Blake in OK
New member
Okay so today I tried some smoking on my new kettle. I just did some sausage and bologna in case things went bad. I fired up some coals in my chimney dumped them in my baskets and the temp was way high and I had to shut off all air to the top and bottom vent to get them down. So I think I figured out a couple issues but would like some clarification or input.
I have seen everywhere to put your vent over your food so smoke goes over it. This means the thermometer is right over the coals. So its going to show higher temps while over the coals? I ended up using a digital probe on the side where the meat was and once it cooled down read in the 225-250 range that I was looking for but still around 300 on the lid thermometer over the coals.
I am thinking I may have caused my own problem starting with a full chimney of hot coals. Any input on this and how to have lower temps to start is appreciated. Temp outside was around 50F and even with all the air cut off it took a while to get temps down then I ran about about 1/4 open on top and bottom vent and it was stable.
Thanks,
Blake
I have seen everywhere to put your vent over your food so smoke goes over it. This means the thermometer is right over the coals. So its going to show higher temps while over the coals? I ended up using a digital probe on the side where the meat was and once it cooled down read in the 225-250 range that I was looking for but still around 300 on the lid thermometer over the coals.
I am thinking I may have caused my own problem starting with a full chimney of hot coals. Any input on this and how to have lower temps to start is appreciated. Temp outside was around 50F and even with all the air cut off it took a while to get temps down then I ran about about 1/4 open on top and bottom vent and it was stable.
Thanks,
Blake