Can't get over 200 degrees

Discussion in 'Charcoal Smokers' started by mrraeder, May 13, 2013.

  1. mrraeder

    mrraeder Newbie

    Hello all,

    I have a char-broil vertical box charcoal smoker, cheap I understand however I have some questions I am hoping someone my be able to help with.

    I have cooked two pork butt and two racks of ribs on this smoker however I am having a hard time maintaining a 225 temp.  I noticed when looking at the WSM that the coal pan is perforated to allow air and ash through and the one that I have resembles an over sized water pan, could this be a reason why my fire is dull? In addition, the water pan is pretty low to the coal pan could this also be effecting my temps?

    When using this smoker I normally start by lighting a fire in the coal pan, waiting till good and grey then inserting into the smoker.  Since this is not a very insulated smoker would the minion method work better?  

    Thanks, and yes I am saving up for a WSM, and am looking for a decent temp management system for it as well, thoughts?

  2. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Good luck Brandon,

  3. mrraeder

    mrraeder Newbie

    Thanks for the info, great to know I'm on the right track.
  4. mrraeder

    mrraeder Newbie

    Everything worked out bitchin glad to say
  5. Get a second job so you can get your WSM sooner rather than later [​IMG]. I use the Maverick ET-732 temp probe. When you get your WSM go to Home Depot and pick up a package of lamp nipples (where the lamp replacement parts are). Drill a hole in the side of the WSM and insert the shortest nipple in the hole and use this to insert your probes.
    Last edited: May 25, 2013

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