CharGriller Problems, part deux
Posted: Mon Apr 19, 2010 11:31 am
I had posted this in another thread, but thought that maybe breaking it out into its own topic would garner some helpful feedback? Apologies for the repost if it offends...
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And, the frustration continues... If it was simple, everyone would be doing it, right?
I finally had some time last night and built a fire in my CG to test my SFB charcoal basket mods (see previous post for pics). Since this was a test run only, I got a big chub of bologna, some hot links, and some sausages ready for the cook.
Pretty simple dry run:
1. Filled Weber Chimney with Kingsford Briquettes, lit with newspaper.
2. Inferno-status in 15 minutes, and dumped the whole thing in my charcoal basket.
3. Stack vent and air intakes = wide open.
4. Walked away for 20 minutes to prep meats
5. Checked temp on both grate mounted thermos - an even 200 degrees on both. I expected higher temps.
6. Opened SFB to check the fire, and it was full-on blazing - every coal was glowing red.
7. Added a stick of pecan off to the side, closed SFB lid, and walked away again for 20 minutes.
8. Plenty of smoke, and what appeared to be plenty of fire - temps still at 200 degrees.
9. Checked ash pan - some small accumulations by this point, but nothing that is blocking air flow or impeding combustion.
10. Added meats, and nursed them through a longer than expected cook.
11. Head banging ensued...
It was rainy and cool - around 60-65 degrees when I started. I had what appeared to be a blazing charcoal fire, and I even added the remains of a bag of lump charcoal to it mid-burn - the temps never went above 200 degrees. Just for grins, I even found some old garage towels and laid 3 or 4 of them on top of my smoke chamber just to see if a little external insulation would raise the temps - no luck. There was a light breeze blowing, and I turned the air vent into the wind as well - so air flow and oxygen should be sufficient. During the cook, there is some smoke observed coming out from under the lid in back, and a little on the sides, but it doesn't appear to be a massive leak - the vent stack is the preferred exit for the smoke.
Is my charcoal basket not big/tall enough? It held a full Weber chimney of lit coals, plus a full stick of pecan - surely fuel volume is not the problem?
In my first cook on this after the tuning plate, baffle, and vent mods - using the old SFB grate - I got higher temps than this - why?
The thermometers were calibrated prior to install - I'm confident they are correct.
Yes, I'd prefer cooking on a Lang or a BigHat - but I choose my battles wisely with the Mrs., and this is a skirmish best left for much later... much later. Swittner can attest to that fact!
As always, comments and suggestions are very much appreciated. I'm anxious to smoke a pork butt and/or a brisket on my highly modified yet still under performing CG.
thanks in advance,
ironhead by Eagle Mountain Lake
=======================================
And, the frustration continues... If it was simple, everyone would be doing it, right?
I finally had some time last night and built a fire in my CG to test my SFB charcoal basket mods (see previous post for pics). Since this was a test run only, I got a big chub of bologna, some hot links, and some sausages ready for the cook.
Pretty simple dry run:
1. Filled Weber Chimney with Kingsford Briquettes, lit with newspaper.
2. Inferno-status in 15 minutes, and dumped the whole thing in my charcoal basket.
3. Stack vent and air intakes = wide open.
4. Walked away for 20 minutes to prep meats
5. Checked temp on both grate mounted thermos - an even 200 degrees on both. I expected higher temps.
6. Opened SFB to check the fire, and it was full-on blazing - every coal was glowing red.
7. Added a stick of pecan off to the side, closed SFB lid, and walked away again for 20 minutes.
8. Plenty of smoke, and what appeared to be plenty of fire - temps still at 200 degrees.
9. Checked ash pan - some small accumulations by this point, but nothing that is blocking air flow or impeding combustion.
10. Added meats, and nursed them through a longer than expected cook.
11. Head banging ensued...
It was rainy and cool - around 60-65 degrees when I started. I had what appeared to be a blazing charcoal fire, and I even added the remains of a bag of lump charcoal to it mid-burn - the temps never went above 200 degrees. Just for grins, I even found some old garage towels and laid 3 or 4 of them on top of my smoke chamber just to see if a little external insulation would raise the temps - no luck. There was a light breeze blowing, and I turned the air vent into the wind as well - so air flow and oxygen should be sufficient. During the cook, there is some smoke observed coming out from under the lid in back, and a little on the sides, but it doesn't appear to be a massive leak - the vent stack is the preferred exit for the smoke.
Is my charcoal basket not big/tall enough? It held a full Weber chimney of lit coals, plus a full stick of pecan - surely fuel volume is not the problem?
In my first cook on this after the tuning plate, baffle, and vent mods - using the old SFB grate - I got higher temps than this - why?
The thermometers were calibrated prior to install - I'm confident they are correct.
Yes, I'd prefer cooking on a Lang or a BigHat - but I choose my battles wisely with the Mrs., and this is a skirmish best left for much later... much later. Swittner can attest to that fact!
As always, comments and suggestions are very much appreciated. I'm anxious to smoke a pork butt and/or a brisket on my highly modified yet still under performing CG.
thanks in advance,
ironhead by Eagle Mountain Lake