Rocks BarBQue Bar

Char-Broil Silver Smoker Characterization

This is the characterization of a Char-Broil Silver Smoker. The cooking chamber is round 16.5" x 34" (1.05 cubic feet) The Fire box is 16.5" x 17 (.52 cubic feet) The cooker is made steel that is .08" thick. I made a couple of additions to the cooker you can see in the pictures. The main cooking chamber door leaked pretty bad so I added a silicone gasket. To improve the fire box I added a fire ring made from expanded metal.

Three Temperature Sensors were placed in the cooker as shown in the picture to the right. The left one about six inches in from the wall of the firebox. The Temperature Sensor in the middle is the control Sensor for the 10cfm blower and is set to 240 deg f. The Temperature Sensor on the right side is about six inches from the right wall and almost under the stack. A forth sensor is mounted near the Stoker to record the ambient temperature.

To do a characterization that can be repeated and have comparable results you have control as many variables as possible. Since I am not cooking food, charcoal briquettes is a good choice for fuel. The briquettes consistent uniformity makes them a good choice for comparing one characterization to another. The briquettes I use are the new Kingsford brand.

I place 50 unlit briquettes in the fire box. I put 50 more briquettes in a chimney starter with 2 sheets of newspaper. After 15 minute the briquettes are ashed over and dumped on the 50 unlit briquettes in the fire box. Both doors are close and remain closed for the duration of the characterization.


Data coming soon



Silver Smoker

Char-Broil Silver Smoker

Three Temperature Sensors inside cooking chamber.

Unlit Charcoal

Fifty unlit briquettes (left) Plus fifty lit briquettes (right)


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