What is the ideal damper opening to get heat?

[TheMeat]

Hey,
First time poster so please be gentle.

I just purchased a Smoke Canyon vertical smoker with side mounted firebox. I put a chimney of charcoal in the box and I have the box vent all the way open with the chimney vent 1/2 way closed. I can not seem to get above 175 degrees. The firebox is really hot but the cooking area is not getting hot enough. Any suggestions?

 

[Hawkeye72]

I'm not familiar with that smoker but is the 175 on a built in thermometer. If so check with secondary thermometer. Your probably hot in the cooker it's just most built in thermometer are not very high quality.

 

[radio]

Welcome to SMF!

I doubt one chimney full is going to get you up to temp in a large smoker like that. I start mine with a chimney of charcoal, but add two to four wrist sized splits of hardwood and add more every 45 minutes to an hour. I run the stack wide open and adjust the air intake in the firebox for the desired heat. Mine runs comfortably and with very little fuss at 275° give or take 10 degrees. It's when I try to cook at 225-230° that it becomes a pain to regulate. Even then, the stack is wide open

 

[SmokinAl]

I'm the same as radio, my smoker likes to run around 270-280. It will stay there all day.
But as he said bringing it down to 225 requires constant babysitting.
Either way my stack is always wide open.
Al

 

[TheMeat]

Thank you for the replies. I tried some lump coal, which I found easily falls through the bottom of my chimney, but that's a whole different story... I got it up to 225 and it held for a while. I just had to pile it in there to start it up. I think I am on the right path now, thanks again.