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I don't understand

Solidkick

somebody shut me the fark up.
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I got Black Beauty loaded like in the pic. temps are running 50* different from firebox side to outside. Outside is actually hotter. Do I need to reload a different way to even out the temps?

I NEED these done by 4. And it just started to rain.........CHIT!!!!!!!!!!!

These WERE supposed to be Christmas Gifts...............
Oh well........Farked it up good!
 
try turning her.

I didnt know what you meant in the PM

You mentioned little or no wind. That might be a problem, for look like you need to have draw across the chimney to pull that heat up.

I don't know.
 
I made kind of an "anti baffle" out some heavy foil and ran up the left side of the smoke chamber to deflect some of the heat back towards the middle. That helped a lot. At least the thermometer in the door is registering now.
 
Where you at in Missourri? It looks like the problem is you are cooking to much stuff for yourself. I will be right over. 4 o'clock you say?

You got any lawn cushions?

The problem is evident right from looking at the picture. You have the door open.

Ok, now that I got that out of my system, I would think that the way you have the bottom rack loaded up it would disperse the heat decently.
 
Let;s see.

I can be on the 2pm flight to St. Louis, rent a car, nother couple hours... Around 6ish for me.
 
Oh, and thnks alot

I finally now have a use my turkey fry thermoter, since I only use it 4-6 times a year.

Never thought to clip it to the chimney.

Great mod.
 
It don't much matter now...
I just took the nibblers off while I was wrapping the rest in foil for the next 2 hours. I must have messed up on the rub seriously as they are salty as hell. I guess I got in a hurry and doubled up the salt. Thought it looked different.
Well, I had good intentions....Merry Christmas.....here's the ribs you don't get....
 
Don't tell me you used Southern Flavor?

Remember, its a seasoned salt.
 
All was not lost..............
As I did the nibblers last and pretty much rolled them in the rub left on the prep table, ( my wife says I'm too farking messy to be a cook) it seems that much of the salt was either left on the prep table from the other ribs, or the salt settled more to the bottom of my shaker.
Anyway.....the ribs were eatable!
 
willkat98 said:
Oh, and thnks alot

I finally now have a use my turkey fry thermoter, since I only use it 4-6 times a year.

Never thought to clip it to the chimney.

Great mod.

Actually, this one probably is the truest of indication of how my smoker is running overall. In my thinking, if the stack is running 225-250*, then the inside has got to be in that range too.

Open for debate or comments?
 
I keep usually 4 of those oven thermometers that you can hang or set placed all over the inside of mine. Then, when I open the door a quick glance gives me a good picture of what is happening temperature wise inside the smoke box. Of course it has been too much time since the last cook and to much rum to remember exactly how it all works, but I do believe that I end up with a variance from left to right. I just turn the racks 180 degrees every so often. If I remember right the temp is cooler at the top than the bottom. usually around a 25 degree different. Next time I cook I will make sure that I bustg out all of the oven therms., and pay closer attention.
 
I keep a thermometer in the stack too. I use one of my generic oven thermo's. Being 6'4" tall I can look down into the stack and see it so this might not be a mod for our vertically challenged brethren. I don't use a probe because I already have a thermometer on the highest shelf I have meat on.
I use the temp to tell me how my Q is going also. When I start, the temp is always low. I can't give specific temps but I go by feel. If the temp at the start is not above 100 then I look at freeing up the airflow, it's usually blocked by too much meat. After that I look at it to tell me how close the food is to done. I've seen the meat absorbs the heat out less as it gets done, and the temp split from top to bottom will get closer also.
 
With the heat baffle that most people have added to their bandera (including me), I have also found a slight difference between the left side and the right side. Typically the left side of my bandara runs about 10 to 20 degrees hotter than the right since the baffle is forcing more of the heat over to that side.
I just do what parrothead suggested, I rotate all the racks 180 degrees about halfway through the process and everything comes out even. Also, if I am really pressed for space and have 2 chickens on one rack, I rotate the rack AND rotate the chickens 180 degrees. That way the meat that is exposed to the outside area also gets flipped and gets exposed to the center area. If I don't flip the birds, I've always found that the two outside chicken halves are done before the middle halves.

edit: BTW, I LOVE that picture. It reminds me of what my bandera looks like when I'm cooking for one of our block parties.
 
Geez, I didn't realize that was a dial thermometer in the somke stack. I thought it was a minature satellite dish hooked up to the electronic temp probes for extreme remote monitoring . :-)
 
So guys let me ask you a question. Do you think that by cutting a small half circle out of the baffle would help to even out the temps? Thoughts?
I know Mark likes to research stuff like this.
 
I really hope I have time in the am to answer this, cuz I got quality thoughts on this cuz of where I place my probes. If I forget, someont reminnd me
 
Dont cut the baffle.

Too loaded to talk literate, but I will add to this later.
 
parrothead said:
Nice typing, Bill.

Ands he gives me POOPIE for mispelling detail. Maybe he should read my post after 8PM.
 
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