Controlling temp with OTG


 
Antti P

Antti P

TVWBB Member
Dear all,

I have pretty new OTG 22" (in fact it's Masters Touch). Just curious to know how you gyus control your temp with it and how should I read the temp cauge on the lid (are readings one to one with actual cooking level?).

Do you use the one-touch system to close the bottom air vents to limit the air flow or something similar?

Thanks!
 
I control the temp 2 ways. 1 is I adjust the bottom vent and 2 is I only start with about 12 to 15 lit so as to catch the temp early on.

-Don Dukes
 
Hi Don,

thanks for your thoughts - just to clarify; when you say you start with 12 - 15 lit, does it mean that you have only 12 to 15 lit and nothing else... and maybe you add unlit then or... (?)

I didn't catch this, did I...
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Terve Antti
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Are you grilling or smoking? The basic ways of controlling the temperature are with the amount of charcoal burning, and with the amount of air. When I used to do longer smokes on the OTG I used to use a mini Minion method, and for shorter smokes (like for fish) I use a fully lit basket. With the OTG I find that there can be quite a temperature difference between the grate and the dome, but the important thing is that the thermometer is consistent and allows you to repeat your results.

-Mark.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">.... its just not that hard to do. </div></BLOCKQUOTE>
George:
...most likely not, just asking for different opinions.. Thanks for the link.

Moi Mark,

95% grilling only. For short high heat grill's I use usually lump. Medium heat or indirect I use Weber charcoal, I usually lit full chimney - is that the problem?

I have WSM for smoking purposes, meat only. I use electric OPA smoker for fish.

Thanks/Kiitos

p.s.
Mark, where do you get your butt's and ribs here in Finland? I use pork neck to substitute the butt and it's excellent, but it seems impossible to find proper ribs anywhere - only ones that I have found are some sort of baby backs with very little meat in between the bones = dries up! I have used "grillikylki" which works better with WSM.
 
I usually use about a full chimney when I grill direct. For indirect I use one basket, which is half a chimney.

I live in Oulu, and it's pretty difficult to find meat, but I have found a butcher who is really friendly, helpful, and seems to enjoy a challenging customer
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For doing pulled pork I also usually use neck, but I have bought a whole front corner a couple of times and it includes the butt. It includes bones, but is about half the price of neck and usually weighs 10-12Kg.

Ribs are very difficult to get - The usual Finnish 'ribs', grillikylki as you mentioned, are actually belly. I don't understand how people can eat them like they do. When I first asked my wife to buy me ribs over here she came back with belly, but it didn't go to waste as it got me into making bacon
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I had to get the curing salt sent from home as I couldn't find it here, but perhaps you would know where to get it.

Baby back ribs don't have that much meat between the bones - They should have some loin meat on top of them, but the babybacks I've had over here haven't had as much loin left on as I would've liked.

I've seen those OPA electric fish smokers, but isn't that heresy
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It's really easy to to great smoked fish on the OTG.

-Mark
 
Terve Antti!

Where are you located? In Espoo/Helsinki area there are few quite good sources for Butt (or Lapa luulla), like K-supermarket Mankkaa or Stockmann. You just have to order beforehand so they don't make minced meat out of them
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.

Ribs, not so much luck, even they are easier to find. I think the Finnish ribs are cut too lean, even the price for loin is about the same as ribs. I do enjoy making them and they come out delicious (about 3-4 hours in WSM). Grillikylki I find way too fatty for my taste.

Beef ribs I find almost impossible to find. I've tried some from Hakaniemen Halli in Helsinki, but they were mostly bone...

Tumppi
 
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