position of meat in Bandera

[markbet]

I have read many posts, but I can not find one on the position of the meat in the smoke box. Does it make any difference on what level of the smoker I put the meat (spare ribs) on. The last time, which was my first time smoking ribs, I put them on the top rack, and the ends of my ribs got way over cooked.

[BBQchef33]

if you overcooked up top, your temps were too high. The bottom is hottest, top is coolest. No way you should burn anything up top. Have you checked your pit temps witha prrobe or oven thermometer. dont count on the door thermo until you compared against some other one for a baseline.

I do most of the cooking around the middle levels.

[markbet]

As soon as I can afford it, I plan on buying a Nu-Temp Wireless gauge. But in the mean time, I will try a oven gauge. Right now all I have is the door thermometer, and I bought it at Atwoods, it is called Bubba-Q thermometer, I have no idea if it is accurate or not...must not be, I pretty much kept my temp around 250.

[kcquer]

I have no idea if it is accurate or not...must not be, I pretty much kept my temp around 250.

Mark, it could be quite accurate and you could still be running a bit hot. 235* to 250* is about right down low. At the posistion of the door therm you should be10-20 degrees cooler. For most things you'll not want to exceed 250 and that would be nearest the heat source, higher in the smoke chamber you'll want it to be cooler.

[markbet]

Okay....now I am getting confused. Lets say the thermometer is correct, and I have my meat on the top rack, so if I usually cook at 250, I would actually want my temp gauge reading 225 max?

[BBQchef33]

The door thermometer has been off by as much as 70 degrees. the way to tell the accuracy of the thermo itself is to dip it in boiling water and see if it reads 212.

Then put a couple of oven thermos in your chamber in various spots. Top, middle and bottom and let the pit come up to temp. Compare the door thermo with the oven thermos and you will get a feel for the characteristics of your chamber.. Keep in mind these characteristics can change on windy or drafty day when your draft is effected. But all in all, on calm days it will be consistant.

Also, bill brought up a good point hile i as on the phone ith him.. do you have the baffle installed? If not, the heat is riding up the right side wall of the chamber and around the top. That can dry the end of the ribs out.


Heres a little trick also to help read the door thermo.
When your door reads 250(or whatever you decide you like to cook at as you learn) rotate the thermo in the door so your target temperature is at the 12 oclock position. Doing it like this, you can glance at the beast form across the yard. If your needle is at 12:00 your dead on, but you can also see if you are running high or lo with out reading the numbers.

[markbet]

Yes, I installed a baffle when assembling the grill. Would the Wally World brand of oven thermometers be good enough quality, or would I need a better one?

[markbet]

And since you brought up the baffle, I have noticed when I have a fire going, that the flames come through the baffle and up over it. To much fire?

[BBQchef33]

Yes, I installed a baffle when assembling the grill. Would the Wally World brand of oven thermometers be good enough quality, or would I need a better one?

Dont think the brand matters as long as its accurste... i use probe types mostly. The problem with using the real oven thermos all the time is that the glass gets smoked up. If you have to buy them.. you may as well get some inexpensive probes. At least 2.. one for meat, and the othe for chamber temp. Stick a probe thru a cork or potato with the tip sticking out and it ill hold it where u put it.


Bed bath & beyond or linen and things have probes for 10 bucks.

[Solidkick]

And since you brought up the baffle, I have noticed when I have a fire going, that the flames come through the baffle and up over it. To much fire?

For sure, too close to the opening to the smoke chamber. Are you cooking with all wood? If you are using charcoals and chunks, don't put your chunks so close to the smoke chamber, set them at the back end of the fire if you are running hot.

[BBQchef33]

And since you brought up the baffle, I have noticed when I have a fire going, that the flames come through the baffle and up over it. To much fire?

fire is either to big.. or to close to the chamber.. fire should be in the middle and closer to the damper side, not next to the smoke chamber.

[kcquer]

Mark, sorry if I confused you. Let me try again. Normal smoking temp range is 200-250.
In a vertical smokebox temps will normally be higher at the bottom of the box (closest to the fire), and lower at the top of the box (farthest from the fire).
Your door therm measures the temp 2/3 or 3/4 the way up the height of the smokebox. My smoke box temps generally run 20-30* difference from bottom to top. Yours should be close to that.
If you want to cook ribs @ 250, move them to the bottom of the smokebox, you'll use a lot less fuel getting that temp at the bottom of the cooker than trying to get 250 near the top.
If your door therm is accurate it will read something like 225 up at its level when you have 250 down where you are cooking ribs.
Besides fuel economy, the other advantage to dropping the food and heat is you'll have cookable temps above the ribs, where as with 250 near the top the unused areas are above acceptable cooking temps.

[Solidkick]

Mark, sorry if I confused you. Let me try again. Normal smoking temp range is 200-250.
In a vertical smokebox temps will normally be higher at the bottom of the box (closest to the fire), and lower at the top of the box (farthest from the fire).
Your door therm measures the temp 2/3 or 3/4 the way up the height of the smokebox. My smoke box temps generally run 20-30* difference from bottom to top. Yours should be close to that.
If you want to cook ribs @ 250, move them to the bottom of the smokebox, you'll use a lot less fuel getting that temp at the bottom of the cooker than trying to get 250 near the top.
If your door therm is accurate it will read something like 225 up at its level when you have 250 down where you are cooking ribs.
Besides fuel economy, the other advantage to dropping the food and heat is you'll have cookable temps above the ribs, where as with 250 near the top the unused areas are above acceptable cooking temps.

Damn, KC, we taught you good! Nice job!

[markbet]

Thanks for the advice guys! Sorry it takes me so lone to respond, but I work second shift, so I run back and forth to the computer to see the posts. Okay, I see what one major problem is that I have, I burn all wood, and the length of it is the entire length of my firebox, so I see that I need much shorter pieces of wood.

[The_Kapn]

so I see that I need much shorter pieces of wood.
Oh yeah--that's the trick!
I cut mine to 8" or so and no bigger than a beer can.
Fire built in the middle of the firegrate and well away from the opening!
Also, pre-heat them suckers so they just burst into flames when you lay them on the coals.
Learned all that the hard way. :oops:
(fire control 101)
Have Fun!
TIM

[Solidkick]

I think I read that Phil uses like 9" to 11" long splits. I'm sure he'll correct me if I'm wrong. Anywho, I think you discovered your problem!

[kcquer]

I burn all wood, and the length of it is the entire length of my firebox, so I see that I need much shorter pieces of wood.


Half a fire place log, 8-12" is plenty. No bigger diameter than a beer can. These "splits" as you'll hear them called won't last as long as bigger logs but will burn more cleanly and will ease temp control.

I burn my fire sideways, my logs sit parallel to the firebox door not parallel to the firebox lid. I've not heard anyone else say they do this it's just how I do it.

[markbet]

You guys are something else....in a good sense :lol: Thank you thank you!

[BBQchef33]

I think I read that Phil uses like 9" to 11" long splits. I'm sure he'll correct me if I'm wrong. Anywho, I think you discovered your problem!

thats in the klose.. in the Bandera, nothing bigger than about 7inchs by 3 wide.

[ciret]

Youy can also install a heat shield. Take a shelf and cover with foil, cut a semi-circular hole about 3-4 inches in diameter oppisite the firebox. install the heat shield just above your food. smaller cooking chamber uses less fuel. I use ann old cookie sheet for a heat shield.

[tommykendall]

Yes, I installed a baffle when assembling the grill. Would the Wally World brand of oven thermometers be good enough quality, or would I need a better one?


$2.97 at Wal-Mart - they work fine. You can also get some for $1.99 at BigLots if you have one around.


I burn all wood, and the length of it is the entire length of my firebox


Bon fire mod

[Solidkick]

Bon fire mod


Good one TK, Brian should have thought of that one!

[badger]

Fire! Fire!

http://www.badgerracing.com/images/cornholio.jpg

[brdbbq]

Good one TK, Brian should have thought of that one!


Prefer my meat horizontal. :roll: Didn't want to let anyone down.

[BigAl]

[quote="BBQchef33"]The door thermometer has been off by as much as 70 degrees. the way to tell the accuracy of the thermo itself is to dip it in boiling water and see if it reads 212.
quote]

Unless you are at 6,700 ft altitude then it will read 199 when water Boils. :D

[parrothead]

Fire! Fire!

Too farking funny.