failure

[longhair75]

Good afternoon friends

I am not sure what has gone wrong here.  I have a new offset smoker, a barrel grill with an attached fire box.  I have put a whole bag of natural lump charcoal in the fire box.  Parts of the fire box are white hot.  The thermometer in the lid of my barrel grill will not read above 200f.  The coals are burning along just fine.  I have fiddled with damper settings with no success.  After two and a half hours, I began to suspect that the thermometer is defective.  I made a trip to the hardware store and bought a magnetic thermometer that is now sitting right on the grill itself.  After about twenty minutes, it is reading about 225f  (almost 50f higher than the thermometer on the lid)  I have the vent on the fire box fully open.  The vent under the grill opposite of the fire box is closed  I had the chimney closed for about ten minutes with no increase in temperature.

My ribs are braising in the oven.

What am I doing wrong?

 

[kc5tpy]

Hello.  You probably hit the nail on the head.  The therm was probably way off.  They usually are. and the magnetic you bought was probably not much better.  A good dual therm is something you might want to invest in.

Option 1:  This is a pre-written response for inexperienced new folks but if you don’t fall into that category, you might still find an idea or 2.  You need to do a few modifications to that smoker to help with temp control.  Without meat, get a fire going in there to create smoke.  Small fire, BIG smoke!  You can even spray a little water on the coals to create BIG white smoke.  What you want to do is see where the smoke leaks are.  Mark the leaks, open the lid and allow the fire to burn down or go out.  When the smoker cools seal every leak you can using stove rope, high temp silicone, bbq gasket and such.  Next, if you have a thin flimsy fire grate use it as a template and build or have built a grate out of 1/2" concrete reinforcing steel ( rebar ).  That thin grate will sag with heat and will rest on the ash cutting off air flow to your coals.  No air flow no heat.  Other option is build a charcoal basket.  You can find baskets in the build section.  Leave that exhaust fully open and use the intake vent to control the heat.  Last tip is go buy a cheap garden trowel.  Knock the wooden handle off and weld a 2-2 1/2' piece of that rebar to the shovel.  Now you can gently scoop out the ash without them blowing all over your meat and you won't burn your hands.

Option 2:  ( Link below )  This isn’t mine.  I ran across it on the net.  I used an offset for almost 20 yrs. And I welded for about that time.  I can’t believe I never thought of this.  Looks easy to build and the idea is sound.  I have built a couple reverse flow smokers and they work well.  This is just such an easy conversion and controlling temp would be so much easier especially if you add a needle valve after the propane regulator.  Shouldn’t break the bank either.  Add the AMNPS  to provide smoke and you’re off and running.  Just food for thought.  Keep Smokin!

Danny

http://users.wbsnet.org/n0yk/charbroil silver.htm

http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8

 

[longhair75]

I think I may have found at least some of the problem.  My lump charcoal does not seem to be burning efficiently.  I may have starved the fire.  I put a handful of wet hickory chips on the coals to check the smoke flow and it flows out of the chimney just fine.  There is a little leakage around the door to the fire chamber, and around the lid to the barrel grill, but all in all it seems pretty tight.  The lump charcoal does not burn as hot as I expected, and I may have had it piled too close to the air intake vent.  well, braised ribs are tasty too.  I am a little disappointed in my failure on my first smoke, but I will learn.

i absolutely welcome any and all suggestions.

 

[radioguy]

Welcome to SMF !!

Post some pictures and details about your offset
cooker and we'll gladly help you get it cooking
properly.

RG

 

[kc5tpy]

Hello.  As I mentioned take a look at your firebox grate.  If it sags down to the ash then you lose air flow.  I used an offset for many years and 300-350 was no problem.  They DO tend to "eat" more lump wood than other smokers but that's just the nature of the beast.  The quality of the lump also makes a difference.  The therm was probably wrong but if you had to finish in the oven then you probably weren't hot enough.  Some pictures of the smoker in action and your vent settings would helpful.  Also an explanation of the smoking method would help.  I am sure others will be along to offer advice.  Those things will help.  Keep Smokin!

Danny

 

[longhair75]

I am working on the pictures.  I am pretty sure I starved the fie.  The coals have a coating of white, but there is a lot of unburnt coal.  I dropped another handful of wet chips to get an action shot of the smoke, and they caught after a while.  Smoke seems to be consistent, and it moves the way I think it should.  The temps seem low but as others have said it could just be my thermometers.  I found a site discussing the mechanics of offset smokers that seems to bear all of this out.  

I may have bailed too soon.  I just did not know what to expect.  I am in the hunt for better thermometers.  The site I visited showed a digital with a probe clipped right to the grill by  the meat.

 

[kc5tpy]

Hello.  Yes, that's what you are looking for.  May I suggest the Maverick ET732/733.  Keep Smokin!

Danny

 

[longhair75]

 
Hello.  Yes, that's what you are looking for.  May I suggest the Maverick ET732/733.  Keep Smokin!

Danny

Hey there, friend Danny!

I have just ordered that exact thermometer from Amazon.  

Thank all of you for the help here.  I am a novice, and need all of the help I can get.  

Thanks again,

Peter

 

[longhair75]

Danny:

I have a post awaiting moderation because it contained a link to the site I have been reading, and I am a newbie.  I understand this and think it is the right thing to do.

My smoker is still pouring out smoke.  While I was in here on the message board, a neighbor dropped a bag of Mesquite chips off for me.  I am pretty sure it is the guy next door.

Smoking will be great for me once I get my OCD under control

Thank you all once again,

Peter

 

[JckDanls 07]

I am working on the pictures.  I am pretty sure I starved the fie.  The coals have a coating of white, but there is a lot of unburnt coal.  I dropped another handful of wet chips to get an action shot of the smoke, and they caught after a while.  Smoke seems to be consistent, and it moves the way I think it should.  The temps seem low but as others have said it could just be my thermometers.  I found a site discussing the mechanics of offset smokers that seems to bear all of this out.  

I may have bailed too soon.  I just did not know what to expect.  I am in the hunt for better thermometers.  The site I visited showed a digital with a probe clipped right to the grill by  the meat.

First let me say.. If you can't get it going with the help from all the knowledgeable people on this site.. then there will be no help for ya :biggrin:

As others said.. pictures of your set up will help ... one of the things I heard you say is.. you closed the exhaust vent... This vent should always be left WIDE OPEN ... control your temps with intake vent only... unless your intake is all the way closed and temps still rise (air leaks).. then will you start to close the exhaust vent ... accurate therms (Maverick ET 732 or 733's) are a necessity until you master your pit... will wait to make any further suggestions until we see your smoker (inside and out) ....

 

[m-fine]

I have put a whole bag of natural lump charcoal in the fire box

Try using 90% less charcoal next time. A small fire with room to breath will burn hotter than an entire bag of charcoal snuffing out the air flow.