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Temp Difference on Backwoods Party Help

post #1 of 5
Thread Starter 

Alright, so this may be a stupid question without an answer but I figured I'd try.  So obviously on the backwoods party the heat rolls in from the top, this I get. I have done about a dozen cooks and the difference in color I get on my meat is significant between meat on the bottom shelves and the top.  Is there any way to remedy this?  I have tried less water in the water pan to no avail.  It is a pain when I am doing wings to have to shift all the meat from the bottom to the top to get some color on it, as well as other items.  



post #2 of 5

Some smokers, it is what it is...My MES cooks evenly but load it up and there is variation top to bottom. Seems this just may be inherent in vertical smokers...JJ

post #3 of 5

I don't have a Party but I do have an old Patio (discontinued years ago) and I ran into the same problem with variation from top to bottom. I just got to the point where I swapped shelves every so often. The shelves on the patio weren't held in by anything, so moving them was pretty easy.

post #4 of 5
Thread Starter 

Thank you all for the input!  I figured as much that there was just a natural variation.  I generally swap the shelves now, or place items up top that need the high heat.



post #5 of 5

Don't have a BWS but have a Humphrey's.  They're very similar.  On mine the intake for the chimney is low in the back wall and has an adjustable "damper".  I run mine about 20-25% open.  It evens out the temp differential.


Do you have any way to control the outflow other than the exhaust damper?

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