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Smoking too Low in Colchester, CT

post #1 of 12
Thread Starter 
Hey there- I have a Brinkmann charcoal smoker (it has two doors- upright, not a dome or anything) and although I have had some success in smoking babyback ribs (nice smoke ring and flavor) I have had a heck of time getting the temperature to get up and stay up - it usually hovers around 100-150 degrees... sometimes I can get it t 200 if I am lucky. I always have to finish off the ribs on my gas grill - still low and slow, but at a more food safety friendly temperature - 225-250 degrees- until the meat is actually cooked and up to temp.
I have tried adding ceramic briquettes to the smoker in the water pan (saw it suggested somewhere) to help maintain a higher temp, but that didnt work.
I dont know what I am doing wrong. I do not open up the door too much - I add more wood chips when I notice that the smoke isnt pouring out anymore (and it does come out from all along the two doors so i am not sure if I just have a crappy smoker or not...)
Can Anyone help?! I really want to smoke a brisket next, but I just cant risk it given the low temp that I end up getting. It will be raw forever...

But all in all - still - I make a mean rib! :)
post #2 of 12
Welcome to SMF glad you decided to join us. I don't have that type smoker but I can assure you some of our members do and they will be more than happy to help you out. It may take a little bit for one of them to see this thread but it shouldn't be too long
post #3 of 12
Welcome to the SMF forum, You came to the right place. Good people and good info.
post #4 of 12
My first thought is what are you using for a thermometer if your going by the one on the door its probably way off they usually are. What kind of charcoal are you using and how much? As for the smoke you don't want billowing white smoke you want a thin blue smoke or no smoke and just the smell of the wood.
post #5 of 12
First off welcome Princess to SMF. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
Welcome To Your New Addiction
post #6 of 12
Welcome to the SMF, We are glad to have you onboard
post #7 of 12
Welcome to SMF. Sorry about your troubles. Someone with that model or knows about that model should be along to help you out soon. Enjoy your stay.
post #8 of 12
Thread Starter 

More Info :)

Thanks so much for your response --- I have been using the thermometer on the door - I will definitely get a new one now! However, it cant be too off cause after 4 hours of smoking, the meat was still raw, so it was definitely not hot enough in there! I was not aware of the type of smoke I was looking for - so how do I get a blue smoke?
I have been using regular kingsford briquettes- i have a small chimney that i use to start them, I would think I use about 20? -- what would you suggest? I also added presoaked wood chips - not chunks - of applewood and hickory I believe. And this second time of smoking, instead of adding water/cider to the water pan - I used the water pan to hold the ceramic briquettes - but that didnt work either.

Any help will be GREATLY appreciated! (Like what type of thermometer you would suggest, and which charcoal is best)

Thanks Guys!!!!
post #9 of 12
I don't use your smoker but I have a few coal burners-I don't think your adding enough fuel also use the Minion method.You will be able to get enough going to keep temps up and keep regulated.and it sounds like your looseing alot of heat around those doors.A few chips in a tuna can resting on a hot coal should give you the TBS u far as coal I use lump of 1 kind or another-I fill my basket up and let it go from there as needed-more easy for me to vent off heat than to keep adding.good luck.
post #10 of 12

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

For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.
Click Here it's "FREE" ... 5 Day eCourse

I Would Highly Suggest Reading these posts on Food Safety by bbally.

This thread will tell you basically everything you need to know and the man explaining it is
both a ServSafe Instructor and a HACCP Instructor.

Here you can get the 2009 USDA Food Safety Guide from his site.

How to post Qview to Forum:

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

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.

For Step By Step Instructions On Posting Qview Check Out This Tutorial
post #11 of 12
Welcome to the party DP - I would check your thermo and add more fuel. How about posting a pic of your pit? Does it look like this?
post #12 of 12


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