Greetings all, I'm new to this forum. I've had a Weber Summit Charcoal for approximately 6 months. I've always been a Weber guy and have had great results with my 26" kettle and the SLO and Sear. I just added the flame boss 300 to my Summit and am elated with the results. My only concern is the amount of smoke I get on the meat. When I close down the vents and set the temp, say 225, it will hold that temp for an eternity; however, with out good cross ventilation it seems the smoke suffers. Any thoughts?
WSC and the Flameboss 300
- Thread starter bullbbq
- Start date
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First off, welcome to SMF!
When it's running at 225 is the fan cycling on and off every few seconds?
How are you loading the charcoal & wood into the smoker?
Here is a photo of my setup on a WSM, with a BBQ Guru.
I put a mix of charcoal & wood into the bottom then light about 10-12 briquettes & put them into the middle.
This will hold at any temp for up to 23 hours without refilling any wood or charcoal.
And with the wood mixed in with the charcoal you get smoke all the time, but it's nice thin blue smoke, not thick white smoke.
Hope this helps!
Al
When it's running at 225 is the fan cycling on and off every few seconds?
How are you loading the charcoal & wood into the smoker?
Here is a photo of my setup on a WSM, with a BBQ Guru.
I put a mix of charcoal & wood into the bottom then light about 10-12 briquettes & put them into the middle.
This will hold at any temp for up to 23 hours without refilling any wood or charcoal.
And with the wood mixed in with the charcoal you get smoke all the time, but it's nice thin blue smoke, not thick white smoke.
Hope this helps!
Al
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