A noob question - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-09-2013, 08:16 AM   #1
BBQ NOOB
 
Join Date: Feb 2013
Posts: 21
A noob question

Got a new grill gas/charcoal duo. I haven't use charcoal in a LONG time. Long story short got up early this am to put a Boston butt on. Thought I would use the Minion method. I just check on the roast about 30 mins and grill is 450...how can I cool it down? And what do I do to avoid the high heat again...

Thx
__________________

KevTN is offline   Reply With Quote
Old 02-09-2013, 09:13 AM   #2
Moderator
 
bbquzz's Avatar
 
Join Date: Sep 2009
Location: Newark, OH & Indian River, MI
Posts: 5,011
You have to close down whatever air vents you have so it is not getting so much oxygen. Hopefully Bigwheel will wake up soon and get you back on track, he's an expert on stuff like that.
__________________

__________________
Buzz Price
WSM 18.5 WSM 22.5 Performers, Black & Green Q 300 Gasser
KCBS Certified Judge #53267
bbquzz is offline   Reply With Quote
Old 02-09-2013, 09:19 AM   #3
BBQ NOOB
 
Join Date: Feb 2013
Posts: 21
Ok thanks I closed the side vents to about 25% but left the chimney open...then closed the side vent all the way still stayed at 400. I will close the chimney all the way.

So when starting out with new fire close all the vents then open them as it cools off?

I appreciate your help...
KevTN is offline   Reply With Quote
Old 02-09-2013, 01:17 PM   #4
BBQ NOOB
 
Join Date: Jan 2013
Posts: 5
you could also try to add a water pan full of cold water to bring down the temp. that works well with my smokey mountain.
puffnstuff is offline   Reply With Quote
Old 02-09-2013, 01:35 PM   #5
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Hey Kev..sounds like a fancy contraption you got there. Dittos to what the other folks say on shutting off some of the air..and a pan of water will definitely cool it down if you have room for it. My strategy on any kind of live fire is to build the fire the size to match the heat production needed. I do not like to build a too large fire and then have to worry about it getting out of hand. Guess its mostly a trial and error thing. Prob too late on this run but might try that next time. As in since this one got too hot..give it a lesser fuel load next time. Experimentation is in order lol.
bigwheel is offline   Reply With Quote
Old 02-09-2013, 03:41 PM   #6
BBQ NOOB
 
Join Date: Feb 2013
Posts: 21
Thanks for the suggestions def will try them out next time...I do appreciate y'all's wisdom....actually turned out ok...everyone likes them so...
KevTN is offline   Reply With Quote
Old 02-09-2013, 07:37 PM   #7
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Hey Kev, what are you cookin' on? Sounds like a Char Griller gas/charcoal unit?
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 02-09-2013, 08:54 PM   #8
BBQ NOOB
 
Join Date: Feb 2013
Posts: 21
Quote:
Originally Posted by Puff View Post
Hey Kev, what are you cookin' on? Sounds like a Char Griller gas/charcoal unit?
That would be correct Puff...hoping to get the side burner for Father's Day Lol

Tomorrow I am going to try the gas tomorrow night with some chicken breasts...
KevTN is offline   Reply With Quote
Old 02-09-2013, 09:04 PM   #9
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Hope you like the side burner. I aint figgered out what to do with mine yet. It dont get near hot enough for frying fish or boiling up a wad of crawdads. It's about as worthless as teats on slab of bacon as my dearly deceased old Daddy would say..or seems so. I guess it could maybe cook a pot of beans or something.
bigwheel is offline   Reply With Quote
Old 02-09-2013, 09:17 PM   #10
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Quote:
Originally Posted by bigwheel View Post
Hope you like the side burner. I aint figgered out what to do with mine yet. It dont get near hot enough for frying fish or boiling up a wad of crawdads. It's about as worthless as teats on slab of bacon as my dearly deceased old Daddy would say..or seems so. I guess it could maybe cook a pot of beans or something.
Gee bigwheel, that sucks. I use mine all the time. With a cast iron fry pan I fry food in it all the time. No stink or grease in the kitchen.
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 02-10-2013, 10:23 AM   #11
Cooker


 
Join Date: Oct 2008
Location: MI
Posts: 241
Quote:
Originally Posted by bigwheel View Post
Hey Kev..sounds like a fancy contraption you got there. Dittos to what the other folks say on shutting off some of the air..and a pan of water will definitely cool it down if you have room for it. My strategy on any kind of live fire is to build the fire the size to match the heat production needed. I do not like to build a too large fire and then have to worry about it getting out of hand. Guess its mostly a trial and error thing. Prob too late on this run but might try that next time. As in since this one got too hot..give it a lesser fuel load next time. Experimentation is in order lol.
x2
If it has air leaks, shutting down the vents is not going to help alot. Like BW says you will have to match the fire to the smoker.
Start small and add fuel as you go to get the temp you want (just like a stickburner).
MI Smoke is offline   Reply With Quote
Old 02-10-2013, 11:42 AM   #12
Saint O'Que
 
Bob In Fla.'s Avatar


 
Join Date: Oct 2008
Location: O-Town, Florida
Posts: 1,115
Exclamation

It's easier to control the temperature on the way UP than it is to bring it down.

What has worked for me on several different smokers is the HALF method. (or Half-assed method?)

You start your fire with the vents open. when you get half-way to your target temperature, you close the vents HALF WAY.

Again, when you are half way there again, close the vents another HALF WAY.

Continue 'til you get to where you want to be. It will probably take 3 or 4 "halfs". Remember your final setting and use it for your starting point NEXT time.

BOB
__________________
The Battle Wagon used on the BBQ Pitmasters Show "Chicken Wang, Chicken Wang, Chicken Wang" NOW lives in O-Town, Floriddy
Stump's Smoker "Baby" (Pretty in Pink)
Stump's Smoker "Tailgater"
Stump's Smoker "Monster" (01/08/2013)
Weber Smokey Joe (Homer Simpson Edition Mini BGE
Bob In Fla. is offline   Reply With Quote
Old 02-10-2013, 07:35 PM   #13
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Quote:
Originally Posted by KevTN View Post
That would be correct Puff...hoping to get the side burner for Father's Day Lol

Tomorrow I am going to try the gas tomorrow night with some chicken breasts...
Cool! So the unit didn't come with the firebox hooked to the side for the offset cooker kinda' thing?
Is that the side burner you're talking about?
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 02-16-2013, 07:09 PM   #14
BBQ NOOB
 
Join Date: Feb 2013
Posts: 21
Yes that is the side burner I am talking about...I figured it could be a Father's Day gift..
KevTN is offline   Reply With Quote
Old 02-16-2013, 07:37 PM   #15
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
I hope you get it! Good luck and keep us informed. It'll really help you out!
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 02-16-2013, 07:59 PM   #16
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Will agree with you in principle..lol. Just dont work out that way for me. I tried bringing a gallon or two of water to boil for shrimps and it never got hot enough to boil before it evaporated all the water. That is when the Big Jim stubby turkey fryer Lazy Q buner got put to use. Had it leaping out of the pan in about 10 secs. Have my mind up to use the gasser side burner for blackening fish if the need ever arises. We nearly had to evacuate the house last time that was tried indoors. Now I did fry a turkey one time on the side burner of the old gasser. That was the year I nearly burned the house down. It worked but I aint allowed to fry turkeys anymore. I think we like the smoked ones better anyway. In fact I dont even like turkey. Just eat it once a year to observe T Day properly. The things dont have very good flavor. Cept if you find a drunk Chezk from S. Texas who cook you one slow direct over mesquite coals..wow. Hmmm the message I was replying to seems to have dissapated itself.
bigwheel is offline   Reply With Quote
Old 02-16-2013, 08:01 PM   #17
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Mesquite is a Texas weed.
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 02-16-2013, 08:04 PM   #18
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Right. Ranks right up there with Baby Caca Jello. That one has Acapulco Gold in the genealogy pool.
bigwheel is offline   Reply With Quote
Old 02-16-2013, 08:19 PM   #19
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
That weed be too strong for us Yankee type folks.
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 02-17-2013, 11:36 AM   #20
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Well just consume a little and wait a bit.
__________________

bigwheel is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







All times are GMT -5. The time now is 04:58 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
×