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Unread 12-05-2009, 09:37 AM   #1
BBQSamYesIam
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Default HELP! Can't get temps up in Pellet Pooper

I need some help! I've got a CS680 pellet pooper. I was planning on doing a brisket today, but can't seem to get the grill up to temp. The ambient air temp is pretty chilly this morning, probably around 40 degrees. Do cold outdoor temps render the poopers useless? I've got the digital control board on my country smoker, and in three start cycles I've only been able to hit a max temp of 130, and it wouldn't even hold that. I cleaned out the burn box prior to starting.
Am I going to have to beg my neighbor to let me use his BGE for my cook in cold weather? Not only is it demoralizing, but can you imagine the embarrassment?!?!?!
Thanks!

Last edited by BBQSamYesIam; 12-05-2009 at 10:10 AM..
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Unread 12-05-2009, 10:06 AM   #2
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I'm not an expert on the CS smokers, but that sounds like more than a weather problem to me. I can see where the weather would cause it to use more pellets to hold temp, but not keep it from getting to temp at all. You could try putting a blanket over it to see what happens. If it does get to temp with the blanket just make sure that the blanket doesn't start on fire! A welding blanket would be best.
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Unread 12-05-2009, 10:52 AM   #3
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I agree with Ron. 40 degrees isn't cold enough to keep any pellet grill at 130. Something else is wrong. Are new pellets making it into the fire box?
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Unread 12-05-2009, 11:55 AM   #4
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Life is good again. Not exactly sure what was going on, but I started over from scratch, including doing a full cleaning. Grill is now performing as expected and brisket is on board!
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Unread 12-05-2009, 12:02 PM   #5
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Cool! I'm glad you were saved the embarrassment of borrowing an Egg
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Unread 12-05-2009, 12:03 PM   #6
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Post pics of your cook please.
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Unread 12-05-2009, 12:18 PM   #7
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Plug it in. :)
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Unread 12-05-2009, 12:51 PM   #8
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Plug it in? I thought that plug was for a rotisserie or something! HAHA! Here are some preliminary pics.....I've never posted pics before, so be patient!!

Here's what I've got to work with....using the CS680 on the right today


And here's the brisket after hour 1

Last edited by BBQSamYesIam; 12-05-2009 at 02:06 PM..
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Unread 12-05-2009, 12:53 PM   #9
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Ummmmm......why can I not see my pictures???
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Unread 12-05-2009, 01:39 PM   #10
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How did you post them? Here is a good tutorial...

http://www.bbq-brethren.com/forum/sh...ad.php?t=19770
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Unread 12-05-2009, 02:07 PM   #11
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Magical, thanks!!
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Unread 12-05-2009, 02:25 PM   #12
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Glad to see everything is working our for you. Lookin good so far.
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Unread 12-05-2009, 03:31 PM   #13
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Curious why you raised a grate like that for the brisket?

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Unread 12-05-2009, 03:47 PM   #14
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Quote:
Originally Posted by rcubed3r View Post
Curious why you raised a grate like that for the brisket?

Ron

On previous brisket cooks, I was noticing that the bottom of the brisket was getting "a little crunchy"! On the left side of the grill, the normal grate is pretty close to the heat shield just below it. So, I thought I would try a raised grate to put some more air between the heat shield and the meat. We'll see if it makes a difference.
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Unread 12-05-2009, 04:27 PM   #15
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I don't know how you're getting the ash out of the firepot, but I suspect that your problem was ash build up blocking air flow. Or, funky pellets. I had a fire problem at the contest in Kennedale last month. Fire just wouldn't burn clean. Ended up putting the fire out and cleaning it hot before cooking chicken. It worked, but I won't use mesquite in my mix anymore!
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