Smoking my first brisket but we got a bunch of rain on the way

[flintrock]

I have a car port but air dont flow to well when it rains does anyone know any tips or tricks I was thinking about air flow maybe a small fan like a couple feet away I don't want my fire to go out and thanks in advance. Flint

 

[forluvofsmoke]

I don't think a fan would be the answer...it would pull heat away from the smoke chamber, reducing temps and increasing the need for more heat...double-edged sword there, IMHO. Windy days kill your smoke chamber temp and cause you to burn through fuel faster...I always shelter from the wind, first and foremost.

If you can build the fire up, but regulate it with the intake damper so it can steadily burn through the fuel would be better option. If temps begin falling when the weather changes you can crack the inlet damper open to compensate for whatever is causing temp drops and the fuel will already be there in the fire box, warmed-up and ready to go.

If draft isn't enough to keep temps up with wide-open inlet dampers you can add some height to your vent stack to increase the draft. But, that's not a quick fix unless you already have the correct size tubing on hand.

OK, are you burning sticks or coals? Anyway, same principle applies.

Eric

 

[flintrock]

I'll start with coals and continue with all my wood that I'll add will already burning ready to go in a chimney starter so just keep a eye out for it and compensate for it need to do weather it be more wood or air and thanks again

 

[forluvofsmoke]

Sounds like you've got a good plan with starting it in a chimney and adding on the fly...keeps a cleaner burn that way, too, with not as much sooty smoke from the fuel. Do what feels right, especially if you've done it before and had success. Every smoker likes to run a little different than others...lots of variables, so getting to know your smoker in different conditions is your best defense... better to have an enjoyable smoke than feel like your fighting a battle.

And don't sweat temp swings unless they are just plain crazy...I've had 40-50* dips and I just let it ride...if the fuel is there it will bounce back. 40-50* temp spikes may or may not smooth out on their own, but really don't cause any damage with most meats...unless your really looking for some serious control with a particular preparation, or you don't want it to cook too fast. I used to be anal with chamber temps...I settled down several years ago and decided to watch and learn what the smoker likes...same with stalls...don't mess it and it will come back around when it's ready to...they always do.

Eric

 

[flintrock]

Thank alot I try to learn as much as I can and what's the best wood combination

 

[pit 4 brains]

Thank alot I try to learn as much as I can and what's the best wood combination

I like to burn pecan and maybe a little mesquite for my briskets. Oak or hickory would be a good choice in your neck of the woods..

 

[redrocker65200]

 
I like to burn pecan and maybe a little mesquite for my briskets. Oak or hickory would be a good choice in your neck of the woods..

Only because I just did it, Hickory is very strong.  So if you don't like a really strong smoke flavor, I would stay away from Hickory.  Just putting my two cents in, and that is about all it is worth.  

 

[b-one]

I love pecan and cherry on beef 50/50. I've used post oak and use it sparingly to me it seems strong.