- Apr 29, 2012
- 7
- 10
So, I used my smoker for the first time a couple weeks ago (a MasterForge Charcoal cheapie). I did the recommended 2-hour burn-in, during which time the smoker reached pretty high temps (300-ish, if one can believe the built-in thermometer), but I didn't have any water in it at the time, so that's to be expected.
During the time I was cooking my ribs though (babybacks, so was going for 2-2-1) I struggled at times to keep my heat up. I think I am a bit gunshy over adding too much coal, so it ended up lingering at 212-220 for the most part, and I let it cook a bit longer, ended up around 7 hours in the heat.
That said, they came out great. It was pretty neat getting that smoke flavor knowing I put it there, they were tender (glad I remembered the membrane in the first place), and my wife dug em, so that's nice.
What I would like to know though, is does anyone have any tips on maintaining temp in a smoker such as that? I don't have any adjustable vents to work with, just the one open vent in the bottom. I'd really like to try a brisket, but knowing the length of time I'd need for that, I want a better plan in place. I also plan to try sand in the pan instead of water, jst to try to regulate a little better without having to open the door as often to check/replace water.
Sorry for the disjointed rambling, it's 1:15 am. lol.
During the time I was cooking my ribs though (babybacks, so was going for 2-2-1) I struggled at times to keep my heat up. I think I am a bit gunshy over adding too much coal, so it ended up lingering at 212-220 for the most part, and I let it cook a bit longer, ended up around 7 hours in the heat.
That said, they came out great. It was pretty neat getting that smoke flavor knowing I put it there, they were tender (glad I remembered the membrane in the first place), and my wife dug em, so that's nice.
What I would like to know though, is does anyone have any tips on maintaining temp in a smoker such as that? I don't have any adjustable vents to work with, just the one open vent in the bottom. I'd really like to try a brisket, but knowing the length of time I'd need for that, I want a better plan in place. I also plan to try sand in the pan instead of water, jst to try to regulate a little better without having to open the door as often to check/replace water.
Sorry for the disjointed rambling, it's 1:15 am. lol.