Temp control suggestions

Most times you want to sneak up on a temperature without going past. But for low & slow I usually start & hold my fire at 300-320 for about 15 minutes or so. That seems to get my charcoal going pretty good. I'll then open the lid and put my meat on. And then I'll close the bottom vent to around 1/8-1/4" or so. That usually keeps me around 250. If it tries to slowly creep up, I'll adjust with the daisy wheel at top. However, if it's determined to head back towards 300, I'll adjust with the bottom vent (always leaving it cracked some). I keep checking and making minor adjustments about every 15 minutes or so. When it seems like I've locked in, I might check it every once and a while.[p]...that's what works for me. Others have their system too. There have been some good suggestions on charcoal placement. But in my opinion the best piece of advice is to clean out the ash and make sure the air holes are not clogged before doing a long slow & low.

TNW's pages are req'd reading and great.

note the latter section about the BBQ guru

After i did one boston butt and didn't sleep much that night (and had a flame out at 5am), i knew there had to be a better way.

I've since done 4 more with the guru, sleeping all night, and even use it for my dozen or so 3+ hr prime ribs.

without it, i could get good control for about 2hrs - 4hrs**, using the venting and charcoal arranging techniques, but for the overnight portions, it works great.

so learn 'long hand' first, then for your extended cooks, consider the calculator - a tool- not a replacement for knowing your egg, but a good tool in my view.


**i know, i know, tending it and drinking beer is 1/2 the fun. during the day/evening: you're right! but at night, i choose to sleep

-Hak