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 08-20-2011, 11:07 AM   #1
Patrice
On the road to being a farker
 
Join Date: 05-31-11
Location: Montréal, Québec
Downloads: 0
Uploads: 0
Default First smoke, temp problems, need help.

I am trying to smoke my first ribs today on the kettle but the temp won't settle down. Using Landarc's posts, I filled my two charcoal baskets with unlit lump on one side and put 10 pieces of lit one on it. Top vents wide open, bottom vents, almost closed. The temp climbed slowly, I was waiting for it to settle but it never did. It just went straight passed 300F. I opened the lid lots of charcoal was lit now. I took some out, replaced with unlit charcoal, went back over 300F. Now I just choked it down so that it would get a bit cooler and because I was pi**ed.

So any advice on getting about 250F on it, the meat is still sitting in the fridge waiting for the good moment to jump in.

Thanks!
__________________
Weber One-Touch Gold 22.5", Red Thermapen
Patrice is offline   Reply With Quote


Unread 08-20-2011, 11:11 AM   #2
Chef Jim
Babbling Farker

 
Chef Jim's Avatar
 
Join Date: 02-07-10
Location: Tequesta, Florida
Downloads: 0
Uploads: 0
Default

Partice, I had the same problem so now I only use one basket. I choke the lower and try to leave top open but sometimes I have to shut that down just a little.

Are you going by the temp on the lid? sometimes that reads higher then the grate.

I also put a can of water somewhere on the grate.
__________________
Judge Jim, Given to me by Terry @ Git R Smoked.
Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet.
http://www.chef-jim.com

A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.


Chef Jim is offline   Reply With Quote


Unread 08-20-2011, 11:17 AM   #3
Patrice
On the road to being a farker
 
Join Date: 05-31-11
Location: Montréal, Québec
Downloads: 0
Uploads: 0
Default

I have a probe at grill level and I just thought about adding a water pan.
__________________
Weber One-Touch Gold 22.5", Red Thermapen
Patrice is offline   Reply With Quote


Unread 08-20-2011, 11:18 AM   #4
blues_n_cues
is One Chatty Farker
 
Join Date: 12-16-07
Location: south central,ky.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Patrice View Post
I have a probe at grill level and I just thought about adding a water pan.
that works.
__________________
Blues_n_Cues BBQ Concessions & Catering
blues_n_cues is offline   Reply With Quote


Unread 08-20-2011, 12:48 PM   #5
Patrice
On the road to being a farker
 
Join Date: 05-31-11
Location: Montréal, Québec
Downloads: 0
Uploads: 0
Default

I got my temp to stabilize at 262F but when I opened the lid to put the meat on, it fed too much air to the fire and climbed to 280F. I had to close the bottom vent and at least half the top vent to get it down. But eventually, the temp starts falling because I'm probably killing the fire that way. Which brings me to my two questions.

1. Is it okay to totally close and slightly open the bottom vent intermittently (close when going too high, open when going too low not to kill the fire.) or is this asking for trouble? For now, the smoke has always been nice, pretty much invisible, slight blue smoke at times.

2. Is it possible that the bottom vent isn't that air tight and that enough air can get in even if I close it completely?
__________________
Weber One-Touch Gold 22.5", Red Thermapen
Patrice is offline   Reply With Quote


Thanks from:--->
Unread 08-20-2011, 12:58 PM   #6
El Ropo
Babbling Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Downloads: 1
Uploads: 0
Default

Why not just do hot and fast at whatever temp the kettle settles into?

You get more sleep with better results IMO (shorter cook times = less chance for a dry result).
__________________
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


Unread 08-20-2011, 02:21 PM   #7
Patrice
On the road to being a farker
 
Join Date: 05-31-11
Location: Montréal, Québec
Downloads: 0
Uploads: 0
Default

Honestly, because I want to try smoking low and slow on my kettle. I know it could turn out good either way but that's just not what I'm trying to do. I finally got the kettle to settle around 250 anyway. Well, as long as I play with it regularly.
__________________
Weber One-Touch Gold 22.5", Red Thermapen
Patrice is offline   Reply With Quote


Unread 08-20-2011, 07:40 PM   #8
Chef Jim
Babbling Farker

 
Chef Jim's Avatar
 
Join Date: 02-07-10
Location: Tequesta, Florida
Downloads: 0
Uploads: 0
Default

It just takes a little time to figure out your kettle, and just when you think you got it. Well you can guess what happens.

How did the ribs come out?
__________________
Judge Jim, Given to me by Terry @ Git R Smoked.
Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet.
http://www.chef-jim.com

A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.


Chef Jim is offline   Reply With Quote


Unread 08-20-2011, 08:23 PM   #9
tmehlhorn
Full Fledged Farker
 
tmehlhorn's Avatar
 
Join Date: 06-20-11
Location: pratt, KS
Downloads: 0
Uploads: 0
Default

When i did a butt here recently i had to use a thermo through my lid hole. Your setup in a kettle near the lid will always read considerably higher. I hahad my top vent squezed down onto the stem of the thermo- not much of a gap there. The bottom i had about 3/4s closed and more sometimes, slight adjustments on my top vent, varied the temp quit a bit. My thermo through my dome read 300-350 think grate level was more like 275. 8 lb but took just over 8 hours, came out wonderful. Dont sweat those kinds of temps too much. meat will cook a little faster but will be just fine.
__________________
Weber performer, Smokey joe, Weber go anywhere. Mini-wsm, WSM-Soon
tmehlhorn is offline   Reply With Quote


Unread 08-20-2011, 11:06 PM   #10
boogiesnap
Babbling Farker

 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default

smoking on a kettle takes a bit of practice. but you'll get the curve after a couple times.

it'll start out slow and low when you first put the lit coals on. go ahead and put your meat on. then, once the unlit catch itll climb quickly. maybe 2 hours in? shut the bottom vents to slivers and the top @ 1/2. still climbing? close the bottoms down. once the fire quiets down inside you can re-open the top all the way crack the bottoms to slivers again, maybe 1/2 hour?

sorry i missed your question during the cook.
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote


Unread 08-20-2011, 11:18 PM   #11
J'ville Grill
is Blowin Smoke!

 
Join Date: 11-18-10
Location: USA
Downloads: 0
Uploads: 0
Default

Why not use briquettes instead of lump? When I do ribs on my kettle that's what I use and I get better temp control using the minion method. Also lump burns hotter than briquettes.
__________________
Rick
J'ville Grill is offline   Reply With Quote


Unread 08-20-2011, 11:33 PM   #12
QansasjayhawQ
is One Chatty Farker

 
QansasjayhawQ's Avatar
 
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
Downloads: 0
Uploads: 0
Default

I also use lump when going low and slow on the kettle. Works great. I also use a stainless steel cookie sheet that I bought at a yard sale for $.50 as a heat deflector / shield thingy. I bought another, larger one (also at a yard sale, also $.50) that I use on the UDS as a deflector shield, resting on top of the expanded metal firebox.

Normally on the kettle I run wide open on the bottom and choke it down using the top vents. The lowest I've been able to go on the kettle is 244F - but it ran for over 10 hours with almost no variance in temperature.

By the way - how's the wind up there in Montréal, Québec? Any wind above 5mph or so can really mess with your setup.

Also, excellent choice to delay putting the meat on until you KNOW you have the temperature under control. No use wasting meat when you know your target is far below where you are.
__________________
We should be too big to take offense and too noble to give it. - Abraham Lincoln
-------
One Moocow UDS! (Thanks, Shane!)
http://www.moocowbbq.com/
Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295
Sweaty, smokey and enjoying every minute.
QansasjayhawQ is offline   Reply With Quote


Unread 08-21-2011, 12:59 AM   #13
smokeyokie
is one Smokin' Farker
 
Join Date: 04-26-11
Location: Vinita, OK
Downloads: 0
Uploads: 0
Default

low and slow on a kettle is a hard thing to harness.... you can really get a medium type heat... I use my kettle all the time to smoke ribs and chicken when I am doing a small cook just work with it and you will become accustomed to how it goes..... Smoke on Brother!!
__________________
[FONT=Arial Black][SIZE=3][FONT=Arial]open brick fire pit[/FONT][/SIZE][/FONT]
[FONT=Arial][SIZE=3]weber smokey joe with homemade WSM[/SIZE][/FONT]
[SIZE=3]2 weber kettle[/SIZE]
[SIZE=3]maverick ET 732[/SIZE]
[SIZE=3]1 really, I mean really UGLY Drum Smoker[/SIZE]
[SIZE=3]super fast RED and BLACK thermapens[/SIZE]
[SIZE=3]_____________________[/SIZE]
[SIZE=3]Billy:flame:"Smoke on Brothers and Sisters"[/SIZE]
smokeyokie is offline   Reply With Quote


Unread 08-21-2011, 09:39 PM   #14
Patrice
On the road to being a farker
 
Join Date: 05-31-11
Location: Montréal, Québec
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by J'ville Grill View Post
Why not use briquettes instead of lump? When I do ribs on my kettle that's what I use and I get better temp control using the minion method. Also lump burns hotter than briquettes.
Honestly, I thought about using briquettes but I just like the aroma and taste of lump better. Especially since I had sugar maple lump which I thought would be a nice mix with the cherry wood chunk. I might try briquettes on my next smoke but I'm not sure yet. Is there a BIG difference in temp control and burn time?
__________________
Weber One-Touch Gold 22.5", Red Thermapen
Patrice is offline   Reply With Quote


Unread 08-22-2011, 12:23 AM   #15
DevineSwine
Full Fledged Farker
 
Join Date: 01-09-11
Location: Grosse Pointe Woods MI
Downloads: 0
Uploads: 0
Default

I seriously think your over thinking it, Whenever you open the lid its gonna spike for a few no biggie if its rolling to hot back off on your air supply. We all suffer with this at one time or another but i dont think there is any one " special " setting for one of these they are all special in there own little way good luck and keep at it you will get it.
DevineSwine is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Brinkmann Offset Smoker - Temp Problems ccoco54 Q-talk 15 07-14-2011 11:02 AM
Help - Temp Control Problems on a WSM (Yes it is possible) KCMitch Q-talk 21 04-19-2010 10:21 PM
Temp problems on smoker moboy Q-talk 0 03-15-2010 01:57 PM
UDS Temp. problems.... REZVORDWG Q-talk 8 07-12-2009 08:45 AM
UDS wind and temp problems wlh3 Q-talk 15 02-05-2008 02:32 PM

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 08:02 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