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Issues with my new smoker

post #1 of 15
Thread Starter 
It's a secondhand smoker that sits on a trailer. The firebox is in the back. It has a blower to increase air flow to the cooking area. My problem is when I try to smoke chickens, today I started at 11am and at 5 pm they were still not done. I have the fire blazing in the box but I can't seem to get these darn things to cook. Any ideas on what I could be doing wrong? I am using oak firewood with some mesquite thrown in for flavor. The chickens are brined.
post #2 of 15
Pics would help
post #3 of 15
Thread Starter 


Lets see if this will work
post #4 of 15
Thread Starter 

ok this one is better
post #5 of 15
Thread Starter 
What kind of pics do you need?
post #6 of 15

I am not seeing a thermometer.. do you have a way of checking to see what the temps are at grate level where the food sits?

post #7 of 15

Nevermind.. I see it now. My eyes are not what they used to be:biggrin:.

post #8 of 15

So it looks like a reverse flow smoker.. where is the blower located and how big of a fan or blower are we talking?

 

How did you know the chicken was not done?.. did you use a instant read thermometer and, if so, have you tested this thermometer in ice water (33 degrees) or boiling water (212 degrees) to make sure it is reading true within a couple of degrees?

 

Just trying to get some bearings on the situation.

post #9 of 15
Thread Starter 
Actually that thermometer on top of the grill doesn't work, or at least I haven't seen it work. I use a thermometer on the grill top to watch the temp. Not the same or as good I know. But it's what I have. I check the temp with a calibrated thermometer. I am anal about food temps.
I think I figured out the problem, the fire wasn't back far enough. We will see. Smoking a bunch of brisket today and a ribeye.
post #10 of 15
Quote:
Originally Posted by sojourne View Post

Actually that thermometer on top of the grill doesn't work, or at least I haven't seen it work. I use a thermometer on the grill top to watch the temp. Not the same or as good I know. But it's what I have. I check the temp with a calibrated thermometer. I am anal about food temps.
I think I figured out the problem, the fire wasn't back far enough. We will see. Smoking a bunch of brisket today and a ribeye.

 

Let us know how it goes.. a few food pictures (Qview) would be great:biggrin:

post #11 of 15
Thread Starter 
My briskets
post #12 of 15
Thread Starter 
Hmmm they wont load
post #13 of 15
Thread Starter 
post #14 of 15
Thread Starter 
There we go. Will post the ribeye in a bit.
post #15 of 15
Thread Starter 
Briskets turned out great. I got rave reviews.
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