My First Attempt At Smoking...

[h-lividum]

I was finally able to cure and use my Christmas present today... I got a Brinkmann Vertical Smoker. After doing a little reading here at SMF, I decided to do something pretty basic. I tried a "beer can" chicken. I had one major problem though... I was unable to get my smokers temperature up over 150 degrees. I ended up finishing it in the oven. I must say, the flavor was incredible.

Here are a few of the details:
Brinkmann Vertical Smoker
Cowboy Brand - Hardwood Lump Charcoal
Bottom Dampers - Both Open
Top Dampers - Both Closed
I put a cast iron smoke box in the hot coals and allowed it to come up to temp before adding the bird.

I allowed the bird to sit for about an hour at room temp before preparing it. I rinsed it, rubbed it with olive oil, and then Emerils Seasoning. I put it in the smoker and closed the door... I kept checking (but never opened the door) for 1 1/2 - 2 hrs, but the temp never went up over 150. I then moved it to the oven - I didn't want to poison anyone on Christmas!!!

If anyone can offer any advice, I'd be oh-so greatful!!!

Sorry for the long post, but I wanted to give as much info as possible.

 

[ds7662]

Try opening all the dampers wide open. Then throttle it back once tempa is acheived. I am know the smoker you are speaking of but have never seen one up close. With the use of lump there is no reason you should not have reached the temp wanted.
Also check the charcoal smoker section to see if there are any mods that might work. here is a link http://www.smokingmeatforums.com/for...splay.php?f=22

 

[blackhawk19]

I would try opening the top vents, you might want to do a trial run with no food and just play with your temps and learn how your smoker reacts. Did you season your smoker and were you just going by your smokers thermometer, most are not accurate. Put your digital in there stuck through a cork or something and check your door thermometer during your test run

 

[richtee]

Check all the above, and what was the temp outside? Get a welding blanket, or I use a sisal fiber rug and wrap the smoker. HUGE difference that'll make. Do you have a windbreak at least?

 

[h-lividum]

I did open the top dampers, but just for a minute... My thought (although I may be wrong) was that heat rises, and opening them would allow more heat to escape.
The outside temp was around 50 deg, and I was set up inside a screened porch... Little to no wind.
Since this was a Christmas present, I haven't gotten a digital thermometer yet... But I'm looking at the Maverick that people have spoken about here at SMF.

 

[walking dude]

top dampers.........WIDE OPEN.......you control temps with the fire box dampers............wind break........wind steals heat..........

i have smoked in below zero temps with my ecb.........you just have to make sure the wind isn't driving your temps down

but since od temps just in the fifties........you should be abel to get that above 150.........open them top dampers.........like i said above also bout firebox dampers

 

[ron50]

Since wind and temperature weren't a problem the only thing I can think of is did you use enough charcoal?

 

[bbq bubba]

Or your thermo is bad!