One of the key mistakes people make is thinking that more smoke means more flavor. Watching the smoke from your exhaust vent and monitoring whether the coals are burning properly will tell you that you've got the intake dampers adjusted correctly. What you are looking for is a consistent, even fire in the firebox, and you should be able to get that condition by adjusting the vent at the beginning and largely leaving it alone.
The best way to maintain temperatures is by using the top vent rather than the intake vent. Using the Exhaust Damper to Get the Right Temperature Adding fuel isn't always necessary on shorter smokes, but if you are doing a beef brisket, you'll need to add fuel periodically. It is a good idea to have a chimney of charcoal lit and ready before the firebox starts to lose temperature inside so you can maintain your target temp. You'll want the exhaust vent open more to allow hot air to exit. If they do begin to die, open the intake slightly to pull oxygen into the firebox. Once the temperature is slightly above the temp you want, close the bottom vent until the smoker's temperature begins to drop, then open it slightly to stabilize the temp.Īt this point, you should keep an eye on the coals to make sure they don't begin to die out. You don't want the heat to shoot up, but you also don't want it to take too long to come to temperature. Monitor the temperature rises as the charcoal begins to burn. Start with the intake vent, which is the bottom vent, about one-quarter open. Most smokers will work best if you start out with the top vent at least halfway open. Different smokers are going to react slightly different to changes in airflow, but there are some basics that apply to all types, whether you are using an offset smoker, a kettle smoker, or a drum smoker.
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The primary thing that you'll need to get familiar with is how to set the air vents on your smoker to get the temperature you want. Using the Vents to Control Temperature on Charcoal and Wood Burning Grills and Smokers This is when you'll start to make your initial vent adjustment. Let this burn for 10 to 15 minutes before putting your meat in the smoker. This will form the base of your coal bed which is your main heat source. Let the charcoal burn until the top-most visible parts are beginning to ash over and the smoke is clear or lightly colored.Īdd the burning coals to the firebox on top of the unlit coals. Then, start another chimney of charcoal burning. Start by loading about one chimney worth of lump charcoal into the firebox unlit. This is a simple tool that lets you easily start charcoal and move it into the firebox when you are ready. One tool that we highly recommend you pick up is a charcoal chimney starter. It all starts with setting your fire correctly in the first place. The most difficult aspect of using a wood or charcoal smoker is maintaining the fire.
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It is also vital that your firebox is clean and free of ash before you start smoking. Spend a little time to get accumulated soot and grease removed and your food will taste better and your smoker will work better. While these three aspects are interrelated, they are also independently controlled.ĭepending on the type of smoker, you'll need to adjust certain aspects of your cooking process to get the results you are looking for.īefore we go any deeper into this process, it should be pointed out that your smoker should be clean, particularly if you've had some trouble in the past. These are airflow, fire temperature, and smoke consistency. In order for your smoker to work the way you want, you have to control three elements. There are a number of factors that go into getting the perfect temperature and level of smoke from a wood or charcoal smoker. But pellet smokers don't always give you the best flavor and you'll often have to make compromises when selecting the types of pellets you can use.Ĭharcoal and wood smokers offer more flexibility since you have control over the type of fuel you use, but you'll have to put in more time and work to keep the temperature fluctuations at a minimum. One of the reasons that pellet smoker temperature control system designs are popular is because they allow you to essentially set it and forget it. When temperatures drop or spike, you run the risk of ruining the flavor and texture of your meat. The most essential skill you need to develop in order to get great results from your wood-burning or charcoal smoker is maintaining the correct temperature throughout the cooking process.
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