Nick1298

I thought so. Obviously the brisket’s IT will still increase after taking it off. Took the brisket off when it reached 195. It was fairly tender but a bit dry. If resting in foil should it be taken off earlier?

Rest wrapped or unwrapped??

I was thinking 400-500 for a fairly decent one but don’t know how realistic this is? I’d definitely prefer to get one that didn’t need any mods - I'm not that handy in that department!

Hi.

I want to invest in a decent offset smoker. Does anyone have any recommendations?

Bought the inkbird 4 probe thermometer and am very proud of the results! Rib of beef and pork belly ribs 😍

8 minutes ago, Justin said:

Bravo

Could have done with taking the pork off probably half an hour earlier and wrapping it about an hour before the end I think but was out all day so they were on there from about 11:30 to 18:15. Definitely need to invest in an internal thermometer though, the one on there really doesn’t work!

Great news - round 2 was a resounding success! Great smoke rings on the brisket and fall apart pork shoulder! Minion method worked! 

2 minutes ago, Wade said:

The built in thermometers are notoriously inaccurate so do not rely on it. You are best to buy a dual prove digital thermometer that will give you accurate temperature readings in the smoker and also inside the meat as it smokes/cooks. We cook almost everything by temperature.

One standard chimney of fully lit charcoal should have been sufficient. Is it a small or standard/large chimney? The standard/large ones are ~25-30 cm tall and about 17 cm in diameter.

Link to an inexpensive digital thermometer. There are others to choose from with more functionality and we can also point you in their direction too.

Inkbird IBT2X

Thanks very much. Yes it was a large Weber chimney. In fairness, I butterflied a whole chicken and cooked it on there - took it off after 3 hours and it was pretty much cooked - just had to stick it in the oven for 5 minutes just to get the legs to temp - so there must have been at least a small amount of heat. The pork shoulder I was cooking however was quite raw in the middle after 4 hours 

29 minutes ago, Wade said:

Another basic question I did not ask !!! How are you measuring the temperature? Is it using the gauge that is in the lid?

Yes it is! I think there are a number of things I need to do differently next time - mostly using unlit charcoal as I only used one chimney of lit charcoal the first time round 

1 minute ago, Justin said:

Ok the opening at top should always be left fully open and the open door by degrees to achieve temp. You do not need much of a gap for temp to rise. It is about adjusting flow. On Weber Smokey mountain. Which has three air vents I use a pencil on all three to start with. That gives me a base point the I adjust to achieve target temp range. Typical 110 to 120c.  Try setting it up. The work out a base point from doors for future ref and adjust from there. Base point is not always same of course due to Atmospheric cconditions and is sun dying on now for instance. 

Will give it a go. I’ll post the result once I’ve tried! Thanks

2 minutes ago, Justin said:

An air dumper flap and 2 doors help to control the air flow inside the cooker and can be opened and closed to help control and regulate the air going through in order to increase or reduce the cooking temperature

So basically I need to use the doors as well...

1 minute ago, Justin said:

Yes I thought the was a vent on bottom too. Make a it difficult to adjust. Maybe weld on a long handle to vent to make adjusting easier. It would explain the lack of temp if that vent was closed. It says a damper on amazon description which is another word for vent. Look at bottom........

 

 

Yeah I’m going to check when I get home but I’m almost certain there isn’t one on the bottom. The damper is on top I believe

For my first ever smoke I just used wood chips in my charcoal smoker. Would people recommend using these or wood chunks? I’m guessing for long, slower cooks chunks would be better but not sure?

1 hour ago, Raptor72 said:

Leave the bottom door open for a bit 

I’d drill some holes and use magnets to cover them for future 

I’ll have a second go using all the advise give and then maybe give drilling a few holes ago if I have no luck

3 hours ago, Wade said:

No vents or gaps underneath at all? When you put the charcoal pan in place is there a gap all round it where air can enter the smoker?

From what you describe it sounds as if there is insufficient air reaching the coals. If this is similar to yours then we can suggest a few mods that you can try.

 

Not much of one no. I can obviously leave the door latch open but that doesn’t sound like it’s really enough...

3 minutes ago, Justin said:

Where are the air vents.

So there literally just a vent at the top and then a small door latch on each of the two compartments

Just now, Nick1298 said:

Not the best photo - I’ll try and get a better one

9 hours ago, Wade said:

Dont worry too much about the seals at this stage - let us first look to increase the general heat output from the coals. Once we have made the coals burn as efficiently as possible we can then work to optimise the rest of the smoker.

Another question I did not ask before... Where was the smoker located when you were smoking? Was there any breeze, wind or rain? What was the outside temperature? All of these will have had an effect on the internal temperature.

So it was just outside on my decking. It was fairly cold, maybe 6 or 7 degrees? Not too much of a breeze. When I said it barely got above 100 though - that was Fahrenheit! So clearly doing something very wrong!

I’m going to try that setup you suggest above. How much hot charcoal would you suggest, about a chimney’s worth?

I find Morrison’s do an excellent range of meat. The quality isn’t bad and it’s fantastic value!

Should I be putting the hot coals onto some non heated charcoal?

7 minutes ago, Raptor72 said:

Aye I know a few people have had to silicone or use stove rope etc 

Yeah, last resort I guess! Would prefer not to have to mess about with it too much!

5 minutes ago, Raptor72 said:

Might there be a need to check seals on it as well ?

I don’t think it’s a particularly well sealed bit of kit as the smoke did seem to be escaping but as it’s brand new, I suspect it’s just down to it being a cheap starter one

Thanks for this Wade.

So the only ventilation at the bottom near the coals is a small door latch on the side - from what you describe, probably not ideal. 

I did use Weber charcoal st the start, so not sure that was the problem. That’s interesting about the wood chips - I’d read that smoking them is better but, as you say, could have been another reason for the struggling temperature. Not sure what the minion method is..?

ill try leaving out the water - is just read that it helps keep the meat moist?

not able to get a decent pic at the mo due to the lack of light but will post one tomorrow!

Yes it is!