First cook on Fatboy, too hot, HELP!

Homebrewed Q · 01-15-2011, 01:58 PM

Smoking ribs and chicken today. I loaded the charcoal pan with 8 or 9 lbs of Kingsford leaving the front right corner open for one chimney full of lit. Loaded lit charcoal in, got it up to 250, filled water pan halfway with hot water, got it back to 250, put in 2 racks of St. Louis ribs and trimmings, got it back to 250, put in 2 chunks of pecan, closed left damper and left a half inch opening on right damper. Temp climbed to 270, so I closed stack to about a half inch gap, still holding at 270 30 minutes into cook. I want to hold at 250, suggestions?

jestridge · 01-15-2011, 02:07 PM

Open the door!!!! It aint going to make a smidge of difference between 250 or 270. just be glad you holding a higher heat.

Homebrewed Q · 01-15-2011, 02:09 PM

Quote:

Originally Posted by jestridge

Open the door!!!! It aint going to make a smidge of difference between 250 or 270. just be glad you holding a higher heat.

Yep, did that, still holding higher at 260. Practicing for comps so time/temp kinda important.

Fishiest1 · 01-15-2011, 02:10 PM

I think youre gonna have spikes in temp. I have mine set to 225 with the stoker right now, the only air coming in is from the fan, everything else is closed and it is still up to 246.

Homebrewed Q · 01-15-2011, 02:15 PM

Quote:

Originally Posted by Fishiest1

I think youre gonna have spikes in temp. I have mine set to 225 with the stoker right now, the only air coming in if from the fan, everything else is closed and it is still up to 246.

Not using a stoker/guru here cuz some comps I'm looking at don't allow "electronic assist". Popped the door open a cupla times, closed right damper to a quarter inch, bouncing 250 to 260. Just panicked and freaked out a bit. Followed instructions given to me by the dealer.

btcg · 01-15-2011, 02:17 PM

Agree. No biggie there. Don't sweat that small of temp range. Listen to Jestridge. He's a pretty wise dude.

Homebrewed Q · 01-15-2011, 02:23 PM

Quote:

Originally Posted by btcg

Agree. No biggie there. Don't sweat that small of temp range. Listen to Jestridge. He's a pretty wise dude.

Got it at 250 now. Thanks Brethren! I didn't want to end up with St. Louis Carnitas!

btcg · 01-15-2011, 02:28 PM

You're gonna be fine. Can't wait to see your finals pics.

Homebrewed Q · 01-15-2011, 02:45 PM

Quote:

Originally Posted by btcg

You're gonna be fine. Can't wait to see your finals pics.

Yep, I'll have'em posted late tonight or early tomorrow.

btcg · 01-15-2011, 02:53 PM

Quote:

Originally Posted by Homebrewed Q

Yep, I'll have'em posted late tonight or early tomorrow.

We'll all be waiting bro!

01-15-2011, 01:58 PM	#1
Homebrewed Q Full Fledged Farker Join Date: 11-10-10 Location: Shenandoah, TX Downloads: 0 Uploads: 0	First cook on Fatboy, too hot, HELP! Smoking ribs and chicken today. I loaded the charcoal pan with 8 or 9 lbs of Kingsford leaving the front right corner open for one chimney full of lit. Loaded lit charcoal in, got it up to 250, filled water pan halfway with hot water, got it back to 250, put in 2 racks of St. Louis ribs and trimmings, got it back to 250, put in 2 chunks of pecan, closed left damper and left a half inch opening on right damper. Temp climbed to 270, so I closed stack to about a half inch gap, still holding at 270 30 minutes into cook. I want to hold at 250, suggestions?

01-15-2011, 02:10 PM	#4
Fishiest1 Full Fledged Farker Join Date: 11-28-10 Location: Fort Myers Fl Downloads: 0 Uploads: 0	I think youre gonna have spikes in temp. I have mine set to 225 with the stoker right now, the only air coming in is from the fan, everything else is closed and it is still up to 246. __________________ BWS [COLOR=darkorange]Fatboy[/COLOR] BWS [COLOR=teal]Party [/COLOR]Weber 22.5 WSM circa 1986 250 gallon stick burner Weber 22.5 kettle

01-15-2011, 02:17 PM	#6
btcg Babbling Farker Join Date: 02-28-10 Location: North Potomac, MD Downloads: 0 Uploads: 0	Agree. No biggie there. Don't sweat that small of temp range. Listen to Jestridge. He's a pretty wise dude. __________________ [FONT=Fixedsys]CAPITAL PITMASTERS-THE FIRST FAMILY OF BBQ[/FONT] [FONT=Courier New][I]Proud Graduate of:[/I][/FONT] [I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I] [I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I] [I][FONT=Courier New][B]Paul Kirk BBQ Cooking School[/B][/FONT][/I]

01-15-2011, 02:28 PM	#8
btcg Babbling Farker Join Date: 02-28-10 Location: North Potomac, MD Downloads: 0 Uploads: 0	You're gonna be fine. Can't wait to see your finals pics. __________________ [FONT=Fixedsys]CAPITAL PITMASTERS-THE FIRST FAMILY OF BBQ[/FONT] [FONT=Courier New][I]Proud Graduate of:[/I][/FONT] [I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I] [I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I] [I][FONT=Courier New][B]Paul Kirk BBQ Cooking School[/B][/FONT][/I]

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01-15-2011, 02:07 PM	#2
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	Open the door!!!! It aint going to make a smidge of difference between 250 or 270. just be glad you holding a higher heat.