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Guest
Guest
Hello.
Thanks for the great website. I bought my first Smokey Mountain Smoker last week and tried it out tonight with some temperature problems. I've placed a whole, butterflied chicken on the grill and can't get the temp higher than 175 F. It's about 65 degrees outside with a slight breeze but the grill is in a partially enclosed patio so I don't think the wind has much to do with my problem. I checked the thermometer and it is dead-on accurate. The only thing I can guess is that I didn't use enough charcoal. I used about half of a 10-lb bag because I figured that just one chicken wouldn't require much charcoal. Is that my likely problem?
As well, the owner's manual is telling you to put the charcoal grate on the middle level of the smoker and not in the base of the grill as I thought if you want to smoke the meat. Do all of you keep the charcoal grate and chamber in the bottom level of the smoker no matter what style of cooking you're using?
Thanks for the help.
Jeff
Thanks for the great website. I bought my first Smokey Mountain Smoker last week and tried it out tonight with some temperature problems. I've placed a whole, butterflied chicken on the grill and can't get the temp higher than 175 F. It's about 65 degrees outside with a slight breeze but the grill is in a partially enclosed patio so I don't think the wind has much to do with my problem. I checked the thermometer and it is dead-on accurate. The only thing I can guess is that I didn't use enough charcoal. I used about half of a 10-lb bag because I figured that just one chicken wouldn't require much charcoal. Is that my likely problem?
As well, the owner's manual is telling you to put the charcoal grate on the middle level of the smoker and not in the base of the grill as I thought if you want to smoke the meat. Do all of you keep the charcoal grate and chamber in the bottom level of the smoker no matter what style of cooking you're using?
Thanks for the help.
Jeff