help!

jacobtia

Meat Mopper

Original poster

Feb 24, 2011

231

23

Central Illinois

• Feb 24, 2011

• #1

So, I have a BBQPRO Charcoal Grill with a smoker box. I have used it 3 times and each time I have to fight to keep the temp even close to 200 degrees. I have used hickory chucks with lump charcoal and just straight charcoal. The door between the smoker box and barrel is open. I just installed a duct to extend the chimney down lower to the cooking surface to try and get the temp up. That didn't help. Any tips would be a great help.

 

jacobtia

Meat Mopper

Original poster

Thread starter

Feb 24, 2011

231

23

Central Illinois

• Feb 24, 2011

• #2

Also, I know the stock thermostat is probably not giving me an accurate temp. But, I just got done trying to smoke a beef brisket (2.5lb brisket on the smoker for 5 hours at this point) and I got the internal temp to 140 and it wouldn't budge from there. Needless to say it is finishing in the oven.

 

Last edited: Feb 24, 2011

adiochiro3

Master of the Pit

OTBS Member

Apr 19, 2010

2,088

42

Bay Area, CA

• Feb 24, 2011

• #3

Check the stock thermo by dropping into boiling water to see if it is reading correctly.  They are often quite inaccurate.  I looked your unit up online and am not sure exactly what you have.  If you provide a pic or two, someone will be able to give some good advice on getting that temp up ( assuming the thermo is in the correct ballpark).

 

jacobtia

Meat Mopper

Original poster

Thread starter

Feb 24, 2011

231

23

Central Illinois

• Feb 24, 2011

• #4

Here is a link to sears which is where I bought the smoker. For pic purposes.

http://www.sears.com/shc/s/p_10153_12605_07115897000P?prdNo=2&blockNo=2&blockType=L2

The brisket was awesome none the less!!!!!!

 

Last edited: Feb 24, 2011

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

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OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• Feb 25, 2011

• #5

Where are you located? What was the outside temp? If it's too cold outside you may need to throw a welding blanket over the smoker to keep the heat in. Glad the brisket turned out good, 5 hours in the smoke should be enough to flavor it well.