heat control

tommrussell · Posted: Jul 07 2008 Post subject: heat control

getting a new offset delivered this weekfrom factory direct pits and was wondering if you guys had any tips about controling the heat

any input from stacking the wood in the fire box to the use of the vents both intake and exhauste would be greatly appreciated

i guess what i am asking is for a mini tutorial

thanks tom

ou812warford · Posted: Jul 07 2008 Post subject:

On the vent topic, open the one on the stack all the way. The on on the fire box should be used to control the heat. if the fire gets to hot then close both for a while and then start adjusting them again.
_________________
TW

Oklahoma Joe 16" traditonal
weber gold 26 3/4"

Skidder · BBQ Super Pro Joined: 10 Feb 2008 Posts: 1720

ou said it right. Two good thermometers is where you want to be. One for your smoker and one for your product. Keep an eye on both and your good to go.

tommrussell · Posted: Jul 08 2008 Post subject:

thanks guys , this cooker also has a vent on the meat end of the cooker completely differant than the char broil silver smoker i'm used to

i've been useing two thermometers for a while now and it does work wonders

when it gets to hot i open the lid to let it cool then open the cooker door just
a little and damp down the fire box vent some also

the one thing that concerns me is creosote and soot when i close the fire box damper