Too Hot!

[j-dub]

Started a test run on my Char-broil OFB using oak lump and hickory chunks, minion method with 1 small chunk at each corner of the fire box. My temp is holding steady at 375 on both sides of the smoke chamber. This thing is crapping smoke from the far end even with both the firebox damper and smoke exhaust closed completely.

Did i use too much charcoal or will adding meat absorb some of the heat? Any advice for a green horn?

Edit: Here is what I believe to be an album containing pics of the smoke it is producing and the coals in the firebox if they help.

 

[gofish]

The smoke doesn't look too bad to me.  The fire looks nice too.  The side fire boxes are not air tight, so a closed intake will still burn a fire because of the seal around the door not being air tight.  

How much of the coals did you light using the minion method?  You may just have to get used to your cooker.  Start a smaller area on the coal bed.  Then the fire won't be so hot.  This is where I'd start when troubleshooting after seeing the all the coals lit.  The more you open the doors, the bigger the fire will get.

Yes, once you add big hunks of cold meat the temp will drop.  It will work it's way back to the higher temp after a while.

Just my opinion ... open the exhaust vent at least half, I'd rather have that smoke flowing vs sitting too long on the food.

Again, nothing looks out of the ordinary, you just need to get the feel for your machine.  

 

[j-dub]

Thanks for the reply GoFish. I lit what i considered to be a half chimney of charcoal and poured it on. In retrospect, this was closer to 3/4 or more. I'll try again in the morning with a smaller amount in the chimney and some pork butt in the chamber.

If the temp climbs back up to 300-375 should I just let it ride at the higher temp? 

 

[gofish]

See what happens next time.  You are going to want to be able to control the temps and maintain a 250* - 275* food chamber.  You'll get there.  

Just remember, it's way easier to ramp a temp up then to knock it down.