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I've got a very similar model smoker. Some things to consider: Ignore the temp gauge on the front. Buy an oven thermometer or a probe thermometer with multiple probe jacks and mount one on your grate. The front therm is placed in such a way that it won't ever read the grate temp, even if it was calibrated properly (it probably isn't). As the other answer ...


It's the smoker. I had one of these, and it is extremely flawed in design. The pan that holds the charcoal does not allow for proper air flow to the fuel. Contrast this with a Weber grill, where you put your fuel on an elevated grate with plenty of air beneath it. This Char Broil instead just has a pan that you put on a shelf. Before long your coals are ...

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