Hey Guys,
I live in Calgary (Alberta, Canada) and I have helped friends and family use smokers for a while now so I do know the basics of what it supposed to happen. I recently purchased a super cheap one (basically an ECB) for $60 CAD. I have had some moderate success so far, but the temperatures are very difficult to maintain. I have smoked a 5lb Boston Butt, probably 100 chicken wings and 2 racks of ribs. The 5lb Butt took 11hrs to complete and I still ended up taking it off at 195°F internal temp.... very frustrating.
As I said, I have experimented and found that the maximum temperature I can reach with this model is around 200°F (with the water pan in place and full of water). Only when the water pan is empty (or almost empty) does the temperature increase beyond that. Is it advisable to smoke without the water pan? I have tried drilling holes in the charcoal pan and a few other mods, but nothing seems to help me get my temperatures up to the 225-250°F range.
I am using this cheap smoker one more time this weekend and if it doesn't work out i'm going to toss it out and upgrade... i'd rather get it working though since throwing it away it feels like quitting to me.
Below I have summarized my method while smoking and added some pics.
If anyone has any suggestions I am all ears!
Thanks,
-Dan
Model: ECB with charcoal pan mods (approx. 12 x 1/4" holes drilled in the pan). Charcoal pan also has a raised grill (1/2" above base).
Smoking Method:
1) I fill the charcoal pan with briquettes and then add 1 charcoal chimney full of white-hot briquettes into the pan
2) add hot (almost boiling) water to water pan (approx 1gal)
3) add soaked wood chips (repeat approximately every 1-2hrs)
4) add meat to top rack
5) monitor temperature at the top of the smoker lid (digital probe)
6) add charcoal every 1/2hr to 1hr to try to keep temperature up (This usually keeps the temp above 180-200° - can't get it hotter)
7) add water to water pan after 3-4hrs (2-3cups if required)
8) monitor internal meat temp until done
Hot coals added to pan.
My crappy smoker model.
Great wings (4hrs approx.).
Great butt except that it took 11hrs. (this picture was after 4-5hrs i think).
I live in Calgary (Alberta, Canada) and I have helped friends and family use smokers for a while now so I do know the basics of what it supposed to happen. I recently purchased a super cheap one (basically an ECB) for $60 CAD. I have had some moderate success so far, but the temperatures are very difficult to maintain. I have smoked a 5lb Boston Butt, probably 100 chicken wings and 2 racks of ribs. The 5lb Butt took 11hrs to complete and I still ended up taking it off at 195°F internal temp.... very frustrating.
As I said, I have experimented and found that the maximum temperature I can reach with this model is around 200°F (with the water pan in place and full of water). Only when the water pan is empty (or almost empty) does the temperature increase beyond that. Is it advisable to smoke without the water pan? I have tried drilling holes in the charcoal pan and a few other mods, but nothing seems to help me get my temperatures up to the 225-250°F range.
I am using this cheap smoker one more time this weekend and if it doesn't work out i'm going to toss it out and upgrade... i'd rather get it working though since throwing it away it feels like quitting to me.
Below I have summarized my method while smoking and added some pics.
If anyone has any suggestions I am all ears!
Thanks,
-Dan
Model: ECB with charcoal pan mods (approx. 12 x 1/4" holes drilled in the pan). Charcoal pan also has a raised grill (1/2" above base).
Smoking Method:
1) I fill the charcoal pan with briquettes and then add 1 charcoal chimney full of white-hot briquettes into the pan
2) add hot (almost boiling) water to water pan (approx 1gal)
3) add soaked wood chips (repeat approximately every 1-2hrs)
4) add meat to top rack
5) monitor temperature at the top of the smoker lid (digital probe)
6) add charcoal every 1/2hr to 1hr to try to keep temperature up (This usually keeps the temp above 180-200° - can't get it hotter)
7) add water to water pan after 3-4hrs (2-3cups if required)
8) monitor internal meat temp until done
Hot coals added to pan.
My crappy smoker model.
Great wings (4hrs approx.).
Great butt except that it took 11hrs. (this picture was after 4-5hrs i think).
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