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Dyna Glow Issues

post #1 of 8
Thread Starter 

Ladies and Gentlemen of the Forum,

 

  I am a first time smoker, long time fan. I recently purchased a wide body Dyna Glo offset smoker for Christmas.  I have attempted to smoke ribs and a picnic pork twice.  The issue I am having is reaching the 215-235 temp range.  I use Stubbs charcoal briquettes and I have tried using the minion method and adding a chimney full of lit charcoals (I wait until I see flames coming out of the top and the bottom coals are glowing orange and the top ones are lit and ashed over, I do this every time I add coals from a chimney. 

 

I have tried adding just the coals from the chimney to start the smoker, then when the temp stalls, adding a layer of unlit coals then a layer of lit Chimney coals. I have also tired a bottom layer of unlit coals followed by a layer of chimney lit coals, to start off with.

 

The issue I have is the top coals keep going out with either arrangement of coals.  I have to poke the coals in the fire box every 15 minutes to keep it from going out.  I have the bottom vent wide open and the chimney closed.  But it takes about 2 1/2 hours to even reach a temp of 225. Then when I add my meat, it drops to about 150 and I have to start all over again and it takes about another 2 hours to reach 225.  I do not use a water pan and I have used nomex tape and hi-temp silicone sealant around the all the doors, joints and lips. 

 

But from the other posts I have read on this forum, and other websites, it should not be this hard.  I am trying to figure out what I am missing or not doing correctly. 

 

Any help would be greatly appreciated.

 

David

post #2 of 8

Welcome to SMF

 

Well i'm wondering whether you have an airflow problem, or whether its your fuel. How did it run when you seasoned it according to the manufacturers specs?

post #3 of 8
Thread Starter 

When I received the smoker it did not come with any instructions.  I called and Dyna Glow said they would mail some, so I waited and waited.  Then I called back and asked about the seasoning part, they said it was optional.  But I, would get the same effect if I started it up and let it reach the temp of 170  for an hour before adding the meat .  So that's what I did.

post #4 of 8

What are you using to read box temp? I am a royal oak lump fan. I can get that stuff to a high temp.

post #5 of 8
Quote:
Originally Posted by Cybluntski View Post
....  I have the bottom vent wide open and the chimney closed.

 

David

 

Bottom vent wide open and top vent should also be wide open at all times, cook chamber temps should be regulated by opening and closing the intake vent. Open the chimney and your temp problems will be resolved.

post #6 of 8
Thread Starter 


I am using the temp gauge that's was provided with the smoker, its on the frond door of the smoker. 

post #7 of 8
Thread Starter 


Ok, I will try with the chimney open, I thought you wanted it closed to trap the smoke and open if you want to lower the temp slightly?

post #8 of 8
Quote:
Originally Posted by Cybluntski View Post
 


Ok, I will try with the chimney open, I thought you wanted it closed to trap the smoke and open if you want to lower the temp slightly?


No...The purpose of the chimney is to regulate the air flow.  As Cliffcarter said, open the chimney and you shouldn't have fuel snuffing problems. 

 

If the chimney is open full you can control the air flow/temperature via the bottom vent.

 

Good luck,

 

John

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