Heat Control. HELP!

Discussion in 'Charcoal Smokers' started by mr500, Jan 31, 2010.

  1. mr500

    mr500 Meat Mopper

    OK...SO I scored me a masterbuilt 7 in one today, and right now i am doing a test run. The temp is holding about 310 right now pretty study but as you know that is wayy toooo hott. I put in about 10-15 pcs of kingsford, and then about 6 or so pcs of kingsford lump. Did I use too much coal?? thats what I am thinking..I added a new temp gage and it is working great...ANy ideas ....

    Do I need vent holes in the top to regulate as in a smoke stack etcc.??

  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Do you have intake holes in the bottom that you can close up to reduce the amount of air your fire is getting?
  3. mr500

    mr500 Meat Mopper

    no its all open. similar to a brinkman smoker on the bottom. no way really to kill the air. maybe use less coals??

    its a test run so nothing in the smoker now, just seeing what the temp would hold at with this amount of coal

  4. burn-it

    burn-it Smoke Blower

    I have a Char-Broil American Gourmet 600.  It's a horizontal grill. To set it up for indirect heat I built a small basket to go on the side close to the intake.  It holds the coals off the bottom about 2 inches to allow for airflow.  Dropped in about 5 hot Kingsford briquettes then 6-8 pieces of unlit lump.  each piece slightly larger than a briquette.  When all were lit, the heat leveled off at about 275.  Intake was 1/4 open and the chimney was wide open.  It held consistent for about an hour. 

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