BBQ Temp - Beginner

[pjsheaff]

Okay, so I just got a Brinkman Pit n Smoke Pro and have BBQ'd twice. The first time last Sunday was great. Temp stayed around 225 to 275 (fine with me for now). But Tuesday, I added a little more charcoal and the temp went up to 350 - 400. I tried everything to get it down, Close vents, open vents. I finally took some charcoal out and the temp dropped to below 200. I couldn't get the damn heat back up. I added charcoal, opened and closed vents, everything. How can 8 more pieces of charcoal be so dramatically different? Any suggestions for next time. (Presently I am using charcoal only with apple wood chips for smoke)

 

[Paulmark]

I'm not sure but maybe you could check out some of the mods available for your set-up.

 

[MilitantSquatter]

seems like you've just got to get more practice with air control

Opening vents carries in more oxygen which will fuel the flames and raise temps. Cclosing vents will reduce oxygen intake and will choke a fire.

you've got to find that right balance.

Always easier to start lower and make small adjustments to open the vents or add more fuel. Too many changes in a short window will make it difficult for you to know what variable is having a desireable or unfavorable effect.

Keep practicing.. you'll get it.

 

[Norcoredneck]

Draft has a lot to do with temps in an offset. Also in a thinner metal offset a change in outdoor breeze can affect your temp. . Ash build up also has a lot to do with temp changes. Like mentioned above check on mods available.

 

[el_matt]

I have the New Braunfels version of that horizontal. I LOVE cooking on that tempermental SOB!!! And that's the problem, she's tempermental. They are fuel hogs, and require babysitting. I've done all the mods, some worked great, some didn't. Weather plays a big factor in how they cook, keep that in mind.

Don't get discouraged. I've had mine for a while, and as much as it aggrievates me, I still love it. They just take practice and there is a learning curve.

Matt

 

[Meat Burner]

I have the New Braunfels version of that horizontal. I LOVE cooking on that tempermental SOB!!! And that's the problem, she's tempermental. They are fuel hogs, and require babysitting. I've done all the mods, some worked great, some didn't. Weather plays a big factor in how they cook, keep that in mind.

Don't get discouraged. I've had mine for a while, and as much as it aggrievates me, I still love it. They just take practice and there is a learning curve.

Matt

Sould like a real bbq fanatic to me. Nice post bro.

 

[MOS95B]

I had the same issue with the cook I did yesterday (Char-Broiler Pro offset). Highly variable temos that finally decide to drop and stay down.

Part of my problem, I think, is that I was doing a rack of ribs, a brisket, and some wings on the same cook. The first couple of wing flips went okay, but on the final reaaranging of the wings, I also ran low on fuel.

I added more charcoal, both unlit lump, and some pre-lit briquettes, but I coule never get the temp back above 210.

So, first lesson learned, spend at least as much time watching the charcoal level as I do everything else. Seems like once the fire gets low, it's hard to get it primed again.

 

[mjancel]

i built a offset smoker. and i am haven the same problems as you i learn on my last cook after i dumped unlit charcoal on the fire and the temp drop alot. next time i will light my charcoal in one of those chimney starters so its hot before i dump them into the fire box. but i am a beginner at this.... that tip mite help you.. i am debating added more tubes from my fire box to my food box my fire box gets hot enuff,but i am not geting enuf volume of heat to the food box its the same temp but just not enuf to heat . good luck practice makes perfect...

 

[MOS95B]

Awesomely scarey looking offset!! I actually liked the unpainted picture better!! :thumb:

 

[bam]

On my NB offset one mod was to bring the exhaust down to grate level.

 

[JazzyBadger]

One thing I'll do with my offset if it's not gonna take another 5-6 hour long burn from another full basket in my offset is pull out my side kick, and just start lighting up a chimney full of charcoal with some newspaper, once they're all ashed over, I throw them all lit into the offset.
If I need the coals lit up before the 20 minutes or so it's gonna take to light my coals up with newspaper, I just get out my turkey fryer, stick the chimney ontop of that full of coals, and light it up. In about 2 minutes they're lit all the way.

Other than that, I'll just load another basket into my offset, or I'll use my ash spatula to shove all the hot coals off to one corner of the basket farthest from the vent, then re-load the basket, open up all vents, and let it get going again that way.


My standard rule before I got to know my smoker's antics was wait fifteen minutes after I changed something before deciding to change something else.
Now pretty much my rule for adding more charcoal is when I'm shooting for say 230.. and it's sitting at about 240 degrees.. but it's that hot cause I've got all my vents opened up. That tells me in about 20 minutes to half an hour, I'm gonna need some more fuel. So that's when I either light the chimney, or start shoving coals to one side of the basket.

 

[jestridge]

Maybe you need more air flow BTW nice looking smoker. Round pipe would have work better than the square tubeing.

 

[Lake Dogs]

pj, the hardest thing to learn (and control) early on is fire temps. Honestly, it takes
time and effort, and early on paying particularly close attention. Also, dont trust the
temperature gauge on the outside of the unit; use some type of surface thermometer.
You can get cheap ones that you have to look in on at Wally World. Then for a few
dollars there's the wired thermometers that are much easier. As said earlier, more air
usually equates to more heat; less air chokes the fire -> less heat. Also, there's
the temperature of the unit itself. For the larger off-set cookers it takes them about
an hour to "settle in", smaller should take less time. Also, as said earlier, wind and
rain and outside temperature will play into the mix. I suggest pulling up a chair,
having a few beers close by, and watch that temperature gauge CLOSE.

Best of luck. It's a journey!

 

[MOS95B]

I actually use my digital probe thermometers now as grill thermos rather than for the meat. I need to get one or two more so I can keep a better eye on everything, since one of the one I have now is getting pretty wore out...

 

[FretBender]

I bought a Brinkman Smoke-N-Pit Pro cuz I wnted to get into burning wood. I had many troubles with it, as you describe, since the firebox has so many gaps and such. The other trouble was that the food next to the opening was too hot, the food down at the vent was too cool. I built some metal diffusers to put in the bottom of the cooker to spread out the heat as it came out of the firebox all the way along the cooker. It worked to a point, but temps still swung up and down wildly and were hard to control. Do some web searches for smoke n pit mods and you may get some useful info. I eventually build a UDS and let mine go with the junkman. To satisfy my wood burning jones I built a double barrel smoker with some Vogelzang mods, it works 1000% better than the Brinkman. You can see it in the background.

 

[Bartstop]

But Tuesday, I added a little more charcoal and the temp went up to 350 - 400.

Load your unlit charcoal in to the firebox, dig a little hole in the middle big enough for 10 briquettes. Light 10 or 12 briquettes in your chimney. When they are going good, dump them in said hole. Open all of your vents wide open. Make sure both lids are closed. When your temp is 50* less than your target, start closing the vent on the firebox, I would start at about 1/2 closed (vent on your stack should be wide open all the time). Fine tuning that vent is the tricky part. Make sure you have plenty of beer, you're going to be there for a while.

You'll find it's easier to catch the temp on the way up rather than trying to get your temps down. Eventually you'll get the hang of this. Once you have the temp stabilized, throw the meat in. Keep in mind that large cold mass is going to bring the temps down a bit. You will have to adjust for it.

I couldn't get the damn heat back up. I added charcoal, opened and closed vents, everything. How can 8 more pieces of charcoal be so dramatically different?

How much room is under the grate that the coals set on? If it's anything like my new braunfels was, the ash from the charcoal (especially kingsford) is falling down and keeping the air from getting under the coals (you need airflow under the coals for a good fire). Esentially the fire is choking itself. You are going to need a good 4 inches from your grate to the rounded bottom of the firebox. That should be enough room for the ash to fall without blocking the airflow. Yours may have enough room. I don't know. If it doesn't, you will have to remedy this or it will be a battle every time.

As you can see, I have played the "offset smoker game" many times. They are a pain in the ass but they work. Eventually you will learn how to control the fire.

Also, I ruined a lot of expensive meat by going too crazy with the smoke. I now use chunks about the size of my fist and only one at a time. They should last somewhere around an hour before you need another. If you have smoke billowing out, it's probably too much. Again, you will get the hang of it.

Hope this helps.


Bartstop

 

[pjsheaff]

Thanks everyone. Awesome advice.

 

[MattG]

Welcome to the world of BBQ. Any time that i get a new pit I try and set aside at least 2 full days for play time. The first day is Season day. On this day all I do is season the pit and play with the air intakes. Whenever I adjust the intake add fuel I'll write it down and keep a log of everything that I have done. I also put oven gauges all around the inside of my smoker to find any hot spots so I can use them to my advantage. The second day is the cook day. I will do a couple of chickens and butts, and I will continue the logging. (It helps my A.D.D. when I write everything down) It all takes time. I also use this time to try and teach my kids. Brianna 15, Fuller 5, Lily 3. I take them to the backyard comps that I've been in and Brianna is our runner. We will do our first KCBS comp this summer, and all the kids will help. Its great family time for us.

 

[swibirun]

I have a Brinkmann SnP Pro that I have had for about 6 years. While it doesn't get as much attention as it used to (I also have a Big Green Egg), I still use it on occasion just for fun, did ribs on it a few weeks ago.

First, Bartstop nailed it. Use the Minion method for burning coal, you'll get a longer initial cook time.

I would record everything you do on a log like this ( http://www.amazingribs.com/tips_and_technique/cooking_log.html ). This will help you learn your controls faster and take the most advantage from even less successful cook attempts.

Definitely do the standard modifications. (Here is a great link with step by step photos: http://thesmokering.com/forum/viewt...oke++pit&sid=131cb5886f0c0ea63d58a9908174d98f)

At least do the one where you extend the smokestack down to the level of the cooking grate and add the heat baffle between the firebox and cooking chamber. Those two had a big impact on my smoker's performance.

Like everyone else said, don't give up, keep practicing. It is a temperamental smoker or can be, but it is definitely workable once you have a little experience.

 

[qnbiker]

At least do the one where you extend the smokestack down to the level of the cooking grate and add the heat baffle between the firebox and cooking chamber. Those two had a big impact on my smoker's performance.

Also add a charcoal basket or charcoal maze.

Here's my homemade maze: Just put a few lit coals in one corner and it burns around the maze making it easier to control temperatures. When it gets to the end, backfill with charcoal and it burns the other way.

Maze with charcoal:

Basket:

Baskets are easy to make and, with the Minion Method, also let you control temps easily. Klose makes a great maze that they call a basket (confusing). Good luck.