New smoker problem

Discussion in 'Electric Smokers' started by tonyboy, Sep 3, 2013.

  1. tonyboy

    tonyboy Newbie

    Hi everyone!!!! My first smoke  was yesterday labor day  terrible time. I have a brinkman smoke an grill. I used an electric element with the water pan could not get the temp above 175 degrees. So i changed everything in the middle of the smoking to charcoal after about 4 hours. I really want to use electric also are  the wood chips done when they are black or ashes? Is  the low temp because of the water pan? When i seasoned it the temp was up to 275 degrees with no water pan. Thank you for your help i really need it!!
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Scrap the water as you have found out.....   If the ashes are black, you are making charcoal due to the lack of oxygen....   open the upper vent and lower vent to get some air into the smoker.....  use the lower vent to control the temp...  leave the upper vent open to keep the air flowing..

    The water can create steam that displaces the air, putting out the fire or chips...  

    Dave
     
  3. tonyboy

    tonyboy Newbie

    Thank you so much Dave you are awesome!!! I know i will need your help again. Thanks again.
     
  4. tonyboy

    tonyboy Newbie

    Hey Dave since no water pan should i brine most meats? Thank you so much.
     
  5. tonyboy

    tonyboy Newbie

    Hey Dave just wondering what kind of smoker do you use?
     
  6. yotzee

    yotzee Smoking Fanatic

    Brining all comes down to what it is you are cooking, at what temps and for how long.

    I only brine poultry.  I cook my ribs with no water, but if I'm doing a butt I put water in there since its such a long process.  The key to it all, and the fun of it all, is you just keep trying and trying until you figure out what works best for you.  Keep a log and take notes as far as temps, times, etc.
     
  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    No need to brine some meats.....  the dry heat seals the outside and hold the moisture in....  I brine poultry and some small cuts of pork... like chops, steaks..... 
    Homemade wood fired smoker..... 3 electrics (1 homemade) and  one  charcoal Weber... and a gas grill...   and a wood fired grill.....  

    SmokinAl taught me, awhile back, to smoke stuff like pork butt at 210 deg F until it's done.....   stays moist below 212...   takes darn near forever but.....   I only use water for the first few hours when smoking packer brisket.....  forluvofsmoke  Eric, has a very cook cooking tutorial....  

    http://www.smokingmeatforums.com/t/141647/brisket-with-wet-to-dry-smoke-chamber-q-view-method

    Dave
     

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