Joe Pepper in North Texas

[Soldiers Burden]

I have always cooked with my mom and grandmother...

I feel they knew I would be a bachelor for a while!

Always used Weber bullets or smokers... Did good for about 8 years... went through about four though!

Just sold my Harley to buy a Pit from David Klose in Houston.

Had it a week and cooked on it 5 times already and I am right now on a 9 hour of a 16 hour brisket smoke!

Temperature control was hard the first time I smoked after curing.

I am getting better at controlling it now.

Purchased the "S" Box from Klose and I cannot get it to slowly burn down like it is intended to;

any advise would be appreciated!

I am glad to be here and took the members advise on the Cuisinart Brisket knife and will report what I find!

Cheers!

JKRJ

[CypertJ]

There are a few things that will affect the burn rate with a charcoal basket like that. You can adjust your air intake, more air = faster & hotter burn.
The way you light the fire can cause a faster burn. I use a charcoal chimney to start my basket, I only use about 1/4 to 1/2 of a lit chimney to start mine.
Also experiment with the type and amount of charcoal you are using.

Hope this helps, and welcome to the forum.

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[Soldiers Burden]

There are a few things that will affect the burn rate with a charcoal basket like that. You can adjust your air intake, more air = faster & hotter burn.
The way you light the fire can cause a faster burn. I use a charcoal chimney to start my basket, I only use about 1/4 to 1/2 of a lit chimney to start mine.
Also experiment with the type and amount of charcoal you are using.

Hope this helps, and welcome to the forum.

Sent from my SAMSUNG-SGH-I747 using Tapatalk

I did try to only use 1/4 with the chimney to start off... after 45 mins it ends up burning all the way and the heat spiked over 375 when I cured it and tried it out first.

I was told it COULD keep a consistent 210-235 temp for three plus hours. Not happening for me yet! I have to just top off a few charcoals every 30-45 mins.

I bought the 2x 15lbs Kingsford Charcoal at walmart for $6 for the 30lbs!!! They only do it once a year and I go to Uhaul and picj up as much as they will sell me. It is just the regular kingsford... no added anything, starter fluid or wood like Mesquite.

Thanks for your advise!

JKRJ

[CypertJ]

How are your intake and exhaust set up, full open, half, quarter? How big is this pit? Let's see some pictures.

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[Soldiers Burden]

How are your intake and exhaust set up, full open, half, quarter? How big is this pit? Let's see some pictures.

Sent from my SAMSUNG-SGH-I747 using Tapatalk

How do I post pictures? I cannot even get my avatar to accept it says it is too big of a file and I tried three times to make it smaller!

It is a David Klose 20 X 36 Heavy Pipe Smoker.

Intake is closed after initial burn. Exhaust is 85% open.

I will be happy to PM you my number and I can send the pics... but this forum set up is different than what I am accustom to.

JKRJ

[Soldiers Burden]

I am trying to post pictures of my pit.

[ChileFarmer]

Welcome Joe Pepper, like your cooker, but am no help for you. Have never cooked on a klose. CF

[Boots]

With my Klose built-in that I used to have, often the answer was choking down the damper input, and leaving the exhaust either wide-open or half full. Restricting the airflow through the cooker seem to have the desired effect. I will qualify my remarks by noting that I was a pure stick burner in my firebox with very little charcoal, and then only to get it started.

One suggestion is to call Dana at the company, and ask her if Dave has time to talk to you about fine-tuning your cooker.

[B-hill's BBQ]

It's looking good. Welcome to the forum and as for the heat I usually keep it close to a third or less opened and add a log as needed. With just charcoal you will go through a lot to smoke a brisket. Good luck.

[Big Ed]

Welcome to the forum Joe!!!

[Soldiers Burden]

I was able to keep the temps really good for the 14 plus hours.

I use a special rub with the peppers that I grow added to it.

It was great... didn't make you sweat... but you know that flavor profile is added!

Vacuum Sealed the left overs... Looking forward to later this week!

JKRJ

[CypertJ]

Looking pretty good, nice smoke ring.

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[Soldiers Burden]

Looking pretty good, nice smoke ring.

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You are too kind! Thank you very much it was my second attempt.

My first was at best B-.

This one was my favorite ever... but I like the "heat" that I do not get from traditional rubs.

Thanks again!

JKRJ

[Soldiers Burden]

I love the wood idea!!!!!

I went and got three types and just made four tenderloins to try it out!

The temp was much easier to keep maintained! Thanks for the advise!

JKRJ