maintaining smoker temperature

H

HornOnTheBayou

250+ Posts
I got a smoker last summer, BBQed several things on it (chicken, brisket, sausage), but still have one problem. I cannot get the temperature to stay in the desired range. If I get my fire up to the 225-250 range, how long can I expect it to stay there? I feel like I'm constantly adding charcoal. I put the fire on a grate so there is oxygen underneath it and I keep all the vents open. What's my problem?
 
Might be too much oxygen. Pullin O2 from beneath and from the vents might be making it burn too quickly. Try having a bigger stack of charcoal, but with less oxygen.
 
One more question: if there was too much oxygen, wouldn't that make the temperature too hot? I ask because my fire never gets too hot. It always stays below 240 or so.
 
Don't know what kind of smoker you have, but it always helps to add some thermal mass to the equation. Fire bricks work nicely and will help to even out the temperature swings.
 
even thogh you have a grate make sure you keep old charcoal cleaned out before lighting new fire. Don't know how this works for you but make sure everyone keeps doors closed....if ten people are there and each one wants to gaze in individually the doors will be open more than closed. Other than that..as mentioned...more fuel but if you have the option try wood also instead of all charcoal.
 
Yeah, I'll need to see pics of the smoker & the firebox. Plus, I'd like to see how high the grate is off the floor (you could be getting too much ash buildup even if you clean between each use). I have a Bandera & that's one of the big fail items for this smoker.

Also, if yours is a homebuilt unit, you might have improper temperature gauge location (not reading the correct temp @ the interior space) or even a bad temp guage.

Adjusting the temp guage is what they call "tuning" the smoker & this is possibly the problem if you have a custom build.

Also, thinner metal means less retention of heat. A smoker with thick walls holds the heat easier... the Big Green Eggs are something like 3" of ceramic; that's why a small load of Oak Lump will last all night long (even if it does look like something only a commie would use).

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You have a thin steel, mass production smoker. I have one too and I like it. The reality though is that in order to improve the performance (including regulating temp), you need to make some modifications to the smoker and fire box. Here are some thoughts.

1. If you are putting your coals on the top grate of the firebox, you're getting way too much oxygen and you'll burn out the lid because the fire's too high (elevated). If you're putting it on the bottom grate it makes it difficult to empty out the ash.

2. If you haven't done it already, trash the temp gauge that came with the grill. it's a cheap thermometer that is rarely correct. Add to that the fact that it's too high so even if it is right it's not giving you true temp at food level.

3. Make sure all the holes are filed. For some reason there are pre-drilled holes that need to be plugged. Just buy some extra nuts and bolts.

4. Extend the smoke stack. Right now the heat is leaving the cooking chamber too quickly.

5. Make a baffle or turn the long charcoal grate in the cooking chamber upside down to cover the opening.

Like I said, some very easy mods will go a long way.



Here is a link to a forum that has everything you'll ever need to know about the chargriller.
 
You're right. I meant to take pictures while I was smoking Saturday, but I completely forgot. Fortunately, school is out next week so there will be plenty of time this summer for smoking and picture taking.
 
I bought them from a fireplace/BBQ store here in Denver. That's where I would start.

I placed them in two areas:

1. In the fire box, under the grate where my wood/fuel sits. I had to break the bricks in half for them to fit, and I will have to remove them each time I clean out ash. Another idea may be to place them on the sides of the fire box, so the ashes won't fall on them, but then they get in the way of the wood/fuel.
2. In the actual smoker side, under the grate you place your meat on. I put them as close to the fire box as possible.

I think this method allows a couple of things to happen. First, the bricks in the fire box allow the fire to stay hotter when it burns down, so you don't lose your heat. Second, the bricks in the smoker side warm up and help regulate the temperature of the smoker.
 
Awesome. Seems like a great way to help regulate temperatures. My New Braunfels holds steady temps somewhat adequately but it would be nice to achieve a bit more consistency.

Thanks for the idea!
 
They work really well. My fire can almost go out completely, and the temp will stay at 180-200.

The biggest drawback is cleaning the fire box. I have to remove each of the bricks before shoveling out the ashes. Then, replace the bricks. Not a huge deal, but a bit more of a hassle.
 
I bought a lyfetyme grill from Jeff's Backyard here in SA. They showed me how to hook up a propane burner (with hose/regular from Academy) through a hole in the firebox. They put the burner under the fire grate and then put a dutch oven on top that is big enough to hold some fairly good sized wood chunks. The burner under the big iron pot keeps a fairly even temp and then the wood burns off nicely and produces an even smolder without ever burning and giving off a bitter smoke.

I've got the whole rig...it's really nice for the overnight brisket smoke.
 
Look up Hornian's thread on smoking ribs......his rig is like yours and he has pics in thread. In short. put in enough charcoal to last the whole time required, but ONLY LIGHT ONE END OF THE STACK (the end closest to "cooking" side).

Elevate the FAR END of the charcoal grate (the one away from the burning end) a little bit so that you get a 'gravity assist' and the unburnt briquets will naturally slide into the approaching burning briquets.

Open the firebox vent about 1/4" or so to start, then after equilibration, adjust vent as necessary to reach right temp. Temperature should remain constant until briquets are exhausted.
 
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