Double Plating Top of Firebox

[gary s]

I R thermometer is supposed to be here tomorrow, If weather holds (no rain) I am thinking about Brisket for Saturday, that will give me a chance to check temps all over my smoker. I will post the findings. Anyway had had a brisket in several weeks, having withdrawal symptoms so I better smoke something, probably throw on a couple racks of ribs and some boudin with the brisket.

Gary

 

[gary s]

I R thermometer came in, picked up a 16# Brisket, 2 racks of baby back and 2 racks of St Louis Planning on smoking Sunday.

Gary

 

[ribwizzard]

Better post some pics!

 

[gary s]

O K   Rib here you go,  started at 4:30 this morning outside temp 32º  here are the pictures of what I have so far. I am taking temps with my I R thermometer ever so often, I'll post my temps when I am through,

IMG_20140119_050312_871.jpg

• gary s
• Jan 19, 2014

IMG_20140119_050731_421.jpg

• gary s
• Jan 19, 2014

IMG_20140119_051202_757.jpg

• gary s
• Jan 19, 2014

IMG_20140119_052120_025.jpg

• gary s
• Jan 19, 2014

IMG_20140119_052141_402.jpg

• gary s
• Jan 19, 2014

IMG_20140119_053139_237.jpg

• gary s
• Jan 19, 2014

IMG_20140119_053225_732.jpg

• gary s
• Jan 19, 2014

 

[gary s]

Here are a few temps,  @ 4:30 outside temp 32º  filled chimney with charcoal , lit it up  dumped chimney into basket added more charcoal and a hickory split, at 4:55, Temps are as follows   5:00 AM  FB 101, CC 40, 5:15 - FB 450 CC 160 5:25 FB 525 CC 176,  5:35 FB 495 CC 181  5:55 FB 500 CC190  6:15 FB 488 CC 212   These are the outside temps on my smoker Temp gauge holding steady at 225º to 235º

I also took Chimney temps at 6:15    Chimney is 4" x 20"   Bottom 182, middle 162 and top was 135

I will take more temps at 7:00 AM

Gary

 

[gary s]

Most of the time I start my fire with my weed burner, Two things, gets fire going really quick and then I warm my racks and inside if CC so everything gets hot pretty quick, Went with the chimney this morning to see how long it would take to get hot. In cold weather the weed burner is the way to go.

Gary

 

[gary s]

Added another split of Hickory at 7:20, Making second pot of coffee. Everything looking good checked meat gave it a little spritz, using apple cider vinegar and apple juice 50/50 also use on my ribs ,made a fresh batch of rib rub


Gary

 

[gary s]

Spritz

IMG_20140119_065736_661.jpg

• gary s
• Jan 19, 2014

Rib Rub

IMG_20140119_065846_797.jpg

• gary s
• Jan 19, 2014

 

[lendecatural]

Looking great Gary!

 

[gary s]

At 8:00 AM   FB 465º   CC 227º     Stack  Btm. 211º  Middle 184º  Top 161º   Sun is out now temp starting to go up was still at 32º right before 8:00  Cooking good just thin blue smoke !  I am thinking I will probably add an opening higher up on my fire box door with a slide damper when I double the top of the FB. Not having any problems holding temp staying around 225º to 235º  right now at 225º but thinking might make it more fuel efficient. All for saving on wood and charcoal.

Gary 

 

[daveomak]

Gary, morning..... Sounds like, from the temps, you could use a little more air flow above the fire..... I am surprised of the difference in the stack, although that could be from low air flow also...

Dave

 

[gary s]

Thanks Dave, I think you are right on, I am going to keep checking temps, maybe we can at least start some kind of base. Then when I do make the mods, I'll check it again.  I thought the stack temp would be higher.. Maybe when I add the higher vent everything will improve?  Right now my temp gauge is steady at 225º, Brisket is coming along fine like usual  !

Gary

 

[lendecatural]

Gary,

Have you taken shots across your RF plate with the IR thermometer to see if you have much variation from firebox to the open end? It would be interesting to see difference across the plate if you can get a clear shot through the cooking grate.

 

[gary s]

I was going to do that, can't get a clear shot I will pull my brisket at 10:30 and wrap in Butcher paper, then back on smoker, Ribs will go on about 11:00 or so, I will try to pull Bottom rack out and shoot the RF plate.

Ribs prepped and waiting patiently 

IMG_20140119_094616_255.jpg

• gary s
• Jan 19, 2014

IMG_20140119_095627_450.jpg

• gary s
• Jan 19, 2014

 

[gary s]

Wrapping Brisket an back on smoker  I Did shoot the RF plate,

IMG_20140119_102736_651.jpg

• gary s
• Jan 19, 2014

 

[gary s]

R F Plate   at FB 332º , Middle  312º   Open end 292º       Temp gauge showing 235º    Just added another split

 

[gary s]

Ribs on at 11:05  I'll take a picture next time I check them.

Gary

 

[gary s]

Here is where I am at now 11:30 AM

SMOKER TEMPS 1/19/2014
	Started	4:30 AM		32°
	Outside								Stack			Added		R. F. Plate
	Temp	Time		F. B.		C. C.		Bottom	Middle	Top		Wood/Charcoal		FB end	Middle	Open end
												4:45:00 AM
	32°	5:00 AM		101		40						11:00 AM		352	312	281
		5:15 AM		450		160						8:15:00 AM
		5:25 AM		525		176
		5:55 AM		500		190						9:50:00 AM
		6:25 AM		488		212		182	162	135
		7:00 AM		454		210		161	128	117
		8:00 AM		465		227		211	184	161
		8:50 AM		413		223		186	150	136
	52°	10:00 AM		460		235		207	185	160
	55°	10:40 AM		457		223		188	164	148

 

[daveomak]

Nice set of numbers.... Folks can learn a lot from this..... What's your next step ????


Dave

 

[gary s]

Dave, I may check the temps a couple more times,  I think what I want to do is when my son gets some free time (been working 7 days a week)  I want to add another 1/4" plate with a 1/4" air gap on top of the fire box and another air vent up high on my FB door, I am thinking that should make a considerable difference especially the vent. I know the plate will only improve efficiency 5 % to 10 %  but every little bit will help, I do know on the next smoker we build will with an insulated FB.

Gary