
"david klose" <bbqpits@msn.com>
[BBQ] Fire Control/Klose
<BBQ@smokering.net>




My question is this, I was running the intake vents at about
1/2 open and the exhaust at 1/2 open, the temp stayed at 275 -
300 degrees. Other than water pans where do other klose owners
run their intake vents. I don't want to choke them down too
much and seems like a smaller fire might have trouble catching
new logs.
Help, suggestions appreciated! Pete McMullen
===============================-
Dave Klose here. Here's a fire control file I have.Perhaps it will help.
If you have any trouble at all, hollar on my mobile.
On my way this morning to California on deliveries.
Knowing Temperatures:
Most offset firebox smokers have the thermometer at the center or top of the
door. In my opinion these are not the correct location for the thermometer.
Near the meat rack is.
Keep Environ. Moist: I assume that you know to make a fire on one end and
cook on the other. You also need a moisture source, like a pan of water over
the coals. The water not only adds moisture, but it also helps with
temperature control. This is particularly true with the bullet type smokers
and it helps with side firebox type cookers. I am not too sure how much help
a water pan will be in controlling temp in your case, but you do need it to
keep the moisture up in your cooking environment. You can place an aluminum
pan on the meat rack closest to the firebox, placing water, cider vinegars,
onions and bell peppers, etc in the water to steam into the meat as you
cook. Also throw some whole onions in the fire from time to time, as they
are a natural meat tenderizer.

Controlling the Fire:
Only use the INTAKE damper to control your fire. Never use the exhaust
damper/control to control your fire. Keep the exhaust either wide open or at
least 3/4 open. The only time you would ever shut it (the exhaust damper)
down completely, would be to pull in an out of control fire. melt down
situation like a grease fire that needs to be brought under control.
Otherwise, leave exhaust open and don't touch.

The amount of fuel (charcoal, lump coal, whatever) you use is important,
particularly in NON-airtight cookers. You may have to decrease the amount of
fuel in order to control or get a steady temperature without spiking it
high. This is a "personality of the device" situation. I am not sure if you
are placing your coals on a grate or directly on the bottom of the cooker.
Some cookers like that come with a "belly" plate that is used to prolong the
life of the bottom of your cooker when you place coals right on the bottom
of the cooker, as opposed to on a fire grate. Using the fire grate will make
your fire burn hotter since air can get under the fuel.

It really is a vital part of the art, but it really has a lot to do with a
lot of variables; like outside air temp, humidity, amount of wind, direction
of wind, fuel being used, amount of fuel... each of these things can and do
effect your ability to control a given fire.

Basically, don't point your intake damper into the wind. You don't want wind
rushing in to "fan" your fuel, which would cause spikes.  On humid days,
fuel tends to burn more slowly and with a bit more difficulty. The amount of
fuel for a particular device, like I mentioned above, is really a trial and
error type thing. I would probably start with a full chimney full and see
what happened. I am assuming you Pre-start your fuel in a chimney. If the
fire stayed high and you can't bring it down to control, use less fuel.

Wood Chips/chunks:
Using chips or chunks really is a fairly simple thing with not too many
gotchas. Do presoak them for at least 1/2hr, longer if you prefer.  Use
chips dry if you want a strong burst of smoke for a short period of time.
Use chunks when you plan on long term smoking. Long term is like 4-5hrs for
a butt or some relatively big piece of meat. I cook my pork (shoulder/butts)
with 4-5hrs of strong smoking using chunks of mesquite and hickory. First
one kind for a while then the other.  Use larger 1/2 split and some whole
logs on the offset smokers. Be sure to always keep plenty of different size
kindling, chips, chunks, & split & whole logs around, as these will help you
select the right woods for the right job. Larger logs burn colder and
longer, so you won't have to watch the fire as close.
Amount of Time to Cook:

You'll get a lot of different advise on this one. And, I have found the
cookbook Smoke and Spice by Cheryl & Bill Jamison, helps a lot for food
preparation times and recipes. It is excellent.
I think you'll find 1.5hrs/lb is not a bad starting point. Personally, I use
1 hr/lb. However, bone mass, amount of fat, etc. can make a difference.  If
you want to "pull" the butt or shoulder, don't go by time except to give you
"ballpark" number anyway.  Go by the twistability of the bone to determine
doneness. If you can hold on to the bone and twist it easily, then your
ready to pull. If the bone feels like it would not come out of the meat with
a good tug, then leave it on for more time. Always put the bbq on early and
you can always keep it warm if it gets ready sooner than you think. Foil
works well for keeping Q nice and hot.

When cooking a butt or shoulder you need to remember that you are placing a
somewhat large cold  mass on your cooker. It will take a while for the meat
to  "give up" its "coldness" and begin the cooking process. Many people will
bring a piece of meat to room temp. prior to putting it on their cooker.
This is why. A lot of people worry about the health aspects of bringing a
piece of meat to room temp first. Your decision, but just remember that this
piece of meat is cold right to the bone and will take a while just to begin
the cooking process. You have to account for that time.

Temperature to Cook At:
210-230 for large meats like brisket, etc is fine. I like to keep in the
lower part of that range.  Fires will go up and down in the course of
cooking something. Don't worry your Q too much. As long as you keep the High
Spikes (300 deg) to a minimum, things will come out okay given enough time.
Be sure you are reading these temps for cooking at the meat rack level to
estimate accurate cooking times properly. 250 degrees is good for ribs,
chicken, & many other meats.
Lastly: Try to keep the door shut. I know that with many types of cookers,
you have to open it just to add fuel. Just try not to open it for anything
but adding fuel. Get the probe thermometer and you won't have to open it for
checking temps. at meat level. 1/2 ait shield & 1/2 open stack control
works.
Good luck, and stick to it and you WILL make some great Q and your family
will beg you for more.
BBQ Pits by Klose 1-713-686-872O  http://www.bbqpits.com  bbqpits@msn.com

