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It 's BBQ season and I 'm getting into smoking on my Weber grill My questions are:


G+_Jason Williams
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It's BBQ season and I'm getting into smoking on my Weber grill. My questions are:

1) do I moderate temp by using x number of coals?

2) do I moderate temperature by regulating access to oxygen?

 

I'm aiming to maintain 225 degrees for 7 hours. When I lit 10 coals I notice temp spikes to 275 degrees even with vents closed, but eventually flattens out to 225 in about an hour.

 

Discuss please.

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I know very little of grilling, but I don't think you could reliably control temperature by controlling burn rate. I know that gas furnaces have only recently done this, but that is with precisely controlled gas valves and I believe controlled blower fans. I don't know if charcoal burns at such a predictable rate for you to be able to count the number of briquettes. But if you did, you would have to stack them so that you get the same amount of burning surface area each time.

 

Outside temperature and wind will be a BIG factor. Grills aren't insulated, so a little bit of wind/change in ambient temperature will through off your calculation. Temperature may not be a big factor. Depends on how precise you need to be.

 

In order for something to burn, it has to be a certain air to fuel reaction. If you starve the fuel source of oxygen, you may not have enough control before the fire goes out.

 

I think outside air would be best. Not sure what you planing on exactly, but you could tie a motor to some vents and have it controlled via an arduino or a thermostat. When it's cold, close the vents. When it starts to get to hot, open the vents. Would be pretty simple to program and give you the best control.

 

To build is another situation. You would have to be very careful not to overheat the motor. You would need heat shielding and probably mount it as far away from the grill as feasible. Maby have a motor on the ground, pushing on a stick that opens and closes the lid a little.

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done a ton of smoking.  love the little brinkman smoker.  I like the smoker to be tall, smoke will pool at the top an easier to keep the temp down.

yes starving it for air is a good way to keep the temp in check.  I've had on the 'back burner' sotospeak a nauto vent just using a bimetal coil  (an old automatic choke from a carburetor comes to mind)

 

As for # of coals, thats kinda like asking how long is a piece of string.  Do a dry run. Also do NOT soak the wood/wood chips, thats just adds steam.

 

As a side note, you can add in a distill tube at the top and make your own 'liquid smoke'

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