or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › New Smoker
New Posts  All Forums:Forum Nav:

New Smoker

post #1 of 9
Thread Starter 
Last week I bought a Char Grill SNP, yesterday I seasoned the grill and I had no trouble keeping the heat up (I was using both fire box and inside grill, also before MODS, Extended chimmney and baffle) today I was having trouble keeping the temp up just using the fire box, I finally took a grate out and started a fire in the main grill. I didn't want to loose a lake trout and beef roast. Temp. is up now and all looks good has anyone else had this problem? I am new to the forum but I am a pretty good cook and have been cooking along time, I understand the principles but the only smoking I have done before was on a little chief electric.
post #2 of 9
First and foremost, make sure you are checking your temps with an accurate thermometer.......the ones that come with those smokers are usually junk.

Another consideration is the type of fuel......lump charcoal will give you more heat than briquettes.

Always keep your stack vent open....and control the burn with the vents on the firebox.

Hope this helps,
post #3 of 9
EME speaks the truth. He and alot of others here will help make you an awesome smoker. You have come to the right place.
post #4 of 9
what eme said... also how much charcoal are you using???
had the same when I first used mine, using briquetts, switched to lump and after a few times of experimenting it comes easy. good luck
post #5 of 9
Welcome to SMF! I agree with the thermo comments above. Most stock thermos are inaccurate.

Take care, have fun, and do good!


post #6 of 9
EME is correct. Always keep your stack vent open all the way with an SNP. If your temps drop add a lot of fuel, since the draw is very good in this design. As you modify it - and you will :) - you may reduce that awesome draw, which is a good thing, since you will be able to control temps better. I bouyght an aftermarket dial thermometer to replace the junk mine came with. Its got a 3 inch dial and a 6 inch probe. Believe it or not, it is a Brinkmann brand that I found at the Ace Hardware store. With a stainless steel mounting plate and lock washers it's bulletproof and just what the unit needs. Check it out. I'm not a big fan of high-tech, so I don't go with digital probes. Never had a bad smoke yet! Best of luck to you and your smoking!
post #7 of 9
Thread Starter 
I checked my temp using a digital temp gauge through a potato with the probe in the air next to the roast, the factory gauge was off but only a few degrees high. On my next attempt I plan on removing the grates from the fire box and load it up. I may try it tomarrow without meat.

By the way, the roast got a little over done (for my taste) but the lake trout was perfect.
post #8 of 9
Welcome! what they all said..the thermos' ars so important...where are yours? is the one in the tator on the grate and the other one in the lid? (heat rises) you are going from electric to caveman..considerable difference....just keep that in mind do not get discouraged!!
You go!
post #9 of 9
Hard to say. Could your baffle be too restrictive?

Also, be careful with the placement of your thermometers. Uncooked meat, if too close to your thermemeter, can give you a false reading.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › New Smoker