Hello all. New here. I just have a few questions since nobody I know does anything like this and you can only watch so many YouTube videos. Ok so far a bought the chargriller smokin ace. Basically my issues are temp control on this COS. I’ve tried a bunch of stuff so far—felt gaskets, homemade baffle, rtv seal—and I’ve ended up pretty well sealed but I think my main problem is airflow.
The chimney extension is supposed to give you better airflow but I find that it creates a huge hotspot by the chimney stack extender at grate level and I find it difficult to get the main cooking chamber over 250 with a reasonable fire.
As of now I have a lava lock baffle plate and a new rope gasket around the chamber which gives me a solid seal but I’m still having issues keeping the cooking chamber at equal temps all around the grate. Am I paying to much attention to my ambient probes and obsessing over temps?
Also what is the best gauge for temp? Right now I use two ambient probes about an inch above grate level at either end of a brisket is it crazy to be frustrated that they aren’t all at 250 at the same time? Is this even possible?
The chimney extension is supposed to give you better airflow but I find that it creates a huge hotspot by the chimney stack extender at grate level and I find it difficult to get the main cooking chamber over 250 with a reasonable fire.
As of now I have a lava lock baffle plate and a new rope gasket around the chamber which gives me a solid seal but I’m still having issues keeping the cooking chamber at equal temps all around the grate. Am I paying to much attention to my ambient probes and obsessing over temps?
Also what is the best gauge for temp? Right now I use two ambient probes about an inch above grate level at either end of a brisket is it crazy to be frustrated that they aren’t all at 250 at the same time? Is this even possible?
