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post #1 of 15
Thread Starter 
What is the highest temp you can maiintain using lump in you SFB and how long can you keep that temp?
post #2 of 15

Interesting question, why do you ask?

It's been a while since I've cooked with just lump charcoal. I really have not done much in the modification department, either.

Just a guess... if I put 2 chimneys lit lump on top of 2 chimneys of unlit lump in the my SFB, as it is set up now, I might get up to 2 hours at 300°. But I would have to adjust the intakes often to avoid spikes and drops in temps.

post #3 of 15
Thread Starter 
I ask because I can maintain 235 for two hours with one chimney lit and one unlit
But higher temps require a lot of baby sitting
post #4 of 15

That's fantastic Lemans, have you done any mods to your Char Griller. What brand of lump charcoal do you use.

post #5 of 15

Offsets are not really designed for high temps?


Using lump only, I can usually maintain 220 to 250 for 1 1/2  to 2  hours without fire tending.


Depending on ambients such as temperature and wind, of course.


Those are my normal smoking temps for most meat.


Good luck and good smoking.

post #6 of 15
Originally Posted by Venture View Post

Offsets are not really designed for high temps?




I disagree, I routinely cook at 300°-325° with my CG.

Lemans, 235°-240° is the range my CG would like when I cooked with charcoal.

post #7 of 15
Thread Starter 
What r you burning to get those temps
post #8 of 15
Originally Posted by Lemans View Post

What r you burning to get those temps


Wood splits, but it can be done with charcoal. It just gets expensive burning charcoal. I can get wood for free.

post #9 of 15

When I'm cooking large meats I'm cooking at 300-315. When I'm cooking ribs I'm down around 275. I took a page out of Myron Mixon's book. I like to cook hot and fast. I load up my charcoal basket with two lit chimneys of kingsford competition briquettes and it's off to the races. That will usually carry me at 300 for 2 1/2 to three hours. After that I add lit chimneys of lump every 1 1/2 - 2 hours. When my temps start to drop 10-15 degrees I know it's time to add. I normally use peach mini splits. Also I go by my therms at grate level. Therm on the top gets 75 degrees hotter, so if my grate level therms are at 275 my top therm is usually at 350. I guess it's because heat rises to the top. I have the chargriller outlaw which has a bigger cooking chamber than the super pro, so I imagine the super pro wouldn't use as much fuel.
Edited by 5oclocksomewher - 7/28/14 at 7:59am
post #10 of 15

I can get 325* for a couple of hour or so, and maybe 350* for a brief period,  using just lump charcoal, but it usually involves a small fan (computer) at intake side, to keep it stoked.

It's a MUST to waste a couple of chimney, or three, of lump to get CG fully heated before adding food, if you want higher temp cooking.

Do to the fan, it does require much more lump, and I only add that fully lit lump too.  You can go through 10-14 lb. of lump in a couple of hours or so, doing this.  Expensive!

I usually reserve this for doing my wife's awesome scalloped potato's.   It had better be a big batch too, cause I hate wasting $$ on small batches.  LOL


That's why I want to learn proper stick burning in my CG.  You can keep higher temps with less cost.

Edited by fpmich - 7/30/14 at 3:46am
post #11 of 15

Sorry to double post behind myself, but I just had this happen to me, and it related to threads question of high temps


After my creosote semi-disaster, I had to scrub clean the entire smoker with Simple Green and re-season.

I started with 1 chimney of lit lump.  Hit 250*  Added a lit 2ND chimney of lump, and left ash drawer open 1/3 way for air.  I wanted hot.

That took it to about 275* and hovered.  I added a chunk of warmed up wood and it hit 325*-340* for a bit before dropping downward.


Then, as I was using my basket, I slid the basket right up next to cooking chamber side.  Temps jumped to 425* firebox side and 400* exhaust end very shortly.  Using Maverick to check, I was able to maintain 400* for 2 1/2 hours or more at grate level, without adding any more lump,  Only a small chunk of pre-warmed wood from time to time as needed for flame to maintain very hot heat.


Now this was done without any food in chamber, nor did I have any baffles in it.  I was just seasoning it.  But it is amazing what just the simple thing of moving the fire source 2'-3' closer to chamber can do.  Filed this away in my memory, for heat control.  I did not use a fan, nor was it breezy at all.  Outside temps were about 78* at start,  and down to 65* by the time I was done.


Hope this helps someone, and hope it will  help me in future.


Aberration or normal Cliff?

post #12 of 15

Normal. When cooking on a large well made offset, such as a Lang, the fire is built and maintained up next to the opening to the cook chamber. I have done that also with my CG in the past, but no longer for two reasons- I lose the cook surface next to the firebox because it gets too hot( I often had flames shooting into the CC) and I find that cooking with wood in a CG the fire burns better when it is closer to the air intake on the firebox.

FWIW I do not use a baffle.

post #13 of 15
Originally Posted by cliffcarter View Post

Normal. When cooking on a large well made offset, such as a Lang, the fire is built and maintained up next to the opening to the cook chamber.

I've seen that when I watch BBQ Pitmasters. Any idea why?
post #14 of 15
Originally Posted by 5oclocksomewher View Post

I've seen that when I watch BBQ Pitmasters. Any idea why?


I believe that those big pits will draw the heat through the cook chamber more efficiently with the fire closer to the cook chamber.

post #15 of 15
Thread Starter 
I used hickory wood splits today in my SFB
Put 2 vertical and 2 horizontal and pour in a chimney of lit kingsford blue and got 800 degrees in about ten mins and the cc shot to 300. Had to close stack halfway to keep it under control