Help Newbie in need of guidance

[uchoops4]

So I am new to the smoking game. I recently picked up a chargriller 5050 with side smoke box. I was way fired up for my first smoke on in this past weekend. It was a disaster. I had some london broil in the fridge that I was gonna use for my first run. I figured why risk my first smoke on an expensive piece of meat that I knew full well I could screw up. To get the coals started I used my chimney starter and made sure they were nice and hot. I had my wood soaked and I was ready to start rolling smoke. And smoke I did! I had so much smoke coming out of my machine. If we were looking at just smoke it looked like an impressive feat. However, I just couldn't get the temperature of the grill about 150 degrees at best. In order to get the temp up I would add more charcoal and more wood, but with no luck. The temperature stayed the same. I finally broke down, scooped some of the hot coals out and just placed them in the charcoal side. I got my temp of 250. Yesterday, I took the opportunity early in the evening and earlier in the day to try and find a way to get the temperatures up, bust still have same problem.

The other part of my issue was that once I finally did get the london broil on and cooked, it was the most bitter over-smoked piece of meat I have ever tasted. So, clearly I don't want all that white smoke hitting the meat. 

So, any and all comments and suggestions are welcome. 

 

[SmokinAl]

First of all don't soak your wood. Start the fire with a full chimney of lit charcoal & put a wood split on top.

Open all the dampers & let the temp rise, if needed add another split every 45 minutes or so. If the fire gets too hot, just start shutting the vents down to control the temp.

Al

 

[uchoops4]

Thanks...I felt like I was using plenty of coal and wood, but just couldn't get my desired temperature. 

 

[ncwolf]

Welcome I just started as well and I am also using cheaper meats till I get the hang of things. The bitterness is probably because of too much smoke due to soaking your wood. This will also help your temp situation too. But are you using the stock thermometer, the one that came on my smoker is about 30 degrees low. What type of charcoal are you using lump or briquettes?  Lump burns faster but hotter so that might help you out a bit.   

 

[jimmyinsd]

also remember.. a little wood goes a long ways in smaller cookers.  its always better to have to little smoke than to much... also.. white/tan smoke is nasty smoke,  if you dont get a thin blue smoke you are going to get that nasty acrid taste in your meat.  

Also, another tip.. start with pork butts,  they are very cheap,  very forgiving,  and will take plenty of rubs, flavors, injections, etc as you learn so you wont get sick of trying.

best of luck and welcome to the mental illness that is Q.

 

[uchoops4]

Thanks for all of the responses so far. I spent yesterday building a couple fires. The first one had moderate success, but had to run to coach a baseball game before I could try and keep it up. The second one had no luck at all burning. A chimney and a half of hot coals, but no transfer. Since I have to go to Lowes after work, I will look for some lump. However, I did load up on the big bags of Kingsford this weekend because they were on sale and figured if I have to practice, might as well get it on sale.

 

[kihler]

Here is a list of woods and what type of meats they work well with. This may help the bitter taste.

 

[jimmyinsd]

Thanks for all of the responses so far. I spent yesterday building a couple fires. The first one had moderate success, but had to run to coach a baseball game before I could try and keep it up. The second one had no luck at all burning. A chimney and a half of hot coals, but no transfer. Since I have to go to Lowes after work, I will look for some lump. However, I did load up on the big bags of Kingsford this weekend because they were on sale and figured if I have to practice, might as well get it on sale.

there are plenty of btus in a brickets to heat that little cooker up,  I think you are having an airflow problem.  where are you located and what kind of weather are you having?  if you are getting any kind of draft with a full chimney of coals it should be no problem.  this sounds to me like its more than a fuel type issue.

 

[uchoops4]

 
there are plenty of btus in a brickets to heat that little cooker up,  I think you are having an airflow problem.  where are you located and what kind of weather are you having?  if you are getting any kind of draft with a full chimney of coals it should be no problem.  this sounds to me like its more than a fuel type issue.

I just have the grill on my deck. I keep the vents open as need be even trying to prop the door open a little. I have watched a ton of videos that are indicating, making mods to it will help. Honestly though I just want to grill. 

 

[jimmyinsd]

 
I just have the grill on my deck. I keep the vents open as need be even trying to prop the door open a little. I have watched a ton of videos that are indicating, making mods to it will help. Honestly though I just want to grill. 

well if you just want to grill,  put the coals directly in the cook chamber.  However if you are still trying to Q with your side fire box,  I think you need to keep looking at air flow issues if you arent getting a decent burn with the charcoal.  ( the coals are dry to start right?)  

I used to use a similar cheap offset cooker and had to run the chimney half shut, and the firebox door cracked open,  to keep temps up when it was cool outside,  that is one reason they suggest extending the chimney down a bit into the cook chamber,  or relocating it all together to cooking grate height in the side of the lid.  That is one of the chief  frustrations with those cheap offsets is that they are fuel hogs due to their flimsy construction, and lack of decent seal on the lid which also leads to really bad temp control... but you own it so play with it,  modify it, and have fun learning how to make good Q with it.... it is obtainable.  I would just add a second chimney out the side of the lid opposite the firebox and use the side one for Q and the top one for grilling.   Also the heat baffle over the opening from the fire box is a nice addition to help prevent the radiant heating which ends up cooking 1 end much quicker than the other end.

 

[uchoops4]

 
well if you just want to grill,  put the coals directly in the cook chamber.  However if you are still trying to Q with your side fire box,  I think you need to keep looking at air flow issues if you arent getting a decent burn with the charcoal.  ( the coals are dry to start right?)  

I used to use a similar cheap offset cooker and had to run the chimney half shut, and the firebox door cracked open,  to keep temps up when it was cool outside,  that is one reason they suggest extending the chimney down a bit into the cook chamber,  or relocating it all together to cooking grate height in the side of the lid.  That is one of the chief  frustrations with those cheap offsets is that they are fuel hogs due to their flimsy construction, and lack of decent seal on the lid which also leads to really bad temp control... but you own it so play with it,  modify it, and have fun learning how to make good Q with it.... it is obtainable.  I would just add a second chimney out the side of the lid opposite the firebox and use the side one for Q and the top one for grilling.   Also the heat baffle over the opening from the fire box is a nice addition to help prevent the radiant heating which ends up cooking 1 end much quicker than the other end.

Definitely want more than just grilling. Anyone can grill, right? I want to smoke and do it well. So I will keep on keeping on with it. I'm new to the hobby, I picked up a used vertical last summer that I got fairly proficient on, but I want to go for the real thing off set and all. Gotta start some where. So I will persist. Other than extending the chimney downward, any other mods you would suggest?

 

[jimmyinsd]

 
Definitely want more than just grilling. Anyone can grill, right? I want to smoke and do it well. So I will keep on keeping on with it. I'm new to the hobby, I picked up a used vertical last summer that I got fairly proficient on, but I want to go for the real thing off set and all. Gotta start some where. So I will persist. Other than extending the chimney downward, any other mods you would suggest?

no,  unfortunately there are some out there that think they can grill... but they really cant,  thats why holland and traeger as so wildly popular.  ;)

as far as real thing... IMO vertical is closer to the original Q ( pits with spits above them,  or completely enclosed with banana leaves above them)  than offset,  but the real deal is what ever makes the best tasting Q in your opinion.  I dont really get hung up on style of smokers,  hell i use a lot of charcoal and my smoke house will be gas fired.

i didnt stick my cheap offset very long as I made and UDS and loved it so much for its ease of use and fuel efficiency that I have made 3 more.  I dont know that it gets much easier and cheaper to make good tasting Q than with an UDS.

as far as mods to the COS.

the chimney,

the heat shield/baffle

re-working the lid to get a tighter seal around the edges

I think some used some bricks in the cook chamber to hold heat

I know some guys messed around with a full length tune-able baffle and made theirs a reverse flow by putting the chimney on the firebox end of the lid.

there are likely others I just dont remember since I kind of quit using mine as for Q and use it mainly for the larger grill area over my jumbo joe when i have friends over at the lake.

 

[uchoops4]

 
no,  unfortunately there are some out there that think they can grill... but they really cant,  thats why holland and traeger as so wildly popular.  ;)

as far as real thing... IMO vertical is closer to the original Q ( pits with spits above them,  or completely enclosed with banana leaves above them)  than offset,  but the real deal is what ever makes the best tasting Q in your opinion.  I dont really get hung up on style of smokers,  hell i use a lot of charcoal and my smoke house will be gas fired.

i didnt stick my cheap offset very long as I made and UDS and loved it so much for its ease of use and fuel efficiency that I have made 3 more.  I dont know that it gets much easier and cheaper to make good tasting Q than with an UDS.

as far as mods to the COS.

the chimney,

the heat shield/baffle

re-working the lid to get a tighter seal around the edges

I think some used some bricks in the cook chamber to hold heat

I know some guys messed around with a full length tune-able baffle and made theirs a reverse flow by putting the chimney on the firebox end of the lid.

there are likely others I just dont remember since I kind of quit using mine as for Q and use it mainly for the larger grill area over my jumbo joe when i have friends over at the lake.

Thanks for the tips. I'm just gonna keep putting around with it until I get it right.