A little help please!

[Fire-n-Smoke]

20150718_182206.jpg

• Fire-n-Smoke
• Aug 2, 2015

This is my off set. My question is, what are some tips on how to maintain a steady temperature? I seem to have a issue maintaining 250 275 on up. 200-230 I don't have a issue with. Oh and I'm using briquettes and lump charcoal

 

[paul6]

I use a Longhorn , on long smokes I use the Minion method. If you have a decent seal then it is just playing with the vents. When I get my temp I like to keep the smoke box vent almost closed and use the Chimney vent to control the temp.

 

[oldschoolbbq]

If you have good seals you will decrease the temp. Issue [emoji]128513[/emoji]

Have fun and . . .

 

[chef jimmyj]

If you have not already, add the Mods for Horizontal Offsets. The mod to bring the exhaust to grate level is critical, a Baffle helps too. Without these the bulk of the heat can travel along the top of the smoker and out the stack. The meat never sees it and a therm at meat level will seem low compared to the fire you got...JJ

 

[GaryHibbert]

Check out Gary's post (not me) on this very subject

http://www.smokingmeatforums.com/t/...emps-on-your-reverse-flow-or-any-stick-burner

Gary

 

[paul6]

Good point I dropped my chimney down to grate level  and while its not a true baffle put a 12" piece of steel to even the temp from front to back. I can keep it within 15 degrees .with  all this said you can have a leaky smoker with wild temp variations but when you get to know your smoker you can turn out really good Q !!!

 

[Fire-n-Smoke]

Thanks for all the tips guys.