<aaarrrghhhhhh>

[danwright]

I have the top grate removed on mine. Would I like to have it, yes, but if that is the cost to get my smoker to operate how I need it to then that is the price I pay. I am sure there is probably a way, but with my limited technical ability I was not able to figure out a way to extend the chimney and leave the top grate in place. I was absolutely amazed with the difference the chimney extension made.

[funphotostore]

I've thought about just cutting a square out of the top rack but I don't believe it have much rigidity then so it won't be much of a use anyway.
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Robin

[funphotostore]

Dan... what kind of times do you get between adding more fuel? What do you use primarily? I'm thinking about going to all wood. I don't cook THAT much and I found I can get a full rick of hickory/pecan mix for $55 delivered. I believe that will even be cheaper than buying charcoal.
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Robin

[danwright]

Except for getting started I use all wood. To start I will form a square with 4 sticks, put a handful of hardwood charcoal in the middle and then light about 1/2 chimney of hardwood charcoal and once that is ready I pour it on top of my wood and charcoal. Let that go for 45 mins to 1 hour and then I start smoking. I usually add a stick about every 40 mins to 1 hour, it depends on what I am cooking, what temp I want, and how fast the wood is burning. One thing I have learned the hard way is that it is easier to get the temp up slowly than it is to try to get the temp down and still get good results. If it cools too much I will throw a handful of hardwood charcoal on there to get the temp up and then return to all wood.

I use all hickory and it works for me. You just have to do trial and error. If you like bbq chicken I would suggest using thighs (because they are cheap) until you get dialed in on how your smoker works.

One thing I forgot to mention, my smoker has holes in the cooking chamber door on each end that are designed for a rotissiere (sp?) rack, I plug those with aluminum foil, and I also have two bricks in the bottom of the cooking chamber, I am not sure they help all that much, that was my attempt at a little temp stabilization.

Dan

[JimH]

http://thesmokering.com/forum/viewtopic.php?p=50846&sid=2b3a748c39918cb95e2ec1e060e01815

I'm not sure but wood/charcoal burns at around 1100*f. I know that when I used to cut galvanized metal with a acetylene torch it would give off fumes and the flame would go green. I would say that next time don't use it. It's a good bet that most of the fuming would have happened as the pit came up to temp. I think I would clean the inside of the pit to remove any chance that some residue was left behind. The hardware cloth on the pig itself should be OK, if you don't mind a little zinc in your food. It shouldn't get hot enough to outgas.

[wasilvers]

As far as controlling temperatures... I have heard that lump burns hotter than charcoal.

I have a "mini" bbq, and Cowbow brand lump will burn at 300-350, while Kingsford Charcoal will hold temps of 225-250 with the same airflow settings. I don't know if this affects your grill or not, but that is how it affects mine.

I'll know more in a few years of practice.

[JamesB]

So you have your themo on the grate? Next to the somewhat cold"er" ribs? The thermo is just measuring the temp of the air around it, which is being cooled by the not yet up to temp meat. You just might be cooking hotter than you think.
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[Jackson]

Sorry I am new and not really understanding what yall are talking bout. Are yall saying that the exhaust should come all the way down to the grate? Mine just comes to the top of the barrel. Is that good or bad? Also with the thermometer I have one on the exhaust side of my barrel that screws into it. Do i need another one? If so where?
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Laura

[funphotostore]

[funphotostore]

[JamesB]