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Bill Webster

post #1 of 6
Thread Starter 

Hi My name is bill I am 48 years old I live in Bradford Pa. I am new to smoking my children bought me a Char-Broil vertical charcoal smoker. I did a Brisket last weekend and it turned out great. Today I am doing a Pork loin. I have noticed I can't get my heat over 175 deg with water in my water pan. but if I take the water out I can. Any suggestions??

post #2 of 6
Quote:
Originally Posted by Bill Webster View Post

Hi My name is bill I am 48 years old I live in Bradford Pa. I am new to smoking my children bought me a Char-Broil vertical charcoal smoker. I did a Brisket last weekend and it turned out great. Today I am doing a Pork loin. I have noticed I can't get my heat over 175 deg with water in my water pan. but if I take the water out I can. Any suggestions??

Bill, morning and welcome to the forum.....  The water pan sucks up all the Btu's and keeps the temps low .....    Familiarize yourself with the Minion method...   It's a method for slowly burning charcoal briquettes.... allowing for temp control and extended burn times of the briquettes....  handy for smoking shoulders, briskets, turkeys...  etc.....  Below is a link, from this site, explaining that method....  I think the 5 day course has an explanation also.....

About the water pan....  try using it with 1/2 cup of water only....  then the first hour or so will have moisture and you will have higher temps for finishing your food.....   

 

http://www.smokingmeatforums.com/t/85924/the-minion-method-explained-w-tutorial/60#post_1009848

post #3 of 6
Hi Bill! welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 900,000 posts describing it!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

Here is Jeff's Free 5 day E-Course, that Dave mentioned, it will teach you all the basics plus a whole lot more!
post #4 of 6

Welcome to the forums, Bill!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Dave and Stan already have you covered...Just ask any time you need help and you'll get plenty!

 

Lots of people put sand in their water pans to act as a heat sink.  I don't use a charcoal rig, but in my gasser I don't put water in the pan and still get great results.

 

Red

post #5 of 6
Thread Starter 

I cut my water down to half full and that got me over 200 deg. my pork loin just finished up about 4-1/2 hrs. This is only the second thing I have ever smoked. I guess next time I do a pork loin i can start later in the day.

post #6 of 6
Quote:
Originally Posted by Bill Webster View Post

Hi My name is bill I am 48 years old I live in Bradford Pa. I am new to smoking my children bought me a Char-Broil vertical charcoal smoker. I did a Brisket last weekend and it turned out great. Today I am doing a Pork loin. I have noticed I can't get my heat over 175 deg with water in my water pan. but if I take the water out I can. Any suggestions??

Bill, one more thing......  The factory therm is  probably not accurate.....  Use an aftermarket therm and place it in boiling water to check it is reading around 209 Deg for your elevation...  Your therm should have been reading around 215-225 during your previous smoke...   I think your therm is off....  big time....

 

Dave

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