Can't get temp out of Char Griller even with mods.

[roxy]

Try sticking your temp probe through half a potato so it is not sitting right on the grill.
_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

[Two Chord]

Ya I don't use the lighter fluid. I bought that when I first started doin this over a year ago and learned that was the wrong thing to do. Just hate to throw it away. I figured someone would remark on the firework mortor next to the smoker in the first pic.

As far as the amount of fuel I am using, that pic was halfway through the smoke. I have filled the basket full and tried the minion method before and my temps didn't get over 230. I have a feeling the problem I am having is the amount of fuel I am using, how much is lit when I pour it in from my chimney, and the type of fuel I am using.

I hope to have everything figured out by next weekend because I am having a pulled pork cookoff at my house. I am hoping to turn out the winner off my smoker. I have the rub and bbq sauce down, now its just depending on my equipment and technique. Again thanks for all your guys help. Much appreciated!!!!
_________________
Find out what it is you don't do well, and then don't do that thing.

[Two Chord]

Ok so I won my friendly pulled pork competition between me and a few friends. I did a 9 lbs boston butt bone in in 9 hours. Didn't have a bit of problem getting temp out of this time. The two things I did different to get temp up was move my grill off my deck to the ground blocking the wind and instead of having my digital thermometer probe laying on the grates and cut the end off a potato and stuck the proble through the potato. I think that made the difference.

I think by laying it on the grates you are reading what temp the grate is actually at. Not the cooking temp.

I started a full chimney at 5 am of lump charcoal. Filled the basket with lump charcoal and kinda dug the center out. Poured the chimney in the middle of the basket and closed lid. I walked away thinking it would be 45 minutes before I was at 200 degrees. I happened to check after 20 minutes and temp was at 280. Closed intake halfway and came back 5 minutes later and was at 230. Layed on pork and off I go.

I would start another chimney every hour and let it get hot. I would rake the coals to let ash fall out of basket, then pour chimney in. I had more troubles keeping it under 250 then I did keeping temp up. I was amazed I also only used one full bag of lump charcoal.

Took shoulder off at internal temp of 175. Let rest in foil for over an hour. Uncovered and bone pretty much fell out. The whole thing just fell apart. I know this is a long and probably too much detailed post, but I just thought I would let people know you can smoke some good "Q" on the Chargriller. Just takes some practice and some help from all you guys on here. Thank you for the help guys.....
_________________
Find out what it is you don't do well, and then don't do that thing.

[Old Smoker]

Two cord,
it only gets easier the more you experiment.You will eventually get to where you'll stoke your starting fire and all you'll have to do is toss on a handful of unlit briquettes or lump every hr or so. when I read how people beat themselves to death trying to maintain a good temp I flash back to myself last year,rarely had a chance to kck back and enjoy a cold one. This year,I've done things like wash and wax the car and cut grass while everything cooks. just keep practicing.
_________________
WSM 22.5 - Chargriller Pro
I cook to eat not to compete
LIAR #29
------------------------------