TWISTEDBADGER

So, you bought that inexpensive upright barrel type smoker. You tried it a couple of times, but could never keep the temperature up. Now it sits in the back of the garage collecting dust.

Try these tips;

1. Drill 4 or 5 1/2 inch holes in the bottom of the charcoal pan. One in the center, a few more evenly spaced and about 2 inches out from the center hole.

2. Purchase 2 round cake cooling racks(the cheap ones) slightly larger in diameter than the bottom of the charcoal pan. Place one rack in bottom of charcoal pan(rack should rest slightly above bottom of pan due to its larger diameter). Place other rack on top of first, but with wire running perpendicular to first(together racks should appear to have square openings).

Note - Items 1 & 2 allow more air fire and therefore a hotter fire. So hot in fact that you must be very diligent about keeping the water pan full. Plugging some of the holes with aluminum foil may also be necessary to maintain a lower temperature(small foil cones can be inserted from the bottom while smoking).

3. Buy the insulated foil jacket(or make one) that is available for the smokers. This will maintain a more even heat through the smoker since environmental conditions(wind, ambient temp, rain, snow) and the low cooking temperature allow greatly varying temps inside the can if not insulated.

4.Start the smoker with charcoal only. When charcoal is ready, add one or two CHUNKS of wood to the center of the charcoal. Chips can be used, but already burning charcoal must be added periodically since chips add little heat to the box. Also, if chunks are added to the outside of the charcoal, flames from the wood tend to go up the inside of the smoker(resulting in burnt, sooty meat) instead of heating the water pan. Add chunks and adjust air as necessary to maintain desired heat and smoke.

Remember: More air-More heat, Less air-More smoke, water(liquid) in the pan ensures cooking temp won't exceed 212 degrees.

Break out those smokers.

sailor

As for the wood, I have found that it helps if you put the chunks in a bucket of water and weight them down with a brick for several hours so that they soak up the water, putting out more smoke when burned. Works pretty well.

__________________
"Good people do not need laws to tell them to act responsibly, while bad people will find a way around the laws."
--Plato

mtsgsd

Another good tip:

Throw away your charcoal briquettes and buy lump charcoal. Walmart, and Menards carry some, and Farm&Fleet has my favorite if there's one near you. This is "real" charcoal as in branches or scrap hardwood that's been carbonized, but not ground up and mixed with clay and petroleum products to make it into a brick.

Why? It starts easier, burns longer, and leaves almost no ash.

pocon1

I like the idea of adding ventilation holes, hadn't thought of that.
as for insulation, I built a plywood box that I lift over the top and put a board on top. Looks real rednecky out in the driveway of my townhouse, but it works ok. I have always used real charcoal, I buy a big twenty lb bag from barbecues galore, as well as wood chunks.

Hanxter

i found a great site for getting BBQ problems solved and learned a ton of tips that i've used countless times...

you know the trick - clik on the pic

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