Need input and some help... first timer over here!

[mericah223]

Hey SMF, playin around yesterday really popped up some questions, I seasoned my BTMLE earlier yesterday with about 10lbs of charcoal and was trying to figure out temps, it was sticking round 375* and would not drop lower, I ended up changing the direction of the smoker so the wind was hitting it directly (about a 5-7mph wind) and not running long ways past it.. this seemed to help almost instantly, I closed the air flutes and spread the coals out and dropped a couple wood hunks on top of them and immediatley got a good smoke roll, temperature was down around the 200* mark so I decided to just throw on a NY strip (8oz nothing spectacular) just to see whats up, that little steak was on there for 4 hrs between 160* and 210* still barely touching 100* meat temp. I opened the intake flute bout 1/8" and the stack cover half way, added a handful of charcoal and 3-4 wood chunks and watched it for 20 mins then went to bed. woke up at 8am, gonna make some eggs to go with my smoked meat and it was clearly not cooked... see picture below, 



now I realize I did not wake up to tend the fire but that thing had to of been good for 2-3 hours after I went to sleep.. maybe I shouldve added more charcoal? is it too cold outside? 29* the meat smells amazing, so I know I have the right idea... I just need to figure something out... plan on doing beer can chicken and 3 slabs of ribs today around noon.... 

need help! Thanks!

heres the smoker, 

 

[daveomak]

Steve, morning and welcome to the forum...    [color= rgb(24, 24, 24)]We're glad you stopped in and joined our group... [/color]  [color= rgb(24, 24, 24)]Jeff has a 5-Day e-course that explains alot about smoking... [/color]

[color= rgb(24, 24, 24)]Also, the "Minion method" will help you get long term temperature control in your smoker...[/color]  [color= rgb(24, 24, 24)]Many smokers, like in your picture, need some help....   They are built without too much effort put into being "air tight" which is very important in temp control...  Also, thermometers that come with the smoker a notoriously incorrect... You will need good, accurate therms to smoke... One for the meat and one for the cook chamber...  [/color]

http://www.smokingmeatforums.com/newsearch?search=minion+method

I'm not familiar with a BTMLE smoker so I can't search for modifications members have made to them... Try the search bar and use the term "mods" with your smoker manufacturer name....

The search bar is pretty good and will answer a lot of questions that arise...  

[color= rgb(24, 24, 24)]  Enjoy the long smokey ride....     Dave[/color]

 

[hambone1950]

Oh. I think that's a brinkmann trailmaster limited edition.....

heres an excerpt from one post on smoking meat.com

So, my only mods right now are welded firebox seams, also welded a few other bits here and there like the firebox door backstop (was previously bolt-on), and I dropped in place a heavy steel plate where the charcoal racks used to be that runs maybe half the length of the pit. Just space this about 1.25 inches from the firebox opening. No additional temp gauges or anything... I've learned to figure actual grate temperature based on the factory thermometer reading. My digital one burnt up when my last charcoal "fire" got to 450+ degrees!

 

[mericah223]

Thanks for the info guys... Had my first smoked rib dinner tonight.. It was a huge success!!!

 

[s2k9k]

Talk about a Bearview!!!

Those are some really Good looking ribs!!!! You should showcase them in a thread all their own over in the "Pork" forum, they look like they deserve it!

 

[daveomak]

They look good.... Is that a Chinese sweet and sour red sauce on them ???   Dave loves sweet and sour pork...  

 

[mericah223]

No sweet n sour, however that spuds delicious! It's got a custom rub I threw together and homemade bbq sauce ( looking for another recipe) all in all they were great! Thanks!