Smoker Help!

[fgp6889]

Got a new bransfed smoker given to me , IT is the style that has the firebox on right and the upright smoker box, Having problems getting the heat up above 250 even with the flue and vent door open 100%, got it loaded with some 2/3 yr old hickory but it doesnt seem to wanna bake the chickens in thing, Need your help as there are alot of fellow tech's that cook.
How much to open the vent and the flue, is flue for smoke , and vent for heat? , Thanks

[Green Mountain]

Got a new bransfed smoker given to me , IT is the style that has the firebox on right and the upright smoker box, Having problems getting the heat up above 250 even with the flue and vent door open 100%, got it loaded with some 2/3 yr old hickory but it doesnt seem to wanna bake the chickens in thing, Need your help as there are alot of fellow tech's that cook.
How much to open the vent and the flue, is flue for smoke , and vent for heat? , Thanks

My first experience with a smoker is the propane brinkman smokers that the kids gave me this year. It works great. It has 2 pans. The bottom one gets the chips and the top one gets the water. After I figured that one out I had great results.

[JBKC]

Got a new bransfed smoker given to me , IT is the style that has the firebox on right and the upright smoker box, Having problems getting the heat up above 250 even with the flue and vent door open 100%, got it loaded with some 2/3 yr old hickory but it doesnt seem to wanna bake the chickens in thing, Need your help as there are alot of fellow tech's that cook.
How much to open the vent and the flue, is flue for smoke , and vent for heat? , Thanks

Did you put a water pan in? Sometimes you can put too much water in, and that really holds the temp down.

[fgp6889]

YA I had a small pan of water in it, but apon more looking seemed that I didnt have enough burnable wood in it, I added a few pieces of wood and it caught up, closed the vent to about 2/3rds closed and was able to hold about 300 deg. with the top 100% open to not oversmoke the meat, Was wondering about the differance of the top and flue doors, is top for smoke flavor and bottom heat?
Also believe that I should use charcoal along with wood to keep the heat and add wood only for smoke? What y'all think

[Green Mountain]

YA I had a small pan of water in it, but apon more looking seemed that I didnt have enough burnable wood in it, I added a few pieces of wood and it caught up, closed the vent to about 2/3rds closed and was able to hold about 300 deg. with the top 100% open to not oversmoke the meat, Was wondering about the differance of the top and flue doors, is top for smoke flavor and bottom heat?
Also believe that I should use charcoal along with wood to keep the heat and add wood only for smoke? What y'all think

How big is the fire box? Before I went propane I had a charcoal smoker. And yes, in that one you only added wood for the smoke. You could never get enough wood in the little space that was intended for charcoal, to do your cooking.

Did you try downloading the instructions for your smoker.

[Whale4]

How many pieces of wood do you have in there? do you have a bed of coals? is there a damper between firebox and cook chamber? is the draw 100% open?

[fgp6889]

Firebox is roughly 18 widex 24 long x 16 deep, it does not have a damper betewwn firebox , and I did have a bed of coals in the bottom, really nice if I say so, as far as amount in there, am going to have to seal the lid on the fb to keep leakage out, and going to mod a diverter to go from entry to middle of smoker box as to prevent heat from raising directly on the right side of the box, still wondering this " is the damper on the firebox for heat control, and stack damper to keep smoke in, IF I burn door on fire open it will get to hot so should I close the draft door to smother flame and also or not close the stack vent?"

[Whale4]

Always leave your stack vent open and adjust heat with your draw. And come on your a southern guy whose asking a bunch of yanks about smoking.....just busting your stones

[section m]

You always want your vent stack damper fully opened.

[fgp6889]

Southern by location,,, but bred and born in MI, Thanks for the damper answers, Going to try again this weekend, Going to use kingsford as my heat source and hickory chunks "slowly" added for smoke, going to try a small butt, Wish me luck,
MAde some The other day , the dogs liked it for awhile, but then quit eating it, so I guess you could say my that was so bad my dog wouldn't even eat it.

[fgp6889]

Forgot this earlier, A good source of wealth and info.
http://www.smoking-meat.com/

[hvacpope]

250F is perfect for smoking above that is called grilling.

[dash]

220 F max for smoking,start earlier! lol

[fgp6889]

got a small butt and some deer brats , 25 pounds of charcoal and a few samual evens, with a sip or two of "shine" everything should be good,,,,,

[Whale4]

Your looking for a nice blue grey smoke rolling out the chimney not a billowing cloud. Put the butt on the counter while you start your fire to let it warm a little this helps with the bark. Give it a good rub down with whatever your using for rub. For shoulders/butts I smoke until internal temp hits 170 than wrap in foil till 195* than pull it off the smoker and put in a small cooler with a clean dish towel on top to absorb some of the moisture after it rests for about 30-45 min throw some rubber gloves on and shred it. A side of slaw, hush puppies, a cold beer and plenty of vinegar sauce I think you'll be alright

[Whale4]

Heres mine. It started life as a dented expansion tank and home depot trailer with a bent frame.

[fgp6889]

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a couple questions please, I smoked a butt,ribs and a chicken along with a fatty yesterday. I loaded it up fired it witht he hickory,let it burn to coals then at 225 to 250 i filled it up ,closed the vent door, opened the stack all the way and let it go, as temp did come down I added split wood to it,and let it continue to cook, after about 4 hrs it the stuff was within temp so I pulled everything but the butt and wrapped it, Everything was good but I think I may have oversmoked it? It did have a great black coating on the outsides and all tasted good, but for a longer smoke/cook i dont know how to keep it from getting bitter/ whats your thoughts?

[hvacpope]

the black/bitter stuff is creosote, you could try let some of the heavy smoke out first or cover the meat with foil till the smoke clears a bit, for a milder flavor use apple wood instead of hickory.

http://bbq.about.com/od/barbecuehelp/f/f062904a.htm

[heaterman]

That's the whole idea of smoking, low and slow.

[DLZ Dan]

Gotta a gree with hvacpope. I've been smoking meat for years and sometimes i'll burn the blackness out before i put in the meat. I usually get a cord of applewood from the orchard and soak it in a water/spice/scotch mixture. I keep the meat about 250* and let 'er haul a$$ for hours.

Remember: Low and slow (that is the tempo)

Lower temp, long time. And in my opinion use a good charcoal for heat and the logs/chunks of wood for flavor. If you burn over a total wood fire, try using more white oak than any flavorwood (hickory, apple, maple..etc). The oak will burn warm without giving it a woody taste.

Also, may want to learn about brining or salting your meat before smoking. It adds a ton of flavor and juice punch to your meal!

ALWAYS TRUST A FAT GUY WHEN IT COMES TO FOOD!

[wgrr]

If you can get it natural wood charcoal is the best. It burns a little warmer so it does not take much to get things going.

My smoking method is primitive. I use an old Brinkmann charcoal grill and my fire box is in the grill off to the side. It is an old Char-Broil metal box with U shaped cast iron grates. I start a natural wood charcoal fire in it and feed soaked hickory and apple wood. I keep the tempurture around 250 degrees.

When I smoke pork ribs I first rub them with a spice mixture called Cavenders Greek Seasoning. Then I cover them with Woody's Cookin Sauce or Woody's Sweat and Sour sauce. Cavenders is made in Harrison, AR and Woody's used to be made in New Orleans until Katrina took them out. They reopened, much to my relief, in Las Vegas. Once I prepare them I smoke them until they are done. I have never dissapointed anyone.

I am a fat man, but not nearly as fat as I used to be. I guess my advice is still valid. When I get to my normal weight this advice will no longer be good. :>)

[DLZ Dan]

I am a fat man, but not nearly as fat as I used to be. I guess my advice is still valid. When I get to my normal weight this advice will no longer be good. :>)

LOL! I'm droppping weight too but i will always be a fat man at heart. It takes a fat guy to have a taste for good food. And i concur about the natural wood charcoal, not only is it easy to start, but it burns nice and warm. Plus it gives that satisfying crackle you want when cooking.

[ACFIXR]

Heres mine. It started life as a dented expansion tank and home depot trailer with a bent frame.

Smokers need lots of wood, thats why somany of them get converted to gas.

Nice custom smoker Whale....:cheers:
here's one I made out of an old air compressor tank and LP tank. With a Korean war tank shell container as a stack. It's the reverse circulation style and man I can smoke some mean ass meaqt in that thing , just ask my family :grin2:

http://hvac-talk.com/vbb/picture.php?albumid=322&pictureid=4222

I love to smoke and am going to do 2 turkeys tomorrow.