Uncontrollabe Temp Spike at 4 Hours

[earlybird]

Hi All,

I've done a search for this but can't find an exact answer so here goes. I got a major, uncontrollable temp spike about 3 1/4 hours into the cook (St Louis ribs) and can't understand why. This was my 7th or 8th use of the Smokenator and I've never had this problem.

- 1 First 2 hours - rock solid 230 temp.
- At the beginning of Hour 3 I added about 12 unlit Kingsford blue briquettes.
- By 3 hours and 20 minutes temp spike well over 300 and I could not control it with top vents, or even closing off the bottom baffles. The breeze had picked up very lightly, but I placed a chair in front to dampen the breeze, to no avail.

I had already foiled the ribs by then so finished them in the oven, then came out and crisped them up on the grill, using the Hour 3 coals which were still hot.

Did I add too much fuel in Hour 3? Could the kettle coming out of shade and into the sunlight, with a tiny added breeze have made this huge temp spike?

Thanks.

[earlybird]

I just thought of an important piece of information: around the end of the 2nd hour I ran the water pan dry and didn't add more water. I know this can act as a heat soak, so without it, and with the added fuel, perhaps that's the culprit?

[BB-Kuhn]

yes. the water as a heat sink is a good way to keep the temp stable. if you eliminate it, the fire can/will continue to get hotter if you're not careful.

I don't use water in it anymore, and am getting the hang of temp control without it (also, I like doing ribs at 275), but the water is a good crutch.

People have had luck ditching the water pan and substituting a bigger one above the smokenator on the grill grate to get more time out of the water without refilling.

[earlybird]

Thanks. I'll make sure I've got some water in there in the future. I understand also a chimney brick can also act as a heat sink for times when you don't want to use water. Is that true?

[BB-Kuhn]

That wouldn't hurt - also acts as a heat shield.

[ncsmoker]

The increasing breeze indicates a need to close down the lower vents a little. Also the lack of water also allows the temp to rise also. Both were a result of your increase rise in temp. The Smokenator is a great tool but vents need to adjusted as environmental conditions change. You can't leave it and forget it.

As to the use of the bricks, it is possible but you will need more than 1 and will need to play with the location and number to get the same success as water. Plus you won't be able to add flavors as you can with with water. I have used a small pizza stone as it is only 1" thick and does not add a lot of heat but a steady heat and the drippings add a nice flavor without burning. But I still prefer the water pan that sits in the Smokenator or a larger one that sits on top.

Tom