Temps (again)

[Crotonmark]

Ha ha. Maybe but this is what I got.

 

[Demosthenes9]

As someone else discussed, you are cooking on charcoal, not gas. There's going to be some natural fluctuation as more coals ignite and others burn down.

Additionally, even if you were using gas, you'll get some temp drift over time. Biggest reason is the change in internal temp of your meat. Say that you were running gas and preheated your smoker to 225. Throw in a 10lb butt at 40 degrees and your chamber temp will drop. Let's say that it goes down to 200. After an hour, that 8lb butt's internal temp will climb 10 degrees to 50. That will raise your chamber temp. By the time your butt gets to 100 degrees internal, your chamber temp will have risen quite a bit.

About the only way to get the tight consistency that you are after is to use an automatic temp controller.


Sent from my Nexus 6 using Tapatalk

 

[KB BBQ]

Be patient and don't adjust anything right away when you see the temp rise or fall, this is normal. I use a BBQ Guru sometimes when I don't want to bother with the vents and even though it is a computer controlled fan stoking the coals exactly when it needs oxygen, it too can vary 5 degrees or so because I'm burning charcoal and it fluctuates. Just let it ride in the ballpark and you will likely see it settle.

 

[Rockinar]

It's not an oven. It's not going to hold a temp. And you're trying to get it to 225. I bet the coals can barely stay lit shooting for that temp which is why you have to fart with it so much. I would shoot for 250-275. I would bet you would get a cleaner burn and better consistency.

 

[lunchman]

As others have mentioned, stop obsessing over that magical, mythical 225 deg temp. When I first got the Bubba Keg I fussed over the vents much as you're doing to try and keep my low and slows at that temp. Bottom vent open a scant 1/8" inch, top barely a hair, the Keg always wanted to cook at 250 to 275, so I let it do so. Finished product always turns out wonderful.

Even after all these years of grilling I can say none of my grills can easily be set for 225. Do I care? Nope. You've got a good grill there, enjoy using it and don't worry about trying to get it at 225.

Ya know what I use 225 for? Keeping food warm in the oven.

-lunchman

 

[jasonjax]

I remember when 225 was immutable! You didn't cook at 225 you weren't doing it right!

Now adays that has been utterly debunked. I just did a hot n fast cook at 300 in my pellet cooker and it produced some fantastic que!

This was a couple to-go slices for my in-laws.

 

[mattmountz94]

I myself have some trouble with my summit. Always wants to keep creeping up in temperature. I would never be able to run 225 with a clean burning fire. I found my kettle way more easy to run 225-250 then the summit. I would suggest running 275. I can get a pretty good burning fire at that temp and not have to adjust the vents. For 275 my bottom is slightly more closed then the smoke mark and the top vent about half open. I also start using a starter in the middle of the pile. Not the gas assist. I also would use a drip pan or water pan. With the deflector so close to the coals i have found the drippings usually give off a bitter smoke/flavor.

 

[4ever3]

Never seen a reason to cook at 225°, maybe I’ll light Waylon up just to see if it will hold it.

 

[mattmountz94]

Never seen a reason to cook at 225°, maybe I’ll light Waylon up just to see if it will hold it.

I like to put pork butts on the night before. Run 225 all night then when i wake up see where it stands. Normally bump the temp up and get-ir-done.

 

[16Adams]

I’m entering the 4th Quarter of a mediocre cooking career. I’ve owned 20 plus cookers. But I’m starting to thin the herd. The absolute best two cookers I’ve owned are The Pit Barrel Cooker and my GMG Davy Crockett.

The Pit Barrel Cooker- take it out of the box and start cooking. No chasing temps, no mods, no electronics. Just heat and meat. Light the fire, hang the meat and close the lid. Anyone from 8-80 should be able to cook fantastic food on this unit. It’s the Cooker that taught me to leave things alone- no thermometer so no anxiety over temps. An excellent confidence builder and teacher of lessons in Q

Davy Crockett- clean smoke, super simple- digital read out temp control. Fits our lifestyle on frequent small cooks.

Both of these are no hassle no fuss no muss. The difference between a UDs and The Pit Barrel Cooker

UDS-Build
PBC-remove from package and cook

I’ve sold the PBC. Got 50% of my money back even having owned it 4 years.

Buy a PBC, use it just as it came from the company and it will build your confidence in all your cookers.

 

[4ever3]

The PBC doesn’t cook at 225° Adams, Mark is stuck on having to cook at 225° for some reason...

 

[Crotonmark]

The PBC doesn’t cook at 225° Adams, Mark is stuck on having to cook at 225° for some reason...

ha ha
only because that is what I was told was proper
I might try an overnight - yesterday my 8# pork butt came off after 14 hours (we had to eat) and while it was tasty it was not fully pullable all the way thru

 

[4ever3]

Have you ever in your life been told something and you try it, and it just doesn’t work and then thought to yourself “This is crap! I’m trying it this way!”

 

[Crotonmark]

Have you ever in your life been told something and you try it, and it just doesn’t work and then thought to yourself “This is crap! I’m trying it this way!”

Ha ha. I don’t have the courage or knowledge.

 

[4ever3]

Sure ya do!

It’s a $15 piece of pork, it’s not life altering.

Get your cooker rolling at 275°, put the pork butt on and pull it of when it’s probe tender!

You can thank me later...

 

[qnbiker]

My WSM will stay at 225 all day long, but I never cook there; 250 is as low as I go. Most of my cooks are 275 unless I'm cooking hot & fast or poultry, then it's higher. I was taught 225 and did several over-nighters. Haven't done one in a long time. I know this doesn't answer the question about the Summit Charcoal running 225, it's just a suggestion that if it won't run there, it's no big deal.

 

[jham0077]

Don't chase a magical number, chase magical Q.

 

[Crotonmark]

My WSM will stay at 225 all day long, but I never cook there; 250 is as low as I go. Most of my cooks are 275 unless I'm cooking hot & fast or poultry, then it's higher. I was taught 225 and did several over-nighters. Haven't done one in a long time. I know this doesn't answer the question about the Summit Charcoal running 225, it's just a suggestion that if it won't run there, it's no big deal.

But why is it the temp quoted everywhere?

 

[Crotonmark]

Sure ya do!

It’s a $15 piece of pork, it’s not life altering.

Get your cooker rolling at 275°, put the pork butt on and pull it of when it’s probe tender!

You can thank me later...

What do you think of your summit?

 

[Crotonmark]

Never seen a reason to cook at 225°, maybe I’ll light Waylon up just to see if it will hold it.

Did you light up Waylon?