Finally figured out my char griller

[smoking reef]

My chargriller side box smoker for 4 months now has pissed me off because of low temp. Couldn't break 230 degrees at the rack to save my life but changed the lid thermometer 4 times and was in the 350 range on the top. Long story short I sent my 10yr old in the rain(I know I'm am ass) to put another log on and he pulled the slide out tray to do it and left it about 1/2 inch open. I went out an hour later to check it and the lid was at 400 the grilling rack was 255 right where I wanted it and the logs were burning good with nice thin smoke. Usually it's just smoldering can't keep a flame and smokes worse than anything cheech and chong ever had. Meat came out over smoky burnt wood tasting. So what I'm saying to any char grilled sfb owners is crack your door open definitely lower smoke stack and tuning plates.

 

[Mrdrh99]

Hey, I have a cheapo from home Depot, similar to yours. I keep my door wedged open about an inch with the vent open. I always start with a full hot chimney of briquettes, on top of a nice pile of lump, just to get everything heated up. After about 30 min I'm usually pushing 325-350.... Them come the logs. I have it sealed up pretty good but find that once it's nice and hot it's a lot easier to keep a 225-250 with little effort