Newbie - problem with temp control


 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ron Bullock:
I agree w/ everyone else..The 1st 2 or 3 cooks the WSM will run hotter until you get a good grease buildup..I always try to watch my temps on the way up so they won't get out of control. I've found that with lump coals I have to close my bottom vents a little more than when i'm using briquettes. I cook with a Tru temp thermometer that I insert through my upper lid holes and cook around 250 lid temp...that way I'm at about 240-238 top rack and 225-230's on the lower rack..Hope this helps...

Ron </div></BLOCKQUOTE>

Hi Ron,

That's a good point you make about the difference in temps throughout the smoker. I probably should try and cook around 250 if possible.

Thanks,

Christine
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimH:
No fruit orchards around there? You could build your own kiln and get it dried sooner.

Solar Wood Kiln </div></BLOCKQUOTE>

Yes, I am planning on finding some orchards. The solar kiln is very cool and I will keep the link in case I ever get that motivated to make one. I think for now I will just store the wood until it's good to go and buy wood until then. Has anyone tried using fresh cut wood? Will it smoke at all? Bad flavor?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">After about 50% of the coals had ash on them, I pulled out the can with some tongs. </div></BLOCKQUOTE>

Fine.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">then I waited for 20 or 30 more min for the fire to take off a bit more. I already had hot water in the pan (larger brinkmann pan) and assembled the cooker. I waited for the temp to get up to atleast 225 before I put the meat in. </div></BLOCKQUOTE>

Herein lies a problem: It is important to assemble the cooker immediately. Right after pulling the can (or simply duming the coals on top should you go that route) assemble the cooker, add water (if using), and put the meat right in.

Both the water and meat act as heat sinks and will moderate the climb in temos nicely. Then, when your therm shows 25-35 degrees short or your target, you can begin closing vents somewhat; most go half-closed or so if using briquettes, more if using lump, but this can vary. You'll get used to what works best as you cook more. The temp climb should now slow further and will stop and settle. Cheating the vents (or just one or two vents) slightly more open or more closed will shift the temp a bit either way, but two things: Allow 15-20 min for a change in vents to have an effect. And there is no need to chase temps. If you are within 10 degrees either way of your target don't worry about it.

Waiting for more fuel to light and/or waiting to assemble and/or waiting to add the meat can allow enough time to pass where the unlit is getting more substantially lit, and this can cause (usually does) temps to climb higher than they would otherwise. </div></BLOCKQUOTE>



OK. This is good to know. I will try and assemble the smoker right away from now on. How long exactly does it take you from start to finish to get up to your goal temperature?
 
Well, it varies a bit as I cook differently than most here. I cook most items at significantly higher temps, use nothing in the pan, and my cooker sits in the sun--unless it happens to be gray that day, which will affect what's going on.

But for low/slow cooking and a MM start you can usually expect to go through all the motions and have the cooker stable within 90 minutes, 2 hours at the outside. Once you have a system down and know how your cooker responds the time is usually less barring unforeseen circumstances.
 
Hey!

Thanks to everyone for their input. I was feeling very discouraged, but now I feel rejuvinated by all the support and ready to give it another strong effort. One of these days I will be a BBQ goddess. I know it.
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Also, I found an interesting forum thread which I think answers a lot of my original questions. Here it is:furniture wood discussion

-Christine
 
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