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heat control

 
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tommrussell
Newbie


Joined: 02 Jul 2008
Posts: 66
Location: Portland Oregon

PostPosted: Mon Jul 07 08 11:45 am    Post subject: heat control Reply with quote

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
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ou812warford
BBQ Super Fan


Joined: 08 Jun 2007
Posts: 422
Location: Wylie,TX

PostPosted: Mon Jul 07 08 10:49 pm    Post subject: Reply with quote

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.
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TW

Oklahoma Joe 16" traditonal
weber gold 26 3/4"
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Skidder
BBQ Super Pro


Joined: 10 Feb 2008
Posts: 1720

PostPosted: Mon Jul 07 08 11:31 pm    Post subject: Reply with quote

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.
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tommrussell
Newbie


Joined: 02 Jul 2008
Posts: 66
Location: Portland Oregon

PostPosted: Tue Jul 08 08 7:19 am    Post subject: Reply with quote

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
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