New smoker - looking for advice.

[smokin monkey]

So now you know where the vents should be for 165'C.

Now you can work on closing the vents down to achieve low temps.

 

[wade]

Yes - the 165 C is great for chicken and turkey but you will need to get it down to about 110 C for pork shoulder (pulled pork) or brisket

 

[agent75]

My biggest issue was tin foil. I had read it's a good idea to cover the water pan with tin foil to reduce mess, however after over an hour struggling to get the temp up to 200 F, I removed the foil and the temp shot up.

 

[sotv]

Thats interesting, that is something I have always done to the inside of the pan only as the fat from the meat, makes a real mess of the pan when it has gone cold and the tin foil stops that mostly, I found. The foil never affected the temperature of the smoker though for me?.

 

[smokin monkey]

Never heard of the foil affecting the temperatures like that?

 

[agent75]

I know. It confused the hell out of me.

 

[smokin monkey]

The only thing I can think of, if the foil was not allowing the heat to rise from the charcoal. Foil blocking the air flow, touching the sides and not leaving a gap?

 

[agent75]

It wasn't touching the sides. I put a kettle of boiling water on top of the foil, when I poured the water out the foil was cool to the touch.

 

[agent75]

I just found an old thread which seems pertinent to my predicament:

"Well after three nights of failure, I finally got it.

First I tried going to wood charcoal and less water in the pan. This resulted in a temp around 190. So I gave up.

Next night I figured it was not getting enough air, so I placed a variable speed fan at the bottom vent and pumped in steady air. This resulted in 200 degrees. So I gave up.

Tonight knowing that it was not the fuel or air, I looked at the set up. I took the bigger pan and turned it into the charcoal pan and drilled holes into that also. Since I had swiss cheesed the other pan it was not good for water, so I went and bought a new pan and moved 3 inches farther away from the heat source.

Success!!! I giggled as I saw the temp steadily rise to over 300 degrees, I then started adjusting the vents to get the smoker to balance out to 250 degrees and stay!!!! I am so happy.

The distance between the coals and the water pan seemed to be the issue, this would be why I was going through water like crazy and no heat. In the last 2 hours the water has barely dropped.

So tomorrow I am getting out the grinder ond moving the shelf supports to allow for the setup I was using tonight. Then I will be set.

Too bad I have to change it right out of the box, but I am getting what I wanted now while learning more about how the whole system works."

The water bowl does seem to sit very close to the charcoal. I think it may be worth my while trying to raise it slightly.

 

[smokin monkey]

Well it looks like you have found the problem. That's why this forum is invaluable, the wealth of information that's available is priceless.

 

[agent75]

Today I decided I'd do another chicken and try some pit beans whilst I was at it. Starting to get a handle on controlling the temp. Need a better beans recipe though, the ACV in the recipe I used was too overpowering.

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• agent75
• Mar 4, 2017