Temperature control

Discussion in 'Charcoal Smokers' started by bradmm, Dec 28, 2015.

  1. I've got my first brisket in 20+ years on the grill at the moment.  Unfortunately, what I'm cooking on is an Academy Special (?) Kingsford Grill.  I actually don't remember where I got it but it's very basic. 

    I can't keep the temp below 350 degrees.  Is this a function of the grill?  Not enough controls on the venting of the air?

  2. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    sorry to say.. but that's pretty much what you have.. a grill... they are very challenging, to say the least, to try to control temps on....
    Last edited: Dec 28, 2015
  3. Well, the wife said it was good but I had to cut off about 1/2" off the bottom where it basically burned and got hard.  She never saw that part.  I read the thread about flipping but I only flipped once leaving the fat on top.  If I had cooked with fat on the bottom, it might have been better.  Also, my oak burned up pretty quick cause the temp was higher, I think, so not much smoking. 

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