New Performer: Test Burn #2 :)

[Michael L.]

Test Burn #2. For the results of test #1 you can check here.

Anyway... to start, I foiled the bottom grate, and foiled the flat side of one of the charcoal baskets to use as a stop barrier.

My first test burn was completely empty, so this time I decided to use a large roasting pan to act as both water pan and also as a substitute for the mass of whatever meat I'd normally be smoking.

I also decided to use 6 starter briquettes instead of my 12 that I used on my first burn.

Here's a few pictures of the set up and I've listed my temperature chart below.

I only had 3/4 of chimney of K left, so that's all I used.

6 Briquettes heating up.

The lit 6 sprinkled on top of the cold coals. The one on the right toppled down to the side.

I placed the lit 6 coals on at 4:30 PM and used my Maverick to monitor and record the temps. Starting set up is both top and bottom vent 100% wide open.

I've also got the lid placed on the grill, but cracked open about a half an inch.

Time Temp Bottom Vent Top Vent
4:30 50 100% 100%
4:45 154 100% 100%
4:51 175 100% 0

At 175 I closed the bottom vent completely.

4:53 190 100% 0

At this point I felt that the temp was climbing really fast. My plan was to place the water on at 200, but by the time I had went back in to get the pan the temps had already climbed over 200. So I immediately put on the water.

4:54 142 100% 0
5:11 174 100% 0
5:15 178 100% 0
5:30 196 100% 0
5:45 223 100% 0

My target was to lock in anywhere between 225 - 275. The lower the better.

6:00 227 100% 0
6:15 231 100% 0
6:30 236 100% 0
6:45 240 100% 0
7:00 236 100% 0
7:21 233 100% 0
7:36 231 100% 0
7:52 227 100% 0

At 7:53 I opened the bottom vent to 25% open.

8:07 229 100% 25%
8:22 226 100% 25%

At 8:23, with the temp still dropping, I did a full swing, twice, of the one touch arm to clear the ash then left it with the bottom vents 50% open.

8:37 232 100% 50%
8:52 225 100% 50%
9:08 218 100% 50%

At 9:09 I cleared the ashes again and left the vent 100% open.

9:24 225 100% 100%
9:50 219 100% 100%

It was getting late, and with no further adjustments within my control I stopped monitoring.

My final thoughts. Yes, Virginia, it is possible to lock in low temps on a kettle. As many have already stated before.

I only had about 3/4 of a chimney of fuel to use, and I feel that I got a good 4 hours out of the cook. And I feel that I can get more with a little practice and if I use more charcoal. I might even go with fewer lit briquettes next time. 6 raced up to temp pretty quick, so I think I could do with less.

Next cook will be a pork shoulder. I'm going to assume 6 hours of cook time with a full/overflowing chimney of fuel. And I'll probably start with just 3 or 4 lit coals.

 

[E Mann]

Michael-
Great job on your test burns. Just remember that when you add the cold meat, it'll drop your temps quite a bit. Either way, it's always fun!

 

[Michael L.]

Yeah... I used a really large pan with a lot of water that was straight from the garden hose. So it was really cold. The idea being that the water pan (today) would act as the cold mass (i.e.. Meat) during my test run.

 

[Michael L.]

I just meant that I was hoping to use enough cold water to act as both the water pan and meat mass for my test.

I don't think I'd use that large of a water mass on an actual cook.

But who knows... I imagine each cook is going to have to be dialed in custom.

 

[Eric Michaud]

Hello Michael,
Curious to hear your results with meat on the grill. I have the same blue performer and have been experimenting with techniques on keeping the temps low. I foil the charcoal grate under my drip pan which is about half full of water, use 2 fire bricks to act as a heat sink and hold my lump back. I use 4 lit briquettes on top of the unlit lump which is loaded to the top with my grate open. The last butt I did I was able to keep the temps at around 225 and got 14 hours of burn without ever adding charcoal. Here is a link you will find helpful.
http://tvwbb.com/eve/forums/a/...94&s=98110183&cdra=Y