Newbie from Arkansas

[fortman1]

Hey there folks! I hope there are experienced pit masters in here because the Roll Call thread looks like what I'm about to add. Lol. I have a Smoke Canyon vertical smoker with offset fire box. (An old brinkman design by my research) Have seasoned it and am currently doing my first smoke on it. (Baby back ribs) The temp seems to want to hang around 175. Vents wide open and the water bowl almost emptied after reading a previous post. Using a B&B "Competition" charcoal with no lighter fluid added. Any tips are greatly appreciated.

 

[fortman1]

Wow! 7 hours from initial post and no responses.

 

[SmokinAl]

Welcome to SMF!

I'm not familiar with your smoker, but it sounds like you need a bigger fire.

Or there are a lot of leaks in the cooking chamber.

What are you using to measure the temp?

If it's the factory therm, it could be way off.

A cheap oven therm on the grate next to the meat will give you a better reading.

Or there are a number of remote therms on the market that will work better.

If your using the factory therm, test it in boiling water & ice water to see if it reads 212 & 32 or close to that.

BTW how did the ribs turn out?

Al

 

[sauced]

Welcome to the forum! 

Yes, it's all about temp and control. Only at 170....as Al said, you need a bigger fire, check your therm to see if it is accurate, look for leaks and if there are, get them sealed up. But most importantly, have fun!!