Help! Difficulty keeping temp in longer smokes

[mrmarblz]

I have a new smoker that I have now used two times.  The first smoke was about 3-4 hours long and I probably used about 12 lbs. of charcoal.  My second smoke was about 5 hours long and I used about 20 lbs. of charcoal.  The first cook the high outdoor temperature got to be about 50 degrees fahrenheit, the second the high was probably around 70.  The whole smoke I seem to need to add charcoal every 30-45 minutes.  So after I dump a pre-lit chimney into the box in, 15-20 minutes later I need to prepare the next one.  Both times, after about 3.5 to 4 hours it gets increasingly difficult to get the smoker temperature up to 225 degrees.  The last smoke it dipped below 200 degrees, and it did not seem like there was any way to get it over 200.  On top of this it seems like I am going thru a lot  of charcoal here when I shouldn't have to, even if I am using a light gauge steel smoker.  The temperature stays steady and is easy to regulate, but the deeper I get into the smoke the lower and lower my maximum temp can be.

So far, I have not been removing any ash from the box because I have no safe way to remove it or store the ash.  I would basically have to dump both the ash and the coals that are currently hot and start completely over.  I am thinking this issue though is because of all the ash that is within the box at this point, it insulates the hot coals so the heat cannot make it to the barrel where the meat resides.  Am I on the right track here?  I guess I need to fabricate some sort of expanded steel box to keep the hot coals so I can dump the ash somewhere safely?  I'd rather not have to resort to this, because eventually I would like to get an automated fan regulator so I can start a smoker before work like one of my friends does with his.  If I do, then I won't be there to empty the box of ash.

To get an idea of my setup, go to my Roll Call post here.

Any insight, tips, etc would be very helpful.  Thanks!

 

[hardcookin]

My belief is that offsets work best burning wood. And if your burning wood your adding it to your fire every 30-40 mins.

For the hot ashes go to Lowes or Home Depot and buy a metal bucket for your ashes. Guessing around $12.00

Your charcoal grate needs to be raised to around 3" so the ashes don't smother your airflow to your fire.

Maybe with your lifestyle you would be better suited for a set and forget type smoker.
A lot of times were not sure what smoker suits our needs until after we gain some experience.
The smoker you have will put out some fine Q...You just have to learn your smoker.

Just a few suggestions to get you started.

 

[chef jimmyj]

You pretty much answered your own question. The accumulated ash insulates and restricts air from getting to the coals and letting them burn hot. A raised charcoal basket or grate for stick burning will fix your problem...JJ

 

[mrmarblz]

That's what I thought.  Thank you for the confirmation!

 

[mrmarblz]

My belief is that offsets work best burning wood. And if your burning wood your adding it to your fire every 30-40 mins.

For the hot ashes go to Lowes or Home Depot and buy a metal bucket for your ashes. Guessing around $12.00

Your charcoal grate needs to be raised to around 3" so the ashes don't smother your airflow to your fire.

Maybe with your lifestyle you would be better suited for a set and forget type smoker.
A lot of times were not sure what smoker suits our needs until after we gain some experience.
The smoker you have will put out some fine Q...You just have to learn your smoker.

Just a few suggestions to get you started.

What lifestyle  would that be?  I am not following why a set would be better suited for me than a smoker?

 

[smokintn]

What lifestyle would that be?  I am not following why a set would be better suited for me than a smoker?

As best I can tell he is referring to your desire to set and go to work. In my experience most smoking setups require different degrees of monitoring. From constant to set and go.

 

[mrmarblz]

Ah yes, that makes sense.  I wouldn't do that most of the time.  I do enjoy the process without any automation.  In fact, I haven't personally done any sort of fan regulator setup before, but down the line I would like the option of doing so.

 

[gr0uch0]

 
I have a new smoker that I have now used two times.  The first smoke was about 3-4 hours long and I probably used about 12 lbs. of charcoal.  My second smoke was about 5 hours long and I used about 20 lbs. of charcoal.  The first cook the high outdoor temperature got to be about 50 degrees fahrenheit, the second the high was probably around 70.  The whole smoke I seem to need to add charcoal every 30-45 minutes.  So after I dump a pre-lit chimney into the box in, 15-20 minutes later I need to prepare the next one.  Both times, after about 3.5 to 4 hours it gets increasingly difficult to get the smoker temperature up to 225 degrees.  The last smoke it dipped below 200 degrees, and it did not seem like there was any way to get it over 200.  On top of this it seems like I am going thru a lot  of charcoal here when I shouldn't have to, even if I am using a light gauge steel smoker.  The temperature stays steady and is easy to regulate, but the deeper I get into the smoke the lower and lower my maximum temp can be.

So far, I have not been removing any ash from the box because I have no safe way to remove it or store the ash.  I would basically have to dump both the ash and the coals that are currently hot and start completely over.  I am thinking this issue though is because of all the ash that is within the box at this point, it insulates the hot coals so the heat cannot make it to the barrel where the meat resides.  Am I on the right track here?  I guess I need to fabricate some sort of expanded steel box to keep the hot coals so I can dump the ash somewhere safely?  I'd rather not have to resort to this, because eventually I would like to get an automated fan regulator so I can start a smoker before work like one of my friends does with his.  If I do, then I won't be there to empty the box of ash.

To get an idea of my setup, go to my Roll Call post here.

Any insight, tips, etc would be very helpful.  Thanks!

You're on the right track.  That smoker isn't going to hold heat the greatest, so you're going to have to work with it.  I looked at your pics on the roll call--one suggestion would be to add another tuning plate, as there's too much space left at the end if you were to butt them together closest to the baffle.  Make sure that there's no space between the baffle and the first plate, and have a wider gap between each successive one away from the FB.  Build a charcoal box (link below), block it up as described earlier (3" bolts w/nuts on each corner, etc.), a grate, a metal ash bucket and shovel to keep the underside of the FB clear for airflow, and you'll be well ahead of the issue.  Good luck.

http://www.smokingmeatforums.com/t/89796/i-call-it-the-20-20-charcoal-basket

 

[daveomak]

Read and watch ECTO1's stuff on an UDS.. (ugly drum smoker)....

ECTO has had some great success with UDS's so I put together a few of his threads.... 

http://www.smokingmeatforums.com/t/109486/just-another-uds

http://www.smokingmeatforums.com/t/97172/seasoned-uds-now-with-video

http://www.smokingmeatforums.com/t/100910/my-uds-great-story