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post #1 of 14
Thread Starter 
This is a great thing, an entire forum dedicated to my favorite type of meats, smoked. Looks like there is lots more to learn here. Well gotta go look around some more.

post #2 of 14
welcome dude. your right there is a lot of info in here good luck and happy smoking
post #3 of 14
Welcome Dan! What rig ya runnin'? Been smoking a while? Good to have ya onboard!
post #4 of 14
Thread Starter 
I have been smoking for a few years now. I have a Char-Broil smoker with the side firebox. Before that I had the small upright smoker. I was thinking about doing some smoking on saturday and wanted to solve some uneven heat problems and stumbled upon this forum. Well I already found smoker mods to correct the uneven heat. Good stuff!!!
post #5 of 14
Hey CT welcome. This forum is very helpful.

I use a Silver Smoker as well. I never noticed unevern heat problems with mine. I actually have noticed that mine will hold perfectly around 225-250 for the first 2 or so hours of the smoke. The problem with mine is when I hit that say, 3 hour mark and add more wood or charcoal to the fire, it seems I have a little more trouble keeping that steady temp. I did ribs about two weeks ago and it was pushing 200 degrees out so it was hard to keep the grill heat down lower, but in good conditions it serves me well except what I mentioned above. Have you ever noticed that with your CBSS? Also, I am looking to do some mods to mine and was wondering if you have already done some to yours?
post #6 of 14
Welcome CT. Good smokes ahead.
post #7 of 14
Welcome aboard C T enjoy the SMF
post #8 of 14
welcome to SMF CT, share some smokes!!!
post #9 of 14
Thread Starter 
One of the first times I really filled it up, (18-20 pounds of ribs) I had to constantly rotate the meat from left to right away from the fire box. I don't know about your model but mine has a huge opening in the side for the fire and when it got going the the cooking seemed very uneven. I have noticed that the fire needed tending quite often in mine to keep it in the 225-250. A couple of times I had to open the lid a crack to get the heat down. Since then I have learned how much wood to start with how much it takes to keep it going where I want it.
post #10 of 14
Welcome to the SMF wink.gif
post #11 of 14
Welcome to the forum Dan, glad to have you here.
post #12 of 14
I hear you about having to lift the lid to lower the heat. I hate to do that, but sometimes that is what has to be done. As far as moving the meat, I have the same problem too. I have seen mods with a baffle over the opening, like a piece of metal that covers the opening and aims the heat down under where the grates and meat is so it distributes more evenly, I just haven't gotten around to doing mine yet. Along with that I have seen the chimney extended down closer to the grate to keep the heat circulating from the opening through the stack.

I know it sounds worse then it is, but the silver smoker has done some very good food in the past for me and I have never really had many complaints, except for the heat control and moving the meat around a bit.
post #13 of 14
Welcome to SMF! Enjoy the forums!

Take care, have fun, and do good!


post #14 of 14
Thread Starter 
Just bought some supplies at home depot to do those 2 mods, heat shield and extend the chimney to the grate. I am doing a pork shoulder tomorrow so I am going to do the mods tonight. I will let you know how it works out.
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