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Can't get the temp up

by Steve
(California)

I just bought a smoker and last night I did a dry run to season it. I could not get the temperature high enough. Last night I just used charcoal and it hit about 220 that the highest point. Today I was going to try again with some wood and charcoal but the temperature is even lower today then yesterday. I used charcoal and then when it was hot placed soaked wood on top. It is producing a lot of smoke but now the temperature will not go above 195. I started with the vents closed and then have been opening then progressively so now they are fully open. I want to make sure that I can get the temp right before I put meat on it.

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Can't get the temp up

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Rating
starstarstarstarstar 		grill wok replaces charcoal bin
by: Lester Green

Confirming that it works well. Super idea and very effective tool for keeping the fire consistently hot. I paid $12 for one at local depot. This takes the frustration factor out.




Rating
starstarstarstarstar 		Getting the temperature in a smoker up
by: Anonymous

I went to Lowes and found blanket insulation for ductwork with heavy foil on each side of bubble wrap. I use a 1500 watt electric burner for heat and place a heavy cake pan to hold the water soaked wood. I encircled the smoker with 2 levels of the insulation 24" wide to get even with the top. Then I cut a circle using the top as a template and cut 12" wide bands of the insulation to make a removable top. I used aluminum duct tape to make the wrap secure. I had to turn down the burner to maintain 220 deg, but I also intend be able to smoke meats at 160 deg.
Rating
starstarstarstarstar 		The wok
by: Steve

I made a pork butt with it so yes the temp will stay nicely for an extended period of time. You will use less charcoal, but you do need to check on it every 1 1/2 to 2 hours to keep the temp constant. Hope that it works out for you.
Rating
starstarstarstarstar 		Know the differences
by: Uncle Buck

Smoking is done with a smoker between 180 and 220 degrees over a long time, 9 to 15 hours, the more smoke the more flavor. Grilling is done with a Weber grill over open flame and barbequing is done with a Ducane charcoal or gas grill with a the addition of wood chips and the lid closed with heat 280 to 400 degrees for a short period of time. Baking is done in an enclosed area high heat over a longer period of time.
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starstarstarstarstar 		Grill Wok
by: joel

To the person with the brinkman vertical smoker with the grill wok. This sounds like a great idea. were you able to maintain temp for extended periods (like enuf to smoke a pork butt)

I am looking forward to doing the same with my brinkman. I will let you all know how it turns out.
Rating
starstarstarstarstar 		Figured out how
by: Steve

I finally got the temp up, but after going online and reading the reviews on my smoker from Home Depot I found out that everyone has this problem with this smoker. Without making any adjustments it doesn't get enough air to the coals to make the temp go up. Most people drilled holes into the coal pan and that works fine. I went out and bought a grill wok. It is deep to hold the coals and the hole are already in it. It ended up fitting perfectly. No adjustments had to be made to get it to fit into the Brinkmann Square Vertical Smoker. I learned though that with all the hole in the pan you need to use A LOT less charcoal for the temp the rise. I used the same amount that I had used before the modifications and the temp when up to 400+. I ended up having to pull charcoal out in order to get it back down to a reasonable level. Without the modifications the smoker sucks but now it works perfectly!
Rating
starstarstarstarstar 		This worked for us
by: Joyce

We recently bought a propane Char-Broil smoker and had the same problem. The wood sits in a bowl like compartment and the water surrounds it. My husband noticed that when he pulled the wood/water compartment out slightly the temp went up. He drilled 4 quarter-inch holes around the lip of the bowl part to let more heat into the smoking chamber. This seemed to work. The water boiled and the wood smoldered the way it is supposed to. We want to try it a few more times, then possibly drill a few more holes. It seemed like the water/smoker tray was keeping the heat from the smoker.
Rating
starstarstarstarstar 		Followup
by: Anonymous

I have the same problem. I have one of those Brinkman smokers and the sheet metal is really thin. It's hard to get the temp to settle to something over 200. Did these suggestions work for you?
Rating
starstarstarstarstar 		temps......;}-
by: Anonymous

That is the secret of a fire...AIR. You MUST leave the top vent wide open and control with the inlet near the fire...And be sure to have good breathing room for the fuel in the fire pan or whatever you have... Try constructing a round basket out of expanded metal for the coal, this helps the air problem and controls fire placement in the unit.
Hope this helps and SMOKE HAPPY ;}-

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