Expert: John Langenfelder - 6/15/2009

Question
QUESTION: I recently purchased a BBQ Pro smoker from Sears. I cannot get the heat to sufficiently draw from the fire box into the grilling area.  The hottest temp I have achieved so far is 170-175.  I usually smoke my meats at 210-225.  Any ideas?

ANSWER: Kay,

How open are your dampers?  Door closed on the firebox?  These cookers are very thin walled with little insulating factors.  They do tend to lose heat quickly through any opening if it is open more than it should be.  Are you using wood, lump charcoal or briquettes?  In that order, wood is the hottest, then lump then briquettes.  Is there anything blocking the flow of air between the firebox and the cook chamber? If there is anything blocking the hole between the firebox and cook chamber, remove it (if possible).  The firebox chamber should be open no more that 1/4 same with the smoke stack.

How cold or windy was it outside?  This will affect it also.  

I would suggest wrapping the firebox in aluminum foil as an extra shield, or wrap it with a good, fire resistant heat blanket as a shield.  

From a little research on the internet, most complaints come from getting the cooker to heat properly.  Try some of these tips to see if it helps.

---------- FOLLOW-UP ----------

QUESTION: Thank you for your quick reply.  In answer to your charcoal question....I used briquettes (adding wood chunks)I was always to the thought that charcoal was for heat and wood for flavor.  Our next trial was to be with lump charcoal. Now lets talk dampers. I have been leaving the damper on the firebox open 100%.  My thought being the farther it was open....the better the draw....incorrect?  In my first trial I used a water pan in the main chamber.  My thought was that was blocking the draw so I have since abandoned that practice....at this point nothing is blocking the opening between chambers.  When you mention the firebox chamber being open no more than 1/4 of the chimney stack...hmmmm....are you referring to the damper?  I have no way to control the opening between the chambers however as I stated earlier I have been leaving my damper open full throttle on the firebox...again making me wonder if this is a big part of my problem. Outdoor airtemp was approx. 75 degrees so I wouldn't think it would be a huge factor.  My hopes are to bring the smoker temp up to over 200.  Am I being realistic?  I abandoned my bullet smoker for better smoking and control.  Maybe I was a little haste in my thought.....Thank you again for your time and let me know what you think.

Answer
Briquettes have a lower, consistent heat then wood or lump.  yes, wood is for flavor, but it also burns the hottest.  Yes, I meant damper on the firebox. I would close the damper to about 1/4 .  The wider the damper, the more oxygen thus more fire but also most heat loss.  Once you get the fire started, close the damper to the firebox, increments at a time, till you reach temp. It will probably take some time to figure what the optimal setting is.   The smoke stack damper should be about the same, maybe a 1/4 open, maybe less.

Try the insulation part to see if that helps also.

I bought an inexpensive, poorly insulated smoker and never could get it much above 200 degrees.  Finally threw it out.  

Also, make sure that you are using a validated thermometer, not the one on the cooker.  It could be wrong.  To test a thermometer, in a cup full of ice with some water added, swirl the thermometer in it.  The thermometer should register 32 degrees.  If it does not, then it is off, but you'll know how off it is.  If you want to test the high end, bring a cup of water to a rapid boil for few seconds.  Put it in a styrofoam cup, add the thermometer.  it should read 212 degrees. Now, if you are not at sea level, your results may very, but you get the idea.