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Chef Jim 03-16-2010 04:54 PM

Fire Control
 
Did Ribs on Sat. It was windy, almost right into the fire box. Had no problem with controlling the heat. Today, It's calm and I'm doing a chuck. Can't seem to keep the heat up, (don't even think it).

I'm using a lot more charcoal than I did before, any suggestions?

BTW I'n running the BD wide open.

markrvp 03-16-2010 04:58 PM

Quote:

Originally Posted by Chef Jim (Post 1217153)
Did Ribs on Sat. It was windy, almost right into the fire box. Had no problem with controlling the heat. Today, It's calm and I'm doing a chuck. Can't seem to keep the heat up, (don't even think it).

I'm using a lot more charcoal than I did before, any suggestions?

BTW I'n running the BD wide open.


Blow in the fire box? :-P

thomasjurisd 03-16-2010 05:03 PM

Did you move your coals/sticks close to the smoker opening/baffle? I have found that can make a huge difference!

Chef Jim 03-16-2010 05:06 PM

Put a stick on it, that seems to help some.

Chef Jim 03-16-2010 05:08 PM

Quote:

Originally Posted by markrvp (Post 1217160)
Blow in the fire box? :-P

Spoken like a true Texan. :shock:

Willie's Smokehouse 03-16-2010 07:31 PM

pull out the weed burner??:crazy:

whodeyQ 03-16-2010 07:35 PM

hair dryer..

tjj 03-16-2010 07:41 PM

Quote:

Originally Posted by Chef Jim (Post 1217176)
Spoken like a true Texan. :shock:

Well.....uhh, actually my shop air compressor is always on and the air hose is only six feet from my grill. I admit I have, on occasions, when no ones looking, stoked the fire with the air nozzle.:laugh: It sure does work!:-P

mgwerks 03-17-2010 12:14 AM

Mmm.... that nice ash-flavored bark layer!

T-Man 03-17-2010 01:24 AM

You want something thats works... Break out a STHIL yard blower... or what ever brand you have... Good for starting chimneys also...

kickassbbq 03-17-2010 06:58 AM

You will get twice the heat from a wood fire than from a charcoal fire or wood/charcoal fire.

Stick Burners Rule!!!!

bigabyte 03-17-2010 09:52 AM

Could be a bad batch of charcoal. Happens sometimes. The charcoal is harder to burn and the temps never get very high.

Chef Jim 03-17-2010 10:14 AM

Thanks all for the tips. As always, I'm still learnin. :clap2:


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