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Temperature Question

post #1 of 10
Thread Starter 

Hey everyone,

So today I successfully smoked a pork butt and a trip tip; both came out delicious. I had trouble keeping the temperature steady at 225-250, I was constantly adding small wood blocks (that were soaked in water for 30mins) about every 20 minutes. How do I keep a steady temp for longer?

 

I have a chargrilled with a side fire box attached, I have it sealed with high temp RTV and thats the only modification I have done.

post #2 of 10

Congrats on your smoke,  You don't need to soak your your wood. Post some pics of your smoker, firebox firebox door and dampers  inside the fire box too

 

 

 

Gary

post #3 of 10
Thread Starter 

I will post a picture tomorrow morning. I just learned about the Minion method; I'll try that next time. 

post #4 of 10

Great, we'll be waiting

 

Gary

post #5 of 10
Thread Starter 

Here it is a chargriller that I restored with some low grit sand paper a wash and some paint the Fire box is a new addition.
post #6 of 10

Nice job,  Looks new

 

Gary

post #7 of 10
Thread Starter 

I wish I would have took a before picture. This grill looked like a rust bucket, I got it for free too. I was looking into buying a Traeger until I realized that I could spend $100 and bring this grill back from the dead.

post #8 of 10
Quote:
Originally Posted by kyleqman View Post
 

Hey everyone,

So today I successfully smoked a pork butt and a trip tip; both came out delicious. I had trouble keeping the temperature steady at 225-250, I was constantly adding small wood blocks (that were soaked in water for 30mins) about every 20 minutes. How do I keep a steady temp for longer?

 

I have a chargrilled with a side fire box attached, I have it sealed with high temp RTV and thats the only modification I have done.

 

Were you using the wood as your heat source or did you have a charcoal fire? If you are cooking with wood then adding a split every 20 minutes is about right. In any event you should not be soaking the wood for use in the firebox.

Steady temps over a longer period can be had in a CG even without a lot of modifications to it, but you need to be cooking with charcoal.

Tell us how you build your fire, fuel type and how much to start the fire and how you maintain it and we can give you better advice. Otherwise we're just guessing.

BTW you can also join the CharGriller Owners group and post there as well-

 

http://www.smokingmeatforums.com/groups/show/46/chargriller-owners-group

post #9 of 10
Thread Starter 
I was doing a base of kings ford hickory charcoal ( a chimneys worth) with three or four hickory chunks. I would replenish the wood every 15-20 minutes or so. I went through a lot of wood just to smoke a pork butt.
post #10 of 10
I have the same smoker and the answer is more charcoal. I'll add wood every 20-30 minutes for smoke but for heat I dump a large, and a small chimney of charcoal in and then add more as needed depending how long the smoke is. Doing a large shoulder uses a lot of charcoal.
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