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 01-12-2013, 12:00 PM   #1
souroull
Is lookin for wood to cook with.
 
Join Date: 01-08-13
Location: Lim
Downloads: 0
Uploads: 0
Default clay saucer attempt #1

So i decided to do a test run with a clay saucer in the water pan today, as i'm having a hard time maintaining temps with water, and the fuel usage is not the greatest.

Setup was as followed:

1) Leftover briquettes from the previous cook, about 20-30 of them, half way done
2) Filled the ring with lump, almost to the top
3) Dumped a quarter chimney starter worth of briquettes on top, maybe a bit less (didnt count them)

During the first hour it was hovering around 235 both top and bottom grates, with one of the 3 vents just cracked. Over the moon by then. By the time the 2nd hour was up, it was in the 260s, and thats when i completely shut the cracked vent. Temp continued to climb to about 280, and an hour later went back down to around 270, where it's been sitting for the following 4 hours without budging, even though all 3 vents are completely shut.

I'm thinking leaking charcoal bowl? which could possibly loosely explain not being able to hold decent temps with water...

Thoughts? Can i, in this case use the top vent to try to regulate temps a bit or does the "wide open" rule apply to clay as well as water.
souroull is offline   Reply With Quote


Unread 01-12-2013, 12:07 PM   #2
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

If you are talking WSM, I would look at the door fit first, then see if the middle section is out of round. Foil gaskets could eliminate the possibilities.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is online now   Reply With Quote


Unread 01-12-2013, 12:23 PM   #3
souroull
Is lookin for wood to cook with.
 
Join Date: 01-08-13
Location: Lim
Downloads: 0
Uploads: 0
Default

Its a proq excel20, aka napoleon bullet smoker.

I did make a foil seal for the mid stacker, doors, and lid, but not the charcoal bowl.

Closing the top vent about half way dropped temps to 240 in a very short time, about 15 mins if i remember correctly

I'll try making even a thicker gasket for the charcoal bowl. One thing is for certain, fuel usage went way down using the clay saucer, and now turkey temps are going to be a breeze.
souroull is offline   Reply With Quote


Thanks from:--->
Unread 01-13-2013, 03:56 PM   #4
souroull
Is lookin for wood to cook with.
 
Join Date: 01-08-13
Location: Lim
Downloads: 0
Uploads: 0
Default

any input guys? wont have a chance to test a sealed charcoal bowl until next week, but from the looks of it its nice and round and sitting just fine.

is it viable to control temps with the top vent as this seemed to have worked wonders when the bottom vents were shut and temps were high.
souroull is offline   Reply With Quote


Unread 01-13-2013, 04:58 PM   #5
1911Ron
is One Chatty Farker

 
1911Ron's Avatar
 
Join Date: 04-09-12
Location: Ft. Mudge, Az
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by souroull View Post
any input guys? wont have a chance to test a sealed charcoal bowl until next week, but from the looks of it its nice and round and sitting just fine.

is it viable to control temps with the top vent as this seemed to have worked wonders when the bottom vents were shut and temps were high.
No you should only regulate temps with the bottom vents. If you shut down all of the bottom vents and temps either hold or get higher you have a leak somewhere,try sealing the bottom and see if that helps.

Water in the bowl will use up fuel trying to heat it up, the clay pot bottom will hold heat helping to average out rise and falling temps. Some folks will foil there water bowl(no water) and cook that way. Good luck!
__________________
Old Rifles, Cast Iron and other things i spend my money on!
1911Ron is online now   Reply With Quote


Unread 01-13-2013, 06:33 PM   #6
HankB
is One Chatty Farker
 
Join Date: 01-16-12
Location: Winfield, IL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by 1911Ron View Post
No you should only regulate temps with the bottom vents.
I've heard this and practice it but I don't know why. Do you know the reason?
__________________
Weber Crazy
HankB is offline   Reply With Quote


Unread 01-14-2013, 10:30 AM   #7
1911Ron
is One Chatty Farker

 
1911Ron's Avatar
 
Join Date: 04-09-12
Location: Ft. Mudge, Az
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by HankB View Post
I've heard this and practice it but I don't know why. Do you know the reason?
Yea if you restrict the smoke it can get stale and nasty. Plus creosote can build up.
__________________
Old Rifles, Cast Iron and other things i spend my money on!
1911Ron is online now   Reply With Quote


Unread 01-14-2013, 11:02 AM   #8
K-Train
is one Smokin' Farker

 
K-Train's Avatar
 
Join Date: 09-22-11
Location: Edgewater, MD
Downloads: 0
Uploads: 0
Default

Don't forget to foil that saucer. I forgot to foil mine during my last cook. Went to cook this weekend and had a nasty mess to clean first. Foil is your friend for cleaning
__________________
Keith Fat Maxine's BBQ
Thanks to: Firecraft (www.firecraft.com), In House Jewelers, and DArtagnan Foods
Humphrey's Battle Box
WSM 22.5
K-Train is offline   Reply With Quote


Unread 01-14-2013, 12:12 PM   #9
souroull
Is lookin for wood to cook with.
 
Join Date: 01-08-13
Location: Lim
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by K-Train View Post
Don't forget to foil that saucer. I forgot to foil mine during my last cook. Went to cook this weekend and had a nasty mess to clean first. Foil is your friend for cleaning
thats a given

i hope sealing up the charcoal bowl real good with a thick foil gasket will help me regulate temps, else its going to be the top vent which i don't want to mess with considering info from all over the place.

would you guys figure about 10-15 briqs will be enough to begin the burn with?
souroull is offline   Reply With Quote


Reply

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 09:56 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