heat control

[stephan]

Hi, I have a new klose 20x42 smoker with a side box and a charcoal basket. I have beem using a wsm for the last few years and to control the temp was no problem. I have read that your not suppose to choke the stack and only use the intake to adjust the temp, but I find it impossible to do it that way, I have to choke the stack along with the intake to get it down or the heat goes way up. Also is it normal to have such a hot spot next to the fire box or is this related to my heat control issue. By the way Im using lump coal if that matters
Thanks much for the help

 

[thillin]

I use to have the same smoker. You might have too many coals lit. Is the lit end of the basket opposite of the intake? When I used the basket, I would choke the exhaust 1/4 -1/2 depending on the wind. I had an older intake that wasn't as air tight as the newer ones and would almost have it closed to cook at 250. And yes, there is a hot spot next to the firebox. I used it to finish ribs or chicken. Might try a pan of water on the hot spot to diffuse it.

And use briquests in the basket. I had better luck with briquettes and the lump will burn hotter. I would preheat the smoker with a fully burning chimney of lump, then as it starts dropping temp, slide the basket in and drop about 1/4-1/3 lit chimney into the end of the basket where I'd left an empty spot. It would push anything on the coal grate back and take off OK.

 

[Ron_L]

Leave the stack open to allow the creosote, etc. to exhaust. If you can't control the temps with the firebox vents, then use a smaller fire. When I have cooked on friends' Klose pits they always said that they use the smallest fire necessary to maintain temps.

Yes, a hot spot near the firebox is normal.

 

[Greg60525]

I have a Gator Pit BMS, which is larger than yours (24"x48"), but same basic design. I also have tuning plates to help even out the temp, although they may not be as useful in a smaller pit. I use wood instead of charcoal.

I resplit my wood to keep my fire where I want it and I just leave the exhaust and intakes wide open. If I want more heat I add an extra piece of wood. The smaller pieces also helps with consistency.

Now I know you are using lump, so maybe charcoal would reduce the temp some. Trying different load amounts may help out with the temp control, as well. If all of that fails maybe a BBQ Guru or Stoker would help, but all that is is an automated way of doing it yourself, albeit with continuous monitoring and control.

You can also contact Klose for advice.

Hope this helps,

 

[MilitantSquatter]

hot spot next to the firebox is normal on your pit. Learn how to use it to your advantage rather than see it as a spot you don't want to cook. It's great when you also want to try higher heat cooks or need to speed up a cook from a time perspective.

all the advice above is spot on. Keep the exhaust open... temps can spike when you add new logs in.. it's really just a combination of fuel source (wood &/or charcoal and airflow).

 

[EatonHoggBBQ]

I have a Klose 20x60 and yes it's normal to have the hot spot right next to the firebox. Like others have said, use it to your advantage when you need a hotter cooking temperature. Also, I dedicate about an hour to an hour and a half to light my pit, get a nice bed of coals going, and get it to cruising temp. I use about four or five splits of wood about forearm sized to get the pit heated up. If you go past your desired cooking temp just let the wood burn down to coals and the temp will go down without closing the stack. Then add fuel to maintain your desired cooking temp. My temp usually falls when adding wood or charcoal. Once you figure out the best amount of fuel to add and get a routine going you will have an easier time controlling your temp. If the temp goes up too high use a smaller piece of wood. Once you get the Klose heated up believe me, it don't take much to keep it at your desired cooking temp.

 

[stephan]

Thanks to all for the help as it turned out everything came out fine. I on the other hand was somewhat stressed. Thanks again
Stephan