Help - Smoker problems
- Thread starter Mistadobalina
- Start date
12thStudStan
250+ Posts
What are you using for fuel and how much is in the firebox?
Is the fire elevated on a grate or directly on the bottom of the firebox?
How far open is the firebox vent?
Is your smokestack vent all the way open?
Where are you getting the temp reading from? Temp gauge mounted at the top and middle of the cooking chamber perhaps?
Is the fire elevated on a grate or directly on the bottom of the firebox?
How far open is the firebox vent?
Is your smokestack vent all the way open?
Where are you getting the temp reading from? Temp gauge mounted at the top and middle of the cooking chamber perhaps?
Mistadobalina
100+ Posts
What are you using for fuel and how much is in the firebox?
- charcoal briquettes and mesquite wood
Is the fire elevated on a grate or directly on the bottom of the firebox?
- directly on the bottom of the firebox. more towards the opening of the smoker than the damper on theleft.
How far open is the firebox vent?
- vent is now wide open
Is your smokestack vent all the way open?
- it is now, I've been experimenting with it anywhere from closed to 100% open.
Where are you getting the temp reading from? Temp gauge mounted at the top and middle of the cooking chamber perhaps?
- i've got a digital thermometer hanginig off of the grating in the smoker.
I assume the dampers are the openings for the firebox and the smokestack.
Based on Hornian's suggestion, I've got the damper to firebox wide open and the smokestack vent open. I'll guess I'll see.
I've been at it for ~3 hours and can't get passed the 190 mark. I've added more briquettes and somewhat messed with the dampers (if that's what they're referred to as).
thanks agin.
- charcoal briquettes and mesquite wood
Is the fire elevated on a grate or directly on the bottom of the firebox?
- directly on the bottom of the firebox. more towards the opening of the smoker than the damper on theleft.
How far open is the firebox vent?
- vent is now wide open
Is your smokestack vent all the way open?
- it is now, I've been experimenting with it anywhere from closed to 100% open.
Where are you getting the temp reading from? Temp gauge mounted at the top and middle of the cooking chamber perhaps?
- i've got a digital thermometer hanginig off of the grating in the smoker.
I assume the dampers are the openings for the firebox and the smokestack.
Based on Hornian's suggestion, I've got the damper to firebox wide open and the smokestack vent open. I'll guess I'll see.
I've been at it for ~3 hours and can't get passed the 190 mark. I've added more briquettes and somewhat messed with the dampers (if that's what they're referred to as).
thanks agin.
Mistadobalina
100+ Posts
Alright, so It's moving up. I'm now at 206.
What regulates the temperature more...the firebox damper or the smokestack damper?
Once I do this, what's the best way to keep it at the ~225-250 mark?
thanks.
What regulates the temperature more...the firebox damper or the smokestack damper?
Once I do this, what's the best way to keep it at the ~225-250 mark?
thanks.
12thStudStan
250+ Posts
Leave the smokestack all the way open and regulate the temperature by the amount of fuel and the firebox damper.
I realize that it is not practical now, but next time you might want to put grating in the firebox or even better, construct a simple basket. The slight elevation will allow air to circulate underneath the fire. With the basket you can extend cooking times before refueling by loading it up with unlit fuel and place lit fuel on top allowing it to gradually burn down.
I realize that it is not practical now, but next time you might want to put grating in the firebox or even better, construct a simple basket. The slight elevation will allow air to circulate underneath the fire. With the basket you can extend cooking times before refueling by loading it up with unlit fuel and place lit fuel on top allowing it to gradually burn down.
Mistadobalina
100+ Posts
Thanks for the advice so far, it started to work.
I'm a smoking novice, but feel like a reject.
It ran up to 240, and now it's back down @ 205.
I've added more fuel and logs, and it's still going down in temp.
I'm not sure what else I can do to bring the temp back up.
I'm a smoking novice, but feel like a reject.
It ran up to 240, and now it's back down @ 205.
I've added more fuel and logs, and it's still going down in temp.
I'm not sure what else I can do to bring the temp back up.
12thStudStan
250+ Posts
Hang in there and don't get discouraged. We have all been there before. It just takes some experience with your pit to get it dialed in. It will be well worth the time and frustration in the end.
hornian
1,000+ Posts
Yeah, make sure that next time you make a fire you have a grate or somethign to get it up off the bottom of the firebox, and another one to keep the coals away from the smoker. I use something like this:
And it seems odd, but when you first add more fuel (be it logs or briquets), the temp will nosedive for about 10-15 minutes before it comes back up.
It'll take you a few times to get used to your pit. I've had mine fore ~3 years now and I can dial in almost any temperature I want just by adjusting the dampers, but it took me a while to obtain that level of familiarity.
And it seems odd, but when you first add more fuel (be it logs or briquets), the temp will nosedive for about 10-15 minutes before it comes back up.
It'll take you a few times to get used to your pit. I've had mine fore ~3 years now and I can dial in almost any temperature I want just by adjusting the dampers, but it took me a while to obtain that level of familiarity.
Mistadobalina
100+ Posts
253...A new moon record.
So when I put on the shoulder, it was in the 170's and took 20 minutes to get to where I am now. Any advice as to how to factor that into the cooking time? I was going to go ~ 3 hours for the shoulder...should I go 3-1/2 now?
So when I put on the shoulder, it was in the 170's and took 20 minutes to get to where I am now. Any advice as to how to factor that into the cooking time? I was going to go ~ 3 hours for the shoulder...should I go 3-1/2 now?
Mistadobalina
100+ Posts
Evil - I gotta do a trial run to make sure it doesn't blow before inviting peeps over. Couple that with the L train sucking these days and your trip out to crooklyn might be for naught.
If this turns out okay, I'll be doing some kind of bbq. I may need to head over first and see what kind of rig you run. I still have issues keeping it above 200 @ times.
But the chicken's out and wrapped in foil. Seems okay.
Shoulder is still on...it's @ 165 and I'm trying to get it to 170 before pulling it off and pulling it apart. Wife made the Salt Lick pot salad from the other thread. I'll let ya'll know how it turned out.
thx much for all the assistance.
If this turns out okay, I'll be doing some kind of bbq. I may need to head over first and see what kind of rig you run. I still have issues keeping it above 200 @ times.
But the chicken's out and wrapped in foil. Seems okay.
Shoulder is still on...it's @ 165 and I'm trying to get it to 170 before pulling it off and pulling it apart. Wife made the Salt Lick pot salad from the other thread. I'll let ya'll know how it turned out.
thx much for all the assistance.
NCAAFBALLROX
1,000+ Posts
The only time you EVER want to close the smoke stack is to keep rain & bugs out when the unit isn't going. Cooking = all ahead full, Scotty.
I suspect your low heat issues came from a lack of air underneath the fuel source, i.e. ashes. If you can, try to locate a grate that's wider than your current unit; this will get it higher in your cylindrical firebox. A higher elevation will also allow you to (occasionally) scrape out some of your ashes during the cooking process. Don't do it often; only when you see them getting too high for your fuel source (of course, you'll want to use a rebar or some other metal object that won't burn; use a glove to prevent burning your hand).
# 1 Rule of smoking: NEVER open the smoke box unless you are doing a baste & even then, make it as fast as possible.
You must be taking photos, right?
I suspect your low heat issues came from a lack of air underneath the fuel source, i.e. ashes. If you can, try to locate a grate that's wider than your current unit; this will get it higher in your cylindrical firebox. A higher elevation will also allow you to (occasionally) scrape out some of your ashes during the cooking process. Don't do it often; only when you see them getting too high for your fuel source (of course, you'll want to use a rebar or some other metal object that won't burn; use a glove to prevent burning your hand).
# 1 Rule of smoking: NEVER open the smoke box unless you are doing a baste & even then, make it as fast as possible.
You must be taking photos, right?
Mistadobalina
100+ Posts
Rox - no photos. I was too busy trying to keep it at a consistent temp....no kidding. I was getting pretty frustrated b/c it was varying b/t 180 and 250. Turned out pretty decent though. Chicken was good. Skin was black and inedible. I'm not totally sure if that's the norm as I read that putting foil over the breasts for turkey allows for good coloration/not over smoking and the same might work for chicken. Pork was good too, but again, I fear the edges were too charred. With suace (stubb's) both tasted better. I also smoked some tomato's and jalepenos but I'm not quite sure how to judge them. Pot salad was good. I think we'd make a few changes to the salt lick recipe moving forward (a little mustard, and we only let the onions marinate for an hour or two) and it turned out pretty creamy, but still good.
Here's where I think I could have improved.
1) grate in the firebox. At least something to let the air get underneath. I used way too much fuel (certainly charcoal, and maybe wood) to keep it at 225 plus. I certainly don't feel like I could do a brisket yet, b/c I couldn't keep the temps at a decent temp for an hour, let alone 4-5.
I was also blowing at the firebox alot through the damper, causing ashes to get on the meat (couldn't taste it) and veggies (I could see it). Bad idea jeans.
I also had picked up wood chips (not logs) from home depot. I think the chips were more suited to griling, and I wasn't sure if I oversmoked or undersmoked, as I ended up with less than a quarter of a large bag (ie: a big bag of charcoal) left.
2) water pan - I was doing pork shoulder and chicken. the pork had some good fat, but I think the edges turned out too smoky. Chicken was good too, but I don't think I kep enough humidity in there.
3) basting - didn't do it. I think I could have and things would have been a little moister. Pork was fatty, but chicken wasn't. I'd halved the chicken and marinated it for 24 hours in italian dressing. The pork, I'd used a bastardized hornian version rubbing it with mustard and an all-purpose rub about an hour before setting it on (maybe I should have done it the day before too?)
All in all, a good first run. Was very frustrated initially not being able to go above 190, but posts help (thanks again). Couldn't keep a consistent temp either, so I gotta work on that. But it turned out pretty good. Looking forward to the next run, hopefully, not on a Sunday afternoon.
I'll take pics next time so ya'll can critique/make fun of/offer input b/c I need to whip Evil's *** in an NYC bbq contest by end of summer, or at least feed him and not be embarrased.
Here's where I think I could have improved.
1) grate in the firebox. At least something to let the air get underneath. I used way too much fuel (certainly charcoal, and maybe wood) to keep it at 225 plus. I certainly don't feel like I could do a brisket yet, b/c I couldn't keep the temps at a decent temp for an hour, let alone 4-5.
I was also blowing at the firebox alot through the damper, causing ashes to get on the meat (couldn't taste it) and veggies (I could see it). Bad idea jeans.
I also had picked up wood chips (not logs) from home depot. I think the chips were more suited to griling, and I wasn't sure if I oversmoked or undersmoked, as I ended up with less than a quarter of a large bag (ie: a big bag of charcoal) left.
2) water pan - I was doing pork shoulder and chicken. the pork had some good fat, but I think the edges turned out too smoky. Chicken was good too, but I don't think I kep enough humidity in there.
3) basting - didn't do it. I think I could have and things would have been a little moister. Pork was fatty, but chicken wasn't. I'd halved the chicken and marinated it for 24 hours in italian dressing. The pork, I'd used a bastardized hornian version rubbing it with mustard and an all-purpose rub about an hour before setting it on (maybe I should have done it the day before too?)
All in all, a good first run. Was very frustrated initially not being able to go above 190, but posts help (thanks again). Couldn't keep a consistent temp either, so I gotta work on that. But it turned out pretty good. Looking forward to the next run, hopefully, not on a Sunday afternoon.
I'll take pics next time so ya'll can critique/make fun of/offer input b/c I need to whip Evil's *** in an NYC bbq contest by end of summer, or at least feed him and not be embarrased.
OzzieVirgil
25+ Posts
Split logs tend to work best for me (as opposed to wood chips). You can get your fire started with charcoal, or better yet, a propane log lighter. Just make sure they logs are dry and not too green. As has been mentioned several times before, leave the smokestack damper wide open, elevate your coals, and adjust the temperature via the firebox dampers.
NCAAFBALLROX
1,000+ Posts
Go look @ my 4th of July thread on this forum... find a tool similar to my flame thrower that operates off the propane tank. If you have a Harbor Freight Tools up there, you can get one from them for less than $ 30.00 (theirs comes with a sparker; mine has one built in & has a lot longer hose to it; it's really a castoff from roofing 'cause I don't roof with it any longer - only use a self stick product unless it's a repair. But I digress...) I can get my charcoal & wood up & in range (150+) within 20 minutes on a good day.
Use as little charcoal as possible UNLESS you've found some Oak Lump. The only charcoal I use is for getting the wood up & running - I don't use anything but the cheapest stuff 'cause by the time I'm done with it, the food is just about to go on. My point is if you feel the need to add some during the body of the cooking, use the good stuff. Otherwise, stick to the cheapest for aiding in getting the wood en flambe.
If you do want to fan the fire a bit while food is on, you want to do it from a bit of a distance; make it more like a slightly improved breeze vs. a heavy blow.
Let your meat rest before you put it on the heat. That means get it up from cold to 'atmospheric' temperature. Otherwise it will shrivel up from the sudden change.
Personally, I have never had any Italian seasoned anything that I liked other than salad. Just my opinion here... maybe for a baste but certainly not for a marinated anything; beef, yardbird OR puerco.
If you're doing an offset like Hornian's, the chicken will @ most take 2 hours, the beef probably a minimum of 4+ & similar for piggie. Of course beef & pork are dependant on how thick, overall fattiness, weight, etc. This means to put the chicken on around 2 hours from the anticipated finish time. Chicken can 'rest' tinfoil wrapped for a much shorter time than other meats; 30 minutes is a decent amount of time if you do want to wrap, wait & finish other things.
Beef & pork should get a tinfoil wrap 2 or 3x, then rest in a cooler for around 2 hours or so; the right cooler will keep 'em going nicely & you'll get a nice, even recede in size.
As for steaming / moisture, there is some conjecture in the smoking community about the efficacy of a steam vapor actually penetrating the food in such a manner as to create a useable moisture. I just know I can't afford to not use a watered pan 'cause my smoker is a vertical offset, not a horizontal... I don't want a grease fire.
Since I have a vert, when I'm doing anything + bird, I make sure to leave space on the bottom for the bird; I don't want the possible salmonella nasties to wash down on my other items.
Lastly: Always with the fat side up (or the skin side if it's bird).
Use as little charcoal as possible UNLESS you've found some Oak Lump. The only charcoal I use is for getting the wood up & running - I don't use anything but the cheapest stuff 'cause by the time I'm done with it, the food is just about to go on. My point is if you feel the need to add some during the body of the cooking, use the good stuff. Otherwise, stick to the cheapest for aiding in getting the wood en flambe.
If you do want to fan the fire a bit while food is on, you want to do it from a bit of a distance; make it more like a slightly improved breeze vs. a heavy blow.
Let your meat rest before you put it on the heat. That means get it up from cold to 'atmospheric' temperature. Otherwise it will shrivel up from the sudden change.
Personally, I have never had any Italian seasoned anything that I liked other than salad. Just my opinion here... maybe for a baste but certainly not for a marinated anything; beef, yardbird OR puerco.
If you're doing an offset like Hornian's, the chicken will @ most take 2 hours, the beef probably a minimum of 4+ & similar for piggie. Of course beef & pork are dependant on how thick, overall fattiness, weight, etc. This means to put the chicken on around 2 hours from the anticipated finish time. Chicken can 'rest' tinfoil wrapped for a much shorter time than other meats; 30 minutes is a decent amount of time if you do want to wrap, wait & finish other things.
Beef & pork should get a tinfoil wrap 2 or 3x, then rest in a cooler for around 2 hours or so; the right cooler will keep 'em going nicely & you'll get a nice, even recede in size.
As for steaming / moisture, there is some conjecture in the smoking community about the efficacy of a steam vapor actually penetrating the food in such a manner as to create a useable moisture. I just know I can't afford to not use a watered pan 'cause my smoker is a vertical offset, not a horizontal... I don't want a grease fire.
Since I have a vert, when I'm doing anything + bird, I make sure to leave space on the bottom for the bird; I don't want the possible salmonella nasties to wash down on my other items.
Lastly: Always with the fat side up (or the skin side if it's bird).
hornian
1,000+ Posts
I've never used a water pan in my offset - as far as I know they are generally used in the bullet style smokers in order to counteract the effect of the heat coming straight up - but I could be way off. That's just the way I've done it, and I've had no complaints.
And how'd the Salt Lick Potato Salad turn out?
And how'd the Salt Lick Potato Salad turn out?
Mistadobalina
100+ Posts
Salt Lick potato salad was really good. we added a little mustard and used stubb's bbq sauce vs. the salt lick one.
It turned out to be much creamier than the regular salt lick, but still really tasty. B/c we started late, the onions only marinated in the pickle vinegar (I actually used about 1/2 pickle vinegar and 1/2 jalepeno vinegar for the onion marination) and we added a little dijon mustaard too.
It turned out to be much creamier than the regular salt lick, but still really tasty. B/c we started late, the onions only marinated in the pickle vinegar (I actually used about 1/2 pickle vinegar and 1/2 jalepeno vinegar for the onion marination) and we added a little dijon mustaard too.
hornian, it looks like you & I have a similar rig (mine's a CharBroil Silver Smoker - yes, I know it's not the best, but it works) and I'm curious about the amount of fuel you have in that pic you posted. If I were to have that much fuel in mine, even with the vents closed, my temps would be way above the recommended smoking range. What do you do to better control the temps with that much fuel in the firebox at once?
Mistadobalina,
Congrats on starting your smoking.
I don't think a water pan or basting will really make your chicken any more moist. The main thing is to take it off as soon as it's done. As soon as the meat thermometer or probe in the chicken breast hits 165, get it off. In a smoker, the skin might not be edible (crispy skin requires a higher temperature), but if it's black, you may have overcooked it.
You could also try brining the chicken or doing beer can chicken. I do both if I have the energy.
Congrats on starting your smoking.
I don't think a water pan or basting will really make your chicken any more moist. The main thing is to take it off as soon as it's done. As soon as the meat thermometer or probe in the chicken breast hits 165, get it off. In a smoker, the skin might not be edible (crispy skin requires a higher temperature), but if it's black, you may have overcooked it.
You could also try brining the chicken or doing beer can chicken. I do both if I have the energy.
hullabelew
1,000+ Posts
NCAAFBALLROX
1,000+ Posts
Propane Torch (also called a Cactus Burner) on sale now @ Harbor Freight Tools (don't think they have any internet sales, so this mean if there's not one in your area U B S.O.L.).
Basically, it's normally $ 36.00, on sale for $ 24.00.
The image came out crappy (only using a copy / paste into PaintBrush), so if you want one then send a PM & I'll Email the coupon.
Basically, it's normally $ 36.00, on sale for $ 24.00.
The image came out crappy (only using a copy / paste into PaintBrush), so if you want one then send a PM & I'll Email the coupon.
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