buford T had some good comments. I would add that to control the temp you need to control what you use (and how much) for fuel and the amount of air going into the firebox. More air hotter fire. Doug
Rating
FIREBOX CONTROL OF TEMP. THE EASY WAY by: "BUFORD T"
IF YOUR FIRE BOX IS TOO HOT THEN IT WILL MAKE YOUR GRILL OR SMOKE AREA TOO HOT.
SIMPLY CUT DOWN ON THE CHAR-CO AND WOOD. IF YOUR STARTING YOUR FIRE WITH CHAR-CO AND PUTTING WOOD ON IT LIKE I DO MINE, USE HALF THE CHAR-CO TO GET IT STARTED THEN WHEN THE COALS BURN TO WHITE ALL AROUND ADD ONLY ONE OR TWO PIECES OF WOOD.(ABOUT 2" AROUND) 14 TP 16 " LONG.AFTER THE COALS,CATCH THE WOOD ON FIRE ADD ONE MORE SMALL PIECE AND SHUT THE FIRE BOX LID. IN ABOUT TEN TO FIFETEEN MINUTES CHECK YOUR TEMP.IF IT"S TOO HOT OPEN THE FIRE BOX LID AND LET IT BURN FOR TEN MINUTES OR SO, THEN TRY THE TEMP. AGAIN. WHEN ITS 225 TO 275 PUT YOUR MEAT ON. KEEP AN EYE ON IT IF IT STARTS TO FALL BELOW 220 ADD ALITTLE CHAR-CO (6 OR 8 PCS.)AND ANOTHER PIECE OF WOOD.
MOST OF THE TIME YOU SMOKE MEAT FOR AT LEAST 4 TO 5 HOURS, SO JUST KEEP A CLOSE EYE ON THE TEMP. IT CAN GO TO 325 , 350 FOR AWHILE AND NOT HURT YOUR MEAT. TILL YOU GET THE TEMP DOWN AGAIN, BY OPENING THE FIRE BOX LID. LEAVING THE MEAT COOKING AREA LID DOWN.HOPE THIS HELPED YOU. OKLA. "BUFORD T" P.S. YOU DON"T HAVE TO SEE ALOT OF SMOKE TO GET A GOOD SMOKE FLAVOR.I USE WOOD FOR THE FIRST HALF OF THE SMOKE , THEN JUST CHAR-CO. SO A 5 HR. SMOKE = 2 1/2 HRS WITH WOOD AND CHARCO. LONGER SMOKE = MORE WOOD, 10 HRS = 5HRS WOOD/CHARCO THEN JUST CHARCO
