Having heat level issues with new smoker

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

rob sicc

Smoking Fanatic
Original poster
May 5, 2008
725
26
new jersey
Hi all,

I recently purchase a new smoker from Mack Daddy smokers.  I have used it twice and I keep having issues with the heat level.

I think the gauges may not be working.  I am getting charred pieces of meat and they aren't in there long enough to be burning.  I am also not getting the think levels of smoke that I was getting out of my old Dyna Glow off set smoker.  I was told that If I load the coal basket the fire should burn for at least 8 hours.  It seems to be lasting 2-3 hours and I need to add coal.  I have the vents almost closed.  

Any and all suggestions welcome.

Here is a picture of new and old.  

   
 
are you lighting some coals and putting that on an unlit basket of coals? Also as far as smoke almost invisible smoke is ok actually preferable, what kind of smoke flavor are you getting ( or is your meat over cooked?) are you using lump charcoal or briquettes?  ( i find lump burns hotter and  faster).  what kind of weather have you been using it in? Just a few things to consider. I would like some more details and see we can get to the bottom of this...

Hope I can Help,

phatbac (Aaron)
 
 
are you lighting some coals and putting that on an unlit basket of coals? Also as far as smoke almost invisible smoke is ok actually preferable, what kind of smoke flavor are you getting ( or is your meat over cooked?) are you using lump charcoal or briquettes?  ( i find lump burns hotter and  faster).  what kind of weather have you been using it in? Just a few things to consider. I would like some more details and see we can get to the bottom of this...

Hope I can Help,

phatbac (Aaron)
Hi Aaron,

WOW!  great questions

I am putting a few lit coals into an unlit coal basket.  I don't get as much smoke flavor in my meat as I did with my older smoker.

My meat is getting over cooked

I use Lump Charcoal with chunks of wood.  I also used a full log and that didn't give much smoke either.

The weather was beautiful

Thank you for the reply.
 
 
Hi Aaron,

WOW!  great questions

I am putting a few lit coals into an unlit coal basket.  I don't get as much smoke flavor in my meat as I did with my older smoker.

My meat is getting over cooked

I use Lump Charcoal with chunks of wood.  I also used a full log and that didn't give much smoke either.

The weather was beautiful

Thank you for the reply.
ok i would try briquettes first. use your chunks of wood too. you didn't have a lot of wind or anything? wind runs my smoker up 50 degrees and i burn through 50% more wood. you may consider small splits if the briqs don't work put like 2 on a 1/3 of chimney of lit charcoal and add a small split (thickness of a coke can about 10-12" long) every hour. i know you were aiming for more set and forget with this build but you may have to baby sit more than you planned.

also i was just thinking are you leaking air in the cook chamber? i mean you say your dampers are closed mostly do you have any major  leaks anywhere else because air flow is airflow. I am pretty sure i saw a thread of yours on your old smoker than you sealed it up like a drum.I think it was that thread or one like it almost got me to buy a dyno glo I'm just to lazy to do mods!. you may need to seal your new smoker a touch if you have a major leak.

I may post again if i think of something else. (at work right now so 70% brain is elsewhere)

Hope to help!

phatbac (Aaron)
 
Second on the air infiltration Rob. High fuel usage, high temps equals air leakage in firebox area. I zoomed in on picture and see what looks like a large gap on bottom left corner which looks like your ash drawer. Try closing your firebox door on a sheet of paper and see if you can pull it out or better yet, what till it gets dark out and put a bright light inside, close her up and see where you get light leaks. Even with clamps you may have to use gasket material (nomex etc.) on mating surfaces to get a tighter seal. Just my thoughts. Don't worry you'll get it figured out.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky