Smoker Temperature Issue

[signalguys]

I'm struggling to get, and keep, my ProQ Excel 20 Smoker to, and above, 200 degrees.

I put Kingsford Charcoal Briquets in the bottom coal pan, add some lighter fluid and light it up. I wait until the fire dies off and then start putting the grill together. I have the water pan right above the coals and two slabs of Baby Backs on a rib rack right above the water pan. The next section up I have some Pig Candy on one side. It is placed so that the drippings fall into the water pan and not on the ribs. Since I'm not using the third section I did not put it on the smoker.

After 45 minutes to an hour, the temp probe on the cover shows 155 and not moving. I have the three vents fully open on the bottom and the vent on the cover is closed to hold in the smoke. I have tested the temp probe on the cover against another termp probe on my last smoking at it was OK.

Suggestions?

Thanks

Chris

 

[JckDanls 07]

Yes... open the top vent (exhaust).. without the exhaust vent open air can not move through the smoker... charcoal will not burn without air... Do yourself a favor and ditch the lighter fluid and by a charcoal chimney... The way you want to work your vents, intake and exhaust, is to leave the exhaust WIDE OPEN and control your heat with the intake vent (bottom one)... In your explanation it sounds like you out the ribs on to early as well... get you fire going and bring smoker up to temp before placing food on it... others will chime in and give you more ideas...

 

[cliffcarter]

Always keep the top vent open, too bad you couldn't have gotten a reply sooner.

 

[signalguys]

I'm smoking another pork shoulder today.

This time I took the shoulder out of the fridge to let it sit while I soaked my wood chips and lit the fire. I let the coals die down and the smoker get to 225 before putting the shoulder on.

I started with all three vents on the bottom fully open and the top vent fully open as well. I'm getting a nice clear smoke out of the top vent.

I put the shoulder on at 6:15. The smoker temp was 230. At this time (8:35) the shoulder is at 131 and the smoker is holding at around 230-240 as I adjust the vents, which I have to keep doing so it does not get too hot or too cold.

How often do y'all spray your shoulders? I would like to keep this to a minimum because last time the smoker temp dropped to 200 every time I sprayed.

Learning more each time I smoke thanks to y'all here.

Chris

 

[cliffcarter]

I'm smoking another pork shoulder today.
This time I took the shoulder out of the fridge to let it sit while I soaked my wood chips and lit the fire. I let the coals die down and the smoker get to 225 before putting the shoulder on.
I started with all three vents on the bottom fully open and the top vent fully open as well. I'm getting a nice clear smoke out of the top vent.
I put the shoulder on at 6:15. The smoker temp was 230. At this time (8:35) the shoulder is at 131 and the smoker is holding at around 230-240 as I adjust the vents, which I have to keep doing so it does not get too hot or too cold.
How often do y'all spray your shoulders? I would like to keep this to a minimum because last time the smoker temp dropped to 200 every time I sprayed.
Learning more each time I smoke thanks to y'all here.
Chris

I never spray, mop or otherwise bathe the meat that I am cooking, mostly because of the reason you don't like the idea.

 

[signalguys]

I will try not spraying on this shoulder.

One other option I am going to read up on is injecting the meat.

 

[chef jimmyj]

I'm not a mop guy anymore. I was not seeing a big difference other than extending the smoke time. You can inject but cook time and temp become critical. None of that, " warm up on the counter while I... " kind of thing. You need to go from Fridge to smoker and temps need to stay over 225*F to get the IT above 140*F in 4 hours. Injecting moisture is going to lengthen your stall time as well, so plan on solid 2 hrs/Lb with a 2-3 hour Pad, just in case...JJ

 

[signalguys]

Well, looks like injecting is out. LOL

Thanks for the info.

Chris