MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.


Reply
 
Thread Tools
Old 11-22-2018, 06:21 PM   #1
West River BBQ
Full Fledged Farker

 
Join Date: 05-26-18
Location: Sturgis, SD
Name/Nickname : Bill
Default Humphrey's Heat Question

Happy Thanksgiving all. I bought a Humphrey's Pint and after an initial break-in I am doing my first cook (ribs and chicken). Here's the problem. I waited for nearly two hours for it to get up to 250 degrees, and it's slow in returning to temp after the door is opened (30+ minutes). I''m using a combination of lump and briquette charcoal, about 2/3rds full. Does anyone have any comments on how quickly there's warms up or returns to temp? Any advice for tweaking or improving the learning curve? The ball valve was fully open during the warm-up, and the unit holds great at 275 as long as I don't have to open the door.
West River BBQ is offline   Reply With Quote




Old 11-22-2018, 06:26 PM   #2
mcyork28
is One Chatty Farker

 
mcyork28's Avatar
 
Join Date: 11-15-13
Location: West Linn, OR
Default

I have a Long Weekender. I start mine with a small chimney which I light in the cook chamber until ashed over. This cuts a ton of time off getting the cooker up to temp. Usually only takes a few min to recover from having the door open but I do try to get in and out pretty quickly.

Sent from my SM-G935V using Tapatalk
__________________
LSG 20x42
BPS Drum
Blackstone 24
Weber Kettle
Weber Genesis
Weber Smokey Joe

Passed on to a new home
Tejas 2040 Deluxe
Humphrey's Long Weekender
mcyork28 is online now   Reply With Quote


Old 11-22-2018, 06:27 PM   #3
Joshw
Babbling Farker
 
Join Date: 09-25-17
Location: Oklahoma
Default

A lot of people heat up the inside of cabinet smokers with a weed burner, to speed the process.
Joshw is online now   Reply With Quote


Old 11-22-2018, 06:29 PM   #4
West River BBQ
Full Fledged Farker

 
Join Date: 05-26-18
Location: Sturgis, SD
Name/Nickname : Bill
Default

A weed burner?
West River BBQ is offline   Reply With Quote


Old 11-22-2018, 06:37 PM   #5
Joshw
Babbling Farker
 
Join Date: 09-25-17
Location: Oklahoma
Default

Quote:
Originally Posted by West River BBQ View Post
A weed burner?
https://www.youtube.com/watch?v=RBPbS-bbiyw&t=589s
Joshw is online now   Reply With Quote


Old 11-22-2018, 06:40 PM   #6
SirPorkaLot
Babbling Farker
 
Join Date: 08-31-09
Location: Folsom, CA
Default

I figured out that if I leave the firebox door open while mine is heating up, it will get hotter much quicker.

Cuts the time at least in half
__________________
John: Sir Porkalot BBQ Team
*Humphrey’s Pint Elite*COS Stickburner *Weber Performer*Baby WSM (14.5")*Various Weber Kettles*Cast Iron Cue-Grill*Blackstone Griddle
Co-Owner of Naturiffic.com <<Shop here>>
SirPorkaLot is online now   Reply With Quote


Old 11-22-2018, 06:42 PM   #7
K.W.
Knows what a fatty is.

 
Join Date: 11-10-15
Location: Southeast Texas
Default

Quote:
Originally Posted by West River BBQ View Post
A weed burner?
https://www.amazon.com/Red-Dragon-VT.../dp/B00004Z2FP
__________________
Kevin W.
-----------------------------------------
Klose 20x36 offset
Pitmaker Vault, Pitmaker Grillmeister
Komodo Kamado 32"
K.W. is online now   Reply With Quote


Old 11-22-2018, 06:50 PM   #8
luv2smoke
Full Fledged Farker
 
Join Date: 08-15-14
Location: Simpletown, USA
Default

How much lit charcoal are you starting with? Not certain on your recovery times. I don't have a Humphrey's but I do have an IVC that is considerably larger than your and I'm usually to 275 in 45 minutes or less, quicker if I use a weed burner. My recovery times when opening the doors is usually 3 or 4 minutes less if I'm just taking a peek.
__________________
Cascade Smokers "Whole Hog" Insulated Reverse Flow Vertical & Wilson 640XL Deluxe
luv2smoke is offline   Reply With Quote


Old 11-22-2018, 07:17 PM   #9
pjtexas1
somebody shut me the fark up.

 
pjtexas1's Avatar
 
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
Default

Quote:
Originally Posted by luv2smoke View Post
How much lit charcoal are you starting with? Not certain on your recovery times. I don't have a Humphrey's but I do have an IVC that is considerably larger than your and I'm usually to 275 in 45 minutes or less, quicker if I use a weed burner. My recovery times when opening the doors is usually 3 or 4 minutes less if I'm just taking a peek.
Same with mine that is about the size of a DEB. Sounds like you need more lit charcoal at startup and/or more oxygen.

Sent from my SM-G955U using Tapatalk
__________________
Paul (aka Texas Pete)
Shirley 24x55 Straight Back / T&K GF /Abe's 48" Entertainer / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box Smoker on custom cart
Char-Griller Premium Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr /Smoke Daddy Pellet Pro 440

The 2019 Texas BBQ Brethren Fall Bash Planning Post! (Link)
pjtexas1 is offline   Reply With Quote


Old 11-22-2018, 07:19 PM   #10
Westx
is One Chatty Farker

 
Westx's Avatar
 
Join Date: 04-17-16
Location: Midlothian, Texas
Default

You have good answers for starting it up now for recovery. Get four fire bricks and cover with foil and put in the bottom of the pit. Also get a fan system to run it with. With a fan I can have my Pint to temp in 35 to 45 minutes and recovery after opening the door is 10 to 15 minutes.
__________________
22" Weber Kettle
PBC
Humphrey's Pint
24x42 Shirley Fabrication Elevated/Straight back patio model with warmer
Assassin 36” Pellet Grill

Wes
Westx is online now   Reply With Quote


Thanks from:--->
Old 11-22-2018, 08:00 PM   #11
TXNewbie
Full Fledged Farker
 
Join Date: 07-21-18
Location: Somewhere, USA
Name/Nickname : Someone
Default

I learned on my LSG IVC to take a propane torch and light several briquettes in the corner on the basket for about 1 minute. Leave the door open for 10 minutes. Shut the door and then I am up to temp in no time. If I shut the door right away then it take much longer.

As to door open recover time, it is within a few minutes on my LSG, not sure why yours is so much longer.
TXNewbie is offline   Reply With Quote


Old 11-22-2018, 08:17 PM   #12
Kaptain Kadian
is one Smokin' Farker
 
Join Date: 08-22-14
Location: Broken Arrow/ ok
Default

I have a lsg large insulated cabinet and if it is really cold and I want to decrease startup time, I will light a small amount of charcoal and put it in a small foil pan in the firebox the night before and let it come up to temperature overnight. I keep the vent and exhaust slightly open, just enough to keep the fire going. In the morning, I take the foil pan of charcoal out and fill it as normal. The smoker is around 150 to 200 degrees and starts up much easier.
__________________
Lsg vertical cabinet aka Porktress Maximus
Kaptain Kadian is online now   Reply With Quote


Old 11-23-2018, 05:51 AM   #13
ebijack
Babbling Farker

 
ebijack's Avatar
 
Join Date: 08-23-13
Location: Detroit Mi
Name/Nickname : tom
Default

For your first cook, I'm guessing like mentioned above. You need to start with more hot coals. 1/2 chimney would be a good start.
One reason for the 2 hrs to come back to temp. When you added the cold meat. The cooker temp will drop due to the mass of cold meat. 50* at least.
Depending on your cooker etc. It can take 1+ hrs to get back to your required temp. While that cold mass of meat starts to warm/heat up.
That is one reason why some folks are always chasing temps. They never give their adjustments enough time to settle in.
ebijack is offline   Reply With Quote


Old 11-23-2018, 08:53 AM   #14
IamMadMan
somebody shut me the fark up.
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

When I first got my Humphrey's Down East Beast (larger version of the pint) I had a minor issue with coming to temperature, but it would only take about 60 minutes. I switched to lump and I had no problems.



I also found that in the extreme cold of winter; Start the fire in the firebox (with door open as suggested by Sir Porkalot) and add hot water to the water pan to help things move along.


Lastly I don't rely on the thermometer it came with. Although it is a good dial thermometer, I don't feel the stem is long enough (but that's my opinion). Instead, I use a digital thermometer with a probe further into the cooking chamber.


As others have said, I do know of others who warm the cooking chamber with a weed burner torch. That's a lot of metal in the cooking chamber to try and heat up in cold winter weather.


As far as recovery time, Ebijack is correct, when put a load of meat in, it will appear as if there is a long recovery time, bottom line is that the meat is absorbing the heat (heat is exchanged quicker) until the meat comes to temperature. If you are concerned about the drop in temperature drop from meat, maybe invest in a PID like the BBQ Guru Digi-Q DX-II. I purchased one just for peace of mind on long overnight cooks.


Remember; if the door is open, you're looking not cooking
IamMadMan is offline   Reply With Quote


Thanks from:--->
Old 11-23-2018, 10:14 AM   #15
West River BBQ
Full Fledged Farker

 
Join Date: 05-26-18
Location: Sturgis, SD
Name/Nickname : Bill
Default

Thanks to pharp and everyone else for the advice. I started it up again today (because there's always a reason to smoke) and added more lit charcoal, dispersed it more than just in a corner, and opened up the back damper too. I'm not sure the latter will affect the heat much, but there it is. Outdoor temp are in the 40's, so not too bad to work in. Started all that 1/2 hour ago and the temp is at 150 and climbing much better than yesterday. I will say this, it was nice of Nicole Humphrey, as all of you, to contact me yesterday as it was a holiday. Today: a 14 lb spatchcocked turkey.
__________________
Humphrey's Pint
West River BBQ is offline   Reply With Quote


Thanks from: --->
Reply

Tags
heat control, Humphrey's

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 09:22 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
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