or Connect
SmokingMeatForums.com › Forums › Announcements › For New Members › hard time raising temp for seasoning.
New Posts  All Forums:Forum Nav:

hard time raising temp for seasoning.

post #1 of 12
Thread Starter 
Wiped down excess oil after 1st attempt. Loaded my weber chimney full of coals. Got it nice and HOT. Dumped into charcoal pan and closed smoker. Top vent and side vent wide open. Crept to 330 then dropped. It's great that it's sealed up nicely with the high temp gasket. But it's not getting enough air. Any fire goes out almost immediately. Any ideas? Also I uploaded pics. Hope they went in
post #2 of 12
All vents and exhaust open?

I'm not familiar with that smoker, but someone will have an idea soon!
post #3 of 12
Thread Starter 
Yes. All vents are open.. sitting at 275 now
post #4 of 12
Quote:
Originally Posted by zz005zz View Post

Yes. All vents are open.. sitting at 275 now

It'll season at that temp. What's the outside temp and is it windy? That too can affect the pit temp on thin metal cookers.

Another thought, that temp may be your pit's happy spot for high temps...
post #5 of 12
Thread Starter 
Well. Been an hour and 15 minutes. Just dropped to 245. It's pretty windy. Outside temp is 43 degrees.
post #6 of 12
Thread Starter 
Also this is a trailmaster. So it is MUCH thicker gauge then the cheapo
post #7 of 12
Quote:
Originally Posted by zz005zz View Post

Well. Been an hour and 15 minutes. Just dropped to 245. It's pretty windy. Outside temp is 43 degrees.

That's it...I had a similar Mecco as my very first smoker. No issues during the summer but cool spring and fall windy weather played havoc with temps and...Fagetaboutit in the winter. The thin steel was terrible at maintaining heat. This was long before SMF and broad use of Internet for that matter. Since those early days, there is plenty of info on wrapping with a Welders Blanket and Wind Breaks to improve heat retention...JJ

post #8 of 12
Thread Starter 
Well. It has been 2 hours and 45 minutes and coals are just about ash. Not adding any more than I started with and it's sitting at 200
post #9 of 12
Thread Starter 
Do you all think I'll be able to smoke some meat today? And if so what do you recommend for a newbie?
post #10 of 12

Like JJ said a wind break would help & if you can insulate it with a welding blanket or something like that.

 

My son is in Kansas & he ended up building a small shed with a space heater in it so he could smoke in the winter.

 

He has a WSM, so it's not real thin steel.

 

Al

post #11 of 12
Thread Starter 
Well the wsm has a porcelain coating which helps dramatically. But the trailmaster is a more dense steel than you may be thinking. I'll post a pic of the sidewalls.
post #12 of 12

Sure you can smoke today...Quick, Easy and if anything goes wrong, not a big hit in the wallet...Chicken Quarters or Thighs. They are best smoked in the 300°F range but anything 225+ works fine. Smoke until the IT reaches 175 to 180. Will take 1-4 hours depending on temp range and size of the parts...JJ

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: For New Members
SmokingMeatForums.com › Forums › Announcements › For New Members › hard time raising temp for seasoning.