Failed first cook - advice needed

[fudduk]

Hi all,

I spent most of today today using my offset smoker for the first time to smoke a 2.5kg pork shoulder.  My smoker was a gift so I'm not sure what exact model it is.  However, from looking at it visually and from reading a review on here, it seems to be a Brinkmann Smoke N Pit Pitmaster Deluxe Charcoal/Wood Smoker and Grill, as the reviewer picked up on the same points that I found:

I really struggled to keep it to a reasonable cooking temperature over the day.  It seemed to skirt around 225 most of the time but sometimes dipped below.  I really struggled to get it much over, regardless of adding more fuel and playing with the vents.

On the subject of fuel, I used an awful lot of lumpwood charcoal (which I realise burns quicker than briquettes).  I didn't open the main cooking chamber all day until I opened it to test the temperature of the meat (8 hours in).  I found that it was 140F, despite all of my best efforts.  

During smoking, I could see smoke escaping from the front and back of the cooking chamber and from the firebox.  If anyone knows of ways to raise the temperature and sustain the temperature, I would be grateful.  Please bear in mind that 'get another smoker' isn't an option for me.  I am also a total novice so I may be making basic errors.

Many thanks,

Iain

 

[gmc2003]

If it's similar to my old char-griller duo. You'll have to seal all the leaks up. Some can be sealed with RTV sealant, some with oven rope, and maybe even aluminum foil will work for some leaks. Also you may need to make some type of charcoal basket. It's defiantly a baby sitter. I couldn't leave the char-griller's side for more then a half hour. Used allot of fuel also. 

Good luck, It will put out good food, just a lot of extra care is needed.

Chris

 

[bbqwillie]

Couple of quick suggestions. (all measures are US - you mixed kg and F so I don't know where you are) 

1) Boil test your thermometer. If it's not reading 212 or near when the probe is inserted into boiling water get rid of it and get a good thermometer.

2) seal up those leaks with lavalock tape, food grade RTV or some type of fireplace door seal.

3) dump the lump for now and go to a briquette. Also consider feeding the pit with splits after you get a good coal bed established.

Those are 3 quick things I would do to get things stabilized with your cooker.

ETA: I see the pit has an issue with the level of the fire pit coal platform and ash smothering. Get the dang thing raised as the review suggested.

 

[fudduk]

Thanks for those suggestions and for taking the time to reply.  I'm in the UK but book I've been using is from the US, hence the measure in F.  I'll definitely use your suggestions.  Wish me luck! :)

 

[bbqbrett]

I have used one very similar. Can't remember if it's the same model or not. Briquttes did work better for fuel rather than lump. Sounds basic but if you can keep it in the sun as much as possible as well. It actually helped when I used one. You also might get a welders blanket to cover it.

 

[bbqwillie]

 
Thanks for those suggestions and for taking the time to reply.  I'm in the UK but book I've been using is from the US, hence the measure in F.  I'll definitely use your suggestions.  Wish me luck! :)

You'll be producing good Q in no time. This is a process. It takes time and patience. You're off and running now, don't look back. Really good food is in your future. The ladies are gonna love you.

I also need to warn you that you are going to get a reputation in the neighborhood. Once the smoke starts expect people knocking on your door. It'll be innocent at first but their real reason will be that they know you are BBQn