Issues with my new smoker

sojourne

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Sep 25, 2013

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• Sep 25, 2013

• #1

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.

 

sqwib

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• Sep 25, 2013

• #2

Pics would help

 

sojourne

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Sep 25, 2013

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• Sep 25, 2013

• #3

image.jpg

• sojourne
• Sep 25, 2013

Lets see if this will work

 

sojourne

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• Sep 25, 2013

• #4

20130925_194243.jpg

• sojourne
• Sep 25, 2013

ok this one is better

 

sojourne

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• Sep 26, 2013

• #5

What kind of pics do you need?

 

TulsaJeff

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• Sep 26, 2013

• #6

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?

 

TulsaJeff

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• Sep 26, 2013

• #7

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

.

 

TulsaJeff

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• Sep 26, 2013

• #8

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.

 

sojourne

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• Sep 27, 2013

• #9

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.

 

TulsaJeff

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• Sep 27, 2013

• #10

sojourne said:

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.

Click to expand...

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

 

sojourne

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Sep 25, 2013

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• Sep 27, 2013

• #11

My briskets

 

sojourne

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Sep 25, 2013

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• Sep 27, 2013

• #12

Hmmm they wont load

 

sojourne

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• Sep 27, 2013

• #13

20130927_122604.jpg

• sojourne
• Sep 27, 2013

 

sojourne

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• Sep 27, 2013

• #14

There we go. Will post the ribeye in a bit.

 

sojourne

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• Sep 28, 2013

• #15

Briskets turned out great. I got rave reviews.