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Crotonmark
10-14-2018, 01:42 PM
I have ranted about this before but I am back
Started a pork butt at 7AM
Got the Weber Summit to 225* but it then drifts
It goes to 250* so I adjust the upper vents
it goes to 215* so I adjust again
finally it goes to 225* again but again it starts to move
What am I doing wrong
I keep reading the this cooker is stable but not for me

Also the temps I am quoting are from the FireBoard
The dome thermometer is about 10+* cooler

It is in the 50's where i am

Help is appreciated

Mark

Kevin89
10-14-2018, 01:49 PM
I have ranted about this before but I am back
Started a pork butt at 7AM
Got the Weber Summit to 225* but it then drifts
It goes to 250* so I adjust the upper vents
it goes to 215* so I adjust again
finally it goes to 225* again but again it starts to move
What am I doing wrong
I keep reading the this cooker is stable but not for me

Also the temps I am quoting are from the FireBoard
The dome thermometer is about 10+* cooler

It is in the 50's where i am

Help is appreciated

Mark

Caring too much. If I'm smoking idc what the temp is as long as it's between 225-275. Don't stress, just enjoy it.

Crotonmark
10-14-2018, 01:51 PM
Caring too much. If I'm smoking idc what the temp is as long as it's between 225-275. Don't stress, just enjoy it.

thanks but my "thinking" is that if I let it keep running at 250* it will never stop -
Is that wrong?
I mean - something is causing it to go up?!

Kevin89
10-14-2018, 01:57 PM
thanks but my "thinking" is that if I let it keep running at 250* it will never stop -
Is that wrong?
I mean - something is causing it to go up?!

It could or won't. All depends how much draft there is(wind can be an issue), it'll settle but it takes sometime after changes for temps to level off. Some units like to run at certain temps, the more you use it the more you learn how it wants to run with the vent settings.

Crotonmark
10-14-2018, 02:00 PM
It could or won't. All depends how much draft there is(wind can be an issue), it'll settle but it takes sometime after changes for temps to level off. Some units like to run at certain temps, the more you use it the more you learn how it wants to run with the vent settings.

I agree and Iíve used this for two years
Havenít gotten to a point to where I donít get this to happen

dadsr4
10-14-2018, 02:02 PM
Quit mucking with the vents. You are after an average of the temp you wish. Based on the temps you posted, you cooked at +/- 228.75 degrees.
At a guess, there was a breeze, so the temp went up to 250, when the breeze died, it would have gone back down. Electronic thermometers are too accurate when used outdoors, leading to the problem of micro managing.
I used to use a turkey fryer thermo stuck through the upper vent of my kettle. It was good for around +/- 25 degrees, which is good enough. I bought a Dot, and tried both. Turkey thermo read the same as it always did, the Dot went up and down constantly.
Where way the probe? It should be next to the meat, that's the only temp that matters, the meat isn't near the dome thermometer.:-D

Crotonmark
10-14-2018, 02:04 PM
Quit mucking with the vents. You are after an average of the temp you wish. Based on the temps you posted, you cooked at +/- 228.75 degrees.
At a guess, there was a breeze, so the temp went up to 250, when the breeze died, it would have gone back down. Electronic thermometers are too accurate when used outdoors, leading to the problem of micro managing.
I used to use a turkey fryer thermo stuck through the upper vent of my kettle. It was good for around +/- 25 degrees, which is good enough. I bought a Dot, and tried both. Turkey thermo read the same as it always did, the Dot went up and down constantly.
Where way the probe? It should be next to the meat, that's the only temp that matters, the meat isn't near the dome thermometer.:-D

My firebrand is next to the meat.

Nuco59
10-14-2018, 02:11 PM
You might be sweating the temps too much. Like Mr. Kevin said.

Possibly you are not letting the cooker stabilize? If you have it sitting at 225* for an hour, it's stable- put your meat on and wait- and wait some more. (not sure why you dig 225* but /shrug)

I don't follow the Summit - is it known for running out of control? Might be a group on virtualweberbullet.com you could also bounce this off of.

jasonjax
10-14-2018, 02:27 PM
If you're going to be anal about your temps I'd suggest getting a cooker that will do a better job maintaining them. I'm not trying to be flippant here. I'd also sweat those swings.

sudsandswine
10-14-2018, 02:28 PM
I would try to get it running at a higher temp and see if it wants to stabilize better there. 225* is pretty low...unnecessarily low, IMO. Some cookers just run better at certain temps. I also wouldnt sweat temp swings...most stick burners have 30-50* swings between the peaks and valleys and the food quality is not sacrificed.

Crotonmark
10-14-2018, 02:33 PM
You might be sweating the temps too much. Like Mr. Kevin said.

Possibly you are not letting the cooker stabilize? If you have it sitting at 225* for an hour, it's stable- put your meat on and wait- and wait some more. (not sure why you dig 225* but /shrug)

I don't follow the Summit - is it known for running out of control? Might be a group on virtualweberbullet.com you could also bounce this off of.

Iíll check

Crotonmark
10-14-2018, 02:34 PM
If you're going to be anal about your temps I'd suggest getting a cooker that will do a better job maintaining them. I'm not trying to be flippant here. I'd also sweat those swings.

I thought this was the best

jasonjax
10-14-2018, 02:46 PM
I thought this was the best

I don't have personal experience with it, but from the website: Air-Insulated double-walled porcelain-enameled lid and bowl


Sounds like it should perform pretty well given my experience with WSM which was not even double walled. It settled in perfectly temp wise most of the time.

Cookers with real insulation like fiberglass, rockwool etc. typically do a great job of maintaining an even temperature.

A quick look at the charcoal summit definitely looks like it "should" work so may be something else like other folks have mentioned. Maybe an opening somewhere that's allowing too much airflow when the wind kicks up etc.

Crotonmark
10-14-2018, 03:13 PM
I don't have personal experience with it, but from the website:


Sounds like it should perform pretty well given my experience with WSM which was not even double walled. It settled in perfectly temp wise most of the time.

Cookers with real insulation like fiberglass, rockwool etc. typically do a great job of maintaining an even temperature.

A quick look at the charcoal summit definitely looks like it "should" work so may be something else like other folks have mentioned. Maybe an opening somewhere that's allowing too much airflow when the wind kicks up etc.

The only opening is the amount keep open by the thermometer probe wires

dadsr4
10-14-2018, 03:15 PM
If the dome thermometer is steady 10 degrees below your target temp, you might find it less stressful to go by that and just use the electronics to monitor the food temp.
Another thing you might try, just to get another take on how much temps fluctuate, is to cook something in your oven using the electronic therm. You turn the dial on the oven to a certain temp and trust it. The actual temp goes up and down, and might not even match the setting.

Crotonmark
10-14-2018, 03:21 PM
If the dome thermometer is steady 10 degrees below your target temp, you might find it less stressful to go by that and just use the electronics to monitor the food temp.
Another thing you might try, just to get another take on how much temps fluctuate, is to cook something in your oven using the electronic therm. You turn the dial on the oven to a certain temp and trust it. The actual temp goes up and down, and might not even match the setting.

Thanks. I bought the electronic therm for overnight cooks when I canít see the dome

qnbiker
10-14-2018, 03:28 PM
Lots of discussions on tvwbb.com, but I don't remember temperature control problems being mentioned.

dadsr4
10-14-2018, 04:01 PM
Thanks. I bought the electronic therm for overnight cooks when I canít see the dome
This worked for around a decade, until I broke the stem. As you can see, I was aiming for around 250 deg, but it went over for a short time at the point I took the picture. It went back down without me touching anything.
http://i1193.photobucket.com/albums/aa345/dadsr4/Therm.jpg

Crotonmark
10-14-2018, 04:06 PM
Here is the chart

[ATTACH]164737

dadsr4
10-14-2018, 04:51 PM
Here is the chart

[ATTACH]164737
That tells me that, even though you mucked around with the cooker, it maintained around 250 deg. All good to me!

Stingerhook
10-14-2018, 04:56 PM
Here is the chart

[ATTACH]164737
Looks normal from where I sit.

Crotonmark
10-14-2018, 04:56 PM
That tells me that, even though you mucked around with the cooker, it maintained around 250 deg. All good to me!

But it was at 225* at one point. And that was what I wanted. Why did it jump up ?

Kaptain Kadian
10-14-2018, 04:57 PM
I think 225 is too low for a summit to cook at. When I cook on the summit, I am amazed at how little the intake and exhaust need to be open to cook at 275. I also cook with a water pan in my summit. It seems to act like a heat sink to keep the temperature more stable. Both kamado grills that I have had liked to cook hotter and it was always a struggle to cook lower

Crotonmark
10-14-2018, 04:59 PM
I think 225 is too low for a summit to cook at. When I cook on the summit, I am amazed at how little the intake and exhaust need to be open to cook at 275. I also cook with a water pan in my summit. It seems to act like a heat sink to keep the temperature more stable. Both kamado grills that I have had liked to cook hotter and it was always a struggle to cook lower

Well thatís disappointing. Isnít 225* the primo temp for smoking?

dadsr4
10-14-2018, 05:01 PM
But it was at 225* at one point. And that was what I wanted. Why did it jump up ?
You mucked with the vents.

Crotonmark
10-14-2018, 05:02 PM
You mucked with the vents.
Well it started to drop below 220.

Kaptain Kadian
10-14-2018, 05:07 PM
Well thatís disappointing. Isnít 225* the primo temp for smoking?No, you can smoke at whatever temperature you want and have great results. I have cooked at 225, 250, 275 and have gotten the same results. The biggest difference is that the lower you cook, your window of when your meat is done to overdone is larger. Learn to cook at 250 or 275 and save yourself some sleep and anxiety. I have posted a lot of my techniques that are mostly what I learned from Johnny Trigg.

dadsr4
10-14-2018, 05:20 PM
Well it started to drop below 220.
Cookers do that when you use natural fuels, since they don't always burn at a steady rate. If it stayed there for over 45 minutes, I might nudge a lower vent a hair.
If I was paying attention.

You have to learn your cooker, sometimes that means running it without food in it, seeing where it runs for a given vent setting.

Crotonmark
10-14-2018, 05:22 PM
Cookers do that when you use natural fuels, since they don't always burn at a steady rate. If it stayed there for over 45 minutes, I might nudge a lower vent a hair.
If I was paying attention.

You have to learn your cooker, sometimes that means running it without food in it, seeing where it runs for a given vent setting.

I thought the lower vent didnít move for the summit.

KevinJ
10-14-2018, 05:27 PM
But it was at 225* at one point. And that was what I wanted. Why did it jump up ?Why is 225 so important it's not a magic number? Cooked this at 325-330 for 3hrs wrapped then bumped the temp up to 375-380, just as good as cooking at 225, 9lb Butt took 5.5hrs to cook.

https://i.imgur.com/CAQvFbL.jpg?1

https://i.imgur.com/BTLHM5L.jpg?1

https://i.imgur.com/l8qpjFQ.jpg?1

https://i.imgur.com/lVU4cSe.jpg?1

pjtexas1
10-14-2018, 05:29 PM
What happens if don't touch it for an hour or 2? 225 or 275 or 300... only difference is time. Patience... thinking about touching the vents...stop... drink another beer.

Sent from my SM-G955U using Tapatalk

4ever3
10-14-2018, 05:47 PM
I thought the lower vent didnít move for the summit.

Wait... What?

Crotonmark
10-14-2018, 05:51 PM
Wait... What?

The summit has a set spot for the lower vent. This is in the manual

dadsr4
10-14-2018, 05:52 PM
I thought the lower vent didnít move for the summit.
Any cooker I've ever seen or used, the temp is first controlled by the intake. Only if that doesn't work is the exhaust ever anything but wide open. When the exhaust is less than the intake, dirty smoke results.

Kaptain Kadian
10-14-2018, 05:57 PM
The summit has a set spot for the lower vent. This is in the manualIt does say that in the manual, but who follows instructions? It is your cooker, learn to cook on it how you like to cook on it.

4ever3
10-14-2018, 05:58 PM
The summit has a set spot for the lower vent. This is in the manual

No it doesnít, no itís not.

Dude, I gotta give it to you for sticking with the Summit while having so many issues with it for over two years. However, maybe youíd be happier with a pellet grill.

Crotonmark
10-14-2018, 06:02 PM
No it doesnít, no itís not.

Dude, I gotta give it to you for sticking with the Summit while having so many issues with it for over two years. However, maybe youíd be happier with a pellet grill.

Is that sarcasm? I donít know what that is.

Kaptain Kadian
10-14-2018, 06:03 PM
I think that the smoke position is more of a general starting point and you can adjust from there.

KevinJ
10-14-2018, 06:05 PM
Any cooker I've ever seen or used, the temp is first controlled by the intake. Only if that doesn't work is the exhaust ever anything but wide open. When the exhaust is less than the intake, dirty smoke results.
Cooking on a Hunsaker your intake is more open than the exhaust and it gives a cleaner smoke profile than I get off the Weber Performer or got off the WSM, doesn't matter it's all about the draft.

4ever3
10-14-2018, 06:11 PM
No sarcasm at all.

I’m simply suggesting that maybe you would be happier with a grill that you can turn a dial to set the temperature.

Crotonmark
10-14-2018, 06:12 PM
Ha ha. Maybe but this is what I got.

Demosthenes9
10-14-2018, 11:53 PM
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
10-15-2018, 12:50 AM
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
10-15-2018, 01:02 AM
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
10-15-2018, 08:24 AM
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
10-15-2018, 08:38 AM
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.

https://imgur.com/LzrrZUzl.jpg

mattmountz94
10-15-2018, 09:37 AM
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
10-15-2018, 10:32 AM
Never seen a reason to cook at 225į, maybe I’ll light Waylon up just to see if it will hold it.

mattmountz94
10-15-2018, 10:38 AM
Never seen a reason to cook at 225į, maybe Iíll 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
10-15-2018, 10:45 AM
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
10-15-2018, 11:11 AM
The PBC doesn’t cook at 225į Adams, Mark is stuck on having to cook at 225į for some reason...

Crotonmark
10-15-2018, 11:21 AM
The PBC doesnít cook at 225į Adams, Mark is stuck on having to cook at 225į 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
10-15-2018, 11:31 AM
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
10-15-2018, 11:49 AM
Have you ever in your life been told something and you try it, and it just doesnít work and then thought to yourself ďThis is crap! Iím trying it this way!Ē

Ha ha. I donít have the courage or knowledge.

4ever3
10-15-2018, 11:55 AM
Sure ya do!

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

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

You can thank me later...

qnbiker
10-15-2018, 01:08 PM
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
10-15-2018, 09:31 PM
Don't chase a magical number, chase magical Q.

Crotonmark
10-15-2018, 09:34 PM
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
10-15-2018, 09:35 PM
Sure ya do!

Itís a $15 piece of pork, itís not life altering.

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

You can thank me later...

What do you think of your summit?

Crotonmark
10-15-2018, 09:36 PM
Never seen a reason to cook at 225į, maybe Iíll light Waylon up just to see if it will hold it.

Did you light up Waylon?

Crotonmark
10-15-2018, 09:41 PM
I would try to get it running at a higher temp and see if it wants to stabilize better there. 225* is pretty low...unnecessarily low, IMO. Some cookers just run better at certain temps. I also wouldnt sweat temp swings...most stick burners have 30-50* swings between the peaks and valleys and the food quality is not sacrificed.

Is that up 30-50* or up and down?

pjtexas1
10-15-2018, 09:44 PM
But why is it the temp quoted everywhere?It's not a bad temp. It's quoted everywhere because it was THE temp early on. Things evolve. I never buy into letting your cooker run where it wants to but in your case it seems like the cooker is screaming really loudly that it doesn't want to run at 225. Listen...

Sent from my SM-G955U using Tapatalk

Crotonmark
10-15-2018, 09:49 PM
Actually one more point.
I never let the temp stabilize before I put the meat on
Basically I fire it up. Get to 225* and pop the meat on

Rockinar
10-15-2018, 11:47 PM
But why is it the temp quoted everywhere?


Yes, the number is mentioned everywhere. Just ignore it. I think it's just a number passed down through generations. It's nonsense and does not apply anymore. Like in the 70's when my dad would make burgers on the Kettle he would pile up the charcoal, dump a half a gallon of charcoal starter on it and let it rip. Then when the fire deprtment left....that's when the burgers went on coals ready or not. Some people just down know what they are doing or talking about.

KB BBQ
10-16-2018, 12:28 AM
But why is it the temp quoted everywhere?
Where is everywhere?

I think if you really want 225 with your Summit you should keep experimenting with it. Try a smaller amount of coals and just spend time watching the temp, make tiny adjustments to the vents but give it at least a half hour between adjustments. You will figure it out. If you can't get it to do 225 then do 250 or 275 like we are telling you. Every cooker is a little different and you need to just spend time tinkering with it while you relax and have a cold beverage of your choice. Good luck and have fun, it's just BBQ! :-D

smoke ninja
10-16-2018, 12:34 AM
your on this board for 5 years and think 225 is the only way. you need to read more. 225 is what cookbook authors think you bbq at after soaking wood chunks in water

Crotonmark
10-16-2018, 05:52 AM
your on this board for 5 years and think 225 is the only way. you need to read more. 225 is what cookbook authors think you bbq at after soaking wood chunks in water

ha ha very true

4ever3
10-16-2018, 06:07 AM
What do you think of your summit?

I love it!

Did you light up Waylon?

I did but the Misses wanted chicken so I spatchcocked one at 375į

smoke ninja
10-16-2018, 07:48 AM
ha ha very true

hey not trying to be mean, more like tough love. youve got 5 pages of good advice here, just gotta listen.


i have used an akorn, same principle, air gap insulated steel. they hold temp and take some time to go down (less then ceramics but still). opening the lid can give a temp spike for 30 minutes. it's best to let it settle before making adjustments or you, as you found out will constantly chase temps. when it drifts just wait until it settles and then fine tune with the top vent

Crotonmark
10-16-2018, 07:58 AM
hey not trying to be mean, more like tough love. youve got 5 pages of good advice here, just gotta listen.


i have used an akorn, same principle, air gap insulated steel. they hold temp and take some time to go down (less then ceramics but still). opening the lid can give a temp spike for 30 minutes. it's best to let it settle before making adjustments or you, as you found out will constantly chase temps. when it drifts just wait until it settles and then fine tune with the top vent

Thanks. I have read and reread these pages.

One question. How long should it be at the set temp before I put the meat on the grill?

lunchman
10-16-2018, 09:19 AM
Thanks. I have read and reread these pages.

One question. How long should it be at the set temp before I put the meat on the grill?


It all depends on how hungry you are. :-P

5 minutes or so after the temps stabilize. I'm usually ready to put food on the grill within 20 minutes after lighting it. Longer if I've gotten lazy and haven't cleaned out the old lump enough and there's too much leftover ash in the firebox.

Enjoy your grill, don't fret over ideal temps.

sudsandswine
10-16-2018, 09:31 AM
Is that up 30-50* or up and down?

Up and down...peaks/valleys...think sine wave.

pjtexas1
10-16-2018, 09:34 AM
You really should not put meat on until the exhaust smells right. Run your fingers over the exhaust a couple times and smell them. Will either smell like an ash tray or like bbq. That's how i was taught and it never fails me.

Sent from my SM-G955U using Tapatalk

qnbiker
10-16-2018, 11:16 AM
Iím entering the 4th Quarter of a mediocre cooking career. Iíve owned 20 plus cookers. But Iím starting to thin the herd. The absolute best two cookers Iíve 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. Itís 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

Iíve 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.Just curious: What do you cook your steaks on?

16Adams
10-16-2018, 11:41 AM
Primo Oval XL as well as the Davy Crockett

smoke ninja
10-16-2018, 02:18 PM
Thanks. I have read and reread these pages.

One question. How long should it be at the set temp before I put the meat on the

it can take 30 min to an hour but it's not time so much as what Paul said

[QUOTE=pjtexas1;4082697]You really should not put meat on until the exhaust smells right. Run your fingers over the exhaust a couple times and smell them. Will either smell like an ash tray or like bbq. That's how i was taught and it never fails me.

Sent from my SM-G955U using Tapatalk

Demosthenes9
10-17-2018, 05:29 PM
Thanks. I have read and reread these pages.

One question. How long should it be at the set temp before I put the meat on the grill?




Given that you have a Summit Charcoal that you use for both grilling and smoking, it all depends on what you are cooking/how you are cooking. For grilling, fire the gas assist, get the coals hot and throw your meat on.



For smoking, you want the temp to stabilize for the most part. Fire up the coals (whether you use the gas assist or a chimney.) Get it running. Set the vents to try and reach desired temp. But again, don't be so concerned about a specific temp like 225. If it settles in at 240ish, that's fine. Even with the "settling in", the temp can wander a bit in either direction. The only time to really be concerned is if you get really wide temp swings, like it was at 225, but suddenly you see that it's over 300.




Check out this vid from Dickson BBQ on setting up to smoke. FWIW, you use the bottom damper to make biggest adjustments to temperature. Use the top damper to fine tune.

Crotonmark
10-17-2018, 06:07 PM
Given that you have a Summit Charcoal that you use for both grilling and smoking, it all depends on what you are cooking/how you are cooking. For grilling, fire the gas assist, get the coals hot and throw your meat on.



For smoking, you want the temp to stabilize for the most part. Fire up the coals (whether you use the gas assist or a chimney.) Get it running. Set the vents to try and reach desired temp. But again, don't be so concerned about a specific temp like 225. If it settles in at 240ish, that's fine. Even with the "settling in", the temp can wander a bit in either direction. The only time to really be concerned is if you get really wide temp swings, like it was at 225, but suddenly you see that it's over 300.




Check out this vid from Dickson BBQ on setting up to smoke. FWIW, you use the bottom damper to make biggest adjustments to temperature. Use the top damper to fine tune.

Is there a link? I donít see it

Demosthenes9
10-17-2018, 07:59 PM
Is there a link? I donít see it




Whoops, sorry about that.




https://www.youtube.com/watch?v=adUklmnFQ9s


They move the lower damper over to the "smoke" setting. I watched another video from Harry Soo where he has his set somewhere else. Long story short, play around with it / experiment and find which one gets you closest to where you want to be. Then fine tune with top vent.

dadsr4
10-17-2018, 08:07 PM
I have two daisy-wheel kettles that set next to each other. For the same temperature, the vent settings are different. The snugness of the seal between the lid and base are responsible for how much extra air gets in.

Crotonmark
12-31-2018, 09:07 AM
Hey guys. Smoking an 8 pound pork butt
Used all the above advice and I have a locked in temp around 225*
Not playing with the vents has solved this for me - at least so far!
Thanks for the help
Hopefully I get this butt done right.
Weirdly it is below freezing today
Maybe that helps!

70monte
12-31-2018, 11:19 AM
At 225 that is going to be a long cook. Have you tried cooking at the higher temps like people on this thread have suggested or are you still stuck at cooking at 225?

Cooking in colder temps makes it easier to keep the cooker at lower temps.

I never smoke anything at 225 anymore. 250 is the minimum for me. Food gets done faster and I just like it better cooked at the higher temps.

Good luck on your cook.

Crotonmark
12-31-2018, 11:43 AM
At 225 that is going to be a long cook. Have you tried cooking at the higher temps like people on this thread have suggested or are you still stuck at cooking at 225?

Cooking in colder temps makes it easier to keep the cooker at lower temps.

I never smoke anything at 225 anymore. 250 is the minimum for me. Food gets done faster and I just like it better cooked at the higher temps.

Good luck on your cook.

Thanks! Iíll try kicking it up

dadsr4
12-31-2018, 12:04 PM
At 225 that is going to be a long cook. Have you tried cooking at the higher temps like people on this thread have suggested or are you still stuck at cooking at 225?

Cooking in colder temps makes it easier to keep the cooker at lower temps.

I never smoke anything at 225 anymore. 250 is the minimum for me. Food gets done faster and I just like it better cooked at the higher temps.

Good luck on your cook.
If he can maintain 225 deg, he has his temperature control nailed. I rarely cook at that low a temp, but still do so every now and then, just for fun.
https://www.bbq-brethren.com/forum/picture.php?albumid=1074&pictureid=12308

Crotonmark
12-31-2018, 12:05 PM
Ha ha. The key is leaving my hands off the controls. :-D

dadsr4
12-31-2018, 12:26 PM
Ha ha. The key is leaving my hands off the controls. :-D
It took quite a few of us longer than 3 months to learn that lesson.

Crotonmark
12-31-2018, 12:38 PM
It took quite a few of us longer than 3 months to learn that lesson.

Ha ha. I specifically bought this pork butt to learn this lesson!:clap2::clap:

El Ropo
12-31-2018, 02:40 PM
You get a several hour rebate on your life if you bump the cooking temps up to 275F. Hey, just sayin'.



From what I have experienced in my BBQ lifetime, I truly believe some cookers like to run at or above certain temps in order to be truly in the zone. Too low of a temp may cause issues in some cookers such as choking down a fire and causing it to smolder when chasing a lower temp than the cooker is happy with. The smoldering means dirty fire, which means creosote buildup on the meat.


The whole 225F is the magic number thing makes me ill, as I've actually left a few BBQ forums because they were so stuck on that idea. There have also been a few members of this forum who couldn't believe a bunch of us were cooking at 300F+ with great results, they got ill and bailed on us lol.


I suspect those are the same people who cook to temp instead of probe tender :loco:


Long story short, there are lots of different ways to put out great BBQ. There is no magic number, none, nada, doesn't exist. This is one reason I tell people to ignore 99% of the BBQ videos on youtube.

Crotonmark
12-31-2018, 02:59 PM
You get a several hour rebate on your life if you bump the cooking temps up to 275F. Hey, just sayin'.


Thanks man. I might have to kick up the temp my next cook
I started at 6:30am and Iím at internal meat temp of 173.

It gets dark soon and Iím getting hungry :icon_smile_tongue::heh:

If i didnít use recipes or rules how would i know what to do?

dadsr4
12-31-2018, 03:17 PM
Thanks man. I might have to kick up the temp my next cook
I started at 6:30am and Iím at internal meat temp of 173.

It gets dark soon and Iím getting hungry :icon_smile_tongue::heh:

If i didnít use recipes or rules how would i know what to do?
Make it up as you go like most of us.

At this point, there is no reason not to raise the temp to finish quicker, you have nothing to gain by not doing so. Many a butt has been finished in the oven to save time, for that matter.

Crotonmark
12-31-2018, 03:21 PM
The oven? Really? Steve Raichlan didnít mention that!!:mod::wink:

Crotonmark
12-31-2018, 06:30 PM
Ok. Done
It started pouring so first I opened the summit top vent to 100% open
That drove the temp,to 300for about half hour
Then it really started raining. I took advice and put in the oven covered in foil at 275 for a half hour
Came out completely pullable and soft as butter
Delicious
Thanks!

4ever3
12-31-2018, 07:00 PM
Happy New Years Mark!

Crotonmark
12-31-2018, 07:03 PM
Happy New Years Mark!

Truly my best pork butt ever.
Might try this higher temp Again.

EricD
01-02-2019, 02:17 PM
Alot of pages here, I didn't read all of them. I just wanted to add, if it wasn't said, leave your top vent open 100%, and adjust the bottom vents for temp control. I found it a lot easier to maintain low temps this way.

Wager
01-02-2019, 06:19 PM
I have ranted about this before but I am back
Started a pork butt at 7AM
Got the Weber Summit to 225* but it then drifts
It goes to 250* so I adjust the upper vents
it goes to 215* so I adjust again
finally it goes to 225* again but again it starts to move
What am I doing wrong
I keep reading the this cooker is stable but not for me

Also the temps I am quoting are from the FireBoard
The dome thermometer is about 10+* cooler

It is in the 50's where i am

Help is appreciated

Mark

Here is what I would suggest doing. Do a test run with a pork butt. Set the vents and just let it settle in at whatever temp it settles in at. For that setting you now have the temp that it will run at. Then after you have figured that out Change the vent settings to either run cooler or hotter and see where that settles in. Keep doing that until you have a known group of vents positions where you know what temp the pit will maintain.

Ole Man Dan
01-04-2019, 12:53 AM
Sounds like you did the whole smoke cranking your smoker
temps up and down.

I like to think of the temperature as a range of temps.

If I'm Low and Slow. I shoot for 225į, and accept anything within 25į plus or minus.
Since I'm not cooking in competition, I cook to suit myself.
I like to Smoke Hot and Fast, so I prefer to be somewhere between 275į
and 350į. If I'm smoking on the hot end, I check my meat a little more frequently.
BTW: With practice Hot and Fast can produce pretty good BBQ.
If you are afraid the BBQ will be tough, Smoke it, wrap it,
then unwrap to finish it. Don't leave the meat wrapped too long or it will
get mushy.

Ole Man Dan
01-04-2019, 01:09 AM
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

I had a stick burner that burned it's best (Cleanest) at 275į.
My UDS depends on how full my basket is...
Once you learn where the sweet spot is, you do what you have to do to have great Q.
Every one of my smokers work best when the Exhaust is wide open.
I control my temps with my Intakes.