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Reaching desired smoker temperature
Posted on 7/16/18 at 11:28 am
Posted on 7/16/18 at 11:28 am
I am having issues with reaching, and then maintaining my desired smoker temperature. I am on my second smoker, and same issues. I am steadily stalling out at around 200.
First smoker was a cheaper charcoal smoker. It had no bottom vents, so I figured this might be my issue.
As much as I smoke, I got a better smoker, but get the same results. Tried different charcoals, with the same result.
I am using minion method. Almost filling bowl with unlit charcoal, and pushing to the sides. Lighting chimney starter, about half full. By the time the coals are on the bowl is completely full.
I've had a little success by bringing my water almost to a boil and putting in really hot water, instead of room temp. That has helped some, but it's a pain in the arse to do all day long,
Any suggestions on what I should do to help hold me at a steady 225-250?
Am I starting with too much charcoal? Lighting too much to start? Lightning not enough to start?
Smoked some chicken wings this past weekend, and the last 10 minutes are so my temp shot up to +250, but I had let my water pan dry out, so it was roasting that.
First smoker was a cheaper charcoal smoker. It had no bottom vents, so I figured this might be my issue.
As much as I smoke, I got a better smoker, but get the same results. Tried different charcoals, with the same result.
I am using minion method. Almost filling bowl with unlit charcoal, and pushing to the sides. Lighting chimney starter, about half full. By the time the coals are on the bowl is completely full.
I've had a little success by bringing my water almost to a boil and putting in really hot water, instead of room temp. That has helped some, but it's a pain in the arse to do all day long,
Any suggestions on what I should do to help hold me at a steady 225-250?
Am I starting with too much charcoal? Lighting too much to start? Lightning not enough to start?
Smoked some chicken wings this past weekend, and the last 10 minutes are so my temp shot up to +250, but I had let my water pan dry out, so it was roasting that.
6
Posted on 7/16/18 at 11:32 am to oOoLsUtIgErSoOo
What type of smoker and charcoal are you using?
Posted on 7/16/18 at 11:36 am to oOoLsUtIgErSoOo
quote:
I am using minion method. Almost filling bowl with unlit charcoal, and pushing to the sides. Lighting chimney starter, about half full. By the time the coals are on the bowl is completely full.
I don't see anything wrong here. How are your vents spaced? Are you running with all vents fully opened?
Posted on 7/16/18 at 11:38 am to LSU Patrick
quote:
What type of smoker and charcoal are you using
I have had the same results on two different smokers. Different name brands, and different set ups on each smoker. Can't think of the name off the top of my head of either.
I've also used different charcoal. Tried both briquets and lump. Same result on both.
Edit: just found pictures. My new one is a brinkman. Old one was Expert Grill, or master grill???
This post was edited on 7/16/18 at 11:42 am
Posted on 7/16/18 at 11:39 am to Centinel
quote:
I don't see anything wrong here. How are your vents spaced? Are you running with all vents fully opened
There is a bottom vent right next to the charcoal bowl.
Then they have the smoke release at the top. Ran both wide open last smoke.
Posted on 7/16/18 at 11:44 am to oOoLsUtIgErSoOo
quote:
My new one is a brinkman
You said that you are putting the coals in a bowl. Is it a vertical smoker with a bottom bowl for coals and middle bowl for water?
Posted on 7/16/18 at 11:46 am to oOoLsUtIgErSoOo
Posted on 7/16/18 at 11:47 am to LSU Patrick
quote:
You said that you are putting the coals in a bowl. Is it a vertical smoker with a bottom bowl for coals and middle bowl for water?
Charcoal pan sits on the bottom, in that picture. Water bowl right on top, just below the first grill.
Two other grills on top.
Posted on 7/16/18 at 11:51 am to oOoLsUtIgErSoOo
Okay. Yeah. I used to have an old cheapo that I modified a lot to get where I could keep it halfway stable.
My recommendations:
Drill holes in the charcoal bowl to improve air flow. Be careful, because the bowl contains porcelain. Use goggles and don't touch it with your fingers.
I would actually cut the bottom of that out if it were me and set the bowl underneath on top of a grate or something else where I could easily access the bowl to remove ashes and add coals and wood.
My recommendations:
Drill holes in the charcoal bowl to improve air flow. Be careful, because the bowl contains porcelain. Use goggles and don't touch it with your fingers.
I would actually cut the bottom of that out if it were me and set the bowl underneath on top of a grate or something else where I could easily access the bowl to remove ashes and add coals and wood.
This post was edited on 7/16/18 at 11:56 am
Posted on 7/16/18 at 11:51 am to oOoLsUtIgErSoOo
When you closed that thing up, how much smoke comes out of the gaps between the door and the barrel?
Posted on 7/16/18 at 11:54 am to LSU Patrick
quote:
My only remaining question about this model is how easy is it to empty the ashed while in use?
It has holes, so some of the ashes fall (but not nearly enough).
Its fine for shorter smokes, but it was a pain in the arse when I did a 12 hr pork shoulder.
I pulled out the entire bowl, but that's not easy with it that hot, and tried to shake out the ashes. Didn't really work. So I ended up dumping the entire bowl, wasting a ton of charcoal, and starting all over mid smoke.
Posted on 7/16/18 at 11:54 am to Boudreaux35
quote:
When you closed that thing up, how much smoke comes out of the gaps between the door and the barrel?
Little, to none at all, everything comes out the top.
Posted on 7/16/18 at 12:00 pm to oOoLsUtIgErSoOo
Sorry. I thought it was a different smoker until I looked at your pic. Check my update.
A couple of additional suggestions:
Try and add new coals and water at the same time to keep more heat in your smoker for longer. If you are smoking on that type of setup for 8-12 hours, you will need to remove some of the ashes to maintain airflow. If you can make the couple of modifications I suggested above, that will enable you to accomplish this without a major interruption in your cooking.
A couple of additional suggestions:
Try and add new coals and water at the same time to keep more heat in your smoker for longer. If you are smoking on that type of setup for 8-12 hours, you will need to remove some of the ashes to maintain airflow. If you can make the couple of modifications I suggested above, that will enable you to accomplish this without a major interruption in your cooking.
Posted on 7/16/18 at 12:06 pm to LSU Patrick
quote:
Try and add new coals and water at the same time to keep more heat in your smoker for longer.
I do this already.
Do you think adding really hot water will help, and make a noticeable difference?
quote:
If you are smoking on that type of setup for 8-12 hours, you will need to remove some of the ashes to maintain airflow
What do you suggest is the best way to do this? My biggest problem is getting the damn thing out. With a full water bowl right on top, and burning hot charcoal, it is not easy to get the bowl in and out. Then once it was out, I couldn't figure out the best way to get the ashes out, which is why I dumped it all and started over.
Posted on 7/16/18 at 12:09 pm to oOoLsUtIgErSoOo
quote:
Its fine for shorter smokes, but it was a pain in the arse when I did a 12 hr pork shoulder.
Exactly. Been there before.
The legs of my old bullet smoker had lips on top to hold my charcoal bowl. I ended up taking the legs off and putting them on the outside, then I sat the bowl (with holes in it on top of a small metal grate and bricks. When I needed to remove ash, add a bunch of coal, and add water to my pan, I would just lift the entire thing up from over the coals and set it aside for a minute then put it back. that was the only way I got a long, reliable cook out of that smoker.
I finally threw that thing out in the Spring after it rusted through. I used it for 10 years!
My wife got me a dyna glow vertical box smoker for Father's day that has been working great. I'll tell you one thing, if you learn ow to make good BBQ on one like yours, you will be an expert.
This post was edited on 7/16/18 at 12:10 pm
Posted on 7/16/18 at 12:11 pm to oOoLsUtIgErSoOo
quote:
Do you think adding really hot water will help, and make a noticeable difference?
Yes. I used to pour boiling water in my pan. Otherwise, your coals will burn down by the time your water gets hot, and it will take 2 hours just to get your smoker up to temp.
Posted on 7/16/18 at 12:17 pm to oOoLsUtIgErSoOo
quote:
What do you suggest is the best way to do this? My biggest problem is getting the damn thing out. With a full water bowl right on top, and burning hot charcoal, it is not easy to get the bowl in and out. Then once it was out, I couldn't figure out the best way to get the ashes out, which is why I dumped it all and started over.
I would honestly cut the bottom out and set the bowl on bricks or grate or some combination underneath. Your coals would get better air flow, and you would be able to remove ash easier. Get some good hot mitts or gloves. You can get some that are resistant up to 500 degrees for 10-15 bucks on amazon.
Posted on 7/16/18 at 12:30 pm to oOoLsUtIgErSoOo
You need more thermal mass. Replace the water with sand or try adding a few bricks to the bottom of the smoker.
Posted on 7/16/18 at 12:33 pm to LSU Patrick
There are entire forums on modifications for these type smokers.
How to Modify El Cheapo Brinkmann aka ECB.
Good luck. Let me know how it goes.
How to Modify El Cheapo Brinkmann aka ECB.
Good luck. Let me know how it goes.
Posted on 7/16/18 at 1:20 pm to oOoLsUtIgErSoOo
You need to improve the air flow through the smoker. On days when the is no breeze, I will set up a fan blowing into the vent of the fire box. It increases your fuel consumption but it helps the pit come to temp faster and maintain temp longer.
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