How can I get my smoker hotter?

Chicken Man

Chicken Man

Kick Henry Jackassowski
I've used this smoker twice this summer. It was left by the previous owner of the house we moved into in January. Both times, I smoked chicken--whole chickens the first time, and thighs tonight. Both times, I had to pull the chicken off the grill and finish it off in the oven, because I couldn't get it to hit 170 degrees. I'm not really willing to wiggle on food temps at the moment, as my wife is 8 1/2 months pregnant.

I've tried adding more charcoal, which doesn't seem to make much difference. I've varied the amount of liquid I put in the bowl. I haven't switched up my variety of charcoal, but that's next. There's no airflow vent on the smoker, but I could prop the little door open. That seems like it would defeat the purpose of smoking, though. Anything I haven't thought of to try?
 
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Having never used a smoker, I have no idea. However, I would imagine that you want some airflow in and out, just because your smoking doesn't mean it needs to be a closed tomb of smoke, I image that airflow would keep it going a bit hotter than it is.

What is the general smoking range anyway? 225-240?
 
Hmmmm. Definitely needs some vents. The temp of the smoker should be 225f.

Got a picture or brand of smoker?
 
It's a low-end Brinkmann. The temp gauge on the lid just has, "Too Cool--Ideal--Too Hot". I'm getting it up to Ideal without a problem, but my chicken just isn't getting hot enough. I'm reading on line that I can perforate the ash pan to get some airflow going, but that seems a little permanent.
 
Do you have a turkey fryer thermometer that you can stick in there through a hole? Does it have a door or is it like a barrel type. You need to find out the temp inside the unit somehow.
 
The problem is that it is a low end Brinkman. I have owned a couple of those and what you described is the main problem with them - a design issues. There really need to be air vents in order to get the smoker up to, and maintain, the correct cooking temperatures. That is what ultimately lead me to buy the Weber Smokey Mountain.
 
Denverdave said:
The problem is that it is a low end Brinkman. I have owned a couple of those and what you described is the main problem with them - a design issues. There really need to be air vents in order to get the smoker up to, and maintain, the correct cooking temperatures. That is what ultimately lead me to buy the Weber Smokey Mountain.
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That could well be. I never really had any interest in smoking, but this unit was left by the previous owner and I figured I'd give it a try. I might either drill out the pan or get a little grill to nest in the pan and get the coals up in the air and see how hot I can get it. The chicken thighs I did last night were amazing, even though I had to put 'em in the oven for 10 minutes at the end, so I'll keep at it. Maybe won't get hot enough to do a pork butt or two, though.
 
Heat is going to be a result of fuel and air...if adding more fuel didn't raise the temp, you need to get look at getting more air through it (like Dave mentioned).

Quick search looks like there are tons of people modifying them to get more air through them and stabilize the heat
 
Trust me, the Brinkman is a POS. It was the very first smoker I owned because it was cheap. It lasted me all of 3 years. Putting air holes in the charcoal pan will work for a bit, just don't do your smoking on something flammable like a wood deck. You should be able to get that thing cranking though, the whole bottom is open anyway. Save your money and buy a WSM. Yes they cost about 300 bucks. But they are built like tanks and super durable. I use mine as both a smoker & a grill.



 
Yeah, I never had much interest in smoking, but there was one at the house when we bought it, and I had to cut down a fruit tree and wound up with a bunch of smoking wood. I'm probably not going to spring for a better unit, but I'm due for a new grill in the next few years, so I'd consider upgrading that to add some smoking capabilities.
 
Chicken Man said:
It's a low-end Brinkmann. The temp gauge on the lid just has, "Too Cool--Ideal--Too Hot". I'm getting it up to Ideal without a problem, but my chicken just isn't getting hot enough. I'm reading on line that I can perforate the ash pan to get some airflow going, but that seems a little permanent.
Click to expand...
My Brinkman has perforations in the bottom between the ash can, and the container the ash can sits in. Just fyi ... I always finish my smoked meats in the oven. With a pork butt ... I do 5-6 hours in the smoker, then put the meat in a disposable foil pan, seal it with foil, then in the oven at 225 for another 4-6 hours.

Chicken would be much less, but that extended heating in the oven does wonders for the meat's tenderness.
 
You're not really going to pick up smoke beyond 4 hours anyway, so why not finish in the oven like you are now?
 
Well, the chicken reaches peak temp after 1-2 hours; unless I've got the oven running already, I'd rather not start it up. But for pork butts, etc., I'll definitely use the oven.
 
Nobody wants to use the oven in the summer folks.

Perhaps a small weber or something next to the smoker? Same idea, wrap in foil and finish on the grill.
 
^that too.

It gets so hot here in the summer, and our central air is next to useless, so the oven is out of the question in summer. I can't wait until it cools off. I've been craving roast chicken something awful.
 
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