Quick Help!

[Blutch]

Ok.. trying to use the Method with my offset using my new large charcoal basket. Based on the comments of the last couple of days, I divided the basket ino three and filled the two parts closest to the air supply with unlit lump and hickory chnks and then the part closest to the smoke chamber with a small amount of lit lump.. about half a chimney.

The problem is, the pit isn't getting up to temp. The lit stuff has been in there for 25 minutes and the temp isn't even high enough to register on the pit thermometer! Do I neeed to lite more? It is already ligthing the lump in the 2nd chamber though... just be patient?

Here's a pic of the setup.. let me know what you think fast!

http://www.trumpetguild.org/misc/basket.jpg

 

[Ron_L]

I would add more lit. That pile looks a bit small. You can always pull some off or cut back on the air later if it starts to get too hot.

 

[smooookin]

maybe its just me but i think youre gonna get darn hungry before anything off the smoker is gonna be ready. i would go to plan B.

some where on here is a pic of the set up you are trying for. the divider is solid and kind of an S shape. i thought they lite the middle and let it move to the ends. also i dont think you are using near enough fuel. again just my .02

 

[Blutch]

40 mins and the pit temp is 185 and rising fast.. I think it is going to be ok... I'm just used to dumping a whole chimney in and getting the pit up to temp in 10 mins... it is spreading to the other lump fairly quickly.. doens't look like the method will work with this setup.. probably going to have to add fuel as often as always. was hoping the basket would keep that from being so necessary.. we'll see how it goes.

Thanks!

B

 

[smooookin]

lol it just means you'll need more beer from all that work of tending the fire.

 

[Puppyboy]

I would agree with Ron. Your lit pile looks a little small so I would add more to it.
Any way, sounds like you got it going now.

 

[Blutch]

Update - 45 minutes and the pit reached 250 and was going up fast.. so, I had to close the chimney down.. went down quickly so I put the meat on. Working is way back up. Charcoal in the third chamber is already lit.. I guess I don't understand how the method works in a vertical in a basket when you put a small amount of lit coals in the middle of the pile.. doesn't the rest of the charcoal get lit quickly? Mine is going fast fast.. I have thick smoke too.. need to control that...

thanks

B

 

[big brother smoke]

FWIW: I would not close my chimney! I would close the vent on the firebox.
I also have not had much success with this method using lump. briquettes may be a better choice for this method!

 

[Blutch]

FWIW: I would not close my chimney! I would close the vent on the firebox.
I also have not had much success with this method using lump. briquettes may be a better choice for this method!

I have read both opinions here for firebox control.. kinda confused about which vent to use now..

Yeah, the lump seems to be cooking fast.. just added some.. vents were wide open and temp at the grill level was maxed at 222. Should go up now.. hope it lasts.

Thanks

B

 

[Pig Headed]

I agree with BBS. I would use the vents to control the heat. Closing the chimney, keeps too much smoke in the chamber.

 

[big brother smoke]

p.s. do not worry about precise temps, you will stress yourself out, brother!

 

[Solidkick]

p.s. do not worry about precise temps, you will stress yourself out, brother!

And how do you think I got the nickname "The Diddler"?? Chit, I'd put 2-3 briquettes on at a time to maintain that perfect 225* temp....no way I do that anymore...let her fluctuate...I got beer to drink and a nap to take! :mrgreen:

 

[tumpedover]

And how do you think I got the nickname "The Diddler"?? Chit, I'd put 2-3 briquettes on at a time to maintain that perfect 225* temp....no way I do that anymore...let her fluctuate...I got beer to drink and a nap to take! :mrgreen:

Now your talkin!!! I like to do my diddlin' around the man fridge getting more of that refreshing beverage that is necessary for the survival of the species:biggrin:

 

[Blutch]

Geeze.. now I can't get the temp over 200.. weird.. I have added lump and wood chunks.. things are wide open - no wind, 65 degrees out. go figure. Gotta love this fire tending!

Gotta get that UDS going.

B

 

[big brother smoke]

Geeze.. now I can't get the temp over 200.. weird.. I have added lump and wood chunks.. things are wide open - no wind, 65 degrees out. go figure. Gotta love this fire tending!

Gotta get that UDS going.

B

May have some ash build up that may need to be removed.

 

[Ron_L]

And how do you think I got the nickname "The Diddler"?? Chit, I'd put 2-3 briquettes on at a time to maintain that perfect 225* temp....

That's just the story you tell in public!

:-D :-D :-D

 

[big brother smoke]

And how do you think I got the nickname "The Diddler"?? Chit, I'd put 2-3 briquettes on at a time to maintain that perfect 225* temp....no way I do that anymore...let her fluctuate...I got beer to drink and a nap to take! :mrgreen:

Exactly!

 

[Bigmista]

I agree with what has been said. Leave the chimney open. Control temps with the firebox vents. Don't sweat temp variations unless it starts heading towards 300. Have a beer.

 

[Bevo]

divider

Blutch,

Hey, if your dividers are solid you can add more lump to each chamber, creating enough heat from the first chamber to the last throughout a slow burn...If they are not solid the whole thing will light to fast!! Check out the one klose has on his sight, that one is perfect...

 

[Blutch]

Blutch,

Hey, if your dividers are solid you can add more lump to each chamber, creating enough heat from the first chamber to the last throughout a slow burn...If they are not solid the whole thing will light to fast!! Check out the one klose has on his sight, that one is perfect...

Yeah.. that's what's happened. I just took the dividers out and am adding lump to keep temps up. I'm not surea slow burn would keep the temp high enough on this cooker. Its no biggie.. I'm set to tend all day anyway - got plenty of beer.

I'll build a UDS for the slow burn cooking experience.

B