Smoker Tips(for that cheap smoker you bought)
So, you bought that inexpensive upright barrel type smoker. You tried it a couple of times, but could never keep the temperature up. Now it sits in the back of the garage collecting dust.
Try these tips;
1. Drill 4 or 5 1/2 inch holes in the bottom of the charcoal pan. One in the center, a few more evenly spaced and about 2 inches out from the center hole.
2. Purchase 2 round cake cooling racks(the cheap ones) slightly larger in diameter than the bottom of the charcoal pan. Place one rack in bottom of charcoal pan(rack should rest slightly above bottom of pan due to its larger diameter). Place other rack on top of first, but with wire running perpendicular to first(together racks should appear to have square openings).
Note - Items 1 & 2 allow more air fire and therefore a hotter fire. So hot in fact that you must be very diligent about keeping the water pan full. Plugging some of the holes with aluminum foil may also be necessary to maintain a lower temperature(small foil cones can be inserted from the bottom while smoking).
3. Buy the insulated foil jacket(or make one) that is available for the smokers. This will maintain a more even heat through the smoker since environmental conditions(wind, ambient temp, rain, snow) and the low cooking temperature allow greatly varying temps inside the can if not insulated.
4.Start the smoker with charcoal only. When charcoal is ready, add one or two CHUNKS of wood to the center of the charcoal. Chips can be used, but already burning charcoal must be added periodically since chips add little heat to the box. Also, if chunks are added to the outside of the charcoal, flames from the wood tend to go up the inside of the smoker(resulting in burnt, sooty meat) instead of heating the water pan. Add chunks and adjust air as necessary to maintain desired heat and smoke.
Remember: More air-More heat, Less air-More smoke, water(liquid) in the pan ensures cooking temp won't exceed 212 degrees.
Break out those smokers.
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