I own the Char-Broil Charcoal Water Smoker 465430. Had trouble keeping the temp. high enough to BBQ, was cooking tri-tip and veggies on the bottom rack, ribs on the top, about 3 1/2 hours past before I decided to remove the water pan and let direct heat be applied to the food. By the time food was finished kids were asleep, wife pissed.
Now I'm Considering drilling holes in the bottom charcoal pan but I'm wondering if this mod. will allow air to flow considering that the charcoals will be sitting on the holes, should I consider installing a small grate that the coals will rest upon to create some clearance between the holes and the coals
need more heat, Brian
That's the problem with water smokers. The energy from the heat source is being absorbed by the water to heat it up to the boiling point. The cooler the water, the more energy is absorbed. You can start with hot water, or just not use any water. And yes, getting the coals off the bottom on the pan with a grate allows for the coals to heat more evenly. Also, I would not slow smoke veggies with the meat, they turn out best cooked directly over a hot fire (a little olive oil, salt, and pepper first)
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Re: not enough heat
Time and temperature.. I consider my firebox my carburetor, my pit is the engine and the smoke stack is the header. You have to tune those to have a working machine. If you picked up a stainless doggy dish from walmart vented it your next step is the air intake which could be checked before holes if your temp gauge is working then check for adequate exhaust. I cook at 300...
I have not gotten a solution from FixYa, but some of the responses to other questions have revealed my plan of modification to the unit. No i would not like the Premium Assistance Plan, yet.
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The "offset" box is your firebox. This is where you will put your charcoal. The meat goes in the larger chamber on the grill. This type of cooking is known as indirect cooking where the heat source is not directly under the meat. A grill cooks direct with the heat source coming from charcoal or gas burners located directly under the cook grills. Smoker can really deliver some great tasting food. Be patient and learn the ins and outs of cooking with a smoker. The most important thing is to cook low and slow. try to keep your temps in the cook chamber around 225. I hope this helps.
It should explain the process. I use a smoker a lot so my tips are, keep the temps as close to 225 as possible, reload your charcoal as soon as the temps start falling, don't peak, and patience will make for really good cooks.
grill wok replaces charcoal bin Confirming that it works well. Super idea and
very effective tool for keeping the fire consistently hot. Roughly $12
for one at local depot. This takes the frustration factor out.
Temp will stay nicely for an extended period
of time. You will use less charcoal, but you do need to check on it
every 1 1/2 to 2 hours to keep the temp constant.
Additional information: Source: http://www.smoker-cooking.com/cant-get-the-temp-up.html Going online and reading the reviews on
my smoker from Home Depot I found out that everyone has this problem
with this smoker. Without making any adjustments it doesn't get enough
air to the coals to make the temp go up. Most people drilled holes into
the coal pan and that works fine.
Where are the 3 holes at? I have one like the one you purchased and my lid didn't hold on tight either. You have to really try and force it on and after using it for a while it will fit snug. The heat helps it set better after a while.
Dip wood chips/chunks in boiling hot water for a few minutes if you're in a hurry or allow to to soak in tap water for about an hour if you have plenty of time. Either way, place the soaked chips around and under the heating element at the bottom. Don't throw out the water; heat it up and pour it in the water pan. Heating it up to boil will give your smoker a good head start. I've been doing that on my char-broil smoker for years.
I have used the charbroil bullet electric H2O smokers for years (wore 2 out - currently on my 3rd). I won't use anything else (having used many, many others - HOWEVER - as with every product made there are things to watch or overcome. Learn to use it properly and look forward to many years of great BBQ.
Ambient (outside) air temp below 70 (depending on wind also) will affect these smokers drastically - highly recomend getting or making a "smoker blanket" (got mine at cabelas years back - if you can't find one welding blankets from an industrial supply store can be made into one) to insulate the sides - this drastically reduces heat loss and reduces the electrical load.
Another MAJOR mistake many people make is extension cords - avoid the use of them at all if possible - if not possible then purchase the heaviest gauge you can find.
Always pre-heat your smoker - Always use boiling water (or other liquid) in the H2O pan added after smoker is pre-heated - Always minimize opening the smoker once cooking has begun.
The heater element can be cleaned when cold with a very mild detergent and room temp water.
If you have the large 2 rack but are only smoking enough to use a small amount of rack space on only one rack remember that you are heating a whole lot of air - i have a couple (different size) wood boxes wrapped in foil to take up excess air space - this means less air volume to be heated and better heat control - DO NOT use cardboard boxes or other low temp combustable items in the box construction!
Make sure the house outlet you are plugging into is a 3-prong GROUNDED outlet on a 20 amp breaker.
Finally, make sure your smoker is level and remember there can be up to a 20 degree cooking temp swing in temp between the bottom rack and top rack (top rack 5-20 degrees hotter than bottom).
The heater element will cycle on and off during normal use.
first, a charcoal fire in bottom tray, then a pan filled with hot (boiled) water above it, then the meat on top tray, then keep lid on a long time (hours) without peeking and remember to keep charcoal topped off. you should also soak hardwood hickory sticks in water for a day or 2 and wrap in aluminum foil with small holes punched through and place on top of charcoal to provide smoke. usually a large chicken is done in about 4 hours.