I'm trying to smoke a whole pig in a rented indirect heat smoker. It’s really not surprising given the tasty and flavorful meat that results after grilling with this smoker. You’ll need a nice steady coal fire to get started, so don’t get stingy. Water smokers, box, barrel, and pellet smokers do a fine job smoking meats and seafood.But nothing establishes your street cred as pit master who means business like an offset smoker. I bought one of those Brinkman offset cookers from Wally World recently. I seasoned it and the whole nine. If you're getting smoke from the loader and not the chimney, then maybe the chimney isn't open or there is something going on in the wood tray. A smoker’s firebox and vent system can be compared to a large truck with a small engine. I too have had difficulty in getting my digital Bradley smoker up to temperature, but my findings point more to user technique and the amount of food being smoked at one time than whether or not an extension cords was used or the heating element is insufficient. However, once you get up to speed, it is even harder to slow down due to gravity, momentum, and the size of the truck. They deteriorate and get moist therefore don’t burn so well. July 25, 2014. Here is my problem. Tip #1: Heating Your Smoker. The problem I have is that the thing just will not get hot enough. Smoker not getting hot enough # 191040 - 06/13/05 05:02 PM : Edit Reply Quote: Quick Reply Hey, My brother and I got the chance to break in my new smoker this weekend. If your smoker has plumes of white smoke billowing out of it, this is a sure indication of incomplete combustion. It is going to take some time to get the truck up to speed. The water will help absorb the heat and regulate the temperature. There is a big difference in quality between the Expensive Offset Smokers (EOS) in the $800 and up range like Horizon or Lang, and the Cheapo Offset Smokers (COS) in the $400 and under range. In answer to those struggling with getting their smoker up to temperature, here are some of my findings. A raging hot fire that moves too fast to fully burn the fuel in your cooker. Too much fuel in your smoker. How to Increase the Temperature in an Offset Smoker. Here are a few tips you can follow as you go through the process of cooking on your offset. Not generating enough or no smoke by: Anonymous . Not enough airflow for complete combustion. I built a fire in the fire box and all, but the meat in the main cooking chamber did not do too well. One of the ones with a wood/charcoal box attached. Depending on the size of the pan, your smoker, and the temperature, expect to refill it every 3 to 4 hours. Your coals are not hot enough. Firegrate in offset smoker or not? In our experience, offset smokers are a common favorite among many smoking enthusiasts. Another reason for not getting up to temp, I discovered was when the fans got blocked, having discovered I didn’t clean the ash out of fire pot for about four or five cooks. Wood chips should only be soaked for 15-20 minutes. Please Help! I've tried opening all the vents, even used a … All BBQ smoked Low-N-Slow OR Hot-N-Fast goes here. For years, these hunka-hunka smokers—a.k.a., offset barrel smokers, horizontal smokers, pipe smokers, or “stick-burners”—have dominated the competition barbecue circuit. Have enough charcoal and smoke wood ready, then dive right in! In most cases, you'll want to use hot water, but if the smoker is getting too hot, switch to cold water. So there wasn’t enough airflow going on to get the pellet grill up to a good searing temperature. Even wood chunks don't get soaked that long. It's a Luhr Jensen Little Chief, and we smoked about 10 pounds of Copper River Salmon. 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