Seeking advice on my technique

[alistair]

Hi, first post here and I'm after a bit of help!

I purchased my smoker (UK) on clearance last year and have recently been experimenting a lot with my new smoker. As the title suggests it's a Fornetto Razzo 22 and as far as I'm aware is quite similar to a WSM.

Now, I've been quite happy with my results so far, ranging from brisket to topside to pork shoulder and even smoked salsa. The issue for me has been temperature maintenance.

Please see this picture as a visual to what I want to describe: [Smoker](https://i.imgur.com/9reb6cS.jpg)

To be honest, I never needed the 22 size I'm the first place but it was the only size on clearance so that's what it is. I've really struggled to maintain 220 a lot of the time, even with vents fully open. It's fine with very fresh fuel but soon after it dips and I can't keep it up... I find myself additional my another chimney of coals every 2 to 3 hours or so. Surely something is wrong here as from almost everything else I've read I shouldn't have to be doing this!

That said I'm happy with my results so far I just think I could be having an easier time and also using less fuel. Any input much appreciated.

 

[fivetricks]

How are you initially arranging the charcoal in the basket? Can you send pictures of that process?

 

[mike243]

Welcome aboard, are you lighting all of the charcoal at once? I would put some unlit into the smoker then add some lit , open the top vent all the way and control temps with the bottom. The lid therms are not known to be very accurate, Do you have another way to ck temps?

 

[alistair]

I'm arranging a ring of charcoal in sort of ring shape unlit first, then throwing the lit chimney worth in the middle of it. As for temperature, I've got a thermo pro tp20 with two probes. Ones in the meat ones on the grill.

Incidentally I'm smoking a pork shoulder right now and really struggling again, I had a few hours of heat from my coals then they pretty much went out, with all vents fully open!

I'm starting to think it's the charcoal I'm using or something?! Pretty sure it's just standard lumpwood charcoal though.

 

[fivetricks]

Are you sure that the charcoal is actually getting air from the air inlet? can you actually check a path from the inlet to the charcoal bowl and make sure that it is clear?

 

[SecondHandSmoker]

Some folks here on the forum use DigiQues on WSM for improved temp control. If this is something that may interest you, check out the link.

DigiQ DX3 BBQ Temperature Control Black 6 ft probes

Our flagship temperature controller, the Black DigiQ DX3 with 6-foot probes, provides serious BBQ chefs sophisticated temperature control over any cooking device.

bbqguru.com

 

[alistair]

Are you sure that the charcoal is actually getting air from the air inlet? can you actually check a path from the inlet to the charcoal bowl and make sure that it is clear?

Hi, yeah it's absolutely clear from vents to the bowl, there's no build up of ash or anything like that I clear it each use. I've resorted to keep throwing new coal on every two hours, let it peak to about 260 then slowly drop down and eventually it pretty much goes out.

I know this is a bit of an odd one, I really am stuck now for what could be wrong. I think I'll try a different charcoal next time just incase but at least it's an excuse to be nursing it all day while I nurse a few beers...

 

[Dr. Dobbins]

Sounds like you need a temperature controller, or your charcoal is wet.