is the air intake to the fire box wide open? Is you exhaust wide open?
deputynrc said:Well I'm new to "smoking" but have been grilling over wood for a long time. I just purchased an "Oklahoma Joe's" Brand pit (saving Money for a GATOR!). I just finished seasoning it. I have read numerous posts where it takes 45min- 1 1/2 hrs to "get pit up to temp". I used Oak wood and my pit spiked at 450 degrees within 15 min. This was with 4 pcs of oak 12-15in in length and 3-4in in diameter. I noticed if I left the lid to the fire box open, the pit temp would remain at 250-300deg. As so as i closed it, the temp would jump up to 350-425. I know the temp guages are located in the wrong place (top of pit) but that should only be a difference of 50 degrees. #-o
Maybe I should just wait untill I can afford the Gator!!! Or maybe my problem is being from California!!
Thanks for any help in advance!!
deputynrc said:The temps stayed high even after letting it burn down. I guess I will try a slower approach next time. One thing for sure, got a real good seasoning in it after playing with it for 4 hours. I am going to try Pulled Pork the first time. Thanks for the tips
deputynrc said:Thanks again. I have no idea if my Thermometer was calibrated. I did go out and buy a Maverick EC-73 (I think those were the numbers) Temp probe and it has a seperate probe for the Smoker so I believe that will help.