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Can't Lower the Heat! Help! - UPDATED WITH Q VIEW

post #1 of 25
Thread Starter 

Trying to cool down my temp in my Char-Griller duo combo and having a tough time!  It's steady at 275 and I've closed all the air flow vents.  Trying to smoke a 8.5lb brisket and a 6.5lb brisket and would like to drop the temp down to 220.


Should I shovel out a heap or two of coal??


Thanks for any tips or advice,

New 2 'Que

post #2 of 25

First -- are you sure your temps are accurate?  If you are going based on the therm than comes with the Char-griller, it's most likely not accurate.  If you are using calibrated thermometers, and are confidant in the reading, I'd open the hood to the smoker chamber for a minute, let some heat and smoke out, and see how it is.  I was never able to get my char-griller that hot using the side fire box.  Which makes me wonder -- are you using a side fire box, or are your coals in the cooking chamber?



post #3 of 25
Thread Starter 

Funny you should ask about the thermometer - I have about 4 of them going!  The factory therm. as well as the "sit-inside" therm. seem to be the most accurate.  I have 2 probes - one is not taking a reading at all - and the other is giving me inaccurate readings.


I ended up shoveling out some charcoal and the temp has dropped to a desired zone.


Thanks Brownie!  (I'm a closet Lions fan, I feel your pain!)

post #4 of 25
Thread Starter 

By the way, I am using a side firebox.  I got extremely aggressive with the amount of charcoal I used.  Won't make that mistake again!

post #5 of 25

Sounds like your doing ok now. Let us know how it turns out, with pics of course.

post #6 of 25

Just don't close the exhaust. You should be fine.

post #7 of 25
Thread Starter 

AleLover - I ended up closing the exhaust chimney during the process.  Why is that bad - and what does it do?

post #8 of 25

It traps all the stale smoke and creosote inside the smoker which will make the food not taste so good. You need to keep fresh smoke circulating over the food.

post #9 of 25
Thread Starter 

So to help control heat (my smoker has a tendency to sky rocket!) limit fuel and keep vents closed or barely open.  Anything else I'm missing?

post #10 of 25

Exactly. Leave the out wide open and the inlet barely cracked. Tune the temp at the inlet. There are other mods too that will help it be all the smoker it can be.


post #11 of 25
Thread Starter 

Here are some pics of the final product.  Not too bad - and pretty darn tasty!  I think I "sampled" about a pound and a half of brisket as I sliced...  tasty job!  Thanks to all who helped!











post #12 of 25

drool.gif wow, looking very, VERY good

post #13 of 25

Dang that looks super tastey!  Nice job on the meat, enjoy!

post #14 of 25

nice jobthumbsup.gif looks great

post #15 of 25

Scott has you going in the right direction.  Leave that chimney open!  Use the air intakes and the amount of fuel to regulate your temps.  Creosote just plain don't taste good!


In summer, this all seems simple with offsets.  In winter you will be pouring the fuel to that locomotive!  LOL


That meat didn't look like you had a major problem to me?


Good luck and good smoking.

post #16 of 25

Hey,New 2 queicon_exclaim.gif I see you are having trouble with the heat thingy.icon_eek.gifThe Great state of exas flag, and Mesquite 010.JPGThis is the way you should have your fire;small and hotbiggrin.gif  This way you can cut airflow easily and sustain a  valable  temp.  to come back to, once the heat settles

I am supposing you leave the exhaust wide openicon_question.gif.

Are you using wood or coalsicon_question.gifEach burns differently and if you are a coal uiser;please disregard this posticon_exclaim.gif

post #17 of 25
Thread Starter 

Old School - I have been using Kingston charcoal with mesquite melded into the brickettes.  I keep hearing about lump coal and finally found some and bought 2 bags to try on my next long smoke.  I closed the exhaust completely during my attempt to drop the temp down and to try to cut airflow - and found out through some helpful posts about cresole, so I won't be doing that anymore!  You stated to use a small and hot fire - I got half of it right.  I used a BIG and hot fire.  I ended up shoveling out some charcoal and spreading the remaining out to dilute the heat and that ended up getting my temp down.  Here is a picture of the final coal pile that gave me 220-225 degrees.




Hey, I'm intrigued by the fuel you're using!  Is that split chunks of hickory or mesquite?  I have only found small wood chips and they burn awfully fast(notice the ash pile on the charcoal).  I may look into some bigger chunks for more smoke.  Is there any truth to "too much smoke" and giving the meat an "off" flavor?


Thanks for the post!

post #18 of 25

Your brisket looks like it came out great. Nice smoke ring. Looks pretty juicy too. You need a charcoal basket. That will help your fire management.

post #19 of 25

The brisket is beautiful!  Great job!

post #20 of 25



Would you be so kind as to answer new 2 da que. I would also like to hear the story behind what those chunks of wood are? Being one of the newbies. Seems that recipes and rubs are talked about. But right now me and a few others just dont have the mechanics of the smoker and the fire figured out yet.


Thanks for your help.

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