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Post by lonewolfpr on Aug 17, 2011 13:51:39 GMT -5
I'm trying to smoke a turkey right now. I'm using the Big Green Egg brand natural lump charcoal with some hickory and applewood. I've got a full water dish, and I can't seem to keep consistent dome temps between 225 and 250. If I have the bottom vents open even just a little with small openings in the top I get upwards of 300 degrees. I have a bit of kettle leak so I use binder clips to keep it clamped shut. Any additional ideas for temp regulation?
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Post by ecripps on Aug 17, 2011 20:22:19 GMT -5
Try moving the lid around a bit. You might find a spot where it will fit better. I also keep the clamps on the lid when not in use as my lid was warped a bit. Lump coal can be hard to regulate the temperature because it is not uniform in shape and size. Check the thermometer in boiling water. It should read 212. If it doesn't it is off.
When you started the smoke how many starter coals did you use?
Ed
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Post by ribenater on Oct 2, 2012 12:50:38 GMT -5
I had an occasional problem getting my Smokenator up to temp. Made me crazy! I finally figured out that the wood chunks I was using were too big which in effect starved the coals of oxygen. I hope this helps someone.
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sheepdad
Junior Member
Vegetarian is an Native American word meaning "Bad Hunter"
Posts: 16
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Post by sheepdad on Oct 3, 2012 11:45:21 GMT -5
I'm with ecripps on the lump. It's great to grill with but man...staying on temp is a real PIA with it. I think the problem is more pronounced with the smaller smokers.
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