Just can't quite accomplish the minion method

[chiefmanywrenches]

I am pretty sure I know what the problem is but not sure how to rectify it. I have the Charbroil American Deluxe SFB. I have done the basic mods: extending the chimney, made a baffle for the opening, thermo's, and welded up a charcoal basket from expanded steel. Now, I have no issues babysitting the fire and actually working to make a good meal, I enjoy it and make plans to sit around all day to accomplish this. Every 45 minutes or so I just toss a handful of coals and it's good to go. It has always been great and not too difficult. My goal is not to have to start early early in the morning and waiting till late to have it done...Hence the Minion method.

Now my dilemma. I fill up the basket decently full with unlit coals while integrating some wood chunks for smoke. I had a horrible fail the first time (the whole firebasket was lit really quickly and temps skyrocketed. I deduced that the coals were too loosely in there and too much air was present along with using too many lit coals initially.. The next time I packed them in tighter and only used a small amount of lit coals get things going in one corner. At first it was working well, took about 30 minutes for the smoker to come to temp and when it hit ~275 I closed the intake vent to my usual spot and let it settle in down to around 240-250. I put the meat on and monitored temps and all was good. After about an hour or so my temps were getting on up there so I went to make a slight adjustment to my intake but when I opened the firebox lid, lots of the coals were going and it was getting too hot. I closed the intake completely but it did not help. I was fighting temps until they all burned up after maybe 4 hours and then I went back to the ole add as you go method that I have always done.

I am pretty sure that I need to seal my firebox better. The little half ass flap door that the vent is on is the culprit. I have some high temp RTV sealant but not really sure how to seal it up best. The firebox lid seals well and does not leak but the side door sucks. What would be my best option to make it more airtight? Is this what is causing all my coals to light too fast? I just don't want to waste too much coals because it is a waste of money and I am scared to smoke overnight because I am anal and must know how it is at all times. Thanks for reading my saga, I am trying not to get discouraged on this method.

~Matt

 

[makeme]

Your biggest problem I see is the whole smoker its self.  A lot of folks cook on this kind of smoker with great success but if you want to cook overnight without standing over your smoker tending fire, ant gone to happen, wont happen during a daytime cook either. 

These cheap smokers are great for learning fire control and it sounds like you have done all the important mods so now its just going to be a matter of tending fire.  It does sound like you could start with even less fuel and just keep adding a little as needed when the fire starts to drop, keeping it from jumping up.  I really don't think you  can create a good form of the minion fire method on one of these, not saying it can't be done, with great success, probably not.

Everyone may disagree with me but don't be afraid to adjust your exhaust as long as you keep the fire clean and don't let is smolder.  As for the gasket on the door it may help a little but you wont be able to avoid constant fire tending its just the nature of the beast.  275/300 is not to hot to cook at so unless you think it is going to keep heading up I would not sweat it and give it a chance to level out again. 

Every time you open any of the doors the fire is going to get hotter so avoid that as much as you can.  Don't sprites except at the very end if you want to, it really does not do much good, keep your food as far away from the fire box side as you can during the cook and if you need to crisp it up move it over to the fire box side at the end of the cook.  I would sometimes put some foil loosely around the side of the meat to protect it from to much heat on the fire box side and I never turn my meat until maybe the last hour of a cook, I rarely entirely foil anything.

The red rtv seal can be made to work buy cleaning the door side, even go as far as to grind it clean if you have a grinder or just use some metal sanding paper, just get it really clean.  Then apply it to the door very liberally.  After that have some grease, cooking lard or something like chrisco shortening will work, apply it liberally to the fire box side.  Shut the door as you would normally and latch it.  Let is sit for a day or two longer is better, before opening it again.  The grease can then be cleaned from both sides, the grease should keep it from sticking to the fire box but open it slowly and have a long knife handy to help slice it away from the fire box if needed.  Trim off any excess that has squeezed  out around the door carefully.  This will not be a permanent fix and will have to be redone once in awhile.

Just a note, I have a couple snp's and a charbroil much like yours.  They have been assigned  to storing my wood chunks, lump and other various bbq tools.  And now I will stop the rather lengthy reply and let someone else chime in about the virtues of building a UDS.

 

[chiefmanywrenches]

MAKEME, I appreciate the lengthy reply vs. a short answer that doesn't explain anything. I do agree that my choice in smoker is what is limiting my possibilities however for the amount of usage and the price I got it for it is perfect, for me. I have made it as consistent and reliable as one can with this setup. I will also go out on a limb and say that I have mastered this one, since it is similar to the one we used to have at my parents house. I do rotate the meat after about 6 hrs and every couple after that to get even cooking but I never foil, love me some bark. I also usually shoot to stay right at or just below 250. With my usual method this is never a problem to attain, just requires a lot of attention. I will be trying to make a seal with my RTV today, I had planned on using a layer of plastic wrap between the surfaces for easy removal, however the lard will work too. As for the UDS, you read my mind. I am a tinkerer by nature and love projects like that. I have read every post in the UDS section and I am currently sourcing a drum. I would love to have 5 smokers if possible foe each scenario however living in a condo in town, my space is limited. I am sure I can squeeze in a UDS though, mostly to take camping and such since it is "easier" to move around. Anywho, that will be a thread for the near future not now. Thanks for your help.

 

[makeme]

You are welcome.  Sorry for the long post but I had noway of knowing your experience, so I do tend to rattle on at times. 

250 is were I aim but like I said I don't sweat it if it goes 20 or 30 one way or the other just kind of keep an eye on it and consider how long I am into the cook and all.

Like I said a lot of people like to cook on these and put out a lot of good food to boot but I like a little less effort in my old age, which is strange considering now that I am retired I have all the time in the world to play with fire.

 

[daveomak]

'gator, evening...  Makeme had some great advice and solutions, about $100 worth.......    Now for my 2 cents......

I don't know squat about a SFB and controlling the temps...  What I have read from the threads on this forum, for instance a UDS will operate overnight at 225 or so, with an intake air vent opening about the size of a dime.....  That should give you an idea about the amount of air supply needed to control a fire in an "air tight", "briquette fired" smoker....  Your situation is different I admit....  there are similarities that can be extrapolated from that example to help you with your situation...   

I used our handy dandy search tool, and there are several modifications listed in there that should help you diagnose your situation and help you out.....  Good luck and let us know if there is anything else we can help with here....   Dave

 http://www.smokingmeatforums.com/search.php?search=charbroil+american+

 

[chiefmanywrenches]

Ok. I sealed the firebox side door with a decently thick line of RTV all the way around and put plastic wrap over it and closed the door and latched it. I have not checked it yet, maybe this afternoon, but I can tell on the bottom part I will have to do a second helping as there is still some gap. For now I think this will at least help but only time will tell. I'll post up some pics when it is done. As for now the hunt for a 55 gal drum continues. I found a farm supply store that has old feed barrels for 10 bucks each so I may just have to go for a small road trip this weekend to grab one.

 

[makeme]

If you have an old weber grill lid handy, take it with you and see if you can find a barrel that will fit it, barrels can vary a lot even if they look the same they can be way off.

 

[chiefmanywrenches]

Oh, really? I thought they were all the same dimensions. Ignorance is bliss sometimes. I plan to try to find one with a lid already on it maybe with the hoop sealer latch thing. If not, I can fabricate up a lid that will work fine out of something. I am the king of african engineering.

 

[makeme]

Yes they are kind of close but if you are trying to use the weber lid some are going to be way off.  I have never had a use for the ring and don't bother getting them any more when I get a drum.  Some lids will have a seal in the lid and this needs to come out, which is usually not a problem.  Even if it is a food grade drum it will should be burned out, especially if it has any kind of liner.  Good luck.

 

[thsmormonsmokes]

I'm using the Chargiller Smokin' Pro with SFB.  It's got some of the same SFB limitations you mentioned.  I've had a few very similar experiences with fire runaways.  I think part of my problem was starting with too many coals, and letting them get too hot in the chimney before they went in.  On my last smoke, I had my hickory chunks scattered through the pile of lump, dumped in my starter coals and came back in 15 minutes to find every hickory chunk in flames, and more than 70% of the coals in my box already going.  Not ideal.  I had to get real creative real fast to prevent a disaster.  I have yet to achieve true set it and forget it consistency with it, but I'm working on it.

Here's a mod idea I had a while ago to address the sloppy SFB lid, but haven't gotten around to doing.

In addition to the RTV gasket (I might just go the cheap and easy way and do this "gasket" with foil), I'm going to put a gate latch on the door to the SFB.  I've noticed that the lid to the SFB doesn't fit quite flush, so I have a lot of smoke escape and a lot of air enter through the gap.  A little downward pressure always cures it, but I don't like the idea of standing there with a hand on the SFB for the whole smoke.  I bought one of these jobbers.  I think it should hold the lid in place:

If I ever get around to actually doing the mod, I'll let you know how it works.  If you like the idea and get around to doing it before I do, let me know how it works.

There's also an unacceptable gap between the ash tray and the SFB.  I might just use foil to plug it up, but I'm still thinking about that one.

 

[chiefmanywrenches]

Well the hard part is done I guess. I sourced this barrel about 35 miles away at a feed supply store for $15. Now the fun begins. I will post my build thread in the UDS section when it is completed. May take a while to finish but I am in no hurry.

https://statich.smokingmeatforums.com/c/c4/c42c248f_photobucket-3699-1331832141924.jpeg

 

[chiefmanywrenches]

FYI I just started my build thread in the UDS section.