and there may be something wrong with your heating element. HOWEVER, if it doesn't read correctly, you can reset it yourself (the little spring sometimes gets jarred during the shipping process). To reset it, you... » Read More If you're using the temperature gauge sent with the product, it probably isn't working correctly. They have a history of being faulty. I use a meat thermometer. To check if it's just the temperature gauge, pop it out of the unit and stick it in your oven. Set your oven to 200 degrees and wait about ten minutes. If the gauge reads 200 degrees, it's working and there may be something wrong with your heating element. HOWEVER, if it doesn't read correctly, you can reset it yourself (the little spring sometimes gets jarred during the shipping process). To reset it, you need to be VERY careful. While it is still hot, you need to move the dial to 200 degrees. Then put it back in your smoker. « Show Less
1982048
Had the same problem. Tried ordering in April same result. Seller refunded money the first time but not the next time (different seller). I contacted the manufacturer, who said that they do not recommend ordering them by mail, because they are designed to melt at temps of 80 degrees F and higher.
1387698
My Char Boil Temp. Control from my smoker fit in and worked fine. temp .only got to 225 deg.
1519408
Not sure why they have that on there. I've used it at 500 with no problems other than some smoking from the seasoning. My guess is because of the smoking that can occur past that temp. But I've seen no damage or issues to mine from going over.