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Smokin' for 1st time

post #1 of 7
Thread Starter 

I am using a CharGriller Outlaw with Firebox.

 

I've been able after two hours to keep the temp between 175 and 200.  how can I get the temp to 225 or is that too hot/

 

We have ribs in the main chamber.

 

Outside air temp 80F with low breeze.

post #2 of 7

  225-250 would be excellent for ribs! First, have you calibrated your therms? And are you using the factory ones. Also, placement of the probes. You need an accurate one at grate level to know the actual temp. Just a few things to check.

 

   Mike

post #3 of 7
Quote:
Originally Posted by So MS Smoker View Post

  225-250 would be excellent for ribs! First, have you calibrated your therms? And are you using the factory ones. Also, placement of the probes. You need an accurate one at grate level to know the actual temp. Just a few things to check.

 

   Mike

What Mike said!

 

Need good probes.  I have a CG w/ SFB myself and I remember that one issue was that the charcoal creates a lot of ash and you have to empty the ash pan frequently.  You might also try leaving the ash pan cracked open for a little more air flow!  Do yourself a favor and build a little charcoal basket, this will improve the operation of your CG considerably.

 

Good luck

 

Bill

post #4 of 7
Thread Starter 

So an update....Whatever I did worked. I need to figure a few things out as;

a) used a lot of charcoal and want to figure out a better way of adding charcoal.

b) need to find hot & cold spot.  The last 3 ribs were not done and had to be tossed.

 

Anyone baked a potatoe in low & slow? If so, how. The dern thing was barely cooked after 4 hours.

post #5 of 7

  The area closest to the fire box will be much hotter than the other end. I use a pan of water on the grate in that spot as a heat sink. First, I would put potatoes there to cook all the way through. Second, If you spritz or wrap the ribs at some point, rotate them end to end at that time.  Otherwise one end will be done and the other not so much. Hope this helps.

 

   Mike

post #6 of 7

I would even consider putting the potatoes wrapped in foil in the fire box.  I have done that many times when cooking on the weber or on a camp fire.

post #7 of 7

Try this...http://www.smokingmeatforums.com/a/stickburning101

 

Keep in touch and let us know you success.

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