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how do i start my temp at 250

post #1 of 19
Thread Starter 
Hello, Im Newbie at smoking... how do i start my temp at 250 and maintain that for 4 hours... Ok her my problem if it is a problem... last nite my temp start out at 450 and it stayed there for 1 1/2 hours. i used 1lb of lump coal at the bottom fire pan and 1lb heated kingfords on top of that and my ecb temp shot up to 450? what am i doing wrong? i want low and slow.


post #2 of 19
I'm guessing you added too much heat and possibly weren't venting properly?
That's a really high temp to hold if you have proper air flow.
post #3 of 19
Try the Minion Method. Don't just start with a big ol fire. Also, if your temps rise, slowly start to close off the bottom vents (always leave the top open) but just close and open as necessary a little bit. Then wait 15 minutes and then alter again if necessary. Here's something I copied off of another site that explains the Minion Method pretty well...

Sometime back in 1999 or thereabouts Jim Minion was participating in a regional barbeque championship in the Pacific Northwest. His cooker of choice was a Weber Smokey Mountain.
However, following the manufacturer’s instructions on building a fire in this otherwise wonderful smoker proved useless as the fire would quickly shoot up to well over 325 degrees. What to do, what to do?
Jim Minion, a fleet manager for an auto sales company, tried something different – he spread a layer of lighted briquettes over a pile of unlit briquettes and he found that he could maintain a steady fire for as long as 22 hours in his Weber Smokey Mountain. He took a first and a second in two categories that day and the Minion Method was born.
About that same time I was having incredible difficulty holding a steady temp for any decent length of time in my Hondo offset. I came across a description of the Minion Method on the Internet and decided to give it a try. I filled the firebox with Kingsford briquettes as recommended, lit a Weber chimney filled with briquettes, dumped them on top and for the very first time I held a rock steady 220 for four hours, but then the fire choked itself out from all the ash produced by the briquettes. But heck, that was a whole lot better than before.
My wife’s uncle, one of the most fun individuals I have every had the pleasure of knowing (he was one of those people who, from the moment they walk into the room you know you are about to have a great time), and a true lover of ‘que was visiting and he wanted me to fire up the barbeque. As an incentive he brought me a bag of lump charcoal. Not wanting to insult a guest, I fired up my Hondo using the Minion Method with the ump charcoal.
I fully expected a disaster as everything I read about the Minion Method said to use briquettes. Instead I was stunned – I quickly got the fire settled down to 220 and it stayed there – and held – and held – and 8 hours later the temp was still reading 220! By then I was done and removed the meat from the smoker
but it was another two hours before the temp dropped.
A convert was born!
That was several years ago and I’ve learned a lot since then. Most important is that not all lump charcoals are the same. Some will only hold a steady fire for about 4 hours. The average lump will give you about 6 hours. The best lumps will hold 220 for 10 hours or more. Other things that will affect the burn time are outdoor weather conditions, the make/model of smoker you have, and the temp at which you are cooking. I have also learned that once you learn the individual quirks of your smoker you can “dial in” any temp you want by making small adjustments to the chimney damper and/or the air intake control.
For the longest, steadiest burn times I recommend you get the best quality hardwood lump charcoal you can find. Briquettes will work, however they produce so much ash that the fire chokes itself out within about 4 hours. High quality hardwood lump charcoal burns hotter produces very little ash resulting in a much longer burn time.
If you don’t use a charcoal basket, you need to find a way to keep the charcoal away from the air intake. Here is a good way;
Fill the firebox with charcoal all the way to the lip of the opening between the firebox and the cooking chamber then hollow out ever so slightly — about an inch or so — just enough to make the pile slightly concave — a small area in the middle by pushing the charcoal up around the sides a little.
Fill a Weber chimney with charcoal and light it. When it is going real good (all coals glowing) then pour it all on top of the charcoal in the firebox, keeping it centered as much as possible.
Close the lids but leave all the vents (air intake and chimney) wide open. When the temp reaches 275 – 300 degrees, begin closing the air intake. Close the air intake half way then check the temp in 15 minutes. If it is too high, close the intake half way again and check in 15 minutes. If still too high, close the air intake all the way. Check again in 15 minutes. If the temp is still too high and ALL VISIBLE SMOKE DISAPPEARS, begin closing the chimney — you guessed it – half way. Check again in 15 minutes, etc. At some point the temp will stabilize — check the vents and remember where they were as that will be your starting point next time — in other words, after the initial temp has reached 275-300, then you can close the vents down to your starting point rather than repeating the entire procedure again. The fire will slowly burn down through the pile of charcoal providing a nice, long, steady burn.
So, all of us backyard pitmasters owe Jim Minion a huge thumbs up for daring to try something different and making top notch barbeque a breeze.
post #4 of 19
Dude gave you have some good advice...

Don't forget to stop by Roll Call and Introduce yourself to us and tell us a little about your equipment and experience. It will give everyone a chance to properly welcome you...
post #5 of 19
first, do you have an accurate thermo? If you are using the one that came with your unit, it probably is not reading accurately. Replace it.

Second, are you using water in the water pan? This is used as a heat sink since the food is stacked on top of the charcoal. It absorbs high heat from the fire, and converts that to steam at 212°, thus stabilizing the internal temp. If you run out of water, the temp will shoot up also.

Next, check out what size of fire you are starting with. If the first two conditions are met, then dial way back on the size of the fire that you start with. Be sure to control the fire at the air intake. It it is too hot, shut the intakes. Less air=less fire.

Keep after it, and you will get the hang of what to start with. The resulting Que is well worth the effort...you will be rewarded with lots of compliments, neighbors that want to come over, and family that will beg you to fire up the smoker...it is a wonderful thing.

Good luck!
post #6 of 19
Thread Starter 

this is what i have.. if that helps
post #7 of 19
Thread Starter 
yes BBQ E... I have a new thermo i place in.. and to the Dude... that would be one heckva dream for me.. and to fire it up. now i think about it way too much heat. one dump should do..
post #8 of 19
The first time I read your post, it sounded to me like you had filled the water pan with the kingfords, if that was the case it would be tough to get the temp down.
Anyways, you've been given some great advice already. Let us know how it works out the next time you fire it up.
post #9 of 19
Thread Starter 
BBQ E.. No i didnt have anything in it at the time.. So you're telling me the reason why i was running so hot? because i didnt have any water in it?.... that makes alot of sense.. i needed something to absorb the heat!
post #10 of 19
Also the ECB's are smaller and don't need quite as much fuel as the one Dude showed you. (I think... I may be wrong on that.... just ask my wiferolleyes.gif)
post #11 of 19
Thread Starter 
Thanks for the info guys... going home to try again... well keep you posted.
post #12 of 19
First off you need to do Mod's to your ECB-http://www.smokingmeatforums.com/forums/showthread.php?t=85436 Start there and look through more in the charcoal thread-with your coal pan dropped you will be able to keep adding hot coals to your pan to keep the temps up-once you get to know your ECB there great smokers.
post #13 of 19
Thread Starter 
well!!! thankz for all the great info... just finished my chicken... i was able to maintain to temp at 220 for 4 hr! wow i feel like a pit king! ;-) and boy she taste good!

thank you guys!
post #14 of 19
Congratulations!! Glad it worked out for you.
post #15 of 19
After all that and ya didn't post any qview for us to drool over??? For shame on you!!!! lmao tongue.gificon_mrgreen.gif
post #16 of 19
Thread Starter 
Oh i'm sorry Oneshot... Here you go..
post #17 of 19
Sweet. Glad it worked out for you. Just keep playing and practicing. You'll get more comfortable with it and start cranking out more and more consistent q.
post #18 of 19
Thank you so much for that post!!! I have been struggling with maintaining without spikes..... I three hours in on a smoke and the Minion method is rockin!! its staying within a 10 degree range... much better than past tries.

Thanks again for the info!!
post #19 of 19
Looks like you've got a handle on that Minion Method.
Looks greatPDT_Armataz_01_34.gif
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