New guy bad smoke

[michaeltkacsik]

Hi my name is mike I live in nj down the shore cape may county
First year trying to use a stick smoker having a lot of problems keeping temperatures right any advice would be helpful thanks

 

[noboundaries]

Mike, welcome to SMF!  Glad you are here and looking for solutions to your stick burner temps.  Lots of stick burners here so you'll find an answer pretty fast.

Have fun!

Ray

 

[phatbac]

Hi my name is mike I live in nj down the shore cape may county
First year trying to use a stick smoker having a lot of problems keeping temperatures right any advice would be helpful thanks

what kind of stick burner are you using ...what kind of wood ...what kind of temp problem (high or low or both)...pics are nice too if you can take a few.

Would love to Help,

phatbac (Aaron)

 

[sauced]

 
what kind of stick burner are you using ...what kind of wood ...what kind of temp problem (high or low or both)...pics are nice too if you can take a few.

Would love to Help,

phatbac (Aaron)

Yes...these are the basic things need to be able to help you. Also...look in the groups section, there is a New Jersey Smokers group, come join us!!

PS...Welcome to the forum!! 

 

[michaeltkacsik]

It's a char broil offset smoker and I'm usein hickory and cherry
When I put wood in get screening hot then too cool seams I can't stabilize temperature

 

[submariner]

Welcome and I bet some of these stick burner guys can help. Lots of them here.  

 

[hardcookin]

Here are a couple links to read. The main thing is practice fire management.

http://www.smokingmeatforums.com/t/...emps-on-your-reverse-flow-or-any-stick-burner


http://www.smokingmeatforums.com/a/stickburning101

 

[phatbac]

It's a char broil offset smoker and I'm usein hickory and cherry
When I put wood in get screening hot then too cool seams I can't stabilize temperature

you probably need to mod that smoker some too. between the opening of the fire box and the cook chamber consider putting a pan of sand in between there. that should give you a heat shield for your meat on the smoker. that will help with temp spikes.  You also might want to look at sealing up some of your leaks and that would keep your temps up too. search for mods on charbroil offset.  the fire management links with be very helpful too.

Good Luck,

phatbac (Aaron)

 

[gary s]

  Good morning and welcome to the forum from a cloudy, humid and windy day here in East Texas, and the best site on the web.         Lots of great people with tons of information on just about everything.

        Gary