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Discussion in 'Beef' started by jacobtia, Feb 24, 2011.

  1. So, I have a BBQPRO Charcoal Grill with a smoker box. I have used it 3 times and each time I have to fight to keep the temp even close to 200 degrees. I have used hickory chucks with lump charcoal and just straight charcoal. The door between the smoker box and barrel is open. I just installed a duct to extend the chimney down lower to the cooking surface to try and get the temp up. That didn't help. Any tips would be a great help.
  2. Also, I know the stock thermostat is probably not giving me an accurate temp. But, I just got done trying to smoke a beef brisket (2.5lb brisket on the smoker for 5 hours at this point) and I got the internal temp to 140 and it wouldn't budge from there. Needless to say it is finishing in the oven.
    Last edited: Feb 24, 2011
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Check the stock thermo by dropping into boiling water to see if it is reading correctly.  They are often quite inaccurate.  I looked your unit up online and am not sure exactly what you have.  If you provide a pic or two, someone will be able to give some good advice on getting that temp up ( assuming the thermo is in the correct ballpark).
  4. Last edited: Feb 24, 2011
  5. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Where are you located? What was the outside temp? If it's too cold outside you may need to throw a welding blanket over the smoker to keep the heat in. Glad the brisket turned out good, 5 hours in the smoke should be enough to flavor it well.