Need Help

clw2112 · Oct 8, 2012

I bought a Char Broil CB600X smoker this summer and need help smoking with it. I have smoked a couple pork shoulders, briskets, turkey breasts, and a whole chicken.

It is nearly impossible for me to maintain a consistent temperature and everything I cook takes much much longer than expected. The 4-5# pork shoulders took 14-16hrs and the whole chicken was only at 125F after 3hrs when I pulled it to put in the oven.

I also can't keep the water tray full, it seems I need to add water every 30-40 min. When the tray is dry the temp spikes and when it is full it's hard to get the temp over 210F.

Any suggestions, tips, pointers, or help would be greatly appreciated every thing I cook turns out great and is delicious but getting to the end is extremely frustrating.

pit 4 brains · Oct 8, 2012

Stand by, gotta research your rig..

pit 4 brains · Oct 8, 2012

If anyone can help, chime in.. I gotta pull a loin.

mike johnson · Oct 8, 2012

IMO forget the water and fill the water pan with sand. When the sand gets hot it will help with temp fluxuation. you can always add a catch/drip pan under the meat on a lower shelf with some water or stock&vegies to help with moisture.

mike johnson · Oct 8, 2012

did you get it new? Or could it be an older model? Saw this when I searched online for it

The U.S. Consumer Product Safety Commission has issued a recall of the Char-Broil CB600X Vertical Propane Smoker sold through Wall-Mart Stores between May 2008 and June 2010. On the low setting the smoker's regulator may not allow enough gas to flow to keep the smoker burning. This can cause a build up of propane gas inside the smoker. If the smoker is reignited the resulting explosion can cause the smoker doors to burst open injuring anyone standing in front of the unit. The involved smokers have a model number of 07701413 and the letter "G" stamped on the gas regulator. If you have this smoker you are advised to stop using it immediately and contact Char-Broil for a replacement valve, regulator and hose. You can contact Char-Broil by calling (866) 671-7988 between 8am and 6pm EST Monday through Friday. Additional information can be found at Char-Broil's.

Id check to see if that might be part of it.

s2k9k · Oct 8, 2012

I wasn't sure what type of smoker that is but I found out it is a vertical propane smoker similar to the GOSM that I have.

First and foremost, what are you using to check temps? Smoke chamber and meat temps? And have you checked the accuracy of te therm(s) you are using? A good reliable therm that is accurate is a must. Usually the therms that come on smokers are way off. The therm on my GOSM can be off as much as 30* either way just depending on how it feels that day.

I had problems with mu GOSM maintaining consistent temps when I first got it. One thing that really helped (and some will disagree and a lot will agree) is I dumped the water in the pan and filled it with sand (some use peagravel). Sand will hold the heat better than water, rise above 212* and it won't evaporate. If I still want to use water for some humidity I will place a pan of water on top of the sand.

I also had a hard time adjusting the temp in small increments so i installed a needle valve:

http://www.smokingmeatforums.com/a/needle-valves-for-gassers

I can now get my temp dialed in and it will stay right there for hours and I can make adjustments in the 10* range with no problem. I still have to fight the sun and wind though but it is a lot better. I have done many all night smokes now and have got it set at 230* and went to bed comfortably and awoke to find it had not changed by more than 5*.

I see this is your first post here, when you get a minute would you do us a favor and go to Roll Call and introduce yourself so we can get to know you and give you a proper welcome, also would you add your location to your profile, we like knowing where you are when we talk to you, Thanks!

s2k9k · Oct 8, 2012

Mike Johnson said:
did you get it new? Or could it be an older model? Saw this when I searched online for it

The U.S. Consumer Product Safety Commission has issued a recall of the Char-Broil CB600X Vertical Propane Smoker sold through Wall-Mart Stores between May 2008 and June 2010. On the low setting the smoker's regulator may not allow enough gas to flow to keep the smoker burning. This can cause a build up of propane gas inside the smoker. If the smoker is reignited the resulting explosion can cause the smoker doors to burst open injuring anyone standing in front of the unit. The involved smokers have a model number of 07701413 and the letter "G" stamped on the gas regulator. If you have this smoker you are advised to stop using it immediately and contact Char-Broil for a replacement valve, regulator and hose. You can contact Char-Broil by calling (866) 671-7988 between 8am and 6pm EST Monday through Friday. Additional information can be found at Char-Broil's.

Id check to see if that might be part of it.

Interesting! Seems like that would get the meat done a lot faster

mballi3011 · Oct 8, 2012

It looks like theses guys have you going in the right direction. So if you will swing into Roll Call and introduce yourself and then we can give you a proper Howdy.

scarbelly · Oct 8, 2012

Yup- please swing by Roll Call and post some pics in the smoker section so we can help you get thru this

clw2112 · Oct 9, 2012

I will try and get some pictures of my smoker this weekend and post them in my roll call thread.

The CharBroil CB600X is a vertical propane smoker, I was aware of the recall and am pretty sure I checked my serial number, but will check again. I bought it new this June so I think it is new enough that it was not part of the recall.

I have been using a foil tray full of water/beer along with continually filling the water tray every time I smoke. I bought 2 digital meat thermometers, one is a Taylor and I can't remember the other model. They are fairly accurate, I have checked them a couple of times by placing them in a glass with water and crushed ice and they do not show 32 but they get very close. I have looked at some different therms but couldn't find a reasonable priced one that was decent, any recommendations? I don't pay any attention to the therm on the smoker itself.

I do like the idea of using sand or pea gravel. How many uses do you usually get before you need to change it. I am also going to take a look at that needle valve link.

s2k9k · Oct 9, 2012

clw2112 said:
I will try and get some pictures of my smoker this weekend and post them in my roll call thread.
The CharBroil CB600X is a vertical propane smoker, I was aware of the recall and am pretty sure I checked my serial number, but will check again. I bought it new this June so I think it is new enough that it was not part of the recall.
I have been using a foil tray full of water/beer along with continually filling the water tray every time I smoke. I bought 2 digital meat thermometers, one is a Taylor and I can't remember the other model. They are fairly accurate, I have checked them a couple of times by placing them in a glass with water and crushed ice and they do not show 32 but they get very close. I have looked at some different therms but couldn't find a reasonable priced one that was decent, any recommendations? I don't pay any attention to the therm on the smoker itself.
I do like the idea of using sand or pea gravel. How many uses do you usually get before you need to change it. I am also going to take a look at that needle valve link.

I cover the sand with foil to keep any drippings out of the sand and I also put a foil lined pan on top of the sand pan to catch drippings, I haven't changed my sand in quite awhile. I probably should take a look at it. And since a bag of play sand only costs about $3 I should probably change it more often.

clw2112 · Oct 9, 2012

So is the idea of the water tray just to help hold the heat?

Also, in the center of my water tray is the cup for the wood chips/chunks so I can't really cover the entire thing or play a foil tray over it.

s2k9k · Oct 9, 2012

The water is there for two reasons. One is for a thermal mass to help maintain temps, the other is to add humidity to the smoke.

Pics will help. I've never seen a smoker with the chip pan in the middle of the water pan. Maybe someone who has can help.

Most all smokers need some modifications to get them to work at their optimum performance.

s2k9k · Oct 9, 2012

OK I found a pic and I see your dilemma but post #4 and 5 seem like a good easy idea:

http://www.smokingmeatforums.com/t/117531/is-water-in-the-water-pan-really-needed

And you can always place the pan for catching drippings on the lowest rack (if you don't have it filled up with meat).

clw2112 · Oct 11, 2012

Here are some pictures of my smoker.

I am going to look into buying a new regulator and hose setup with a needle valve and also filling the tray with something other than water then covering with a piece of sheet metal.

What would the best thing to full the tray with? I've seen puerile mention sand, pea gravel, and lava rock.

What about some good thermometers to use? Right now I have a taylor digital thermometer that I put through a hole in a block of wood to monitor the smoker temp and then another digital thermometer for the meat temperature. What kind do you guys use? What is the best one to have for both price and performance?

Any other things I should be looking at purchasing or modifying on my smoker to improve things?

jarjarchef · Oct 11, 2012

I have seen several people have much better control with changing out the regulator and adding a needle valve instead....so you are on the right track with that.

Others have used playground sand in place of water and covered with foil to catch the drippings, however that will cover your chip box. So I can see a couple options that I would look into.

Use the sand or other mass in place of water, continue to use your chip box and put a pan to catch the drippings on the bottom shelf..

Use sand or other heat mass and completely cover the bottom pan with foil leaving a valley to catch the drippings and add one of the mazes or tube smoke generators. This way you will get smoke for hours and not have to open your smoker. If your lookin you ain't cookin......

The maverick et-732 seems to be the overwhelming preferred choice. Don't have one yet, it is on my Christmas list.... The only glitch I have seen is to make sure you connect the wires tightly and the order you turn the units on. Basically follow the instructions......

clw2112 · Oct 11, 2012

I was going to probably get a piece of sheet metal and cut a hole in the middle for the wood chip tray. Or use a foil tray, I have some that I can slide right into the brackets on the side that hold the grates.

Thanks for all if the help so far.

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