A little guidance, please

[SOULMAN327]

On my second attempt at smoking on my Akorn Jr., I was smoking chicken thighs the other day. It was 49 degrees outside (if that makes a difference). I started with full chimney starter of briquettes and lump charcoal. When ready, put coals in and added dry wood apple chips. The temp climbed to 300. After about 20 minutes, it dropped to 200 and wouldn’t change, no matter the damper settings. Finally, after another 20 minutes with both dampers full open, temp went to 280. I then closed the top damper closed and had the bottom damper 1/3 open. It then dropped to 250, but I had to babysit this thing. Any thoughts on what I may be doing wrong, or tips on how to regulate the temp? Thanks!
BTW, the chicken WAS delicious!

 

[JLeonard]

Sounds like you were smothering your fire with the top damper closed. Ive not used the acorn. But, I figure it works much like the kettle. Next time leave the top wide open and adjust air flow via the bottom for temp control.

Jim

 

[miller51]

I cant speak for your specific smoker, but I have a similar version by Visions and when learning how to use that style, I was taught a couple things. 1. was to open the top vent fully most of the time unless you need to "choke" down your temp and use the bottom one to control/adjust your temp. Also, not sure how fully ignighted your chimney was, but if it was only partially burning, that may have had something to do with how long it took to come to temp.

Depending on what you we're trying to accomplish from a temp standpoint, it just sounds like it had a little lull and needed a little oxygen. I have a small battery power leaf blower that i use through the bottom vent to give it a little boost... I've used a Kamodo smoker for years and the one thing to me that you have to be careful about is taking it too hot too fast because it takes forever to drop the temp. I think it's a lot easier to get it up to a couple hundred degrees and that gradually bump it up so you can try to stop it where you want to cook... just my humble opinion... good luck!

 

[sandyut]

Sounds like you were smothering your fire with the top damper closed. Ive not used the acorn. But, I figure it works much like the kettle. Next time leave the top wide open and adjust air flow via the bottom for temp control.

Jim

My thoughts exactly Jim. Never used that specific smoker, but did have a WSM for years. Everything I read about and did with it was to leave the top vent open all the time and use lower vents to adjust temps with oxygen supply/airflow.

If budget allows, you could look at BBQ Guru controlers. I found this to simplify temp control on my WSM.

 

[voyager 663rd]

As already said, never have top damper closed --until you're done and need to put the coals out.

Everything is controlled by the lower ones. If not enough air is getting in, I've even been known to gently blow air in through one of the bottom vents with a (small) battery-powered blower.