Loading…
10
My smoker kept dying on me during long cooks, and I was ready to toss it.
I was so fed up when it would cut out halfway through a brisket, wasting hours of work. I mean, I checked the fuel and the thermometer, but it still happened. Then I noticed the air intake was clogged with old ash and grease. After cleaning it out real good, the heat stayed steady for the whole cook. Now I make sure to clean the intake before every long smoke. It fixed the problem and saved me from buying a new rig. Maybe it's just me, but that simple check made all the difference.
3 comments
Log in to join the discussion
Log In3 Comments
anthony4267mo ago
My old Weber bullet smoker did the same thing until I started taking the whole lower bowl apart. A thick layer of compacted ash builds up under the charcoal grate and blocks those bottom vents completely. Now I use a cheap putty knife to scrape it clean after every two or three cooks.
5
thea_chen7mo ago
Used to just brush off the top ash and call it good. Then my temps kept dropping halfway through a pork shoulder. Took the whole thing apart like you said and found a solid gray brick under the grate. No wonder my fire kept choking out. That putty knife trick is a game changer for airflow.
10
christopher_wilson7mo ago
Ever check the little vent holes at the bottom? A clog there from ash will starve your fire every time.
1