Hey guys, time for me to pick everyone’s brain,
I did my first cook on my reverse flow and couldn’t be happier, but I’m not posting to talk about the “Q” I need to get some input.
Look at my chart below and give me some feedback.
I had about a 40° to 50° difference from left to right; I fried all my probes leaving them in the smoker at high temps, but had 2 that were ok.
Anyway about the 50° difference, I was wondering if it’s because of my design.
If you look at the picture below you can see where the heat would rise straight up and heat the top of the firebox which is about 10” into the smoke chamber.
I was building the fire to the left directly under the 10” portion that goes into the smoke chamber, my thoughts are build to the right and check temps again and if that fails go to step 2 which is put a plate on an angle sloping down away (to the right) from the smoke chamber inlet.
The RF has no problem with temp and recovers very quickly from an opened door.
Ok onto my next question, now remember this is my first smoke on a RF.
If you noticed my temps, at around 1:34pm 275° seems to be the constant.
My concern with maintaining the fire was there were almost no coals after each split, I expected a coal base to build up, is this normal? (I was using cherry wood).
Sometimes the fire would choke because I cut off some of the airflow because temps were higher than I wanted.
My splits were wrist sized and about 16 -20” long.
I know I need to practice more with fire management and one thought comes to mind, should I maybe use shorter splits?
I would like to dial it in at around 240° to 260° range but kept choking the fire when reducing air intake.
Would shorter splits keep the heat lower or just make the burn shorter.
I posted a bunch of pics, maybe you guys can pick up on something I am missing…but don’t get me wrong I was very pleased with the performance, but wanted to try and dial it in a bit better.
CHERRY SPLITS
GOOD SMOKE
BUTTS WERE AWESOME
I did my first cook on my reverse flow and couldn’t be happier, but I’m not posting to talk about the “Q” I need to get some input.
Look at my chart below and give me some feedback.
Time | Temp | Valves open | Splits | Notes |
9:50 am | 85° | 4 | 6 | Preheat Burner |
10:00 am | 275° | 4 | ||
10:02 am | 4 | 6 logs ignited Log lighter turned off pre burner | ||
10:06 am | 350° | 4 | ||
10:08 am | 400° | 4 | ||
10:10 am | 450° | 4 | ||
10:12 am | 465° | 4 | ||
10:13 am | 475° | 4 | Shut Fire Box door. | |
10:20 am | 500+° | 4 | Gauge Maxed out | |
10:30 am | 500+° | 3 | Gauge Maxed out | |
10:40 am | 500+° | 2 | Gauge Maxed out | |
10:50 am | 500+° | 2 | Opened fire box door and stoked wood. | |
10:55 am | 500+° | 2 | Temp started to drop, opened lid and seasoned inside | |
11:00 am | 325° | 2 | Placed two 6.5 Boston Butts on each side | |
11:08 am | 325° | 1 | ||
11:18 am | 275° | 1 | ||
11:30 am | 225° | 1 | 1 | Added split, after initial logs |
11:32 am | 225° | 1 | ||
11:35 am | 250° | 1 | ||
11:45 am | 245° | 1 | ||
11:55 am | 225° | 1 | 1 | Added split |
12:05 pm | 250° | 1 | Spritzed Butts | |
12:20 pm | 225° | 1 | ||
12:25 pm | 225° | 1 | ||
12:30 pm | 215° | 1 | 1 | Added split Spritzed Butts |
12:48 pm | 225° | 1 | 1 | Added Large split, Added Chili |
1:02 pm | 225° | 2 | Logs seemed to be chocking, so I opened #2 valve | |
1:13 pm | 250° | 2 | ||
1:26 pm | 220° | 2 | 2 | Added 2 splits, Added Mac and Cheese, Spritzed |
1:28 pm | 220° | 3 | Opened Valve #3 Fire was chocking | |
1:32 pm | 300° | 2.5 | ½ closed valve #3 | |
1:34 pm | 275° | 2.5 | ||
1:50 pm | 275° | 2 | Fully closed valve #3 | |
2:03 pm | 250° | 2 | 1 | Added split, Spritzed Butts |
2:15 pm | 300° | 1.5 | 1 | ½ closed valve #2 |
2:30 pm | 260° | 1.5 | ||
2:45 pm | 200° | 2.5 | 1 | Added Split, started to loose fire opened valve #3 |
3:00 pm | 275° | 2.5 | ||
3:25 pm | 225° | 2.5 | 2 | Added 2 small Splits |
3:45 pm | 235° | 2.5 | Opened #3 full | |
4:06 pm | 275° | 3 | Spritzed Butts | |
4:17 pm | 275° | 3 | 1 | Added Split |
4:37 pm | 275° | 3 | 1 | Added Split |
5:05 pm | 310° | 2 | 1 | Closed #3 Added split, temp was high but fuel was low |
5:15 pm | 275° | 2 | ||
5:25 pm | 275° | 2 | ||
5:50 pm | 275° | 2 | 1 | Added Split |
6:10 pm | 275° | 2 | 1 | Added Split |
6:30 pm | 225° | 2 | 1 | Added Split, Removed Butt # 1, right side |
6:50 pm | 275° | 2 | ||
7:10 pm | 275° | 2 |
I had about a 40° to 50° difference from left to right; I fried all my probes leaving them in the smoker at high temps, but had 2 that were ok.
Anyway about the 50° difference, I was wondering if it’s because of my design.
If you look at the picture below you can see where the heat would rise straight up and heat the top of the firebox which is about 10” into the smoke chamber.
I was building the fire to the left directly under the 10” portion that goes into the smoke chamber, my thoughts are build to the right and check temps again and if that fails go to step 2 which is put a plate on an angle sloping down away (to the right) from the smoke chamber inlet.
The RF has no problem with temp and recovers very quickly from an opened door.
Ok onto my next question, now remember this is my first smoke on a RF.
If you noticed my temps, at around 1:34pm 275° seems to be the constant.
My concern with maintaining the fire was there were almost no coals after each split, I expected a coal base to build up, is this normal? (I was using cherry wood).
Sometimes the fire would choke because I cut off some of the airflow because temps were higher than I wanted.
My splits were wrist sized and about 16 -20” long.
I know I need to practice more with fire management and one thought comes to mind, should I maybe use shorter splits?
I would like to dial it in at around 240° to 260° range but kept choking the fire when reducing air intake.
Would shorter splits keep the heat lower or just make the burn shorter.
I posted a bunch of pics, maybe you guys can pick up on something I am missing…but don’t get me wrong I was very pleased with the performance, but wanted to try and dial it in a bit better.
CHERRY SPLITS
GOOD SMOKE
BUTTS WERE AWESOME