- Aug 3, 2020
- 46
- 71
Hi all, just purchased a new Charbroil Electric Smoker and am having a common problem(s) that would like to get verified.
The first and most important problem is my wood chips and smoke. At 266* the chips were not ash but solid charcoal. I did two loads and got the same results. After researching I am assuming it is a three-fold problem?
One - (see photos) -not enough air flow. The tray is located DIRECTLY below a solid metal drip tray. I believe this is too close and too tight of a fit which doesn't allow enough air to get through. The air holes in the side wall are located directly to the right of the tray. There are two vents up top that are just open vents. They cannot be dampered.
Second - Their are only about 5 very small holes on the right side of the tray; that's it.
Third - I think the tray is close enough to the element. It is just about touching.
I can probably do an AIR test by leaving door open a bit and see if chips burn to ash. But not sure what I can do about chip tray being SO close to that metal drip tray? Maybe try and move drip pan up somehow?
As a side note - I will probably get the A_Maze_N pellet tray in the future but for now would just like to get this setup working.
Another problem. - Temperature readings.
First smoke was less than stellar as temp and smoke problems occurred. I had three temperature gauges. One was the Charbroil door gauge which is located directly at the top grate; 2nd was a regular oven thermometer and 3rd was a NEXTAMZ digital dual probe unit. Both the oven and digital were on the same top grate. I realize the door gauges are not reliable hence this test.
In a nutshell - The wireless unit said 266.......the oven therm said 250.......and door temp said 280. This morning I performed boiling water test. The wireless said 213...an instant read therm said 212 and the charbroil door unit said 235.
I wanted to perform more tests today in the actual smoker but it
is raining (naturally)
Obviously the digital unit is the way to go.
Thanks for any advice.
The first and most important problem is my wood chips and smoke. At 266* the chips were not ash but solid charcoal. I did two loads and got the same results. After researching I am assuming it is a three-fold problem?
One - (see photos) -not enough air flow. The tray is located DIRECTLY below a solid metal drip tray. I believe this is too close and too tight of a fit which doesn't allow enough air to get through. The air holes in the side wall are located directly to the right of the tray. There are two vents up top that are just open vents. They cannot be dampered.
Second - Their are only about 5 very small holes on the right side of the tray; that's it.
Third - I think the tray is close enough to the element. It is just about touching.
I can probably do an AIR test by leaving door open a bit and see if chips burn to ash. But not sure what I can do about chip tray being SO close to that metal drip tray? Maybe try and move drip pan up somehow?
As a side note - I will probably get the A_Maze_N pellet tray in the future but for now would just like to get this setup working.
Another problem. - Temperature readings.
First smoke was less than stellar as temp and smoke problems occurred. I had three temperature gauges. One was the Charbroil door gauge which is located directly at the top grate; 2nd was a regular oven thermometer and 3rd was a NEXTAMZ digital dual probe unit. Both the oven and digital were on the same top grate. I realize the door gauges are not reliable hence this test.
In a nutshell - The wireless unit said 266.......the oven therm said 250.......and door temp said 280. This morning I performed boiling water test. The wireless said 213...an instant read therm said 212 and the charbroil door unit said 235.
I wanted to perform more tests today in the actual smoker but it
Obviously the digital unit is the way to go.
Thanks for any advice.
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