New to Smoking, Having Trouble....

[kindollbbq]

Hello everybody. Brand new to this forum. This is my first post. I just recently purchased a cheapo CharBroil Offset Smoker from WallyWorld. I understand it's not a great grill by any stretch of the imagination, but I am just getting started. I really enjoy the process of smoking but I am having problems.

1.) HAVING A HARD TIME KEEPING FIRE GOING-- I get a good base fire going, and then every subsequent piece of lump or briquet charcoal I add from there on does not burn all the way. I end up with a firebox full of 1/2-3/4 burnt charcoal.

2.) SMOKE LEAKING FROM EVERYHWERE!!-- There is smoke coming from all around the main chamber door, and I am sure that also means heat leaking from everywhere too.

3.) TAKES RIDICULOUS AMOUNTS OF TIME TO COOK-- i tried to cook about a 3lb rack of ribs, one single rack, and I cooked it for over six hours, and then still had to bring them in to the oven for over 2 hours to get them to cook. That seems ridiculously long to me.

So, any pointers?? Anyone point me to "BBQing for Dummies 101" threads to help me out.

What should I do about the heat loss around my main chamber door?

Thanks.
Brandon

[FR8 Train]

1 Make sure your exhaust vent is open 100% through the whole cook and adjust temps using your fire box vent. Make sure you have enough air flow to keep the fire stoked.

2 Those leaks may eventually be reduced the more you cook. You will get a nice residue that will fill in some of your cracks. Smoke is smoke though and if you have any holes the smoke will find it. You may also have a smoldering fire that is producing too much smoke. Aim to keep a small hot fire with a nice thin blue smoke.

3 Aim for a temp of around 250. I know a lot of people talk about 200-225, but I don't see a point in it when you can get just as good Q at 250. Some ribs (big spares) will take around six hours at 250.

Be patient it'll take a few cooks to get the hang of everything, but once you do you'll be all set.

[Southern Pride BBQ]

Remeber to adjust your air intake not your smoke flow. Get a cheap electronis thermometer and put on your grate next to your meat. Start your fire with all vents wide open, then adjust air intake flow to cool down temp Note: it might take a little bit to adjust. As far as the leaks go it might be the way the smoker is built, see if it gets better with exhaust wide open.

[nascarchuck]

Remeber to adjust your air intake not your smoke flow. Get a cheap electronis thermometer and put on your grate next to your meat. Start your fire with all vents wide open, then adjust air intake flow to cool down temp Note: it might take a little bit to adjust. As far as the leaks go it might be the way the smoker is built, see if it gets better with exhaust wide open.

Let me expand a little on this comment.

I would get a potato, preferably a smaller one and run the probe all of the way through the potato where the sensor end of the probe is sticking all of the way out of the other side of the potato. Maybe even slice a piece off of the bottom of the potato to make it a little more stable.

This will get you really close to the grate for the temp, but the probe wont be touching the grate it's self.

It's a learning process. Just take your time and get the feel for your smoker. Ask plenty of questions. You will get plenty of help here.

And we love pictures!

[FR8 Train]

I would get a potato, preferably a smaller one and run the probe all of the way through the potato where the sensor end of the probe is sticking all of the way out of the other side of the potato. Maybe even slice a piece off of the bottom of the potato to make it a little more stable.

That is pretty crafty.....so should we start calling you MacGyver.

[OSD]

What everyone has said is right on point. Also when you add charcoal, check to see that the ash below the fire grate isn't built up and blocking the air flow. When you add charcoal pull out the tray from under the grate and empty the ashes.

Stop over to the Wanted Posters section and tell us a little about yourself and introduce yourself.

[Toontroller]

Welcome Brandon, seems you do have a problem with airflow through your firebox hence the unburned charcoal.

Are you putting your charcoal in the bottom of the firebox or it is elevated on a charcoal rack for better ventilation/air flow?

A picture of your setup could go a long way in finding a problem or missed step. IE; pic of inside the firebox after you get the charcoal loaded, picture of how you had your intake vent(s) & exhaust stack set during the cook.

Even though it may not be the top of the line super sexy BBQing machine it is still your baby and with a little help and practice I'll bet it will be turning out the best Q you've ever had in no time.

[DATsBBQ]

Remeber to adjust your air intake not your smoke flow. Get a cheap electronis thermometer and put on your grate next to your meat. Start your fire with all vents wide open, then adjust air intake flow to cool down temp Note: it might take a little bit to adjust. As far as the leaks go it might be the way the smoker is built, see if it gets better with exhaust wide open.

Let me expand a little on this comment.

I would get a potato, preferably a smaller one and run the probe all of the way through the potato where the sensor end of the probe is sticking all of the way out of the other side of the potato. Maybe even slice a piece off of the bottom of the potato to make it a little more stable.

This will get you really close to the grate for the temp, but the probe wont be touching the grate it's self.

It's a learning process. Just take your time and get the feel for your smoker. Ask plenty of questions. You will get plenty of help here.

And we love pictures!

Chu'Gyver, Mavericks come with a mounting clip if you want to save the spuds IMHO FR8 Train is spot on with the target temp of 250° - Its the range that works best for me. If the lid is twisted/warped (not uncommon with entry level units) you might want to consider a gasket. I use plain old gasket material made for wood doors instead of the pricey OEM gaskets on the ceramics. Cost is about $2.00 for a roll -cut with a scissors to fit. I apply with some white (elmers) glue. Cheap and easy to remove if it don't work.

[FR8 Train]

I believe Sterno just got one of these grills and maybe he will be around to help you out a little. I was staring at pics from his first cook thread all day drooling so I know he has his down pretty good.

[OSD]

This is a good read with pics of mods for small off-set smokers. The brand may not be the same as yours, but the mods will work on most all small offset smokers.

Here's the link........................

http://www.bbqinstitute.com/SmokerModifications.pdf

[nascarchuck]

I would get a potato, preferably a smaller one and run the probe all of the way through the potato where the sensor end of the probe is sticking all of the way out of the other side of the potato. Maybe even slice a piece off of the bottom of the potato to make it a little more stable.

That is pretty crafty.....so should we start calling you MacGyver.

Call me anything you like... just dont call me late for dinner... especially when it's bbq!

Saw that trick a couple oif years ago. Works good!

[kindollbbq]

What a great forum!!! Keep the tips comin'! You all don't know how much I appreciate it. Thanks.


Brandon

[Southern Pride BBQ]

Like we tell everyone,....we can tell u, but if u dont do it, its worthless

[JaCK2U2]

Pay attention to these guys and they'll have ya cooking like a pro in no time!

[NewBQ]

Welcome to the forum Brandon!