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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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05-09-2013, 05:21 PM | #31 |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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Sounds to me like your center section is out of round.
Because there is not a rolled lip on the bottom of the center section, it can get squished and it won't fit the charcoal bowl right. Air gets in and makes it difficult to control temps. Check with a tape or yardstick across the diameter. It should be a consistent measurement.
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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05-09-2013, 05:33 PM | #32 | |
On the road to being a farker
Join Date: 08-17-11
Location: Strongsville, Ohio
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Quote:
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[SIZE=3][FONT=Impact][COLOR=red]RUB-A-RIB-RIB BBQ[/COLOR][/FONT][/SIZE] Two Modified WSM 22, iQue 110, CyberQ, Traeger Texas, Smokey Joe, Weber Gasser CBJ |
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05-09-2013, 05:47 PM | #33 |
On the road to being a farker
Join Date: 02-25-13
Location: Central, IL
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I know some competition cooks who do everything at 300 with excellent results. 275-285 is not a bad place to be.
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05-09-2013, 06:36 PM | #34 | |
Full Fledged Farker
Join Date: 09-26-12
Location: Locust Grove, GA
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I got it all back to round and then installed the gasket set using RTV silicone. Here are pictures of the gasket set installed. I have only done this overhaul fairly recently so I can't say how well the Nomex will hold up over time. But I can tell you that since I did this I now have positive control of temps like I never had them before for both short and long cooks. To be honest, I think the gaskets are the icing on the cake, but finally getting the middle section properly sealed was the key.
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OK Joe, KJ Classic, KJ Jr, WSM, 2 -Performers, 2-OTG, mini WSM, Summit 420, Q100, and Schwenkgrill Last edited by benniesdad; 05-09-2013 at 08:05 PM.. |
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05-09-2013, 07:28 PM | #35 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Just a comment I'm throwing out there.......
I have the understanding that by closing the top vent, you're creating a "log-jamb" with the smoke, which backs up inside the smoker. This smoke, not being able to exhaust itself to ambient air, begins to get stale and "burnt" since there isn't a fresh supply of new air coming in the bottom vents. That is why my top vent is always open....right or wrong...
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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05-09-2013, 08:51 PM | #36 |
Babbling Farker
Join Date: 06-29-12
Location: Litchfield County, CT
Name/Nickname : Pete
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I'm w/ the out-of-round crowd. ("I'm In w/ the Out Crowd"?!)
I recently had problems w/ my 18.5 WSM a few cooks ago- runaway temp. to the point where I closed all 3 intakes and the thing ran at 250 for hours. Turns out the body is out of round, and when it doesn't sit/seal properly in the bottom section there's a decent-size air gap. I haven't addressed it other than to make sure the body sits correctly when I cook- no more problem.
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hopelessly, helplessly, happily addicted to a shipload of Webers |
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05-10-2013, 07:39 AM | #37 | |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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Quote:
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Matt...Sauk City, WI |
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05-10-2013, 08:50 AM | #38 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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If the main body is out-of-round, a gentile squeeze will get it back in shape. That big circle is surprisingly weak when it's not supported by the "lips" of the lower section or the lid. It's real easy to bend back in shape.
__________________
Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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Thanks from:---> |
05-10-2013, 09:29 AM | #39 |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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Yep. I give it a bear hug and check the diameter each time until I have it even.
__________________
Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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Thanks from:---> |
05-10-2013, 03:47 PM | #40 | |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Quote:
I have also rotated the mid section to get the most even gap all around on the idea that I'm matching slight out of round for the two pieces. When my cooker was new, I also added a bead of high temperature silicone to the bottom edge of the mid section to help seal. That seemed to help with temperature control. After enough smokes the inside of the smoker will get a film of grease/smoke that will help seal as well. (if you don't keep cleaning it out )
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Weber Crazy |
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05-10-2013, 05:07 PM | #41 |
On the road to being a farker
Join Date: 07-06-09
Location: Pittsburgh, PA
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I am curious if only opening one vent causes the charcoal to burn unevenly since the air is coming in from only one direction. I am not an engineer and I hope one replies. I am a bean counter and everything has to balance for me, my OCD. I use all vents open the same and temps hold where I want them. Cold and Wind do affect my temps and it seems that there is no one method that works in all conditions.
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WSM 22"; Weber Kettle 26 1/2, Vt.Castings Gasser |
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05-10-2013, 05:07 PM | #42 |
Full Fledged Farker
Join Date: 09-26-12
Location: Locust Grove, GA
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I could also be a case where the base itself may be out of round due to being dropped along the way. That was the case with mine. All it took was a little "persuasion" with a big old piece of cherry wood to get the rim back to round.
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OK Joe, KJ Classic, KJ Jr, WSM, 2 -Performers, 2-OTG, mini WSM, Summit 420, Q100, and Schwenkgrill |
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05-10-2013, 07:20 PM | #43 |
is One Chatty Farker
Join Date: 06-20-12
Location: Twin Cities
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Tons of great advice given. I will just add you can run in any range you want. I will just add its not just about shutting the vents down at an early temp. The faster you get to that initial temp means the fire got some momentum and is harder to slow down. I can maintain 200 for bacon if I start slow
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