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Found 4 results

  1. I have a 5 year old Vision (egg) and am having a current problem getting the temperature up to 500º for searing purposes. I have been using lump wood charcoal with the heat deflector since day one. Everything worked just fine! But in the last 2 seasons I have not been able to get the grill as hot as I want/need. I've completely dismantled and cleaned the chamber, ash pit, etc, but to no avail. In fact, when using the heat deflector (which I have always used), the heat never gets above 300º. I have to remove it to BBQ etc. After initially loading the lumps with the vents wide open, I squirt on the fire starter (Kingsford) and wait for lumps to be white before putting in the deflector then close the lid. The temp never get more than 300º. I need help! What am I doping wrong, all of a sudden? Thanks and Blessings
  2. Question, fairly new to the Pit Boss - finding it tough to control the temperature on longer smokes. First off, we are instructed to wait until the charcoal is covered is ash color before cooking...so what happens when you add black charcoal to an existing fire? My concern is I see black smoke coming out of my grill? Another question is how do i get the pit boss to stay at 225 for long periods of time - like 4-8 hours? It jumps up to 350 and slowly drops and lands about 150. This is with the Bottom vent open an inch and the top vent closed.
  3. I Need An Analyst! Hello. New member, and I have told a lot about myself in the new member intro section. I'm a well weathered smoker with specialty in pork shoulder, brisket, chicken, and turkey (20++ years). Until a year or so ago I developed my skills in Memphis first with a metal trashcan mod and then with a rinky dinky Brinkman horizontal smoker with chimney and firebox. I did extremely well with those pieces of crap over the years.The beautiful wife bought me an Akorn for our anniversary, and this is my second season trying to master it for low and slow. I LOVE it, but can't CONTROL it very well (wife says the same think about me ). Until last weekend, I was never able to keep a steady temp between 200F and 300F for longer than 4 hours. Sometimes I would then relight the fire once or twice and/or finish it in the oven. ARGH! Then I read through key discussions here at the Guru, especially the excellent Can't Control Temps On Akorn discussion from 2013. Following that discussion, I was able to pull 9 hours of 200F to 300F before it started to peter out. Fortunately, this was a test run - no meat. I took a PHOTO LOG of my entire experience and condensed it down to the attached PDF with enough text to explain things. Who will look at that for me and provide insights as to how I can do better? I'm supposed to serve up some pulled pork and brisket for company June 26. I would GREATLY appreciate it! SmokyButt Smoker Picture Timeline.pdf
  4. My journey began when I came across some of the Oakridge Bbq ghost chili rub news on instagram. Within a couple days I had two bags in my possession that were numbered sequentially as they are only limited to 694 in the world. I had to move on a cook quick and decided to do a pork butt with the rub and smoked with peach wood. After I put the rub on the butt, I looked in the bag and got a little scared... Not much left..... the smell alone was super intense.... Rubbed the butt down and let it rest while the fire got going... I put the butt on the Kamado Joe Classic and let it run all night at 250 This was the result.... Sorry about the pic... Really hot and really good, the peach smoke took the edge off the chili but wow it was good. Thanks for looking.
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