Keeping temps low???

Discussion in 'Charcoal Smokers' started by jeffro10, Dec 7, 2014.

  1. Hi there, new to smoking.  Got a BBQ Pro (cheap end but my friend has one and it works very well for him) and starting up my smoker my temps run 350...I waited for my coals to turn white and then added 2 small chunks of hickory and the temp went up to 350 (from 220)

    Basically I am concerned that when I put my ribs on and add wood, its gonna shoot up to 350 again.  Any tips and advice for me starting out would be great. Yes I closed the vent

    Thank you for the replies I appreciate it
  2. timberjet

    timberjet Master of the Pit

    Jeff, the owner of this site has an e-course that is free you could take. It takes an hour or two and is fun and easy. That is a good place to start. Take a picture or two of your smoker and how you use it. It will help us to figure out how to make it better for you. Hang in there, help is on the way.
  3. Heat is caused by fuel and air. You have to learn how to control both. Try using about half of that amount of fuel. Keep the top vent open all the time and adjust the bottom vent. Also seal up any air leaks you can find.

    Since you haven't dropped by roll call yet. Please do so and add your location to your profile so everyone can give you a proper SMF welcome.

    Happy smoken.

  4. major que

    major que Newbie

    I smoke using either our bbq grill or my electric smoker. The grill is used for meats and poultry while the electric is used for smoking fish.

    When I am going to smoke ribs, or anything else for that matter, I get my charcoal going in my chimney starter. While the briquettes are heating up, I get the meat or poultry ready. After about 15-20 minutes the briquettes are ready, as far as I am concerned, to go. I get them arranged at the far end of my grill and when I dump the briquettes, I get the white hot ones on the bottom and the remaining briquettes on top which seems to help it burn a bit longer.

    Once the briquettes are in the grill (I use the indirect heat method), I allow time for the temperature to come up. If it gets beyond about 225 degrees, I adjust the vents until I can get the temperature stabilized at around 225 degrees. Then its time to get the meat going.

    If your smoker/grill has air vents, you need to experiment with how to adjust them so that you can regulate your heat to around 225 degrees. As already stated, air flow plays a huge role in how long your fuel burns as well as how hot it burns. Learning how the vents work for your particular smoker/grill is the key to a successful smoke.

    Good luck and no matter what happens . . . don't give up!

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