Smoker Temperature Control - Controlling Smoker Temp Tips
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- เผยแพร่เมื่อ 9 ก.ย. 2024
- For more barbecue and grilling recipes visit: howtobbqright.com/
How to control your smoker temperature when your smoking and cooking barbecue.
Simple tips and information about how to control the air flow into your smoker - and how that effects your smoker and your cooking process.
Regardless of what type of smoker or grill you use, these tips will improve your ability to control your smoker temps.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: h2qshop.com/
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Thank you for the great tips, Malcolm. Being a beginner smoker, I was having a really tough time controlling the temperature on my vertical charcoal smoker. I was almost ready to give up and go back to just gas grilling. Thanks again!
I’m also so glad I caught your video on controlling temperature before we started our Father’s Day bbq, because it was our first time using a Weber as a smoker and our internal temp was flying from 300 to 400F but thanks to you we managed to figure out how to maintain it closer to 300F for a majority of the 3 hours, and we needed to re-add coals once.
You’ve helped me so much brother. I can’t tell you how much I appreciate your work. I’ve had pellet and electric smoker in the past and turned out some great food on them but there’s something about learning how to control heat with only vents that always sparked my interest. So I decided to man up and try cooking with wood and through your videos I’ve learned so much. One other thing, can I buy a Killer Hogs shirt like the one you’re wearing in this video? I’d love to support you all I can.
Malcom your one of my favorite pitmasters.
Best smoking channel on youtube. Hands down
This is why when it comes to cooking you tube is a great tool
These tips worked wonders for me. I'm smoking some meat right now and got the temp right where I want it. Thanks a lot.
Malcolm, would you mind making a temperature control video for stick burners? I know you recently bought your first one.
I’m trying out my vertical smoker for the first and soon as he said thick white smoke is a bad sign I looked at my smoker and that’s exactly what it was doing 😂
Just watched this today after getting my first bbq. Great info and advice - i'm off to have a muck about with my pit before my first cook on Sunday :)
Malcom I went out there and I smoked some ribs I sat there and maintained a steady 235 during its process. I did have to tone done the heat one time but it was a success
These were super helpful I've been grilling on a propane grill since I wasa pre teen but recently been really getting into smoking and low and slow and I love it! Some southern Ontario barbecue 😂 doing a pork shoulder today
First time ever smoking something and it’s for a benefit for the passing of my mother n law no help no advice but I found you and I found all my answers I didn’t have time to practice or test it out just kinda need to make over 20 bags of chicken & sausage 😞 wish me luck
Going on 1 hour & a half and temperature still holding !!!
Good tips. Thank You....Still trying to master it.
How many MORE “fails” do I have to experience before I admit defeat with the Weber SMS and go back to ordering harness-tough ribs at restaurants?
I just started grilling and smoking and I find your videos very informative. Thanks Malcolm!
This dude knows his smoked meats!! Dang great explanation! Would invite you & your southern cookin’ ass to my BBQ any day of the week- I can’t imagine what your briskets taste like- probably would die and go to heaven with a single taste 😂
My biggest problem is that I use a WSM 18.5. The cooker is not the issue it is the size. I can get it stable @225 for a good hour. I drop 2 large pieces of meat and boom were at 180. I leave everything the same. Temp stays the same. I adjust the vents to get it hotter and it starts to run away. It's hard to get it back down and keep it @the right temp.
Bigger cookers are easier to work with. You don't have that shock when you drop cool meat in there. By the 2nd hour whatever it is it is. What I mean by run away is like 245 270ish. By the 3rd hour I'm satisfied and close to 230.
You gotta also factor in every time your gonna open up the lid and spritz down the meat... you gotta be lightning quick. On a windy day you will be up to 275 in no time.
I'm having this problem because I chose not to use water in the water pan......
Using water in the water pan in the WSM as it was designed for is a great way to keep you going past 250 at the very least. I don't use water anymore for 2 reasons. #1 the cleanup is horrible, #2 I feel IMHO having that much water in there and it starts to simmer a little. It tastes as if it steams the meat making it really hard to get a good smoke flavor on it. Only way I found to get close to that "stick burner" taste on a WSM is to axe the water completely. I've tried empty, sand, and bricks. Using Brick ATM. Holds heat very well think brick pizza oven.
Malcom is spot on with this video. He gives you the "tools" per say. It just takes a long damn time to be "one" with your smoker. :)
Another great Video full of good quality info. You on fire today Malcom. (no pun intended) ;)
i usually don't really listen to youtube pit masters, as i believe i'm better. But this guy i like. One of the few that knows his stuff.
@flavamerc I agree with you. This man is not the typical arrogant self-proclaimed "pit-masters". When someone tells me they are a pit master, I walk away as that means they have nothing more to learn and there is nothing I want to learn from them. I have been smoking and curing meat for nearly 40 years and learn something new with each cook. It is skill that you can manage but you can never master.
This man explains things so that people new to smoking and barbecuing can understand. He seems to be just a good ole boy that enjoys what he does and doesn't mind sharing his knowledge. I would love to to spend a day and drink a few beers and cook with someone like this.
Thank you for these short clips. I have been struggling to keep the temperatures stable on my new UDS.
Well, I've been a subscriber to you for awhile and been cooking all your recipes too. Even bought some of the rub. You are the man!
great vids always
The best no nonsense tips I've found! Thanks brother!
Love the q&a series, Malcolm. Please keep em up. It's a perfect thing to refer the beginners to
A little late to the party, but love the videos. Thanks Malcolm!
Very well explained sir! Thank you for the excellent lesson!
I would like to see you do a review on the pit master IQ. Since I got one, I don't think I would ever smoke anything without it. Great technique on the stuffed chicken breast came out really well, thanks.
Was doing a dry run while i watched this..guess im on the right track..now even more so... thanks👍
Malcolm is the best!
Thank you for these videos brother. you are so great at what you do. I've became an even greater smoker because of your advice. Thank you so much
Great tips, thank you
Having trouble maintaining temp on a longer cook such as a roast. Adding charcoal etc is my question
Thanks, good, detailed info
I still smoke on my 50 dollar bunnings smoker. It's fkn great. Took me a few cooks to get it right but works dope
Thanks Malcom. As always very informative.
Best advice ever
like the new videos. thanks for the content and love the rub and ap
Thank you for the video. Fire/coal visuals would be great to see. I'll see if some of your other vids show them.
Is exactly the information I needed thank you
My BBQ is running too hot, so I shut the door and rely on the vent half full, then my air is choked off and I get thick smoke, so I open up the door to get more air and thin blue smoke and it gets too hot, repeat process... thoughts?
Scott Huddy sounds like you have a good coal bed and adding too much new wood
I would like to see a review on the pit master IQ. Also, great technique on the stuffed chicken breast mine came out really well.
Your on a roll tonight and great info as always!
Thank you sooooo much for this video! Straight and to the point.
So to reduce temp you open the exhaust and reduce the intake? I thought you would reduce both....
no reduce intake and increase exhaust to let excess heat out
So opening up the top vent but leaving the bottom alone with drop the temp?
No, Closing the bottom vent and leaving the top vent along will drop the temp. Opening the top will make it draw more.
You are the man
Thanks for the tips series. Great stuff
Thanks Malcom. Great video
Looking at Weber Vs Pellet. Hamburgers better on Weber with Charcoal? Weber seems to give more options. Am I wrong? Really enjoy your channel. I know this is probably a BBQ 101 question. Guessing if you want low and slow smoking most of the time the Pellet is king. I want to do low and slow sometimes, but the basic burger is usually what finds it way to the my grill.
AL WHITEHURST I'd go with a Weber hands down. If you're doing burgers with the occasional smoke. however, another option is a pellet grill with some grill grates...
Love your vids malcom
What type of 55 gal. barrel smoker do you recommend for a beginner?
Tks again Malcom. Good info. I notice many of the competition people do not use offsets but use Pellet Smokers. I don't see any of your vids on offset smoker. What are your feelings on them. I realize you can dial in that temp on the pellet, kamado types, and even webers. Is it because you have almost absolute control of time and temp?
they are great - and work as good as any pit. They just require a little more work tending the fire.
HowToBBQRight Malcom Reed yes, I have one too, but recently purchased a 22.5 WSM and boy what a difference in fire tending. used your rub & sauce and everyone really enjoyed it. Check it out for me.
Have you sampled with oklahoma joe bandera smoker getting the temperature to rise above 250°F ? I've tried everything other than adding a fan to it
I was wondering how you keep your smoker a certain temp this morning to lol!
Thank you for sharing Sir, have a blessed day.
Ah ok this was helpful. You got a lot of great tips my friend thank you.
What’s is that barrel smoker behind you
Great info Malcom. Can you please explain the difference between UDS smokers with 1,2 and even 3 intakes and what the difference if any. Is it easier or more difficult to control temps based on how many intakes you have?
Thx big man, appreciate the help
Great information like always 👌🏼
Legend thanks for the advice!!!
Great video brotha
I just bought a new centerbox smoker (Oklahoma Joe's Marshal) and I'm having a heck of a time with temperature management. It has 2 exhaust intake chambers on the top and one intake chamber at the bottom in front of the firebox. Any recommendations? Thank you very much
thanks for the good advise
Thanks for the great info bro
Great video
thanks for the info buddy!
Does this apply for propane grills also?
The thing I notice that really messes with with my temp control is the weather. If there wind is blowing pretty hard, my pit is harder to keep at a proper constant temp. Not sure why, maybe you have some ideas that could help me. Thanks, great video
Wind direction affects my offset the most ( living in Florida-it’s never cold). I stick a fan towards the damper to prevent back drafting
I am up cold windy Canada. Are ceramic cooker/smokers like green egg better than steel BBQ like Weber or others. I know wind affects my electric smoker and crappy El cheap Birinkman and even my decent Broil King gas grill quite a bit. It is hard to have even and or high enough temps with what I have.
Oh yeah - ceramic is going to hold better heat.
how do you know how much charcoal to use for a long smoke?
what are those white fire starter cubes? youre the best111
Cant get the temperature right. Starts at a nice 180°C, then gradually drops to 100 and never recovers. I burnt my finger today. Put all the food in the oven.
So done with bbq, I’ll probably wont light it up anymore this year
Hi can someone help me please
I have bought myself a callow smoker a Fired it up with coals and wood and had all air vents open and could not get the temperature higher than 170dc
Any ideals please.
I have a pellet smoker now, what you recommend for a next step in smokers, a kamado or an offset?
pilotbum I'd go offset. if your ready for that next level.
just so you know, Malcom has access to any kind of smoker out there. He has the Ole hickory, gateway drum, Komado's, treager's. etc. My point is, he has all those grills (and he is proficient on all) however, he just recently acquired a jambo offset stick burner. and in his most recent video did a brisket on the Jambo and nailed it. again, offsets are great, but you gotta know what your doin. if your going to go offset do some practicing.
cheers and happy grillin!!!
How does altitude/elevation affect vent adjustments? What works at sea level may be different at 2200 feet elevation or higher.
You have to have more air because the oxygen is thinner in higher altitude
Malcolm what are your thoughts on a offset smoker with a tuning plate in the smoke chamber? I have seen this idea on Y.T. and a couple of other places. Do you think it will help maintain a more consistent temp throughout the entire chamber?
The question I'd like to have answered is: how to add coals when needed
I want to cook at a lower temperature around 140-145 degrees but I'm having trouble maintaining that temperature and don't see any smoke. My smoker is over shooting by up to 25 degrees. Is there anything I can do to maintain a steady temperature?
Will a bed of lump coal burn for 12 hours or so or do i need to top the coal up aswell as the wood I am using to maintain a temp
Conner MUSE check out briquettes, they burn 5x longer.
Hey Malcom, I am considering buying the weber igrill2 and would like your feedback about that thermometer... would you recomend it?
how do I get thin blue smoke ? do I need seasoned wood?
Goddamn, thanks. There is a lot of bad information out there for using smokers.
Intake wide open both sides airflow out is consistent temperature still dropping. It will not go above 175. What am I doing wrong?
Mike Carter need more wood and make sure it is seasoned (around 20% moisture content or below)or kiln dried. Leave your damper door open to get the flames up and wood burning- you should get more than enough if you do this
What is the highest temp you have been able to get your your offset smoker?
345+
Start out with nothing on the pit... practice first. Damn it should of listened to you first. Appreciate the advice!
Im thinking about buying a pit boss 820 or a rec tec mini pellet smoker but I do mostly steaks. I know pellets are mostly for smoking. can you make a video cooking some picanha or top sirloin cap on a pellet grill? ty brother I been following you for a year now.
If you do mostly steaks, you might want to at least consider a ceramic cooker. A great steak cooker that also makes a great smoker. Just as long as you don't plan to move them a lot. You can get a Kong grilla to your door for around $800
HowToBBQRight Malcom Reed. the problem is that I need to move it everytime im going to cook. what do you think about the searing grates for a pellet smoker? I have to store the grill after cooking and gets cold.
Oh yeah - I use my grill grates on my pellet smoker. You can get a good quality pellet grill pretty hot for searing.
What I'm here for is to find out how to bring the temp down on a Camado smoker . This didn't help me one bit . It takes hours to go from 300 to 200 . Any advice?
Close all the vents is basically the only way Ive found, kill the fire until you get back under your target.
I use wood chips,soaked in water for 30 min,I put a handful on the coals,then my smoker is pouring out white smoke,is that good or bad,
Todd Blessing white smoke is no good. I don't recommend soaking the chips.
Watching this while my smoker is charring the fuck out of my beef jerky
Love this video, I would love to see you do more Q&A videos.
is simple or what!!!
OK be honest......who else is here with about 6 lbs TOO MUCH meat in the smoker thinking..."come on Malcolm, help me get this damn temp up, cause either: 1-I will be here all night or, 2- I am gonna run out of beer before this is done"
I've been doing it wrong I've never seen blue smoke
El what type of wood are you using?
Nice set of vids Malcolm, all you need in a few mins to get people started.
I really like the look of those Pit Barrels. Not sure if we can get them In Australia.
they are great cookers.
Thanks Malcom, Are you doing videos on the PK Grill too?
Don't have any planned right now. I'm using it mostly for SCA events.
Perhaps a video at the SCA event? ;)
The new PK 360 looks pretty sweet. Are you only using it to cook steaks or have you done longer cooks on it as well?
I don't have or recommend the PK 360. I have the Classic model as it about the same size, 1/3 the price, and the Classic is made in the USA. The PK 360 is way over priced and you paying for the baffle system and the side shelves. Plus the PK 360 is Made In China! Not worth it in my opinion!
Sorry, my question was actually for Malcom. Thanks for the info tho
Never trust a skinny chef!
the most retarded saying ever invented.
Or a guy in a wheelchair with dirty shoes.
I'll trust any chef who prepares food properly
👍🏼👍🏼
Might be better to show than to just talk.. but thanks for trying.
Cauê Moura (Desce a letra) brought me here!