Mr. Bo
is one Smokin' Farker
- Joined
- Apr 15, 2007
- Location
- Bisbee, AZ
Try lighting more coals....always works for me.
I will try that next round. Sure wish I was cooking on it tomorrow but I'm not ready for that with the temp issue right now.
Try lighting more coals....always works for me.
I put a coffee can in the middle of the basket, fill the basket with charcoal and a few wood chunks then pour half a chimney of lit coals on after I pull the can out of the middle
Lose the coffee can? Search minion method. Works for me!
I put a coffee can in the middle of the basket, fill the basket with charcoal and a few wood chunks then pour half a chimney of lit coals on after I pull the can out of the middle
Lose the coffee can? Search minion method. Works for me!
Duh! I thought I was using the minion method but it seems I don't need the hole in the middle. The coffee can is a goner.
May be but I'm gonna try without it and see if it gets the temps up in the drum. I have to get this figured out.
Just throwing out a contrary opinion. Lump is fine to use adds nothing more /less then KF blue. But does it with less ash build up, more heat and less fuel usage. I swapped form KF blue to WG weekend warrior lump and had more stable temp can run hotter and no ash build up killing the heat on long burns. I do cook in a extreme environment so that may be the difference. I don't know, but try it for yourself makeup your own mind
pwa
What I have is Stubs lump coals. And I started it the same way I start the KF blue; put some in a chimney, light that and let it stop smoking and flaming, then dump onto unlit coals in the drum. I usually put the flavored wood and meat in the drum right away. Doing that procedure without a doubt creates that nasty smelling smoke.
Bubblehead mentioned to let it burn in the drum for like 15 mins and then it was a clear smoke. I will try it, but I came after 1 hour of my method and still it was nasty smoke. But perhaps Stubs lump coals are not the same as what you are using?
I'm thoroughly confused and can't see how it's possible that there is such variation on people's experience on this.
Are you waiting for the lump coals to be white before cooking?
I normally put golf ball size junk in chimney about half full, let it set for 10 mins, then lite off basket give it 20 mins to 30 mins then add meat. Here is a pre pic and a pic after I pulled the turkey off hope it helps.
pwa
I see. So to get this right, you let the coals in the chimney burn about 10 mins, and then you dump that into the drum, and let that burn 20-30 mins?
Mr. Bo, what size and how many are your intake holes?
For running at 225 you ought to have 0.66 square inches opened. If you are using holes that measure out to 3/4 inches, that's 1 fully opened and another one half way opened. I did read on this post recently that some ball valves might read as 3/4 inch ball valves but somehow actually have a smaller opening.
Charcoal basket is 17" diameter and 12" tall. It just barely clears the rack hangers and thermometer tip.
I see. So to get this right, you let the coals in the chimney burn about 10 mins, and then you dump that into the drum, and let that burn 20-30 mins?
If your therm tip is that far on the outside of the drum, it's not reading actual temps at center of cooking grate. you could be reading as much as 50 degrees too low. But still, even then only being able to get up to 260 with all intakes open doesn't seem right.