The BBQ BRETHREN FORUMS. - View Single Post

snowocean · 01-26-2014, 11:19 PM

Been smoking with a Brinkman Vertical Water Smoker for about 3 years now. One consistent problem I have is my food tends to be heavy on the smoke. Did a bone in turkey breast tonight and family raved about, admittedly it was quite good. Smoked for about 4 hours and finished in the oven...........but it wasn't the mild smoke level I was shooting for.

Was curious if others have ran into this? What are common mistakes newbies make? I definitely have a hard time maintaining a steady temp. After about 2 hours it shoots down and I end up loading it with charcoal trying to get the temp up. I have a feeling this is a mistake, but can't find any good info to validate.....or Better yet how to keep it from happening. I am starting to think I should I need to drill mor holes I the charcoal pan and just plan on adding about 10 coals per hour.

Thoughts?

01-26-2014, 11:19 PM	#1
snowocean On the road to being a farker Join Date: 08-12-13 Location: Centennial, CO	Fire help Been smoking with a Brinkman Vertical Water Smoker for about 3 years now. One consistent problem I have is my food tends to be heavy on the smoke. Did a bone in turkey breast tonight and family raved about, admittedly it was quite good. Smoked for about 4 hours and finished in the oven...........but it wasn't the mild smoke level I was shooting for. Was curious if others have ran into this? What are common mistakes newbies make? I definitely have a hard time maintaining a steady temp. After about 2 hours it shoots down and I end up loading it with charcoal trying to get the temp up. I have a feeling this is a mistake, but can't find any good info to validate.....or Better yet how to keep it from happening. I am starting to think I should I need to drill mor holes I the charcoal pan and just plan on adding about 10 coals per hour. Thoughts?