British BBQ Society Forums

Morning all. Got my new Excel 20 going properly for the first time today. Charcoal basket full with a full chimney of lit charcoal on top. Bottom vents are full open and have been for an hour and a half, but it doesn't seem to want to get about 200F in the cooking chamber.

Am I doing something wrong?

I have a pork shoulder and beer can chicken in there. The pork temp is slowly rising (not that you'd know it from my new Maverick thermometer as it doesn't update unless you are stood within a meter of the transmitter!)

I thought it was a case of leaving the vents wide open until the smoker hit about 250-260F and then shutting them down to keep it 'bubbling' over.

Ignore the above, Excel is now roaring away (added a bit more charcoal), so guess the meat just needed to come up to temp (and all the water has evaporated from the water bowl!)

Somtimes the Proq temp gauge needs calibrating, it may be out, remember to use boiling water in the pan this also reduces the temp

Many of the Guys here do not put water in the pan
Just a layer of foil

ThomEmery wrote:Many of the Guys here do not put water in the pan
Just a layer of foil

Link to thread here for clay saucer method to avoid the need to add water http://www.bbbqs.com/Forum/viewtopic.php?f=8&t=320&hilit=clay+saucer