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Greetings from Tucson, AZ

post #1 of 16
Thread Starter 
Hi All,

My name is Shanon Schockmel and I live in Tucson AZ.... I have wanted a smoker for years so I just bought the Bar-B-Chef Offset Smoker from Barbecues Galore. http://www.bbqgalore.com/smokers/misc/197822

I had an electric water smoker years ago but I had issues with it so I got rid of it....but my "Q" bug never left.

I plan on trying many things on my smoker.... the first being a brisket...my family's favorite....

However... I have a bit of an issue... trying to get the tempature up.... I created a good size fire with lump charcoal... but I cannot get the temp above 200.... it has been chilly this evening....but does anyone have ideas for increasing the temp a bit?
post #2 of 16
Welcome to SMF! be sure to check the 5 day ecourse out... Chilly... CHILLY? nevermind. I'd go with a butt first... get a feel for the smoker. you got wind? Wind breaks help ALOT. It's 4° F here and I just pulled a butt off at 165° for the oven. Chilly. Sheesh. ;{)

Where's your intake damper set? Full open on the output?
post #3 of 16
Welcome to the SMF, you're gonna like it here. Great folks who love to share smokin', grillin', and other good things. Be thinking of Q View, that's are show & tell around here.
post #4 of 16
Welcome to the SMF! First with your temp--- Check your thermometer... dont trust many of the stock ones... you can check it with a pot of boiling water- should read 212 when water boils- a lot of us use the Maverick Readi Check ET-73.. you can get one for around 40 bucks... and second like Rich said... open output fully (stack) --- and adjust your air intake to control the heat...
post #5 of 16
Welcome to the site!!
Like Rich and Mark said, Set the Stack damper to full open and leave it.
Use the intake damper on the fire box to control temperature.
When getting it fired up Leave the intake full open. Once temps get where you want them then start closing it off some. 1st close halfway, in 15 minutes if temps are still rising close it halfway again. Continue this tell you get what you want.
Never close the stack damper all the way and while learning its best to just leave it alone.
post #6 of 16
Thread Starter 
Thanks for the tips! It was windy last night and in the 30s so that probably had something to do with it... I will do a pork butt soon and see how it turns out.

Question on charcoal... do you add additional unburned charcoal to the fire box or do you use one of those chimneys?
post #7 of 16
Chimney's the way to go. NEVER use lighter fluid for anything. Well, maybe bonfires
post #8 of 16
Welcome to the clubhouse!
post #9 of 16
Welcome to the site. Lots of great people here and great info. too.
You have come to the right place to learn about smoking.

post #10 of 16
Welcome to the forum Shanon!smile.gif
post #11 of 16


welcome Shannon I just up the road from u close by Marana.ya was a bit windy last nite,could be a part of the prob.welcome to the site,you will find a lot of good folk & info here.And no more cold remarks,it's HOT-HOT,we have enough transplants moveing in,we don't need anymore(wink)
post #12 of 16
Hi Shanon,

SMF is the place to be! I've been a member for a few weeks and have learned TONS of info from these folks! Good luck and happy smokin'!
post #13 of 16
I am from tucson also. If you get an opportunity build a fire basket for your offset. you will not have to open fire box as often. and welcome
post #14 of 16
Welcome to SMF. This is THE place to be.
post #15 of 16

I've found a good thing!

After I retired from the education business my wife presented me with a brinkmann electric smoker. It's 15 years later and my equipment has grown with the addition of two propane smokers and a four room smokehouse I built three years ago. Still having fun learning how to smoke it right!
post #16 of 16
Schockmel welcome to smf and hope all your smokes go smooth and thin blue!!!!!!!!!!!!
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