Your coals are not hot enough. Have enough charcoal and smoke wood ready, then dive right in! A smoker’s firebox and vent system can be compared to a large truck with a small engine. July 25, 2014. Please Help! I've tried opening all the vents, even used a … The problem I have is that the thing just will not get hot enough. Not generating enough or no smoke by: Anonymous . 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. I'm trying to smoke a whole pig in a rented indirect heat smoker. Tip #1: Heating Your Smoker. I built a fire in the fire box and all, but the meat in the main cooking chamber did not do too well. 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. However, once you get up to speed, it is even harder to slow down due to gravity, momentum, and the size of the truck. Too much fuel in your smoker. It’s really not surprising given the tasty and flavorful meat that results after grilling with this smoker. Here is my problem. 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. Can't get smoker hot enough. If your smoker has plumes of white smoke billowing out of it, this is a sure indication of incomplete combustion. In most cases, you'll want to use hot water, but if the smoker is getting too hot, switch to cold water. In answer to those struggling with getting their smoker up to temperature, here are some of my findings. 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. 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 seasoned it and the whole nine. I bought one of those Brinkman offset cookers from Wally World recently. How to Increase the Temperature in an Offset Smoker. All BBQ smoked Low-N-Slow OR Hot-N-Fast goes here. The water will help absorb the heat and regulate the temperature. Not enough airflow for complete combustion. Let the firebox door(s), smokestack and dampers open to help the fire grow. It is going to take some time to get the truck up to speed. One of the ones with a wood/charcoal box attached. Here are a few tips you can follow as you go through the process of cooking on your offset. Wood chips should only be soaked for 15-20 minutes. Firegrate in offset smoker or not? You’ll need a nice steady coal fire to get started, so don’t get stingy. 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. 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. Unfortunately it's 15 degrees outside and I can't get the smoker over 150 degrees. They deteriorate and get moist therefore don’t burn so well. In our experience, offset smokers are a common favorite among many smoking enthusiasts. 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. Depending on the size of the pan, your smoker, and the temperature, expect to refill it every 3 to 4 hours. 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