Pro 1150 Temperature Reduction.

[fastc8]

So, here is the scenario:

I heat my Pro Series-1150 to 190 degrees, smoke my turkey for 2 hours, then raise to temp to 325 degrees for a few hours to cook (so far, no problem). I then realize the bird a cooking a little too fast, so I lower the temp back to 190 degrees. The temperature slowly drops to 190 degrees (as it should), but then keeps falling (180, 170, 160 150, 140, 130 you get the gist). So I shut down the grill, pull the plug, wait a few minutes, then heat up the grill again. This time, the temp shoots up, flames start pouring out of the smoker, and I am dealing with a massive grease fire (luckily, we save the turkey). Any idea what's going on?

 

[brewersfan73]

My guess is that it lost its flame when you dropped the temperature, but the auger kept feeding pellets during that time. When you restarted it, you ended up with a burn pot full of pellets on fire and it overheated. Not sure about the grease fire. Maybe some grease from the turkey cooled off and coagulated on the drip pan, and when the burn pot fired up, it got so hot that it started a fire?? Not sure.

 

[Cowboy1955]

Welcome from Texas to the group!

 

[Sparky]

Welcome to the club from Texas

 

[Mike From R.I.]

Welcome from Rhode Island.

 

[sparkyv]

This is plausible. It is advisable to not make drastic temperature set point changes; they are better done gradually, stepwise.

My guess is that it lost its flame when you dropped the temperature, but the auger kept feeding pellets during that time. When you restarted it, you ended up with a burn pot full of pellets on fire and it overheated. Not sure about the grease fire. Maybe some grease from the turkey cooled off and coagulated on the drip pan, and when the burn pot fired up, it got so hot that it started a fire?? Not sure.

 

[Freedbyjc]

So, here is the scenario:

I heat my Pro Series-1150 to 190 degrees, smoke my turkey for 2 hours, then raise to temp to 325 degrees for a few hours to cook (so far, no problem). I then realize the bird a cooking a little too fast, so I lower the temp back to 190 degrees. The temperature slowly drops to 190 degrees (as it should), but then keeps falling (180, 170, 160 150, 140, 130 you get the gist). So I shut down the grill, pull the plug, wait a few minutes, then heat up the grill again. This time, the temp shoots up, flames start pouring out of the smoker, and I am dealing with a massive grease fire (luckily, we save the turkey). Any idea what's going on?

You had a flameout and didn’t clean out the firepot before restarting it. So … all those unburned pellets you left in there caught fire and blazed up.

Flameouts can happen for many different reasons ... temperature or P setting set too low, pellet void, hopper not full, pellets not stirred, firepot full of ash, dials turned up and down too fast, stacks not wide open and holding heat in the barrel, misaligned heat diffuser/drip tray and partially open sear plates.

Try this … Turn it off, CLEAN it out (firepot at least) and restart it. See what happens.