- Oct 14, 2012
- 9
- 13
I had trouble getting my offset smoker up to temperature. I just got a Oklahoma Joe's Highland smoker and have used it twice now. I sealed it with high temp silicone when putting it together, installed a gasket to seal the cooking chamber, and put in a LavaLock heat deflector plate.
I started the coals in a chimney and poured them in when ready. I opened the smoker's chimney all the way as well as opening the door next to the coals to allow maximum airflow. It took well over an hour to get it up to 225F (and never was able to get any higher than 227F or so (I'm using a digital thermometer in the center of the grill). I added the wood when it got to 225F and adjusted the airflow down so the wood was not "on fire".
Then, I of course had to open the lid to put in the salmon in ... when I checked after that, I had lost 35-40F and it took forever again to get it back to 225F again.
So, my questions:
1. What's the best way to bring it up to smoking temperature, and how long (about) should it take on a 70 degree day with no wind, etc)?
2. Is the huge temperature loss and long recovery after adding the food normal? I mean, of course your going lose temp anytime that thing is open, but ...
3. When is the best time to add the wood? Was I correct to add it once I got up to smoking temps?
Thanks! I've only used an electric smoker before this, and I've got a little bit of a learning curve here. ;)
I started the coals in a chimney and poured them in when ready. I opened the smoker's chimney all the way as well as opening the door next to the coals to allow maximum airflow. It took well over an hour to get it up to 225F (and never was able to get any higher than 227F or so (I'm using a digital thermometer in the center of the grill). I added the wood when it got to 225F and adjusted the airflow down so the wood was not "on fire".
Then, I of course had to open the lid to put in the salmon in ... when I checked after that, I had lost 35-40F and it took forever again to get it back to 225F again.
So, my questions:
1. What's the best way to bring it up to smoking temperature, and how long (about) should it take on a 70 degree day with no wind, etc)?
2. Is the huge temperature loss and long recovery after adding the food normal? I mean, of course your going lose temp anytime that thing is open, but ...
3. When is the best time to add the wood? Was I correct to add it once I got up to smoking temps?
Thanks! I've only used an electric smoker before this, and I've got a little bit of a learning curve here. ;)