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Hi guys and gals!! im new to smoking

post #1 of 14
Thread Starter 

I have a few questions....

 

  I bought the $89.00 charbroil mod. smoker from wal-mart and smoked a rack of pork ribs witch turned out excellent.It took some work to keep at right temp had a hard time keeping temp over 200 deg. Thats were my questions come in..

 

1. Is there anything you can do to it to make it get any hotter? I had both vents open all the way and keep adding wood and charcoal, it would reach 250 occasionally but wouldn't stay there long.oh yea it was 80 deg. out side so it should have stayed hotter i think anyway. Witch brings me to my next question..

 

2. can you smoke a 10 to 12 lb. turkey in one of these little smokers?

 

3. Is there a way to do something to this smoker so i can smoke stuff in the winter?

 

Thanks in advance for advice, but please keep it in simple terms. I'm new and don't understand all the lingo yet..lol

post #2 of 14

From what I saw on the WallMart website the fire box looks kind of small.  The only way to get more heat is to burn more fuel.  You can keep loading charcoal (burns hottest and cleanest) or find something that will force more fresh air onto the fuel.  I guess you are keeping the exhaust fully open?  Some smokers require you to put the exhaust damper at about 3/4 open to retain a bit of heat.

 

It also helps if you keep the smoke chamber closed as much as possible,  every time you open it especially with thin metal smokers you lose your heat and the fire box has to work to recover.  You may also try not to overloading the cook chamber

 

Bout as much help I can be with out pics!

post #3 of 14
Thread Starter 

Thank you very much for your help.. Its just one of those cheap walmart char broil offset smoker American Gourmet grill's that cost 89 dollars.. 

 

I left both dampers wide open and kept adding charcoal.. i guess my main concern is will it cook a turkey..because it barely stayed hot enough to cook ribs in 80 deg weather so when it drops down 40 deg and trying to cook a turkey may take till christmas to get done...lol 

 

again Thank you for your time and help..

post #4 of 14

Can't tell you it will,  If you are not able to maintain 220 I wouldn't push it.  I like to cook poultry a bit higher so it doesn't take so long to cook.  You can always put it in the smoke for a couple of hours and then move to the oven if you have to.  Give another smoke a try and see if the temps will moderate then you can decide.

post #5 of 14

The next question is...What are you using to measure your Smoke Chamber Temperature?...99% of the Thermometers that come with the lower end Smokers are 50+ Degrees off and worthless.

 

I would suggest a Test Smoke with some Chix Thighs...Take some Pictures of your Fire Setup before you light it and about 1 hour in... Pics of the Smoke Chamber interior, Outside of the Unit and the Smoke coming from the Stack...Post the pics and we can give some better answers...JJ

post #6 of 14

like jimmyj says..what are you using to monitor the temps? the basic factory therms are crap..there are plenty of threads here about therms and what not..if you need a good one..tjohnson runs and excellent business and sells a few that are well worth the pennies spent..

 

thanks

 

brandon 

post #7 of 14
Thread Starter 

Thank you guys for the help. I will def get a new therm first and JJ next time i smoke i will take pics like you asked..Thanks

post #8 of 14

Welcome ! FIRST Hell YEAH ! get a good prob thermometer  !  I did and  I was shocked at just how off the one was that came on the unit , I have replaced it but that one is way off to !     Good luck , ya can learn a whole bunch here ...JUST remember  we loves Q-Views istockphoto_15790860-bbq-surf-tiki.jpg

post #9 of 14

 

welcome1.gif   Glad to have you with us!

 

post #10 of 14

Welcome to SMF

 

post #11 of 14

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Ask questions and use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!


Craig

   

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
 
      Make bacon the easy way!!
http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451

 

post #12 of 14

WELCOME AND YOU WILL HAVE ALL THE HELP YOU NEED FROM THE GUYS AND GALS ON HERE

post #13 of 14
Thread Starter 

Thank you all for you kind words and help...

 

Ok guys i took you advice and i did some checking and ordered me a Polder Duel probe cooking Therm from Amazon, I had a gift card so i ordered it from there it had good reviews from some people on this site and it cost 20 dollars. Not top of the line by no means but its a start for a future good smoker(I hope).. I love to cook and pretty good cook to i may add..So anyway Thank you guys again.

 

fpnmf...Thank you for the links. I did take the free E course before I bought my smoker..It was great and thanks for the links to the bacon Damn that looked good...can't wait till i can make some great stuff like the stuff i have seen on this site..mmmmmmm

post #14 of 14

Welcome Tim!

I have a Charbroil too, the slightly larger one.  My experience was I was burning it too hot.! 
Smoking is slow and low, temps around 210-220.

 

Quote:
Originally Posted by timsnewatsmokin View Post

I have a few questions....

 

  I bought the $89.00 charbroil mod. smoker from wal-mart and smoked a rack of pork ribs witch turned out excellent.It took some work to keep at right temp had a hard time keeping temp over 200 deg. Thats were my questions come in..

 

1. Is there anything you can do to it to make it get any hotter? I had both vents open all the way and keep adding wood and charcoal, it would reach 250 occasionally but wouldn't stay there long.oh yea it was 80 deg. out side so it should have stayed hotter i think anyway. Witch brings me to my next question..

 

2. can you smoke a 10 to 12 lb. turkey in one of these little smokers?

 

3. Is there a way to do something to this smoker so i can smoke stuff in the winter?

 

Thanks in advance for advice, but please keep it in simple terms. I'm new and don't understand all the lingo yet..lol



 

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