Temperature Regulation

[Todd Finchler]

I have some observations/questions concerning temperature regulation. Hopefully, those who know can inform those who merely think they know (like me).

1. From reading this forum, I understand that more charcoal produces higher cooking temperature and a longer cook. (Ok, I started off real easy...)

2. The more meat being cooked, the more the temperature will be reduced given the same amount of charcoal.

3. I understand that cooking in the wind or shade will give rise to a lower temperature than cooking in 90 degree sunshine - but how many cooking degrees could be affected by weather conditions?

4. Is it true that using less water will increase the cooking temperature - and that using warm or hot water will decrease the temperature less than cooler water.

5. If - for any given reason - the temperature is too low - is there anything wrong with opening the lower vents earlier in a cook just to achieve the desired temperature?

Thanks, in advance, for any responses. Hope everyone had a good Father's Day.

 

[Craig Castille]

You're observations are pretty much correct.

It isn't really difficult to adjust to most conditions (wind in the winter to me is the most difficult by far).

Charcoal reacts a little slower than lump to airflow changes, but yes you can increase temps by opening the vents early on.

I always start with vents wide open until temps get to around 200. After that, it becomes kind of a feel thing as to how fast or as to when you begin closing the vents down.

 

[Steve Petrone]

Todd, if you are doing long cooks, use a full ring with a Minion cook. I would start with water in the pan and manage the temps as they rise. Just follow the basic instructions found on this site.

The best advice I have is to just let the cooker do its thing without over analyzing it.