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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-20-2020, 03:52 PM   #16
sackedbysapp
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Cherry doesn’t burn very hot and it burns very quickly. Try using for flavor, oak or hickory for heat.
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Old 01-20-2020, 04:02 PM   #17
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I'm with David on this one. I'm going to say it must be the wood. But check that breeze factor as well. As far as cherry not being hot enough that's just not a factor. I have had not problem keeping a much larger offset running at 275 with cherry many times. It may not be the hottest but you just use more wood.
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Old 01-20-2020, 04:03 PM   #18
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Quote:
Originally Posted by Swine Spectator View Post
If I am understanding correctly:
  • You have verified your thermometer is correct.
  • You have been able to achieve higher temps in the past.
  • You have confirmed that your intakes and exhaust are clear.
  • You haven't made any other changes.
Correct?

Then I am going to assume that something is wrong with your wood. I'd try a burn with just lump charcoal. The only other thing I can think of is if your pit is positioned in a way that there is a breeze dampening your airflow.

During one cook on my Klose, I couldn't keep temps below 325°. After a while I realized that there was a slight breeze coming up the driveway that was hitting my intakes and stoking the fire. I turned the pit 90° and was abler to control the pit as usual.

Correct on all of that. The wood seems to be burning well and from what I can tell it's seasoned well enough. I also use small splits. I'd say 1 ft long and 2-3 in diameter. I do have issues with wind but even with the firebox open to wind, I want getting more than 200F.
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Old 01-20-2020, 04:05 PM   #19
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I know I'm not helping you here, but where do you get the cherry from in NJ? We burn exclusively Cherry as well.
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I have a local Mercer County guy that delivers me a trucks worth. It'd relative well seasoned and great quality. I usually have to do some labor to get the supplies the size I want them.
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Old 01-20-2020, 04:08 PM   #20
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I just went out and partially disassembled the Joe. The only two things that could be noteworthy are the firebox is rustimng both inside and out to the point where it's peeling/flaking and there was about a 1/4 of muck lining the very bottom of the cook chamber. I cleaned it all out. Also checked exhaust again and it's clean and no debris. Could the rust be thining the firebox metal enough that I'm losing heat?
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Old 01-20-2020, 04:16 PM   #21
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My .02 is that your biggest culprit is probably those small splits of cherry. I will just confirm a few things though...


- The wood is burning, yes? Not smoldering


- You have added more and more wood, and even charcoal, and it does not get hotter? what does it do?? does the large fire smolder and smoke?


- I assume you have your fire up on a grate, and off the bottom of the firebox?



- how are you running your intake and exhaust? Both wide open?


- what does your coal bed look like?


My theory is this - dry cherry burns fast. small dry cherry burns faster. Fast enough that you aren't maintaining enough coal bed, and that's really where the heat comes from, not small burning splits. You need the coals. I would suggest this. Take the cherry out of the equation. Dump a chimney worth of lump in it and see what happens.
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Old 01-20-2020, 04:54 PM   #22
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Quote:
Originally Posted by 93_confirmed View Post
I just went out and partially disassembled the Joe. The only two things that could be noteworthy are the firebox is rustimng both inside and out to the point where it's peeling/flaking and there was about a 1/4 of muck lining the very bottom of the cook chamber. I cleaned it all out. Also checked exhaust again and it's clean and no debris. Could the rust be thining the firebox metal enough that I'm losing heat?
Did you check EVERYTHING?

I’d clean it inside and out, top to bottom, and perform a visual inspection. I’d check for damage or anything out of the ordinary. Is air leaking somewhere? Did it rust through anywhere? Also, try a different thermometer to make sure that isn’t an issue or check the existing one (ice water, boiling water if it has that range) adjusted for altitude.

Try a load of charcoal to rule out the wood.

Only things I can think of.
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Old 01-20-2020, 04:57 PM   #23
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extend your stack will cause more draw and more heat into chamber
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Old 01-20-2020, 05:16 PM   #24
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I cook on a Joe but not originally reverse. I reversed mine with plates and other method as I posted some time past. I burn mostly oak but occasionally pecan and cherry as well. I agree that small sticks will not do the trick. You have to build a coal bead (to start) and pile on the wood (initially) to build a wood ember base that will catch the added wood on fire quickly. I have taken to placing a PC fan on a box level with the fire box door (open) and having it blow on it for most of the cook. Got to keep adding wood to the Joe to make it perform hot. The last cook (yesterday) consumed most of $15 worth of oak at 1:50 a split to do an 8# brisket. Conclusion: your problem is how you feed your fire IMHO.
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Old 01-20-2020, 06:54 PM   #25
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I had a Highland, and for me, it just sometimes seemed like it didn't want to draft, so I had to crack the firebox door to get it up to temp and stop the heavy white smoke.
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Old 01-20-2020, 06:56 PM   #26
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Quote:
Originally Posted by Shagdog View Post
My .02 is that your biggest culprit is probably those small splits of cherry. I will just confirm a few things though...


- The wood is burning, yes? Not smoldering


- You have added more and more wood, and even charcoal, and it does not get hotter? what does it do?? does the large fire smolder and smoke?


- I assume you have your fire up on a grate, and off the bottom of the firebox?



- how are you running your intake and exhaust? Both wide open?


- what does your coal bed look like?


My theory is this - dry cherry burns fast. small dry cherry burns faster. Fast enough that you aren't maintaining enough coal bed, and that's really where the heat comes from, not small burning splits. You need the coals. I would suggest this. Take the cherry out of the equation. Dump a chimney worth of lump in it and see what happens.
This is where I am at. It’s all about the coal bed. If you have any pics of your fire from the last cook post em up, will be much easier to diagnose than guessing without pics.
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Old 01-20-2020, 07:23 PM   #27
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Quote:
Originally Posted by ronbrad62 View Post
I had a Highland, and for me, it just sometimes seemed like it didn't want to draft, so I had to crack the firebox door to get it up to temp and stop the heavy white smoke.
Crack the door? I cook with the stack and door wide open with forced air on the fire box.
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Old 01-20-2020, 07:31 PM   #28
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Start with the basics. Try a chimney of charcoal with no wood. Leave the exhaust and intake wide open. If it gets up to temp, throw on a piece of wood. You will likely need to add a split every 30 minutes to keep a bed of hot coals.

In my experience, I would have trouble keeping the temp up if the cooker wasnt ready for the meat. In other words...take at least an hour to get the temp where you want it and make sure it stays there before you put your food on.

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Old 01-20-2020, 08:01 PM   #29
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It's the wood. You could make life a lot easier and get a Shirley if you have the finances. I did and have never been happier and I too had a left side firebox OKJ/NewBraunfels. Just bite the bullet and do it.
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Old 01-20-2020, 09:38 PM   #30
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I haven’t read this thread buddy, but I can tell you this. I bought a used Jambo and I have to feed my fire every 45 minutes....not an hour like i read elsewhere. I have to burn small sticks of wood to keep the temp swings 25 degrees or less. ......it really doesn’t matter if temp swings, or anything else. It will get done when it gets done and if you burn good wood the flavor will be wonderful.....just my 2 cents......good luck!!
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