Please help

patriots

Smoke Blower

Original poster

Sep 15, 2009

90

11

weymouth ma.

• Sep 23, 2009

• #1

Have a new smoker with sfb. I lit the lump charcoal and put it in. I cant get it to 220. How much should I use. This is driving me crazy. Do I have to put in a whole bag. I am getting to the point were I may throw it in the ocean. The vent is set at 3/4 open both side and top. I put one oiece of oak in it. Pleasssssssssssssssssse help.

 

beer-b-q

Gone but not forgotten. RIP

OTBS Member

May 1, 2007

10,099

40

• Sep 23, 2009

• #2

Welcome, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members...

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Click Here it's "FREE"... 5 Day eCourse

Everyone here enjoys seeing the Qview so be sure to post plenty of pics...

Large ones that us old people with bad eyes can see.

When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...

How to post Qview to Forum:

 

beer-b-q

Gone but not forgotten. RIP

OTBS Member

May 1, 2007

10,099

40

• Sep 23, 2009

• #3

Okay, several questions for you...

1. Are you depending on the Smokers Thermometer or are you using a probe to check the temp?
2. Thermometers that come with the smokers are usually not accurate and shouldn't be depended on for accuracy...
3. What kind of Smoker is it?
4. How much Lump are you putting in?

 

patriots

Smoke Blower

Original poster

Thread starter

Sep 15, 2009

90

11

weymouth ma.

• Sep 23, 2009

• #4

Beer-B-Q;359786 said:

Okay, several questions for you...

1. Are you depending on the Smokers Thermometer or are you using a probe to check the temp?
2. Thermometers that come with the smokers are usually not accurate and shouldn't be depended on for accuracy...
3. What kind of Smoker is it?
4. How much Lump are you putting in?

THe thermometer got up to 220 - char-grill I put in one chimney full. It went to 220 then started dropping after an hour. When do I add more. It seems if I do a brisket it would take 3 bags of lump.

Click to expand...

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Sep 23, 2009

• #5

Got me thats my I'm a Gasser.

 

garyt

Smoking Fanatic

Apr 6, 2007

782

12

54455

• Sep 23, 2009

• #6

patriots;359789 said:

Test your thermometer in boiling water should read 212 and in ice water should read 32. bet it is off, most stock ones are

Click to expand...

 

bman62526

Smoking Fanatic

Sep 30, 2008

534

10

Decatur, IL

• Sep 23, 2009

• #7

I'm sorry, but I didn't see if you answered the question about what thermometer you are using. If you are using the one that came with the smoker - those are almost always no good. For my two offsets, 220 reading on the "factory gauge" = 250 real temp!

Also, 99% of the time - ALWAYS KEEP YOUR EXHAUST OR TOP VENT ALL THE WAY OPEN!
You use the side vent, or intake vent (the one on the firebox) to control the airflow.

Stick with it - trial and error - and you'll be fine!

Also, maybe consider starting with something easy. A chicken, or a small pork roast, etc...a brisket is much more towards the difficult side.

Once again, I don't know how long you've been doing this...I'm not trying to be insulting by saying you should try something easy, but there is some truth there. If you start with easier smokes, the enjoyment level is high, the disappointment level is low - and you are more likely to stick with the hobby.

Good luck! This site is the best helper I've ever had while learning the art of real wood-fired BBQ!

 

tasunkawitko

Master of the Pit

OTBS Member

May 27, 2008

2,397

26

Chinook, Montana

• Sep 23, 2009

• #8

open both vents all the way (especially the top one, which should always bee 100% open) -

test your thermometer and make sure it is reliable -

use a little more fuel, if necessary.

 

daboys

Smoking Fanatic

OTBS Member

SMF Premier Member

Mar 30, 2008

866

11

Ft. Dodge Ia

• Sep 23, 2009

• #9

Check and make sure you have an opening between the sfb and the main chamber. I have heard before of the tab not being removed and the heat can't get into the cooking area.

 

nickelmore

Smoking Fanatic

Feb 5, 2009

546

10

Lockport IL

• Sep 23, 2009

• #10

First off buy a good thermometer, I tried to use a couple of digital oven/bbq therms i picked up at Walmart but was not real happy. Ended up buying a Maverick 73 which I had to send back for repair.

I agree with the others a 4 pound yard bird is cheap, if you have the room do 2. You can brine one, beer can one or inject one.

They are cheap easy and you will enjoy your efforts in short time

 

rickw

Master of the Pit

OTBS Member

Sep 1, 2008

2,369

14

The Peoples Republic of IL.

• Sep 24, 2009

• #11

I have an offset that is just a tad larger than yours and I use wood as a fuel with this method and have very good luck with it.

 

patriots

Smoke Blower

Original poster

Thread starter

Sep 15, 2009

90

11

weymouth ma.

• Sep 24, 2009

• #12

Thank you. I am new at this, but have been a chef for over thirty years. When you say wood do you mean oak or maple. I have plenty of both from my fire pit wood. I thought that this wood over smoke the meat. If I leave the top damper fully open will this cut down on the amount of smoke that will reach the meat. Thanks. Up here in Boston, we dont do much of this. They why I am trying.

 

rickw

Master of the Pit

OTBS Member

Sep 1, 2008

2,369

14

The Peoples Republic of IL.

• Sep 24, 2009

• #13

No; it will not over smoke the meat. I'm making my best Q on my stick burner. Oak and maple, I use red oak as my main wood, are good for smoking.

 

patriots

Smoke Blower

Original poster

Thread starter

Sep 15, 2009

90

11

weymouth ma.

• Sep 24, 2009

• #14

lets see how this works on sunday. Seems like a lot of work.

 

3montes

Master of the Pit

OTBS Member

Dec 26, 2007

1,299

160

Beautifull shores of Lake Superior

• Sep 24, 2009

• #15

Keep in mind that weather conditions will effect the smoker temp quite a bit. I see you are in Boston so it is probably not getting all that cool where you are right now. ?? I have noticed with my snp that cooler ambient air temperature and even a slight breeze will make temps more difficult to maintain.
Try to shelter your smoker from the wind.

I did a couple of prime rib raosts a few weeks ago. The weather was what I would call ideal for smoking. Upper 70's in temp and sunny with just a slight breeze, just enough to keep a good draft going for the smoker.
It took nearly 90 minutes less cooking time for those roast over the previous time I had done them. The previous time it was about 8 to 10 degrees cooler and quite a bit more wind.
And as others have said use a good quality therm.
Also getting a steady 220 degrees from one chimney of charcoal for a hour or more is not bad at all. I usually start a chimney then add a couple of handfulls of lump on top of it once I dump it into the firebox.

Burning all wood will also give you higher temps for a more prolonged period. Someone mentioned red oak. This is going to burn hotter longer than any charcoal or lump you are going to buy.
All factors to consider. Keep at it and don't get discouraged.