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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-08-2007, 11:13 AM   #1
buttsmoker
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Default 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????
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Unread 10-08-2007, 11:22 AM   #2
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Open the door to the firebox slightly. maybe airflow problem.
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Unread 10-08-2007, 11:28 AM   #3
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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.
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Unread 10-08-2007, 11:31 AM   #4
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Default 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..
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Unread 10-08-2007, 11:32 AM   #5
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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.
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Unread 10-08-2007, 11:37 AM   #6
buttsmoker
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Mark BB -what's a burn basket???
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Unread 10-08-2007, 12:25 PM   #7
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Quote:
Originally Posted by buttsmoker View Post
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.
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Unread 10-08-2007, 12:28 PM   #8
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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?
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Unread 10-08-2007, 12:29 PM   #9
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How are you starting your fire, buttsmoker? How much fuel, what kind and how is the cooker set up?
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Unread 10-08-2007, 01:03 PM   #10
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Quote:
Originally Posted by backyardchef View Post
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.
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Unread 10-08-2007, 02:44 PM   #11
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Quote:
Originally Posted by michiana mark View Post
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.
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Unread 10-08-2007, 07:29 PM   #12
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You're not going by the stock thermometer are you? If so.....don't! Get yourself a probe type and don't look back.
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