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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 10-16-2018, 01:18 PM   #76
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[QUOTE=Crotonmark;4082644]Thanks. I have read and reread these pages.

One question. How long should it be at the set temp before I put the meat on the

it can take 30 min to an hour but it's not time so much as what Paul said

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You really should not put meat on until the exhaust smells right. Run your fingers over the exhaust a couple times and smell them. Will either smell like an ash tray or like bbq. That's how i was taught and it never fails me.

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Old 10-17-2018, 04:29 PM   #77
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Quote:
Originally Posted by Crotonmark View Post
Thanks. I have read and reread these pages.

One question. How long should it be at the set temp before I put the meat on the grill?



Given that you have a Summit Charcoal that you use for both grilling and smoking, it all depends on what you are cooking/how you are cooking. For grilling, fire the gas assist, get the coals hot and throw your meat on.



For smoking, you want the temp to stabilize for the most part. Fire up the coals (whether you use the gas assist or a chimney.) Get it running. Set the vents to try and reach desired temp. But again, don't be so concerned about a specific temp like 225. If it settles in at 240ish, that's fine. Even with the "settling in", the temp can wander a bit in either direction. The only time to really be concerned is if you get really wide temp swings, like it was at 225, but suddenly you see that it's over 300.




Check out this vid from Dickson BBQ on setting up to smoke. FWIW, you use the bottom damper to make biggest adjustments to temperature. Use the top damper to fine tune.

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Old 10-17-2018, 05:07 PM   #78
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Quote:
Originally Posted by Demosthenes9 View Post
Given that you have a Summit Charcoal that you use for both grilling and smoking, it all depends on what you are cooking/how you are cooking. For grilling, fire the gas assist, get the coals hot and throw your meat on.



For smoking, you want the temp to stabilize for the most part. Fire up the coals (whether you use the gas assist or a chimney.) Get it running. Set the vents to try and reach desired temp. But again, don't be so concerned about a specific temp like 225. If it settles in at 240ish, that's fine. Even with the "settling in", the temp can wander a bit in either direction. The only time to really be concerned is if you get really wide temp swings, like it was at 225, but suddenly you see that it's over 300.




Check out this vid from Dickson BBQ on setting up to smoke. FWIW, you use the bottom damper to make biggest adjustments to temperature. Use the top damper to fine tune.
Is there a link? I don’t see it
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Old 10-17-2018, 06:59 PM   #79
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Originally Posted by Crotonmark View Post
Is there a link? I don’t see it



Whoops, sorry about that.




https://www.youtube.com/watch?v=adUklmnFQ9s


They move the lower damper over to the "smoke" setting. I watched another video from Harry Soo where he has his set somewhere else. Long story short, play around with it / experiment and find which one gets you closest to where you want to be. Then fine tune with top vent.
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Old 10-17-2018, 07:07 PM   #80
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I have two daisy-wheel kettles that set next to each other. For the same temperature, the vent settings are different. The snugness of the seal between the lid and base are responsible for how much extra air gets in.
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Old 12-31-2018, 08:07 AM   #81
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Hey guys. Smoking an 8 pound pork butt
Used all the above advice and I have a locked in temp around 225*
Not playing with the vents has solved this for me - at least so far!
Thanks for the help
Hopefully I get this butt done right.
Weirdly it is below freezing today
Maybe that helps!
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Old 12-31-2018, 10:19 AM   #82
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At 225 that is going to be a long cook. Have you tried cooking at the higher temps like people on this thread have suggested or are you still stuck at cooking at 225?

Cooking in colder temps makes it easier to keep the cooker at lower temps.

I never smoke anything at 225 anymore. 250 is the minimum for me. Food gets done faster and I just like it better cooked at the higher temps.

Good luck on your cook.
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Old 12-31-2018, 10:43 AM   #83
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Quote:
Originally Posted by 70monte View Post
At 225 that is going to be a long cook. Have you tried cooking at the higher temps like people on this thread have suggested or are you still stuck at cooking at 225?

Cooking in colder temps makes it easier to keep the cooker at lower temps.

I never smoke anything at 225 anymore. 250 is the minimum for me. Food gets done faster and I just like it better cooked at the higher temps.

Good luck on your cook.
Thanks! I’ll try kicking it up
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Old 12-31-2018, 11:04 AM   #84
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Quote:
Originally Posted by 70monte View Post
At 225 that is going to be a long cook. Have you tried cooking at the higher temps like people on this thread have suggested or are you still stuck at cooking at 225?

Cooking in colder temps makes it easier to keep the cooker at lower temps.

I never smoke anything at 225 anymore. 250 is the minimum for me. Food gets done faster and I just like it better cooked at the higher temps.

Good luck on your cook.
If he can maintain 225 deg, he has his temperature control nailed. I rarely cook at that low a temp, but still do so every now and then, just for fun.
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Old 12-31-2018, 11:05 AM   #85
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Ha ha. The key is leaving my hands off the controls.
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Old 12-31-2018, 11:26 AM   #86
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Quote:
Originally Posted by Crotonmark View Post
Ha ha. The key is leaving my hands off the controls.
It took quite a few of us longer than 3 months to learn that lesson.
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Old 12-31-2018, 11:38 AM   #87
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Quote:
Originally Posted by dadsr4 View Post
It took quite a few of us longer than 3 months to learn that lesson.
Ha ha. I specifically bought this pork butt to learn this lesson!
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Old 12-31-2018, 01:40 PM   #88
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You get a several hour rebate on your life if you bump the cooking temps up to 275F. Hey, just sayin'.



From what I have experienced in my BBQ lifetime, I truly believe some cookers like to run at or above certain temps in order to be truly in the zone. Too low of a temp may cause issues in some cookers such as choking down a fire and causing it to smolder when chasing a lower temp than the cooker is happy with. The smoldering means dirty fire, which means creosote buildup on the meat.


The whole 225F is the magic number thing makes me ill, as I've actually left a few BBQ forums because they were so stuck on that idea. There have also been a few members of this forum who couldn't believe a bunch of us were cooking at 300F+ with great results, they got ill and bailed on us lol.


I suspect those are the same people who cook to temp instead of probe tender


Long story short, there are lots of different ways to put out great BBQ. There is no magic number, none, nada, doesn't exist. This is one reason I tell people to ignore 99% of the BBQ videos on youtube.
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Old 12-31-2018, 01:59 PM   #89
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Quote:
Originally Posted by El Ropo View Post
You get a several hour rebate on your life if you bump the cooking temps up to 275F. Hey, just sayin'.
Thanks man. I might have to kick up the temp my next cook
I started at 6:30am and I’m at internal meat temp of 173.

It gets dark soon and I’m getting hungry

If i didn’t use recipes or rules how would i know what to do?
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Old 12-31-2018, 02:17 PM   #90
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Quote:
Originally Posted by Crotonmark View Post
Thanks man. I might have to kick up the temp my next cook
I started at 6:30am and I’m at internal meat temp of 173.

It gets dark soon and I’m getting hungry

If i didn’t use recipes or rules how would i know what to do?
Make it up as you go like most of us.

At this point, there is no reason not to raise the temp to finish quicker, you have nothing to gain by not doing so. Many a butt has been finished in the oven to save time, for that matter.
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