How to raise temp in ECB?

Discussion in 'Charcoal Smokers' started by white cloud, Mar 21, 2008.

  1. white cloud

    white cloud Master of the Pit OTBS Member

    HI,
    I am just trying to help my brother who is visiting my sister in Mississippi. I just talked to them on the phone and they tried smoking chick leg quarters today, and bro said he could not get the temp past 175' and ended up finishing them on the grill. They bought two briskets today and are rubbed down and plan to smoke tomorrow. What I gather it is a brinkman vertical charcoal smoker with three racks and a door ( not a lid ) and has two vents on opposing sides at the top and a damper at the bottom. If anyone has a similar smoker, how can they get the temp up. I am not familiar with this smoker myself. And would you recommend seperating the point from the flat or just do it all up at once? Thanks LEE
     
  2. aussiemick

    aussiemick Meat Mopper

    I have one of these and the best way I found was to use wood chunks and charcoal. But what I hate about it is when you try to put more heat on you lose alot when the door opens.
     
  3. richtee

    richtee Smoking Guru OTBS Member

    Heya Mick...stopinto Roll Call and give us an intro..it's kinda a tradition 'round the joint. Welcome to SMF!
     
  4. richtee

    richtee Smoking Guru OTBS Member

    First, be sure you have enough combustion air coming in. Is it the square or round Brinkmann? the round has no where near enough airflow unmodded to get temps up. I have a fire pan that looks like it was in the center of a twelve gauge full choke 00 buck load at 30 feet. Also, stand the firepan up off the bottom of the smoker with a couple 1" rocks to help flow.

    Not sure on the square, but investigate this possibility.

    You can also wrap the body of them with a welding blanket, or a natural fiber carpet/blanket to help maintain heat and negate the wind effect.
     
  5. white cloud

    white cloud Master of the Pit OTBS Member

    I think it's square. I told them over the phone to open the top vents all the way and control the temp using the bottom. But like I said I never played with one of these, They want to start the briskets in the morning. Didn't sound like they were in any condition for an all nighter. My brother is just visiting there eatin crawdAds.
     
  6. richtee

    richtee Smoking Guru OTBS Member

    LOL well..briskets are gonna be 12 min... to heck..20 plus. Tell 'em to get 8 hours good thin blue on 'em and a bit of bark then into the oven wrapped....it'll still be good :{)
     

Share This Page