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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.


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Unread 04-22-2007, 01:02 PM   #1
keale
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Default HELP please...TOO HOT>>>ASAP

TOO HOT/ Trying my modified drum/food cabinet smoker I'm Hitting 300 degrees and going,

do I open door? cover hole? Take out pork butt??
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Unread 04-22-2007, 01:07 PM   #2
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Shut the air off. 300 for a little while won't hurt anything. Just close the air intake off and it will cool down.
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Unread 04-22-2007, 01:07 PM   #3
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open the top to let the heat escape, then reduce the draw from the bottom....
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Unread 04-22-2007, 01:08 PM   #4
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the pork butt will be forgiving of the heat.....some around here cook their comp butts at 450* and get them done in like 4 hours.
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Unread 04-22-2007, 01:09 PM   #5
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Quote:
Originally Posted by Solidkick View Post
open the top to let the heat escape, then reduce the draw from the bottom....
Yeh, what he said.
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Unread 04-22-2007, 01:10 PM   #6
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Don't open the door, if the hole is at the bottom and feeds air to the fire, cover it a bit and see if that brings the temp down, don't take the butt out, you can cook them at 300 - 350 on a quick cook and it won't burn up, it may not render out quite as much fat as it would low and slow, but you will still be able to foil it after the plateaux 165 internal, and cook it on to 200 F internal if you are pulling it.

If you have it rubbed with a lot of sugar in the rub, it may darken beyond brown to black, but this is only on the outside, (the bark), and some folks like a darker bark, (myself included).

Relax, take a deep breath, all is not lost!
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Unread 04-22-2007, 01:10 PM   #7
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Definately gonna have to choke the air back on that Bad Boy...temp. drop wont be Instant either so dont panic...but with the air shut down temp. will drop.
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Unread 04-22-2007, 01:11 PM   #8
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Default Mahalo!

Panicing for a little while, novice here...
Do I now wait on the ribs?

Thanks again!!
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Unread 04-22-2007, 01:15 PM   #9
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Quote:
Originally Posted by keale View Post
Panicing for a little while, novice here...
Do I now wait on the ribs?

Thanks again!!
I would Definately hold the ribs till I got the Temps under control.
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Unread 04-22-2007, 01:19 PM   #10
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Should all of my coal have burned? they are, did I put too much hot coals in my circle?
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Unread 04-22-2007, 01:20 PM   #11
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Do you have a water pan? I have one just above my coals, I don't always have to use it but sometimes when she gets to hot I put a little water in it to bring the temp inside the smoker down a bit.
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Unread 04-22-2007, 01:41 PM   #12
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Quote:
Originally Posted by keale View Post
TOO HOT/ Trying my modified drum/food cabinet smoker I'm Hitting 300 degrees and going,
do I open door? cover hole? Take out pork butt??

Can we see a picture of this bad boy??
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Unread 04-22-2007, 02:24 PM   #13
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Default Coals?

Sorry, my digital is on the blink,(you think it would survive a drop from the top of a car!)
Just think food warmer cabinet w/ a chimmney...remember I'm a novice and had no idea what I was starting, I have 2 hole for air control...literly 2 holes...no damper, I stuff it a towel to control the air, HEY it works

Can you help w/the question about the coals? should they have burned quickly or gradually?/whats the sign to add more...besides 180 degrees
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Unread 04-22-2007, 03:46 PM   #14
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Quote:
Originally Posted by keale View Post
Sorry, my digital is on the blink,(you think it would survive a drop from the top of a car!)
Just think food warmer cabinet w/ a chimmney...remember I'm a novice and had no idea what I was starting, I have 2 hole for air control...literly 2 holes...no damper, I stuff it a towel to control the air, HEY it works

Can you help w/the question about the coals? should they have burned quickly or gradually?/whats the sign to add more...besides 180 degrees
That would be hard to answer Brother...without knowing how much charcoal You started with and was it Lump?? To Many unknown's.I Just hope you got the temps under control. It is all a Learning Curve...the next time it will go smoother for You. Good Luck !
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Unread 04-22-2007, 04:15 PM   #15
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no, it was briquets, and I stared with a chimmney, plus a circle of about 5-7 lbs, 1 logwithin the 1st 1/2 hour they ignited, thus giving me that panic attack, by smoker is a verticle rectangle about 5 feet high, 2 feet wide, pretty big, I had temps pretty good for about 2 hours, now its going down to about 220, 3 logs, I guess I'm being stingy on the charcoal, I have 2 logs now, I want to use more log, but this wood kiawe, (mesquite) is very dry, smoky, it will flame if I open all the holes...
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