Running too hot!!!

Adam · Joined: 04 May 2009 Posts: 19

Help! I'm sorry if this has been discussed ad naseum but I did a quick search and couldn't find anything.

I'm one hour into my smoke and can't seem to get my smoker below 250*. I've been cruising along around 255* but started to spike again. I've got the damper as shut as it can be without creosote danger. I just added a pie tin of water hoping it will act as a bit of a heat sink. Anything else you guys do for smokers that run too hot?
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k.a.m. · Posted: May 25 2009 Post subject:

Adam, are you closing down the exaust or intake?
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Adam · Joined: 04 May 2009 Posts: 19

Sorry, I meant intake damper (not sure of the official name). I've closed the intake. The exhaust I read not to touch until you're an experienced BBQ'er (which I am obviously not).
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k.a.m. · Posted: May 25 2009 Post subject:

Adam, sorry I should have asked are you using charcoal or lump wood chunks for smoke flavor?
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Always remember slow and steady wins the race.

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Adam · Joined: 04 May 2009 Posts: 19

Charcoal on the minion method. I should have stated that. I'm trying out a new, expanded steel charcoal box and it obviously has much better airflow than my old, vegetable basket that I used.
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Adam · Joined: 04 May 2009 Posts: 19

The water pan seems to have peeled off about 10 degrees. I guess I'll just have to wait for the burn through the available fuel and chalk it up to lesson learned.
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k.a.m. · Posted: May 25 2009 Post subject:

Adam, maybe you have a lot of coals that have ignited too fast or you have some air leaks around your door, or sometimes if you are using wood chunks one will catch and cause temp spikes. But if you are using the minion in an offset it sounds like you had a good draft and they are catching to fast. You can bring down the fire box temps by opening the door if its a top load to let off some heat and as your cooking chamber cools close the door. It will take several times to get back into control but it can be done.
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Always remember slow and steady wins the race.

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Adam · Joined: 04 May 2009 Posts: 19

Thanks kam. Are you saying open the firebox lid or the cooking chamber lid?
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k.a.m. · Posted: May 25 2009 Post subject:

Adam, the fire box lid. that will shut down the draft and allow the heat to escape. I have had to do this on my offset but I burn wood, if a stick catches to fast and to hot I relieve the heat by opening my top door,but if you are using all charcoal then you will probably ignite all of your coals this way. But if they are all burning now you have nothing to lose except a lot of unneeded heat.
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Always remember slow and steady wins the race.

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Adam · Joined: 04 May 2009 Posts: 19

Worked like a charm. I knew there was something I was missing. Thanks kam. You the man!
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Char Griller Smokin' Pro

k.a.m. · Posted: May 25 2009 Post subject:

Adam, you are welcome and I am glad it worked for you Smile

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Always remember slow and steady wins the race.

Hybrid Cooker

whitey · Posted: May 25 2009 Post subject:

K.A.M always comes through.
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JamesB · Posted: May 25 2009 Post subject:

Me personally? I wouldn't have sweated it... The temp will come down after the fuel burns off. Unless it was WAY too hot, just let it burn. That brisket, butt or what ever you've got on there will be there for a long time anyway and a little excess heat ain't gonna hurt it.

Now if it the pit is running WAY too hot, do as suggested and start opening the firebox lid, if that ain't working for ya, open the cook chamber lid for a bit to let the fuel settle down. You already tried the water trick, next time, get a bigger pan and fill it full of ice water and place that on the firebox side of the pit... That works too.
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Frosty · Posted: May 25 2009 Post subject:

I just prop the ( food side) door open a little with a stick till she cools off Rolling Eyes

Since wood is free & easy here, Let 'er burn.
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This stuff ain't rocket science,,,Great Gramma cooked on a horizontal-partitioned wood smoker every day!