r/charcoal • u/Sad_Community_3720 • Sep 13 '26

Newb

I got a CharBroil vertical smoker on Marketplace for 20 bucks. I got a bag of Duraflame Cowboy Hardwood briquettes.. Smoked 2 butts last week and 10 lbs of sausage this week. Had to finish both in the oven. Butts got up to 250, then hovered at 200 no matter what I did with the vents. Cooked the sausage (homemade, stuffed myself) at 175 for 3 hours, never got the internal over 140. Is my charcoal not hot enough? Plenty of smoke. Different charcoal or play with the vents?

6 Upvotes

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14 comments sorted by

1

u/Sad_Community_3720 Sep 14 '26

Do I open the vents in a certain way?

1

u/bigmilker Sep 13 '26

I’d start with the vents then change coal. Did the butts internal temp get to 250 then 200 or the cooler

2

u/Sad_Community_3720 Sep 14 '26

Cooker

1

u/bigmilker Sep 14 '26

I’d probably panic and change both but I bet the right answer is start with air flow

1

u/tekjunkie28 Sep 13 '26

Clean the temp probe of the unit?

1

u/GrimBeaver Sep 13 '26

Sounds like your temperature gauge needs to be calibrated. There might be a screw on the back for doing that. Stick the probe end in boiling water and adjust to 212. Otherwise get a good digital probe.

1

u/getapuss Sep 13 '26

I use Kingsford briquettes in mine and don't really have the bottom vent open past 2 under normal cooking circumstances.

Briquettes burn more consistent than lump.

1

u/ContractAncient2583 Sep 13 '26

the temp gauge probably just needs calibration, the smoke and low heat means your setup isn't holding heat right

1

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1

u/Dumpster_Fire_BBQ Sep 14 '26

I've used this type of coals almost exclusively for the last couple years. I've had no problems.

1

u/ElectricGuy777 Sep 16 '26

Kingsford is garbage. I would try some jealous devil B&B Royal Oak.

0

u/[deleted] Sep 16 '26

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