Heat and smoke control

[Backyardsmoker]

So I have been reading lots of ways to cook various cuts of meat and which woods to use. But ive not really found much on controlling the heat with the vents etc.

Could someone please give info in that.

Ben

[Swindon_Ed]

So I have been reading lots of ways to cook various cuts of meat and which woods to use. But ive not really found much on controlling the heat with the vents etc.

Could someone please give info in that.

Ben

Not sure what type of info’ you’re wanting but the vent setup will often vary depending on the BBQ you’re using and how you setup your fire.

If I’m cooking on a kettle BBQ I’ll normally bank the coals to one side and then place some hot ones on top and then I’ll have the vents at the bottom open a fraction if I’m wanting to cook around 250f if I want to cook hotter I open the bottom vent further.

When cooking on a kettle I always leave the top vent open as closing them off can cause the fire to burn dirty which will spoil your food.

[Backyardsmoker]

The reason for this post (i should have explained my self bette)was because I was reading an article about how the distance from the charcoal to the chimney effects the heat/smoke intensity. It didnt go into much detail so I thought id ask.it got confusing slightly when he was talking about lifting the smoker higher and burying the fire box to make a bigger draft to get the smoke to lift.


Personally I think it sounds like taking something which in theory should be simple and effective and turning it into something unnecessarily complex. I could be wrong.

I feel like ive asked a pointless question now.

Ben

[keith157]

From the expressions used in the article it may be an offset smoker which I have absolutely no experience of, so in the words of the rich ones "I'm out!"

[Swindon_Ed]

From the expressions used in the article it may be an offset smoker which I have absolutely no experience of, so in the words of the rich ones "I'm out!"

I think Keith is right about this relating to offset smokers as the big trailer smokers like Lang's & Jambo's you're able to adjust the hight of the front of the smoker which would relate to what this article is saying about "lifting the smoker higher and burying the fire box to make a bigger draft to get the smoke to lift.