Quote:
Originally Posted by ScubaLatt
Bought from Academy. $399. Any tricks to keeping temp steady? I fought with baffle on smoke box all day. Fluctuated from 200-300 degrees when I opened/closed the baffle. Someone told me to control temp by only using the smoke stack baffle?
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Keep smoke stack wide open and control heat only with the firebox damper(s)AKA= intake vent(s)
Quote:
Originally Posted by eman
Keep the exhaust fully open and control the heat w/ the intake vent. Go to smokingmeatsforum.com and do a search for SFB mods. (side fire box modifications).
The most important one is a charcoal basket to get the coals up a few inches off the bottom to allow more air flow under the coals and to allow the ash to fall away from the coals. . Also, most folks extend the smoke stack down to right at grate level.
Lots more help at SMF.com
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Listen to this guy^^^
Also, it looks like you have air leaks around your door. You may want to see about taking care of that with a gasket of some kind. But cook with the smoke stack wide open first and see what happens. A little door leak is harmless, but a significant one will cause temp problems.
Last thing, learn about gray smoke and blue smoke. Gray smoke = bad, Blue smoke = good
Another good website with tons of info:
http://www.bbq-brethren.com/forum/
Enjoy!!