Getting your Temp right

Flashback Bob

I'm getting better at controlling my fire and my temp, but I was reading another post and it got me wondering how do you control your temp for a low temp (below 300) cook? It seems when I get the fire started, there's all sorts of bad stuff burning and smoking so I want to let it burn till it's burning clean and the firestarters are gone- which usually gets me over 400 before I even start.[p]I found that when doing ribs, I'd start with a smaller fire but still wound up in a situation where the fire's been burning for over an hour and the dome temp is just barely down to 300 when I put the ribs on. The ribs and the drip pan help it get down a little lower so that's probably why it works. [p]I'm just puzzled over the combination of fire, temperature and the right smoke.

Sandbagger

Flashback Bob, chances are you are waiting to long before throddling back the lower vent. Close down the lower vent but leave the slider open longer. This will still give the nasty stuff plenty of room to escape and some of the heat too, slowing or minimizing the temperature climb. Always best to work up to the desired temp. The downside is you may need to have another beer while waiting and adjusting..T

Woody54

Flashback Bob,[p]1. see www.nakedwhiz.com for details on how to build a fire
2. always sneak up on your temp from below. It is much harder to bring the temp back down after you go past it.
3. alot of it depends on how you start it - I use a propane torch, and get it going in 3-4 spots, close the lid and then set the dampers to about where I think they should be for the target temp (for 350, bottom at about 1 inch and top with the main slider closed and the slits wide open) and let it come up to temp, making a few minor adjustments tothe dampers
4. when I use the torch and shut the lid, the temp reads 350 plus due to the torch, but comes back down to about 200 within a couple mins.
5. don't start cooking until the heavy white smoke dies down to a light smoke [p]Woody54

stike

Flashback Bob,
i start in two or three spots with very small chunks of starter cube (or firelog).[p]each smaller than a quarter.[p]they burn off quick and only ignite a small amount of lump.[p]after a few minutes, i set the vents for 250 fairly soon[p]as long as there's enough oxygen, the starter cubes won't smolder.
don't be too concerned with burning off any 'bad' stuff from the lump, because new lump is burning all the time

Flashback Bob

Flashback Bob,
Thanks fellers![p]I 'll work on it. There's no substitute fo experience!

Unknown

Flashback Bob,[p]You can keep your temp down two ways.[p]1. Good way: Let a small fire burn well. This is what you do when you use the Minion Method and restrict the fire by closing down your lower damper before the fire gets too big, regulating the temp on the climb. This keeps good air flowing through the fire, just not a lot of it. What fire there is will be hot and the surrounding charcoal will provide the smoke you want as it catches.[p]2. Bad way: Choke down the fire. This is what happens when you regulate with the top damper or by restricting air flow to a fire that was too large. Regulating with the top damper has been discuss quite a bit recently. The people saying they take the meat out and let it rest between a sear and smoke are avoiding the smoldering period while the fire is being choked to reduce temps.[p]Mike