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Can this be done? - Page 2

post #21 of 26
Thread Starter 
Hi All I sealed the smoker the best I could , got all the openings on the bottom sealed, except the 2 hole vent/damper..Still I didn't have much control on temps, started with the snake method, took forever to get the temps to go up, so I lit another 1/2 Weber chimney, them temps really went up.
When I was done smoking,played around with the vents some, the smoker was holding temps with the vents both open and closed, didn't seem to matter to the smoker, if they were open or closed. I'm puzzled.:confused:
Thanks Dan
post #22 of 26
Thread Starter 

Hi All Any body with idea's or thoughts on how to control temps, with this setup..

Thanks Dan

post #23 of 26
Thread Starter 

Hi All I guess I'll just have to give it another try, and see "IF" I can control the temps...Not much left to try, but this time start with fewer coals, and see what happens. Would like to stay in the 250-275 range, if possible.

Thanks Dan

post #24 of 26
Quote:
Originally Posted by DanBono View Post
 

Hi All Any body with idea's or thoughts on how to control temps, with this setup..

Thanks Dan

You're probably the only one with that set up, so its hard for us to give you advice. you're probably going to just have to keep experimenting. There was a guy here that had one of those that did good long smokes with it, but he no longer posts here. He didn't do to many mods. He used a hunk of rope that looked like a neck tie around the lid and base.

 

http://www.smokingmeatforums.com/newsearch/?search=&advanced=1&sort=lastupdate&order=descending&type=35&createdbyuserid[]=63255

post #25 of 26
Seems to me if you're running too hot, you've got too much air coming in from somewhere. If you've got everything closed off and your temps either climb or hold steady, it's getting air from somewhere. Having all vents closed should choke the fire out relatively quickly if it's sealed.
post #26 of 26
Thread Starter 

Hi All You what is soooo puzzling about this conversion, the same company Master Forge had charcoal smoker.same design as the Electric one.I really thought this conversion would be a NO brainier. I do have some smoke coming out of the lid,if I seal that off,then where does the smoke go?

Thanks Dan

http://www.smokingmeatforums.com/products/master-forge-charcoal-smoker

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