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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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04-13-2014, 10:40 AM
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#1 |
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On the road to being a farker
Join Date: 11-05-11
Location: Chesterfield, MO
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Spicewine temp control
I was running my spicewine small yesterday for the first time dry and with a iq 120. For the most part it held temp really well, but every now and then I would get a huge spike in temp. It would be 250, then I'd work on the food and slide the rack back in and the temp would spike to 310... door would only be open for 10-15 seconds, no fire or anything. My only thought was that when I pushed the rack back in, the probe went back a little further than before and that the heat was traveling straight up the side of the wall. And the fire was near the back half of the charcoal shelf.
Anyone else have this issue? I moved the probe towards the front, and the temp read 250ish again. So Im hoping thats all that it was. Last edited by Twisted Belly; 04-13-2016 at 07:21 AM.. |
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04-13-2014, 03:25 PM
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#2 |
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somebody shut me the fark up.
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
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I wish I could help you out but I never have a problem with my Large Spicewine.
I will tell you that I always cook with water so that my be the difference.
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Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo |
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04-14-2014, 12:59 PM
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#3 |
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Babbling Farker
  
Join Date: 09-13-04
Location: Columbia Missouri
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The cookers were built to cook with water. Not only for heat management, but also acts a convection moving the air in the cooker. Cooking with out water could cause your cooker to catch fire. Excessive heat will damage the door seals and could warp the door. If you choose to cook without water as a few of my customers do; you do it at your own risk.
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The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 PERFECT SCORE180 IN RIBS 2013 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 & 2017 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef |
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04-14-2014, 04:00 PM
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#4 |
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Babbling Farker
  Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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also when you opened that door you fed the fire a huge amount of air. Even if was open for a few seconds.
thats why it spiked.
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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04-16-2014, 08:21 PM
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#5 | |
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On the road to being a farker
Join Date: 11-05-11
Location: Chesterfield, MO
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Quote:
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04-16-2014, 09:17 PM
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#6 |
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is One Chatty Farker
Join Date: 06-20-12
Location: Twin Cities
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Yes, but the water is a huge heat sink and would absorb a lot of it
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04-16-2014, 09:45 PM
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#7 |
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On the road to being a farker
Join Date: 11-05-11
Location: Chesterfield, MO
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I understand the reason for water, and adding air will increase the fire. I was really just wondering about the placement of the probe, and if the back of the racks are hotter
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