Rudy Radelic
New member
Originally posted by W Tyler:
Rudy,
Assuming you're banking all coals to one side, the easy fix to prevent heat spikes is a water pan - same as you would do in the WSM.
I wasn't sure what to do, as I'd read both (use a water pan, or don't use a water pan) earlier in this thread.
My coals are along one side, using bricks to hold them in place, so the bricks are acting as a heat sink as well. The only thing I can think of is that the bricks could be another half inch higher to almost rest against the bottom of the grill, blocking off slightly more heat from the meat.
Once I got things going, I didn't really have heat spikes (it would drift up and down, but not jump by large numbers), but the overall temperature was higher than I would have liked. I can try the water pan next time out, as I used to use one for indirect roasting in the kettle.
I also wonder if I cut back slightly on the amount of coals if that would help. I would have to refuel at some point, but I may have had too many going. I had about the same area for coals each time (maybe a bit more for the pork shoulder).

Although if the food came out OK, maybe I should leave well enough alone?

Thanks!