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Heat Control. HELP!

post #1 of 4
Thread Starter 
OK...SO I scored me a masterbuilt 7 in one today, and right now i am doing a test run. The temp is holding about 310 right now pretty study but as you know that is wayy toooo hott. I put in about 10-15 pcs of kingsford, and then about 6 or so pcs of kingsford lump. Did I use too much coal?? thats what I am thinking..I added a new temp gage and it is working great...ANy ideas ....

Do I need vent holes in the top to regulate as in a smoke stack etcc.??

post #2 of 4
Do you have intake holes in the bottom that you can close up to reduce the amount of air your fire is getting?
post #3 of 4
Thread Starter 
no its all open. similar to a brinkman smoker on the bottom. no way really to kill the air. maybe use less coals??

its a test run so nothing in the smoker now, just seeing what the temp would hold at with this amount of coal

post #4 of 4

I have a Char-Broil American Gourmet 600.  It's a horizontal grill. To set it up for indirect heat I built a small basket to go on the side close to the intake.  It holds the coals off the bottom about 2 inches to allow for airflow.  Dropped in about 5 hot Kingsford briquettes then 6-8 pieces of unlit lump.  each piece slightly larger than a briquette.  When all were lit, the heat leveled off at about 275.  Intake was 1/4 open and the chimney was wide open.  It held consistent for about an hour. 

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