Temp Control


 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Sample:
Dave if it's burning off so fast, as you suggest, would you not expect to see much higher temperatures than 200 at the beginning? The water pan will only suck up so much latent heat with a fast burn.

I'm also wondering if his original 2 chimneys of fuel have burned completely to ash when he adds the other chimney. </div></BLOCKQUOTE>

On your last statement, you don't have to wonder. Yes, the stuff burns up that quick, or at least the stuff I've used did.

Regarding the water pan, it's an INCREDIBLE heat sink when full, and it takes a while for even hot tap water to get up to 212*. I use hot water in the pan and typically start off my cooks with a WHOLE chimney of lit briqs and have no issues with the temp being high at first.
The meat's cool as it is.
 
So I think I'm going to switch to Kingsford and the minion method and see what happens. FTR, my vents are all clear and operate smoothly. I've pulled the cork out of the top vent and will set the thermo in an open hole. I'll take some pix on my next smoke and see if I can get them posted for your review. I am concerned about a couple of things. It seems like when I assemble the smoker with unlit fuel it does not burn completely, particularly if I close the vents. That indicates to me it's not getting enough air. So I may try propping the door open. I'm reluctant to go with no water so I'll just keep it at about 1/2 a pan. Regarding the adding the third chimney question, they have not burned completely to ash when I add it but my temp has dropped so low I have to do something. When I've tried regulating with the vents it does not increase the temp.
 
A couple more notes, I've never had a problem with high heat, even at the start of a smoke. Maybe I need to check the thermometer to be sure it's working properly. There could be loss of heat from peaking too.
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For the BRITU recipe and 3 racks of ribs it's taking about 6 hours in the smoker. With 6 racks it's more like 8+ hours. Again, that's at low temps with the water pan kept full.
 
IMHO kingsford blue and minion would be a cooler cook than lump half ring and then covered with lit.

Still no way the fire would be 200 deg and below.

Interested to see what's up with this cooker.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Marty D.:
...It seems like when I assemble the smoker with unlit fuel it does not burn completely, particularly if I close the vents. That indicates to me it's not getting enough air. So I may try propping the door open.... </div></BLOCKQUOTE>

Don't worry about unburned charcoal. That's the idea with the MM and you don't need all the charcoal to burn completely. You just need to get the meat done, and if you close the vents once it's done, you SHOULD end up with some partially unburned charcoal.
 
Ditto, you quite often should end up with unburnt coals after closing the vents down after a cook. Same in the kettle/grill. Thing is you should still be able to readily attain and hold temps well above 200 degrees.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Marty D.:
...I start by firing a chimney, getting the coals white hot, pouring them in the smoker, adding 3-5 good size (foot long) chunks of pecan. I then start another chimney full and add them when they are white hot on top of the fuel in the smoker. ONce they are all white hot I put together my smoker with the water pan half full of warm water then filling it... </div></BLOCKQUOTE>

Ray, sounds like to me that Marty is starting off with ALL lit, and in my experience, the lump he's using burns up MUCH quicker than any other briq or lump.
 
Agreed, but still should have several hours over 200 IMHO, but let's see what's up? Briquettes will burn a bit lower and slower perhaps.

This is really curious to me based on not beeing able to maintain 200+
 
Sounds like a charcoal problem to me too.I used nothing but Kingsford blue from the start with my 22.5" WSM. For pork butts it takes a full twenty pound bag to do two ten pounders for sixteen hours before the fire starts going down. Minion method is the only way to go, and some people say they can taste the difference versus other charcoal, but a lot of people on here use it.
As for myself, I have no problems with the taste, and this charcoal burns consistent and long every-time. I have to shut all the bottom vents when my temp hits 225F. to hold that temp, except one which is only open 25-30%, top vent is always full open. And this is when I put my ribs or pork butts on, but depending how many lbs. of meat you are cooking may have to wait for the temps to come back up before closing the bottom vents. Some competitors like to cook ribs a little hotter at 275F. for more bark, and shoulders at 250F., so I want to try that.
I'm sure I'll have to make some adjustments with my new Nano temp. controller, but that's another topic for the other forum on here.
 
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