Temperature Control

Discussion in 'Charcoal Smokers' started by crusty ol salt, Aug 21, 2008.

  1. crusty ol salt

    crusty ol salt Meat Mopper SMF Premier Member

    Since i completed my test smoke on my GOSM last weekend. i have a couple of thoughts about temperature control i need to run by y'all. i dont want to get into the debate over water pans and humidity. My thoughts relate more a long the lines of the water pan and how it functions in temp control process.

    Using the water pan my temps were rock steady 220 over a 10 hour burn the only spikes occured when i tended the fire. I think this is a good thing. I could lower my temps by adjusting the draft closed however i could never exceed 220 even with the draft dampers wide open.

    All my old navy training tells me this is normal. I would have to introduce mega BTU's to superheat the water. I dont think any form of charcoal is able to produce that raw heat.

    The only alternative to increase heat would be to operate without water in the pan or using sand in the pan as a heat sink. This would shift temp control to my draft dampers. I think this would require more closely watching of damper settings to control temperature during a smoke.

    If i have the above scenario correct my question is, is there ever any need to smoke at great temperatures than 220?
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I take it this is a charcoal GOSM?
     
  3. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Not necessarily, i like to do poultry at 300* + but most meats do fine at 220.
    Problem is, once the meat is on the smoker, can you still get that temp?
    Water shouldn't interfere with the temp once its warmed up, it's more of a buffer so your not "grilling".
    You should be able to get that unit up to 300 easy burning charcoal.
    Top vent open all the time?
     
  4. crusty ol salt

    crusty ol salt Meat Mopper SMF Premier Member

    top vent was wide open, along with the left and right side vents. the was very little breeze that day, thin blue smoke up the pine tree. Couldnt make my neighbors jealous, darn. i am also thinking my aftermarket water bowl may have been pinching or was to close to my charcoal and fire box?
     
  5. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Eould need to see a pic of that.
     
  6. crusty ol salt

    crusty ol salt Meat Mopper SMF Premier Member

    I will see if i have one. I was have too much fun playing to think of pics last weekend.
     

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