Understanding temperature

[cansmoke]

When a recipe calls for a temperature of 325F, is that the temp in the lid or the temp grillside?

My unit got up to 360F with a grill temp of 280F. Not sure whether I was under or over the target 325F.

Secondly, the unit stopped at 360. Does one open the side vent for more air or close it. I ran with the chimney closed.

THe cook worked, just wondering how to do it better next time. THis is a new unit to e and while it holds temperature much better, I want to better learn how to manage temperature.

 

[TulsaJeff]

That should be the temperature the food needs to experience. I usually use a secondary thermometer, at least initially, to monitor the temperature at grate level, right next to the food.

By doing this you can figure out what you offset is and just do the math using your factory installed thermometer going forward.

Can you tell us what type of smoker/grill you are using so we can better understand what you are working with?

You really don't want to ever close the chimney all the way and you always need at least a little bit of air coming in through the side vents or intake vent.

More air = More heat.

 

[cansmoke]

So my grill side (temp probe right beside the meat) temp is the one to watch more closely. I guess I underestimated the amount of charcoal to use as it stalled at 280F.

 

[TulsaJeff]

So my grill side (temp probe right beside the meat) temp is the one to watch more closely. I guess I underestimated the amount of charcoal to use as it stalled at 280F.

I added more information to my initial reply which may be helpful, also wondering what type of unit it is?

 

[cansmoke]

I am using an Oklahoma Joe Highlander. I had a Chargriller that I re-homed for the OkiJoe. I've never understood temp flow.

 

[cansmoke]

I am enjoying the unit, just want to get the best out of it that I can.

 

[TulsaJeff]

As you use this particular smoker, you will learn what is required to run it at the temperature you are trying to maintain.

Horizontal smokers are often hotter in some spots and cooler in others so this is something else that is nice to know. You can fire it up and check the temperature front to back and side to side to find your hot spots and this will tell you how to place your food for future cooks.

To maintain temperature, you have to start by adding the correct amount of charcoal to the firebox and then control the air flow into the smoker.

On that type of smoker, I would leave the chimney full open and the firebox vent open at least ¼ of the way.

There again, this is something you will have to learn with that smoker but the method is somewhat repeatable once you find the right formula. The thing you cannot control are wind, rain and ambient temperature so those are things that will require to fine tune as you cook.

I don't have that particular smoker so maybe someone who does will come in and help with about the right amount of charcoal for starting it up and the vent settings that work best on that smoker.

 

[cansmoke]

THanks, Jeff!