Trying to cook dinner but not going so well

[tarrbabyfarm3]

I can't get my brinkmann vertical charcoal smoker to get over 200 I can barely get to 200, it's been between 150 and 200 for a hour and a half.any suggestions? I have to two lower vents open and that's it

 

[themule69]

Take the lid off and give it a good stir. Let it get going better before you put the lid back on. It needs more air. If you are using water in the water pan. start with boiling water.

David

 

[gary morris]

Hi, I'm no expert, but can you open any more bottom vents to allow more air in?  If it has one on the top, is that open fully too?

 

[gary morris]

Follow David's answer, sorry I type real slow

 

[millerk0486]

If you are talking about the one with the two doors, then I know what you are talking about. I used to use that one too. I will upload a pic of what I did to mine in a sec...

 

[millerk0486]

IMG_20130723_191353_395.jpg

• millerk0486
• Jul 23, 2013

What I did was take the ash grate and place it on the bottom center of the smoker. Then sat the charcoal pan on top of that. Then I found a square grilling wok with lipped handles that fit perfectly onto the sliding rails where the original charcoal pan once was.

I found that my charcoals kept smothering themselves in the ashes and that's why it wouldn't keep hot. By using the grilling wok with all of the holes, the ashes were able to drop away from the charcoals and also allow more air to the coals and keep it hot.

I don't use it anymore, thus why it is so rusted and dirty in the picture. I use a WSM now which is a heck of a lot less maintenance in regulating the temperature.

 

[tarrbabyfarm3]

image.jpg

• tarrbabyfarm3
• Jul 23, 2013

. Now I've got the bottom door fully open top vents still closed. Will cooking the chickens between 150 and 200 make us sick or does it mainly matter the ending temp? Thanks for the help

 

[millerk0486]

Yeah it looks like the charcoals are getting smothered. Do you have anyway to sift the ashes out? If you have an old pair of heavy duty tongs to pull the coals out, then dump the ashes and readd the coals again that could help your temp situation.

Also, if you are going by the stock thermometer, I recall my internal digital thermometer reading higher than the stock one. So you may be actually dealing with 175-225

 

[millerk0486]

The final temp is what's key. Also, if you have a grill, you could finish the chicken on the grill.

 

[tarrbabyfarm3]

Thanks I'm going to try to sift the coals so I can hopefully get the. Done before I need a flash night

 

[millerk0486]

Good luck! I had the same issue with mine when I first bought it. Once I had a charcoal tray with good ventilation, temp was no longer an issue. If you get a square grilling wok, double check the sizes. I know someone who got one that was a little wide, but he just bent/shaped the handles to get it to fit. I have also heard of others who drilled holes in the pan that came with it and just let the ashes fall to the bottom of the smoker.

 

[JckDanls 07]

yea.. you'll need to make a charcoal basket out of expanded metal so the ashes will fall out and not smother your lit coals... I also see you said the top vent is "STILL CLOSED".. that needs to stay WIDE OPEN all the time... also agree about the thermometer... it would be a wise investment into a Maverick ET732 thermometer as the factory one in the doors are junk.... do all those for your next smoke and you'll like life a lot better....

As for your chicken tonight.. thinking I would hurry and get it on a gas grill or into the oven... those temps are pretty low and thinking you will be in the danger area for to long of time...

 

[themule69]

image.jpg

• tarrbabyfarm3
• Jul 23, 2013

. Now I've got the bottom door fully open top vents still closed. Will cooking the chickens between 150 and 200 make us sick or does it mainly matter the ending temp? Thanks for the help

Top vent open all the time.

 

[bobank03]

yea.. you'll need to make a charcoal basket out of expanded metal so the ashes will fall out and not smother your lit coals... I also see you said the top vent is "STILL CLOSED".. that needs to stay WIDE OPEN all the time... also agree about the thermometer... it would be a wise investment into a Maverick ET732 thermometer as the factory one in the doors are junk.... do all those for your next smoke and you'll like life a lot better....

As for your chicken tonight.. thinking I would hurry and get it on a gas grill or into the oven... those temps are pretty low and thinking you will be in the danger area for to long of time...

I agree, that the best course of action is a gas grill or the oven for tonight. Don't let it bother you though, this happens to all of us.

There is a lot of good info in the forums to help you for the future. Mods for your smoker to recipes to just about anything you can imagine. I find something new everyday! Good Luck with your bird! 

 

[s2k9k]

What Keith said! Open the top vent All the way, you have to have airflow! If the air can't get out the top it can't get in the bottom!

 

[millerk0486]

Jack has a point about the vents staying open, if that smoke lingers with no where to go, it could leave a bitter taste. I have one of the ET732's too and it will save you a lot of trips when checking the smoker.

Also, I dunno what part of MD you are in, but I'm in Frederick County, MD and the sun is setting here. Might want to grab that flash light, LoL

 

[tarrbabyfarm3]

Thank you so much. My coals were smothered .

 

[tarrbabyfarm3]

image.jpg

• tarrbabyfarm3
• Jul 23, 2013

. I finally have it to 175 or higher. About 35 more degrees til the chickens are done. What an experience can't wait to do it again. I think I've stolen my husbands birthday present. Ha ha ha

 

[JckDanls 07]

QUICKKKKKKKK.. close those doors... "If your looking your not cooking"

 

[millerk0486]

When I got mine it was a present from my wife too, then I was hooked!