The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 08-16-2011, 09:46 AM   #1
A-dub
Got Wood.
 
Join Date: 08-03-11
Location: AL
Downloads: 0
Uploads: 0
Default Cooker Hot Spots

Hey guys-

We are preparing for our first competition in September. I was curious as to how each of you have tested the hot spots on your smoker. Other than moving the meat around and seeing how it turns out, what are some good methods for checking this?

Would purchasing several oven thermometers and placing in different areas of the smoker be an effective method? I would think eventually these glass would get smoked out...

Thanks!
__________________
Home-made 6 1/2 ft trailer smoker; WSM 22.5
A-dub is offline   Reply With Quote


Unread 08-16-2011, 09:52 AM   #2
Fatback Joe
is Blowin Smoke!

 
Fatback Joe's Avatar
 
Join Date: 01-07-08
Location: Memphis, TN
Downloads: 1
Uploads: 0
Default

By the cheap canned biscuits and put them around your smoker and see which biscuits gets done first. It won't tell you the temps, but it will identify where your hot spots are for cheaper than buyinga bunch of thermos.
__________________
FBJ

WSM
Medium Spicewine
Stumps GF223
KCBS, NEBS Member
Fatback Joe is offline   Reply With Quote


Unread 08-16-2011, 09:56 AM   #3
Rub
is One Chatty Farker

 
Rub's Avatar
 
Join Date: 09-25-06
Location: Winter Haven, FL
Downloads: 0
Uploads: 0
Default

Simplest most effective method IMO...
Buy a few tubes of cheap, pop-open biscuits.
Get smoker up to temp.
Place raw biscuit dough on each corner, in the middle, etc of each rack.
After 15-20 minutes (or more) open it up and look at your biscuits. The darkest ones are your hot spots, lightest ones your cooler spots, etc. Easy visual indicator of what's happening in your smoker, top to bottom, side to side, temp wise.
__________________
-Rub
Swamp Boys
BPS Elite Team
Sponsored by Yoder Smokers, BBQR's Delight, 3 Eyz,
Butcher BBQ, Big Poppa Smokers, Grizzly Coolers, Wicked Q
Gator Nation
Rub is offline   Reply With Quote


Unread 08-16-2011, 10:02 AM   #4
TooSaucedToPork
is one Smokin' Farker
 
TooSaucedToPork's Avatar
 
Join Date: 09-23-09
Location: Buffalo NY
Downloads: 0
Uploads: 0
Default

Canned Biscuits or eggs in the shell. If you are careful you can stick a probe in the egg and it will give you a temp.
__________________
"We're a drinking team...with a BBQ problem" http://www.toosaucedtopork.com
TooSaucedToPork is offline   Reply With Quote


Unread 08-16-2011, 10:18 AM   #5
A-dub
Got Wood.
 
Join Date: 08-03-11
Location: AL
Downloads: 0
Uploads: 0
Default

Very interesting. I don't think I ever would have thought about that.

My particular smoker has a fire box underneath "the belly". It has a steel plate also that runs along most of the bottom underneath the grill grate (a little like a reverse flow but not really...). I am thinking that after the smoker heats up pretty good, that middle section is considerably hotter than the rest.
__________________
Home-made 6 1/2 ft trailer smoker; WSM 22.5
A-dub is offline   Reply With Quote


Unread 08-16-2011, 10:42 AM   #6
Westexbbq
somebody shut me the fark up.

 
Westexbbq's Avatar
 
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .
Downloads: 0
Uploads: 0
Default

The "biscuit" test is an age old indicator and very good technique; glad to see the posts above.
__________________
Illuminated, circa 1967.
KCBS CBJ-Texas Transplant.
Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser.
Texas International Pop Festival, Labor Day 1969.
IMBAS Certified.
Just roll me up and smoke me when I die.
Always remember, no matter where ya go,
there you are.
I wanna tell you 'bout Texas radio and the big beat.
Someday, I hope to visit Penelope.
Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"


Westexbbq is offline   Reply With Quote


Unread 08-16-2011, 03:25 PM   #7
HB-BBQ
is Blowin Smoke!
 
Join Date: 06-14-07
Location: Huntington Beach, CA
Downloads: 0
Uploads: 0
Default

The biscuit method works great. They do taste like chit after taking on smoke...I tried one once but never will again. Another method is to use cheap hotdogs or wieners and see which ones pop first.
__________________
Lang 36 custom, Backwoods Patio, Horizon Patriot, UDS by Norco, Spirit E-310
HB-BBQ is offline   Reply With Quote


Unread 08-16-2011, 03:54 PM   #8
sullysQ
Knows what a fatty is.
 
Join Date: 12-30-10
Location: Cloud 9
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Fatback Joe View Post
By the cheap canned biscuits and put them around your smoker and see which biscuits gets done first. It won't tell you the temps, but it will identify where your hot spots are for cheaper than buyinga bunch of thermos.
Along that line they are also quick indicator if any mods you make to your smoker worked and/or how much.
sullysQ is offline   Reply With Quote


Unread 08-16-2011, 03:57 PM   #9
Pappy
is Blowin Smoke!
 
Pappy's Avatar
 
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by HB-BBQ View Post
The biscuit method works great. They do taste like chit after taking on smoke...I tried one once but never will again. Another method is to use cheap hotdogs or wieners and see which ones pop first.
The dog that pops 1st may have more chicken lips in it.
__________________
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732
Pappy is offline   Reply With Quote


Unread 08-16-2011, 10:07 PM   #10
NorthwestBBQ
somebody shut me the fark up.

 
NorthwestBBQ's Avatar
 
Join Date: 06-28-09
Location: Lynnwood, WA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by A-dub View Post
Hey guys-

We are preparing for our first competition in September. I was curious as to how each of you have tested the hot spots on your smoker. Other than moving the meat around and seeing how it turns out, what are some good methods for checking this?

Would purchasing several oven thermometers and placing in different areas of the smoker be an effective method? I would think eventually these glass would get smoked out...

Thanks!
In your trailer smoker I would use the oven thermo idea. In your ECB, well, I wouldn't worry about it.
__________________
Michael
KCBS/PNWBA Member, Cook, CBJ & Photographer
Custom Engraved Wine Barrel Lids
NorthwestBBQ is offline   Reply With Quote


Unread 08-18-2011, 09:32 AM   #11
A-dub
Got Wood.
 
Join Date: 08-03-11
Location: AL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by NorthwestBBQ View Post
In your trailer smoker I would use the oven thermo idea. In your ECB, well, I wouldn't worry about it.
HA HA I don't lose any sleep over my ECB. I bring it along only for the sake of having something else - usually for some dogs or sausage!

Thanks for all the info.
__________________
Home-made 6 1/2 ft trailer smoker; WSM 22.5
A-dub is offline   Reply With Quote


Reply

Tags
hot spots, Temp, temperature

Similar Threads
Thread Thread Starter Forum Replies Last Post
Article:Hot, Hot, Hot: Could High End Charcoal Actually Become a Thing ? MilitantSquatter Q-talk 5 01-14-2012 05:13 AM
UDS Hot Spots? 80 degree differences? jd-santaclarita Q-talk 4 01-25-2010 03:47 PM
Country Smoker 680 Hot Spots BBQSamYesIam Q-talk 10 11-13-2009 08:28 PM
Hot spots and brisket..where do you cook? cayenne Q-talk 7 12-30-2004 10:21 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:24 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts