Nick1298 Posted January 5, 2019 Share Posted January 5, 2019 Hi Everyone! So, got bought a KCT upright charcoal smoker for Christmas and tried it out today. The main problem I found was I just couldn’t get the temperature up! I used a charcoal chimney, stuck the hot coals at the bottom of the smoker and put some hickory wood pellets that I had soaked for an hour or so onto the coals. Then a water pan with cold water above that. Left vents open but just barely got above 100! Any ideas what I may have done wrong? Thanks! Quote Link to comment Share on other sites More sharing options...
Wade Posted January 5, 2019 Share Posted January 5, 2019 Hi Nick. Is it the KCT Pisces 3 in 1 BBQ Upright Outdoor Smoker Barbecue? Quote Link to comment Share on other sites More sharing options...
Nick1298 Posted January 5, 2019 Author Share Posted January 5, 2019 Yes it is! Quote Link to comment Share on other sites More sharing options...
Wade Posted January 5, 2019 Share Posted January 5, 2019 53 minutes ago, Nick1298 said: The main problem I found was I just couldn’t get the temperature up! I used a charcoal chimney, stuck the hot coals at the bottom of the smoker and put some hickory wood pellets that I had soaked for an hour or so onto the coals. Then a water pan with cold water above that. Left vents open but just barely got above 100! Any ideas what I may have done wrong? The main problem with this type of smoker is air flow. There is often insufficient air reaching the coals to allow it to burn hot enough. From what you explained that you did here are a couple of comments/observations... Firstly, when you are cooking things like brisket or ribs low-and-slow then 110-120 C is ideal. Though if you are wanting to hot roast a chicken or joint of beef then yes you will need it hotter. What are the bottom air vents like and how are they positioned in relation to the charcoal pan/basket? Can you post up a couple of photos. You unit will be very similar to the Brinkmann smoker however they all vary slightly. You mention that you used charcoal. You should start off using good quality Briquettes (Heat Beads or Weber briquettes) as this will give you a much higher heat output and a more consistent smoke. Do not soak your wood chips as they will not smoke until they have dried out. You are just wasting heat. The larger the lumps the better so if you have some hickory chunks you will get better results. Depending on your air control you may be able to use the Minion method when using the right fuel and then the wood chips/ pellets will be fine. Try leaving the water pan empty - especially when trying for temperatuers above 100 C. The water pan is used more as a heat buffer and does not actually need water. I usually leave mine empty or filled with a little sand. If you want to use water then use hot/boiling water to start as this will avoid wasting heat warming the water mass up. When we can see the bottom air controls we will be able to help more. 3 Quote Link to comment Share on other sites More sharing options...
Justin Posted January 5, 2019 Share Posted January 5, 2019 Good tips Wade. Thank you Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted January 5, 2019 Share Posted January 5, 2019 Might there be a need to check seals on it as well ? Quote Link to comment Share on other sites More sharing options...
Nick1298 Posted January 5, 2019 Author Share Posted January 5, 2019 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! Quote Link to comment Share on other sites More sharing options...
Nick1298 Posted January 5, 2019 Author Share Posted January 5, 2019 (edited) 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 Edited January 5, 2019 by Nick1298 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted January 5, 2019 Share Posted January 5, 2019 Aye I know a few people have had to silicone or use stove rope etc Quote Link to comment Share on other sites More sharing options...
Nick1298 Posted January 5, 2019 Author Share Posted January 5, 2019 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! Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted January 5, 2019 Share Posted January 5, 2019 Alu Foil up leaks . But use wades advice on it Quote Link to comment Share on other sites More sharing options...
Nick1298 Posted January 5, 2019 Author Share Posted January 5, 2019 Should I be putting the hot coals onto some non heated charcoal? 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted January 5, 2019 Share Posted January 5, 2019 For sure yes. Also I am trying later charcoal layer wood chunks and again and then half chimney hot biquttes in middle of top layer in Weber Smokey mountain Quote Link to comment Share on other sites More sharing options...
Justin Posted January 5, 2019 Share Posted January 5, 2019 (edited) Minion method in kettle BBQ is half moon briquettes two wide 3 high for instance 6 7 8 or so lit briquettes at one end overlapping and it will progress along the unlit ones bit by bit maybe for 16 hours. Water bath next to that and meat to be smoked indirect far side from briquettes. Google youtube minion method. It is an excellent way of hot smoking meat Edited January 5, 2019 by Justin 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted January 5, 2019 Share Posted January 5, 2019 For an upright smoker like yours the Minion method looks like this Unlit coals on the outside and lit coals in the centre. The wood chunks or pellets are spread over the surface. As the coals slowly burn outwards more of the wood catches providing a constant heat and smoke. A couple of Kilos of good quality briquettes can give 6-8 hours of Low-and-Slow cooking 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted January 5, 2019 Share Posted January 5, 2019 That is how I set the ask. Yes. I will try you sand not water tip though wade. That will relieve topping up water bowl need Quote Link to comment Share on other sites More sharing options...
Wade Posted January 5, 2019 Share Posted January 5, 2019 1 minute ago, Justin said: That is how I set the ask. Yes. I will try you sand not water tip though wade. That will relieve topping up water bowl need Don't use damp builders sand as it will create quite a smell. What you need is the kiln dried play-pit sand or the sand used for brushing between newly laid paving blocks. Quote Link to comment Share on other sites More sharing options...
Wade Posted January 5, 2019 Share Posted January 5, 2019 3 hours ago, Nick1298 said: 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 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. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted January 5, 2019 Share Posted January 5, 2019 On the WSM yes. Quote Link to comment Share on other sites More sharing options...
Justin Posted January 5, 2019 Share Posted January 5, 2019 How much of the bowl to fill up. Half? Quote Link to comment Share on other sites More sharing options...
Nick1298 Posted January 6, 2019 Author Share Posted January 6, 2019 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? Quote Link to comment Share on other sites More sharing options...
Justin Posted January 6, 2019 Share Posted January 6, 2019 Half a weber chimney 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted January 6, 2019 Share Posted January 6, 2019 Leave at least 20 mins to get going maybe even 40 mins and that will give you enough time to get to temp. Maybe you need additional vents? Sorry I am not familiar with you model. Quote Link to comment Share on other sites More sharing options...
Justin Posted January 6, 2019 Share Posted January 6, 2019 Could you share some photos of it? Quote Link to comment Share on other sites More sharing options...
Nick1298 Posted January 6, 2019 Author Share Posted January 6, 2019 Quote Link to comment Share on other sites More sharing options...
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