Flame Boss 200 - First cook

TexasCurt

Well it turned out great!   Went all night without a hiccup.  Brisket had very little stall which surprised me.  It held around 180 for a couple of hours but that's about it.  I was cooking at 225. 12 lb brisket only took 13.5 hours.  

TexasCurt

Jeepster47

Looks good ... glad the fire stayed on all night.

What was that messing around with the pit temp at 5 this morning all about?

Please do think about using a drip pan elevated a little above the plate setter - not for water, but to catch the fat drippings.  Fat dripping onto hot coals will yield a good taste, but smoking fat on a hot plate setter ... not so much.

ROllTIDEEGGING

Great Cook.  I'm having issues with tons of smoke coming out of the bottom vent (out of the sides) when I use my flame boss 200. It's turned my metal brown down there on the edges.. is that norm?

TexasCurt

@jeepster   I woke up at 5am and (thought) I saw the meat temp was behind where I needed it to be.... so I bumped it up. What I forgot was that every 8 hours a new graph starts and I was looking at an old one so the temp I was seeing was 15 degrees lower than actual.  After I realized my mistake I dropped it back down.  

I I think I determined that my main problem on the first cook was not enough fuel.  Filling the fire box to where I did worked great.  In fact, it is still going now.  I put some sausage links on the grill after I took the brisket off.  

TexasCurt

@ROllTIDEEGGING  mine is the same.  I don't think it's a problem.  

Jeepster47

@ROLLTIDEEGGING ... At the beginning of a cook when the smoke wood is putting off lots of white smoke, my egg looks like a Cape Canaveral space ship ready to launch.  Smoke is leaking out all over.

I've used bamboo skewers to tighten up the bottom vent.

You can also open the top vent a little more to relieve the back pressure.  That's a balancing act thought, 'cuz if it's open too much then you get temp overshoots.