This is usually caused either by a leak in the gasket around the doors or by an air pressure problem in the smoker’s cooking chamber.
- Check the door seal and the sealing surfaces to ensure that the sealing surfaces are gap-free when the door is closed and opposite the door frame. If the door seal is broken, replace the gasket, if any part of the gasket surface is bent, align the surface.
- Check if an exhaust pipe with rain cap is connected. The exhaust air must be open and must not be restricted. The exhaust pipe must not be installed with elbows.
- The exhaust pipe must comply with the current regulations which your responsible chimney sweep can inform you about.
- The kitchen area must have a slightly positive air pressure. If the air pressure in the kitchen is negative, it can pull the smoke through the doors and / or the recirculating air outlet.
- Make sure your supply / exhaust system is switched on. Also check the straps and filters. If the AC system of the building has an economizer, make sure that the outside air openings are open and ready for use.
There are several things that can cause this.1. The exhaust pipe must be hot to start the exhaust process.2. Check that an exhaust pipe is properly connected and make sure that the rain cap is one of the open types, not one with small wire holes. They can become clogged with deposits and prevent proper venting.3. Check if an exhaust pipe with rain cap is connected. The exhaust air must be open and must not be restricted. The exhaust pipe must not be installed with elbows.4. The kitchen area must have a slightly positive air pressure. If the air pressure in the kitchen is negative, it can pull the smoke through the doors and / or the recirculating air outlet.5. Make sure your supply / exhaust system is turned on. Also check the straps and filters. If the AC system of the building has an economizer, make sure that the outside air openings are open and ready for use.
This means that the door contact switch is either misadjusted or faulty, causing the smoker to register that the doors are open and prevent the cooking cycle from starting.
- Check the door lock switch to see if the switch is properly fastened. (The door lock switch is located either in the door’s inner frame above the product’s left door opening (older models). For newer models, it can be found in the right door frame. If the motor is blocked, clean the switch with WD 40 or other suitable products. When testing, be mindful of a “click” sound, to see if the switch is working. In case the problem persists after cleaning the switch, simply replace the switch.
- If the switch does not jam (you hear “click” sound), check the contacts on the back of the switch with a multimeter to make sure the normally open and normally closed contacts are working properly. – Remove the two screws from the switch holder and pull out the switch. (Smoker must be on) CAUTION: The cables attached to the back of the switch are powered. Connect one lead of the meter to one ground and the other to the normally open terminal of the switch. There should be no voltage displayed. Then connect the cable to the normally closed terminal and 5V DC should be displayed. Replace the switch if it is stuck in one of the two positions.
- For digital control units, a multi-amp circuit is not complete until the NC contacts are closed because the door is opened. If the contacts are fused, they cannot be activated when the door is opened. In this case, replace the door switch.
Note: When the control circuit is closed and the control display shows “DOOR” even though the door is closed, the smoker will not heat up.
The following is a temporary solution, until you can install a new switch.
Disconnect the connection cable (labeled COM) on the door switch and insulate the cable end to avoid a short circuit. Reinstall the door switch. You can cook normally. Rotisserie, burner and convection fans work normally. When the door is opened, the rotisserie, burner and convection fans remain switched on. You must unplug the device or press the Start / Stop button to stop the rotisserie and remove the product or stop the smoker. If you press the down arrow before opening the door, the smoke extractor will open (as far as Smoke Extractor is present) and evacuate the smoke before you open the door.
This is usually caused by a bad or stuck door lock switch (informing the controller when the doors are open). Other options include a bad SSR on the control panel or a stuck footswitch.
This problem is called a short cycle and can be solved as follows:
- Check if there is an accumulation of ash around the detonator. If this is the case, remove the ashes so the detonator can feel the flame.
- The setting of the burner fan motor may be incorrect. The lock on the settings should be set at half or at three quarters.
3. Your detonator may detect the flame. In this case, the detonator must be replaced.
There are several things that can prevent the burner from igniting. Make sure the gas supply to the smoker is turned on.
- If this is the case, make sure the thermostat is up.
- Make sure the Smoke extractor is turned off, if there is one.
- Make sure the product doors are closed.
- Check the supply line and make sure that gas is available.
- Verify whether the burner’s fan motor is switched on?
- Can you hear the spark?
If you have a mobile smoker that uses LP Gas:
- Check if there is liquid gas in the tanks.
- If this is the case, it is possible that the gas valve for the tanks has been triggered and needs to be reset. Look at the dome-shaped clear glass display on the top of the gas pressure regulator. If you see the red line more than you see the green line, that’s a good indication that the valve has been triggered to prevent the gas flow to the smoker.
- Reset the throttle valve of the regulator by turning off the tank valves and at the same time removing the hoses from the tanks (both hoses must be off to reset the valve). Put the hoses back on the tanks and slowly open the tank. Check valves. Check the clear dome-shaped display on the controller to verify that you are now seeing a green line. Turn on your smoker and set the thermostat. It may take several attempts to ignite the burner before all the air is removed from the gas line.
If this is not the problem with your smoker, refer to the burner troubleshooting guide.
Barbeque or Barbeque (abbreviated to BBQ & Bar-BQ; or Barbie, used mainly in Australia and New Zealand; Braai used in South Africa) is a method of cooking meat or poultry, using the heat and hot smoke of fire, wood smoke or hot coal, cooking gas or even electricity. It may include the application of a marinade, various spices or sauces to meat or vegetables. As a noun, it may refer to the meat, the cooking appliance itself (the “barbecue grill” or simply “barbecue”) or to a party that includes such food or manufacturing process. As an adjective, it may refer to foods that are cooked by this method. The term is also used as a verb for the act of cooking foods in this way. Barbecue is usually done in an outdoor environment by cooking and smoking the meat over wood or charcoal. Barbecue restaurants can be cooked in large ovens or metal stoves designed specifically for this purpose. Barbecue has many regional variations in many parts of the world.
The digital control system consists of a digital controller, a 120 to 24-volt step-down transformer (to power the controller), a 40-amp main heater, a 25-amp steam element, and two 10-amp solid state relays for the recirculation fan. To avoid overheating, a 340-degree high temperature thermostat and contactor is used in the circuit between the 40A solid state relay and the heating element. The 120-volt current from the black and white cables of the terminal block is sent to the transformer, to the convection fan solid state relay, the smoke element semiconductor relay and the vapor element semiconductor relay. 208/240 volts from the terminal block go over the black lead to the contactor switch and the red lead is connected directly to a lead of the main heater. When “Cooking” is selected in the menu and the START button has been pressed, the digital controller sends 5 volts DC to the convection fan, heater, vapor element, and semiconductor elements of the smoke element. In addition, 120 volts are sent from port # 1 of the fan relay via the temperature limiter to the contactor coil connection. The purpose of the contactor is to prevent the smoker from overheating if the 40Ap Solid State Relay does not break the circuit. The Hi-Limit thermostat opens at 340 degrees and cuts off the power to the coil of the contactor, which cuts off the power to the main heating element.
The Southern Pride Model SC-200 Smoker is a purely electrical unit that requires a 120/208 or 120/240 volt 4-wire single-phase 30-amp circuit. The unit consists of a 208 or 240-volt main heater, a 110/120-volt smoke element, a high temperature thermostat, a contactor and a 110/120-volt convection fan motor. There is also an option for a second smoke box and a second element. The SC-200 has a digital control system. The digital control panel consists of a six-button touchpad for setting a menu, selecting the desired cooking temperature, cooking time, hold time, and Smoke (ON or OFF).
DIGITAL CONTROL SYSTEM (on all current models) The digital system consists of a digital controller, a 110/120 volt to 24-volt step-down transformer, two 10 amps and a 40-amp solid state relay. A menu can be programmed with a cooking time, a cooking temperature, a hold time and a hold temperature, or the hold function can be turned off and the smoker can also be turned off or on. As the smoker approaches the set temperature, the controller pulses the current to the heater to maintain the set temperature. Once the temperature and hold function have been selected, press Start / Stop. The controller asks for wood chips – press the button for the smoke evacuation button to avoid smoke. A 5-volt DC power is sent to the 40-amp relay, the smoker alarm relay (if selected) and to the fan relay. The fan relay sends 110/120 volts to the fan motor and through the upper limit to the coil terminal of the contactor. As the smoker heats up to the set temperature, the controller will pulse the heater current. The smoke element stays on for four hours and turns off when the cooking cycle ends in less than four hours. When the cooking cycle is complete, the smoker will turn off and sound an audible alarm or enter a hold cycle, depending on how the menu was programmed at the start of the cooking cycle. With digital control technology, the smoker will keep the set point temperature to a few degrees.
The Southern Pride DH-65 Smoker is a purely electrical unit that requires a 208 or 220 volt, single-phase 30-amp circuit. The smoker consists of a 208 or 240-volt, 4500-watt main heater, a 110-volt 300-watt smoke element, a 110-volt 750-watt steam element and a 110-volt convection fan motor. Cooking times and temperature are controlled by a digital control system.
Digital control system
The digital control system consists of a digital controller, a 110 to 24-volt step-down transformer, a 40A, a 25A and two 10A solid state relays. To avoid overheating, a 340-degree high temperature thermostat and contactor is used in the circuit between the 40A solid state relay and the heating element. 110-volt power of the black and white lines of the terminal block is sent to the transformer, to the fan-type semiconductor relay, the flue element semiconductor relay and the semiconductor relay of the steam element. 208/240 volts from the black wire of the terminal block are sent to the contactor and the red wine is connected directly to the other cable of the main heater. If selected, the “cooking” menu and the START pad is pressed, the digital controller sends 5 volts DC to the convection fan, heater, steam element and the semiconductor relay of the smoke element. In addition, 110 volts are sent from terminal # 1 of the fan relay via the temperature limiter to the terminal of the contactor coil. If the temperature of the smoker exceeds the maximum limit of approximately 340 degrees, the Hi-limit thermostat will open, whereby the 110 volts will be switched off in the contactor coil and the heating element current interrupted until the smoke cools.
The Southern Pride DH-65 smoker is a purely electrical unit that requires a 120/208 or 120/220 volt single-phase 30-amp circuit. The smoker consists of a 208 or 240-volt, 4500-watt main heater, a 120-volt 300-watt smoke element, a 120-volt 750-watt steam element and a 120-volt convection fan motor. Cooking times and temperature are controlled by a digital control system.
The DH-65 menu uses a two-stage cooking cycle. In the first stage, the main heating element, the smoke element, the steamer and the convection fan are switched on. This creates a high heat and, thanks to the smoke, burns into the taste of the ribs. The controller retains the programmed time and temperature in the first stage. Then in phase 2, with the steamer, smoke element and convection fan, the ribs are gently cooked at low temperature. The steam keeps the ribs juicy so that the meat falls off the bone as soon as they are done. When the Level 2 menu is completed, an audible alarm will sound to let you know that the cycle has ended.
It is possible that the 40-A-Solid-State-Relay, which controls the power supply of the main element, is blocked in the closed position. This system is controlled by a 5V DC from the digital controller to terminals # 3 and # 4 of the relay. This 5-volt current closes the circuit between terminals # 1 and # 2 so that power can flow to the main heater. When the smoker warms up near the temperature setting, the controller starts sending the 5 volts to the relay. This also pulses current through # 1 and # 2 to the element, allowing the smoker to maintain a more consistent cooking temperature. If the relay fails in the closed position, the current cannot be interrupted to the element, causing it to continue to heat until the Hi-Limit opens at approximately 340 degrees and the coil voltage to the contactor is cut off. This opens the circuit to the heating element until the smoker cools.