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Guest
Guest
My first two stoker cooks have not turned out exactly as expected. First was a butt, second was a 9 pound brisket.
Weather: cool (around 35 degrees f), some wind.
Pit target: (225)
Pan: WSM, foil, no water.
Fuel: RO charcoal
Top vent: 1/3.
Lighting: Minion with about 10-12 coals, placed near blower.
Amount of fuel: mostly full ring.
Okay - it moved up to 225 quite nicely within about 15 minutes, where it stays for about an hour to hour and a half. Looks like little fan activity after it initialize stabilizes.
Then it sets course for 270. No fan. And stays there for a long time - as in hours, with nothing going on but the alarm! I adjust the top vent to let out just a tiny bit. At around hour 8 it starts to come down. When it gets back to target, it starts to struggle to keep the fire going, and temp just drops even with vent opened back to 1/3. Stokerlog screams "fire out" and temperature continues to plunge.
In both cases, I took the meat out, and foiled. There still was a reasonable amount of coals left, and getting a pile of air in removing the food get it new life.
What am I doing wrong?
Murray,
Weather: cool (around 35 degrees f), some wind.
Pit target: (225)
Pan: WSM, foil, no water.
Fuel: RO charcoal
Top vent: 1/3.
Lighting: Minion with about 10-12 coals, placed near blower.
Amount of fuel: mostly full ring.
Okay - it moved up to 225 quite nicely within about 15 minutes, where it stays for about an hour to hour and a half. Looks like little fan activity after it initialize stabilizes.
Then it sets course for 270. No fan. And stays there for a long time - as in hours, with nothing going on but the alarm! I adjust the top vent to let out just a tiny bit. At around hour 8 it starts to come down. When it gets back to target, it starts to struggle to keep the fire going, and temp just drops even with vent opened back to 1/3. Stokerlog screams "fire out" and temperature continues to plunge.
In both cases, I took the meat out, and foiled. There still was a reasonable amount of coals left, and getting a pile of air in removing the food get it new life.
What am I doing wrong?
Murray,