NEED HELP PLEASE!

smokemymeat · Newbie Joined: 27 Apr 2009 Posts: 34 Location: Laurel, Md

having a lot of trouble keeping steady temps in my smoker. seems to waiver too much.is there anything i can do to help it out?
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Brinkmann Smoker w/mods
I love smoked meat
They call me a hooker....

Don Marco · BBQ Fan Joined: 20 Apr 2008 Posts: 308 Location: Germany

Good fuel is very important, and for keeping steady temps adding some thermal mass ( firebricks, sand in a pan or something) helps a lot on those smokers.

What exactly is your problem ?

DM
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smokemymeat · Newbie Joined: 27 Apr 2009 Posts: 34 Location: Laurel, Md

too drastic of a temp change. doesnt seem to keep temps steady
_________________
Brinkmann Smoker w/mods
I love smoked meat
They call me a hooker....

Hotdog · BBQ Fan Joined: 02 Jul 2007 Posts: 275 Location: Kansas

We need more info man........ is it windy? If so try to get the smoker in a protected area. Sometimes a smoker on a corner of a house or building will cause lots of wind change..............

Smokin' Hoglegs · BBQ Pro Joined: 30 Nov 2008 Posts: 670 Location: Venice FL

probably alot, what are you cooking on? There saved you from having to ask ezzy Rolling Eyes

! I have the square brinkmann and after severe dissapointment prior to a couple mods I am satisfied with it now, considering the cost. Like I said you can probably make whatever you have work for awhile, but for tips on how we would have to know what it is.
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smokemymeat · Newbie Joined: 27 Apr 2009 Posts: 34 Location: Laurel, Md

Hotdog · BBQ Fan Joined: 02 Jul 2007 Posts: 275 Location: Kansas

I personally wouldn't put my chunks of wood in water......do you think the water off the wood may be putting out the coals? I'd make sure the wood ....if soaked is dry as to not drip on the coals and cause a cold spot in that area.

smokemymeat · Newbie Joined: 27 Apr 2009 Posts: 34 Location: Laurel, Md

Smokin' Hoglegs · BBQ Pro Joined: 30 Nov 2008 Posts: 670 Location: Venice FL

What model brinkmann isit? I use kingsford as well as soaked wood chips at times and can hold 250 for about three hours when my water pan dries up and I add some pre-heated coals to avoid a massive drop in temp as I fill the pan.
_________________
22.5" weber kettle x3
weber performer
Fugly drum smoker x3
smokey joe
CI

smokemymeat · Newbie Joined: 27 Apr 2009 Posts: 34 Location: Laurel, Md

not sure...i think its a smoke & pit or something...i pulled off the label the day i got it
_________________
Brinkmann Smoker w/mods
I love smoked meat
They call me a hooker....

k.a.m. · Posted: May 04 2009 Post subject:

smokemymeat, how long between times that you have to add fuel? I am guessing not being able to keep consistent temps is what you are having problems with? Is it some where between 30 min to 45 min? or longer burn times?

Teleking · Posted: May 04 2009 Post subject:

IMO and YMMV. Ditch the K and don't soak the chips. Wink

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smokemymeat · Newbie Joined: 27 Apr 2009 Posts: 34 Location: Laurel, Md

Toga · Posted: May 05 2009 Post subject:

is it an offset or an upright bullet?
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smokemymeat · Newbie Joined: 27 Apr 2009 Posts: 34 Location: Laurel, Md

offset...
_________________
Brinkmann Smoker w/mods
I love smoked meat
They call me a hooker....

Forkin Pork · Posted: May 05 2009 Post subject:

Without me reading all the posts in here, I'll just throw my two cents in.
Seems that maybe your cooker is not sealed up well at all. too much air leaking in and out of it.
One small breeze can drop the temps way down if you aint sealed up right.
You just need a nice steady flow from the intake to the exhaust, anything else is going to screw things up.
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Oregon smoker · Posted: May 05 2009 Post subject:

several things. extend the exhaust. add 12-16" to the exhaust. build a charcoal basket that raises it above the air intake. heat diffuser from the fire box to the cook chamber, kinda like a 3/4 circle at a *45 angle. tuning plates with gaps starting at 1/4 to 3/4 inch, 3 plates total across the bottom of the cooking chamber.
i have the above set up in 2 charbroil silver smokers. i can maintain *250 with small spikes most of the day w/out batting an eye. the wife is even trained to take care of it and what and how to remedy anything if i am gone for an hour or 2. other thing is to make sure you clean out all ashes between cooks as they will constrict airflow if build up is allowed. you have to remember offsets need more baby sitting the smaller the offset the more it needs. however with my stuff i only need to add fuel at the 2.5-3 hour mark.
never wet down wood. IMO all you are doing is preventing a good 'clean' burn. also the smaller the fire the better, you want a small hot clean burning fire. once you achieve that its easy to maintain.
* mental note to self i need to take pics and do a write up.

Forkin Pork · Posted: May 06 2009 Post subject:

I agree a lot with what Oregon smoker is saying, however not sure about extending the exhaust (I could be wrong). Extending it will create more draft and I'm not sure that what you need. But again I could be wrong and it's not a bad idea in a lot of cases.
I still feel your biggest problem is with air leakage coming from different areas within your cooker.
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Papa Mmm Mow Mow BBQ Team

Ceritfied KCBS Judge
Weber Silver. ECB, UDS
Up Graded Backwoods Party w/GURU
2011 Lang 84 Deluxe

smokemymeat · Newbie Joined: 27 Apr 2009 Posts: 34 Location: Laurel, Md

any recommendations on how to seal this thing up better?
_________________
Brinkmann Smoker w/mods
I love smoked meat
They call me a hooker....

NVJAY775 · Joined: 04 Apr 2009 Posts: 23 Location: Gardnerville, NV

Post a pic of the smoker purdy please.
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