FoodBanter.com - View Single Post

Dave Turner[_2_]

wrote:
> On Aug 19, 5:23 pm, Dave Turner > wrote:
>> Dave Turner wrote:
>>> wrote:
>>>> I just got this thing after looking at all the reviews, I've used it a
>>>> couple of times but I am having trouble getting the unit to get above
>>>> 200degF (90degF outside). I built a charcoal basket for it out of some
>>>> fencing wire which I thought would help to "contain" the charcoal and
>>>> get better heat control, but its not working. The only way I was able
>>>> to get to the target temperature range (225-250) was with log wood.
>>>> Any advice for the Smokin' n00b on fire management with charcoal?
>>> Yipee!!! I'm the first one who gets to ask "What thing?"
>> No, seriously, have you got the dampers open? there might be 3 of em
>> according to the pic's.
>
> The Chargriller Smokin' Pro has one damper on the side of the fire
> box. I've had the damper full open and I'm lucky to hit 200degF. I've
> thought about just loading the thing up with charcoal, but then I
> thought that too much may starve the fire of needed air.
>
Mike,
I'm a noob myself, but I have used that style of smoker/griller at work,
and it had a damper on the side of the firebox, a damper in the
passageway from the firebox to the main drum, and a damper (or weather
flap) on the chimney. Check if that is the case on yours, if so, they
all 3 have to be open and the temp. would be controlled by the one on
the side of the firebox.

Dave