Struggling rookie

Discussion in 'Charcoal Smokers' started by slojake, Dec 29, 2011.

  1. Have wanted a smoker for awhile and the kids got tired of waiting and bought me a Master Forge charcoal smoker. I fired it up as soon as I unpacked it, burned off the mill oil as suggested by MF, and tried a 6.4 lb Boston butt. Used about 10 lbs of briquettes and most of a 350 cu in bag of hickory and had trouble maintaining a 250 degree heat. Tried cracking the door, shifting the briquettes, adding more charcoal, etc. After more than 11 hrs I gave up trying to hit 190 as the meat temp only got to a bit over 160. As most of you probably know the meat was not cooked and I am trying to figure out what I did wrong. As I cleaned up this morning I measured about 2.5 inches of ash in the charcoal pan which, I think is too much? Can anyone out there give some rudimentary guidance to a rookie? Thanks in advance
    Slojake
     
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    The amount of fuel you used was included in the burn in?  I think you just need to plan on burning more fuel.  Doesn't seem outrageous to me  It is always better to just about fill the smoker with meat and make best use of the fuel you burn.
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    If the weather is cold & windy you will use a lot more fuel, also if you have a lot of leaks in the smoker you will use more fuel.
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Welcome..

    This site has tons of info.

    I suggest you spend some time reading all the different forums and the WIKIs.

    Ask questions and use the handy dandy search tool for specific interests!!

    Take the awesome free E-Course!!!

    Have a great day!!!

    Craig

    http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
     
          Make bacon the easy way!!

    http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451

    http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
     
  5. [​IMG] to the forum!
     
  6. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Man we have all been there.  Keep you chin up and keep the smoke flowing.
     

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