"Sqwertz" > wrote in message
...
> On Sun, 18 Mar 2012 17:28:08 -0700, Steve B wrote:
>
>> I have a Brinkman rectangular single stack smoker. My SIL has one that
>> is
>> twice the width, and has a gas burner in it. His BBQ is passable, but
>> has
>> more of a grilled taste than BBQ'd, and he doesn't spend a lot of time
>> basting, rubbing, and other things I think BBQ needs. Mostly just get
>> the
>> meat ready, slap it in there, and come back four hours later.
>>
>> I have a problem with mine getting it up to any decent temperature and
>> holding it there. I have read forums that suggest putting in a pan of
>> sand
>> to hold the heat, etc, etc, etc. I was thinking of taking the burner out
>> of
>> a Camp Chef and putting it in the bottom to add to the charcoal heat and
>> get
>> to desired temperature. The burner is about as round as a pie plate, and
>> looks like the type common to hot water heaters. I could add a metal box
>> for soaked flavoring woods.
>
> Your SIL is probably doing it right, except maybe he's not putting any
> wood in the smoker box (or whatever receptacle comes with it - did
> yours not come with one?). You're problem is probably messing with it
> too much.
>
> Sand would just lower the temperature.
>
>> I sense that I am chasing smoke here, and just need to build a decent
>> arrangement, but it would be nice to cobble something together here in
>> the
>> meantime that will cook at a decent temperature.
>
> Sell it to Kent for cold-smoking. but I suspect it works fine, you
> didn't say exactly what was wrong - is the burner not working> What
> temps are you getting? Are you opening the door too much? Is it a
> full size door? Is there a link/picture of the smoker you're using?
>
> -sw
>
>
Baby, this has nothing to do with cold smoking.

Sand doesn't lower the temp. It slows the rate of the rising temp. It
doesn't create a stable temp as water does.

Kent