My first smoke

[phineus2020]

Hello all;

I had my first foray into the world of a smoker. I am glad that I followed advice and used chicken as my first try because it did not go very well. I used a "Premium %100 wood charcoal, Burns Hotter". Don't believe it!. I could not get my temperature above 150. I was using the water pan which was losing water during the smoking process so I thought that maybe the thermometer was defective but the chicken did not look like it was cooking.

I put some mesquite chips on to try to get the temp up and get some smoke. I got the smoke but no raise in temperature. I tried opening all vents to get more air and get the coals to burn hotter. No matter what configuration I used, no raise in temperature. I removed the water pan. No raise in temperature.

I then added some Kingsford charcoal briquettes,( not the instant lite variety) and my temperature went up to 200. YEAH!!. I was afraid that I was going to have to use the oven to finish my chicken.

So, in conclusion, I learned some important facts;

(1- Use a good solid charcoal.

(2- Chicken that is smoked at 150 for 4 hours then at 200- 225 for another 2 hours tends to be tough and stringy. It did have a good flavor though.

Next time will be better but I think that I will still use chicken just in case :-)

Smoke on brothers ( and sisters)

 

[flash]

What were you smoking with?

What do you gauge you smokers cooking temps by?

Did you have a meat thermometer for the Internal temp of the chicken?

 

[phineus2020]

I have a Brinkman vertical charcoal smoker.

I used the temperature gauge on the front of the unit.

Since I was using a cut up and boned chicken, a meat thermometer was not practical.

I have a chefs thermometer that I can check the temp on any food that I am cooking but, I have to remove the item to be measured from the oven, smoker,etc to test.

When I used the briquettes, I was able to get the temperature up to where I wanted it. Once I get some good charcoal I am trying again.

It may take some time and experimenting, But I will prevail!

 

[SmokinAl]

You need to get a good digital therm so you know the exact temp of the inside of the smoker at the grate where the food is. Lump charcoal does burn hotter than briquettes. Royal Oak is a good brand & Walmart carries it.

 

[phineus2020]

Thanks for the info about the thermometer Al. It would be a good idea to be sure that the temp gauge on my smoker is accurate. The gauge on my smoker is directly in front of my cooking grates.

Does Royal Oak make a charcoal other than the %100 wood charcoal? That is what I used and it burned up fast and not very hot. The kingsford briquettes burned hotter.

 

[venture]

Your stock them is almost certainly incorrect.

The hardwood charcoal burns hotter than Kingsford Blue, but will not burn as long as Kingsford Blue.

Good luck and good smoking.

 

[flash]

Thanks for the info about the thermometer Al. It would be a good idea to be sure that the temp gauge on my smoker is accurate. The gauge on my smoker is directly in front of my cooking grates.

Does Royal Oak make a charcoal other than the %100 wood charcoal? That is what I used and it burned up fast and not very hot. The kingsford briquettes burned hotter.

Yeah the stock therm on my old Brinkman ECB was off by 65º

I remember when I first started seeing 250º as a good number to smoke by, why my best number was 180º.

Alot of folks like the Lump, it is suppose to burn hotter, but seems to burn up quicker to. Atleast to me it does.

 

[fpnmf]

Her's a little reading about charcoal...http://www.nakedwhiz.com/lump.htm  

  Craig