Pigasus
New member
This my second attempt to smoke some meat and looking for some advice for the future.
It's difficult to keep my temps down below 300°f. Dropping em down to 225 is impossible for me.
I'm starting with a mostly full basket and old coffee can in the middle. I fire up my starter coals in a Weber chimney. Dump them into the coffee can and pull the can out.
I then set the nest into eds, cover it and let it reach 300° and close off the vents until I have only one hole in one bottom vent partially opened. I try to close off the top vent, but the holes aren't perfectly aligned so there is some leakage.
The nature of building your own smoker makes it virtually impossible to eliminate leakage... I have used an old lasagna tin to rectify that, for the most part.
I'm wondering if maybe I am starting out with too many coals in my chimney? Should I just be filling it half full as opposed to completely full? Maybe I'm missing something. Ugggh. I'm frustrated at this point.
It's difficult to keep my temps down below 300°f. Dropping em down to 225 is impossible for me.
I'm starting with a mostly full basket and old coffee can in the middle. I fire up my starter coals in a Weber chimney. Dump them into the coffee can and pull the can out.
I then set the nest into eds, cover it and let it reach 300° and close off the vents until I have only one hole in one bottom vent partially opened. I try to close off the top vent, but the holes aren't perfectly aligned so there is some leakage.
The nature of building your own smoker makes it virtually impossible to eliminate leakage... I have used an old lasagna tin to rectify that, for the most part.
I'm wondering if maybe I am starting out with too many coals in my chimney? Should I just be filling it half full as opposed to completely full? Maybe I'm missing something. Ugggh. I'm frustrated at this point.
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