getting the heat up

buttsmoker · 10-08-2007, 11:13 AM

Help!!!! My charbroil Chargriller with the side firebox won't get passed 150 degrees. Last week a beer can chicken took 5 hours. Right now I am trying to cook a pork butt and I can not get the temp passed 150 degrees what can I do????

txschutte · 10-08-2007, 11:22 AM

Open the door to the firebox slightly. maybe airflow problem.

carmo328 · 10-08-2007, 11:28 AM

Make sure your stack vent is open all the way and control your temp at the firebox with air intake. How much coal do you have in the firebox? You may not have enough fuel to push the temp up.

Markbb · 10-08-2007, 11:31 AM

Thats what it sounds like to me not enough draft through the smoker make sure your fuel is not sitting with no air gape under, make a burn basket and have aleast 3 to 4 inches of air gap underneith the basket for proper combustion and burn, and make sure your exhaust damper is wide open control draft with your intake damper..

michiana mark · 10-08-2007, 11:32 AM

I have the opposite problem with mine. Always trying to slow her down. I start with the exhaust completely open. Put in one lit chimney of charcoal or lump , open intake full. When she gets to 200 at the grate start backing off the intake, and monitor from there. Measure temp at grate, not by that thermo in the top. From there In strart burning sticks, small ones. I split hickory down to the size that I can wrap my thumb and fore finger around. One of these about every 20-30 min. Hope this helps.

buttsmoker · 10-08-2007, 11:37 AM

Mark BB -what's a burn basket???

smooookin · 10-08-2007, 12:25 PM

Quote:

Originally Posted by buttsmoker

Mark BB -what's a burn basket???

I just added one to my old offset. What i did was make a 12in square frame about 7 in tall out of expanded sheet metal. the coal grate in the fire box acts as the bottom and there is plenty of ventilation. this morning i (mostly) filled the frame with lump and some fist sized chunks of apple then dumped a half chimney of lite lump. She went for almost 4 hours with out touching it.

Porky · 10-08-2007, 12:28 PM

buttsmoker

Use the "search" feature and put in charcoal basket, it should bring up threads related to this subject. Did I meet you at BJ's in Freeport a few weeks ago?

backyardchef · 10-08-2007, 12:29 PM

How are you starting your fire, buttsmoker? How much fuel, what kind and how is the cooker set up?

Cuelio · 10-08-2007, 01:03 PM

Quote:

Originally Posted by backyardchef

How are you starting your fire, buttsmoker? How much fuel, what kind and how is the cooker set up?

I second the questions above. You may very well not be using either enough, or the right kind of fuel for the job. Let us know.

Sawdustguy · 10-08-2007, 02:44 PM

Quote:

Originally Posted by michiana mark

I have the opposite problem with mine. Always trying to slow her down. I start with the exhaust completely open. Put in one lit chimney of charcoal or lump , open intake full. When she gets to 200 at the grate start backing off the intake, and monitor from there. Measure temp at grate, not by that thermo in the top. From there In strart burning sticks, small ones. I split hickory down to the size that I can wrap my thumb and fore finger around. One of these about every 20-30 min. Hope this helps.

The smoker is designed to work with charcoal. You can add chips soaked in water for smoke flavor. Once you start adding anything larger like a decent sized chunk or a stick the temperature starts going nuts when the stick or chunk comes to flame.

jpw23 · 10-08-2007, 07:29 PM

You're not going by the stock thermometer are you? If so.....don't! Get yourself a probe type and don't look back.

10-08-2007, 11:13 AM	#1
buttsmoker Got rid of the matchlight. Join Date: 08-23-07 Location: north bellmore,new york	getting the heat up Help!!!! My charbroil Chargriller with the side firebox won't get passed 150 degrees. Last week a beer can chicken took 5 hours. Right now I am trying to cook a pork butt and I can not get the temp passed 150 degrees what can I do????

10-08-2007, 11:22 AM	#2
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, Nebraska	Open the door to the firebox slightly. maybe airflow problem. __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes.

10-08-2007, 11:31 AM	#4
Markbb is Blowin Smoke! Join Date: 10-17-06 Location: Oklahoma	Temps Thats what it sounds like to me not enough draft through the smoker make sure your fuel is not sitting with no air gape under, make a burn basket and have aleast 3 to 4 inches of air gap underneith the basket for proper combustion and burn, and make sure your exhaust damper is wide open control draft with your intake damper..

10-08-2007, 11:32 AM	#5
michiana mark is one Smokin' Farker Join Date: 04-28-07 Location: South Bend IN Name/Nickname : Mark	I have the opposite problem with mine. Always trying to slow her down. I start with the exhaust completely open. Put in one lit chimney of charcoal or lump , open intake full. When she gets to 200 at the grate start backing off the intake, and monitor from there. Measure temp at grate, not by that thermo in the top. From there In strart burning sticks, small ones. I split hickory down to the size that I can wrap my thumb and fore finger around. One of these about every 20-30 min. Hope this helps. __________________ Looking for the truth, in the thin blue smoke Weber Silver 22.5X2, UDSx2 KCBS-CBJ #16571, Member GLBBQA Roadmaster BBQ comp team Proud member of the Blue Thermapen Association Certified MOINKballer Class of 2008

10-08-2007, 12:28 PM	#8
Porky is One Chatty Farker Join Date: 07-16-06 Location: West Palm Beach,Fl.	buttsmoker Use the "search" feature and put in charcoal basket, it should bring up threads related to this subject. Did I meet you at BJ's in Freeport a few weeks ago? __________________ Les Backwoods Party w/upgrades & Guru Lg. Big Green Egg born 6/23/08 w/custom Walnut handle from Marty Leach,Weber Gasser Weber OTG Walnut handle from Marty Leach KCBS #20486,FBA certified Master judge,IMBAS (MOINK BALL) Certified Like what you do. Do what you like.

10-08-2007, 11:28 AM	#3
carmo328 Found some matches. Join Date: 09-09-07 Location: Carthage, MO	Make sure your stack vent is open all the way and control your temp at the firebox with air intake. How much coal do you have in the firebox? You may not have enough fuel to push the temp up.

10-08-2007, 11:37 AM	#6
buttsmoker Got rid of the matchlight. Join Date: 08-23-07 Location: north bellmore,new york	Mark BB -what's a burn basket???

10-08-2007, 12:29 PM	#9
backyardchef Babbling Farker Join Date: 11-05-04 Location: New York City	How are you starting your fire, buttsmoker? How much fuel, what kind and how is the cooker set up? __________________ Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo

10-08-2007, 07:29 PM	#12
jpw23 Babbling Farker Join Date: 12-02-05 Location: Ky	You're not going by the stock thermometer are you? If so.....don't! Get yourself a probe type and don't look back. __________________ __________________ --------------------------------------------------- Chargriller Pro with mods El Cheapo Brinkman Some name I can't remember Gasser Oil Less Turkey fryer

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Indirect heat/direct heat	BRBBQ	Q-talk	33	05-19-2011 09:05 AM
Heat?	Hook'em Texans	Q-talk	23	11-22-2009 06:30 PM
High Heat / Low Heat combo brisket, with Pron of course	Saiko	Q-talk	15	06-29-2009 10:32 PM
no heat!!!!	firemedic	Q-talk	25	05-26-2008 02:01 AM
Dry Heat vs Wet Heat for Competetion level bark.	The_Kapn	Competition BBQ	29	02-22-2005 06:10 PM