Help me with this smoker please.

[Goldeneagle]

My wife and son gave this smoker to me a couple of years ago. It's just a Wally World special. I can't for the life of me figure out why I can't get the temp in the main chamber right. I've had the fire box so hot, it's taking the paint off and has melted the plastic knob off the dampener. It's a bolt together and there is a fairly small gap between the fire box and the main chamber. Could this be affecting the flow? I marked it with an arrow. I really want to figure this out. Help me my brutha's!

[jhunter77]

Just a dumb thought but check and make sure the stove pipe is clear and not blocked and also make sure your temp gauge is working

[Katch66]

How hot are you trying to get it? Smoking temps should be 200 - 350 degrees. Are you opening all dampners? Is your thermometer functioning correctly?

[Charles]

My wife and son gave this smoker to me a couple of years ago. It's just a Wally World special. I can't for the life of me figure out why I can't get the temp in the main chamber right. I've had the fire box so hot, it's taking the paint off and has melted the plastic knob off the dampener. It's a bolt together and there is a fairly small gap between the fire box and the main chamber. Could this be affecting the flow? I marked it with an arrow. I really want to figure this out. Help me my brutha's!

Elaborate on what I highlighted above.

[Bruiser]

chasing yur tail brother!!

[waterdog]

https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/how-set-and-modify-offset-smokers-and

[BlackHogDown]

^Good read

[Goldeneagle]

Elaborate on what I highlighted above.

I can run with everything wide open on dampeners. I have played with the stove pipe dampener but never have had the chamber get above about 180 degrees. Can I get the fire box too hot and affect the flow? Do I need to make the openings larger? I ain't against modifying these thing.

[hog_down]

I would seal the gap between the firebox and the cooking chamber first, then go from there. A lot of heat is escaping, I think.

[Goldeneagle]

I would seal the gap between the firebox and the cooking chamber first, then go from there. A lot of heat is escaping, I think.

I'm thinking this too. From the article in the link above, it sounds like I could be building too hot of a fire.

[Charles]

First step is calibrate your temperature gauge.

Second is seal leaks

Third is to work on airflow/draft

[captainsling]

Super thin metal = hard to control temps. Make sure the thermometer is not stuck. Maybe try putting an electronic meat probe in the smoke chamber to see what real temp is.

[Goldeneagle]

First step is calibrate your temperature gauge.

Second is seal leaks

Third is to work on airflow/draft

I figure on pulling out the welder and taking care of the gap between the fire box and chamber. Then I'll go from there.

[bsills]

Are you sure you thermometer is correct

[buckfan50]

I second calibrating the thermometer it's probably off. Invest in a digital thermometer with probes that can measure the heat at grill level and internal temp of the meat being smoked. They also make a high temperature sealant that would be easier than welding it.