Temp problems in the Philippines

[tatoosh]

I've had temperature problems getting to the desired 200F to 250F temperature. My Weber 22.5 with Smokenator 1000 sticks to the 185F range. We are using two kinds of charcoal, a local lump that burns quickly and round briquette with a small hole in the center that is pretty hard to get started.

We finally had to resort to a second fire across from the Smokenator. We were careful not have any meat above the second fire. We used coconut hulls for the smoking wood. They produced quite a bit of smoke, which had me worried we would over-smoke, but they did not last long. It turned out fine. And the ribs were great.

We used binder clips to limit drafts and get a better temperatures. But with the charcoal available here in the Philippines, I think we are stuck with a double fire set up.

I think my ultimate setup for the Philippines would be my Weber 22.5 with two Smokenators and the accessory 17.5 inch hover grill. I'm sorry I did not order one of those when I got my Smokenator.

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[ecripps]

Don't use the binder clips unless you can't keep the temperature below 250 at the dome. So are going to have a hard time controlling the temperature as the charcoal isn't uniform in shape. Make sure your starter coals are going in white hot as well.

Ed

[tatoosh]

Thanks for advice. I think I will end up buying a second Smokenator which would give me a nice clear area in the center. And your hovergrill since that will increase my food grill area substantially. The round charcoal is fairly uniform but it's formulation makes it very hard to light and slow, I don't think it is kicking out heat like you see in most of the US charcoal briquettes.

I have been measuring dome temps, but now am focusing in on food grate temps to make sure it smokes in a reasonable time frame.

[tatoosh]

I have, for the most part, given up monitoring dome temperatures and simply watch my food grate temperature. I had good success for the most part with temperatures now. I am using both the bottom vent and top vent to controll the temps.

If I get a fast rising temperature that is heading past my target temperature, I use the bottom vent to slow the charcoal. If I have a slow rising or falling temperature, I use the dome vent to keep the temperature at the food grate in the range I want.

I watched the food grate temperature drop when I opened the top vent, thinking that would add better air flow. It simply let the hot dome air out and when I closed the dome vent a little, temperature at the food grate started to climb back slowly.

The only notable problems I have now is when I have the dome off for any significant period of time. Such as foiling or glazing ribs, or moving them around. I will get a runaway charcoal temperature. I shut down the air at the lower vent, but it takes quite awhile for the temp to drop down. I may have a half moon piece of sheet metal cut out to cover the Smokenator cutouts and limit exposure to air if I need to work with the dome off for any significant amount of time.

Other changes: I moved the water pan out of it's cutout and down to the charcoal grate. Over a 5 or 6 hour cook it still loses half its water, but the larger cutout access allows me more charcoal and better temperatures at the food grate with the charcoal I have available in the Philippines.

I can see why monitoring the dome temperature can be useful. But I only have one thermometer at the moment and since my primary concern is the food, that is where I am keeping it.

I also found that different techniques in loading charcoal allows me to hit different temperature profiles. I can load the charcoal half way up the Smokenator, then do the hot coals, and on top of those finish adding unlit charcoal. That gave me temperatures too high for smoking, but great for roasting chicken or baking bread.

The Smokenator can be a very versatile tool!

[ksu1971]

tatoosh: Thanks for the additional information. I would have thought by opening the upper vent a little it would increase air flow and then increase temp but what you said makes sense. Also, the information about the lower vents is also very good. It sound like if you need to make major temp adjustments you would use the lower vents and minor tweaks you use the upper vents.

Also, you mentioned you moved the water pan to the coal grate. Do you still get good steam with it down there as opposed to moving it above the Smokenator on the cooking grate?

[tatoosh]

I don't think the water pan is as effective in the lower position but it still does contribute moisture and thermal stability. The pan when in its cutout needs to be refilled a couple of times during a standard smoking session. In the lower position, it never needed to be refilled, though I started it as full as possible, something I don't usually do when I use it in the cutout. It was still half full.

Some folks do not use water pans at all to stabilize their temperatures or moisten the meat as it cooks. I'm neither experienced enough in barbecue or a food scientist to talk about those issues definitely. I had one very bad experience brining ribs for too long which gave a very "hammy" texture to them, so while I brine pork chops and chicken, I've quit doing it with ribs. I use a salt or salt/sugar solution when I brine meat. I have found that is the most effective way of having moisture in the meat when finished.

I may play with returning the water pan to its cutout as I get better at regulating the temperature, but I really liked having the larger cutout available to add charcoal and wood through.

One problem I did not mention is runaway temperatures when I have to take the kettle lid off. I've had this happen a couple times now. I am much more careful about how long the kettle lid is off. But if you are glazing the ribs at the tail end of your smoking session, the lid will stay off for quite awhile. I often see runaway temperatures of 325F or higher. Same thing once when I was foiling the ribs for a "Texas crutch" with apple juice. It took quite awhile with the lower vent totally closed for my temperatures to come down to the target area of 225F to 250F.

I have not completely solved this yet, but I would start by closing the lower vent completely before I took the lid off. If that does not keep the temperatures from rising, I am going to have a small half moon of thin sheet steel cut with a handle so I can put it over the cutouts when working with the kettle lid off.

Good luck with your barbecue, ksu1971. I am sure with a little time and experience, you will have your Weber/Smokenator combo working perfectly.