Issues with my new smoker

Discussion in 'Wood Smokers' started by sojourne, Sep 25, 2013.

  1. sojourne

    sojourne Newbie

    It's a secondhand smoker that sits on a trailer. The firebox is in the back. It has a blower to increase air flow to the cooking area. My problem is when I try to smoke chickens, today I started at 11am and at 5 pm they were still not done. I have the fire blazing in the box but I can't seem to get these darn things to cook. Any ideas on what I could be doing wrong? I am using oak firewood with some mesquite thrown in for flavor. The chickens are brined.
     
  2. sqwib

    sqwib Smoking Guru OTBS Member

    Pics would help
     
  3. sojourne

    sojourne Newbie


    Lets see if this will work
     
  4. sojourne

    sojourne Newbie

    ok this one is better
     
  5. sojourne

    sojourne Newbie

    What kind of pics do you need?
     
  6. tulsajeff

    tulsajeff Master of the Pit Staff Member Administrator OTBS Member

    I am not seeing a thermometer.. do you have a way of checking to see what the temps are at grate level where the food sits?
     
  7. tulsajeff

    tulsajeff Master of the Pit Staff Member Administrator OTBS Member

    Nevermind.. I see it now. My eyes are not what they used to be[​IMG].
     
  8. tulsajeff

    tulsajeff Master of the Pit Staff Member Administrator OTBS Member

    So it looks like a reverse flow smoker.. where is the blower located and how big of a fan or blower are we talking?

    How did you know the chicken was not done?.. did you use a instant read thermometer and, if so, have you tested this thermometer in ice water (33 degrees) or boiling water (212 degrees) to make sure it is reading true within a couple of degrees?

    Just trying to get some bearings on the situation.
     
  9. sojourne

    sojourne Newbie

    Actually that thermometer on top of the grill doesn't work, or at least I haven't seen it work. I use a thermometer on the grill top to watch the temp. Not the same or as good I know. But it's what I have. I check the temp with a calibrated thermometer. I am anal about food temps.
    I think I figured out the problem, the fire wasn't back far enough. We will see. Smoking a bunch of brisket today and a ribeye.
     
  10. tulsajeff

    tulsajeff Master of the Pit Staff Member Administrator OTBS Member

    Let us know how it goes.. a few food pictures (Qview) would be great[​IMG]
     
  11. sojourne

    sojourne Newbie

    My briskets
     
  12. sojourne

    sojourne Newbie

    Hmmm they wont load
     
  13. sojourne

    sojourne Newbie

     
  14. sojourne

    sojourne Newbie

    There we go. Will post the ribeye in a bit.
     
  15. sojourne

    sojourne Newbie

    Briskets turned out great. I got rave reviews.
     

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