I am using the SFB in my Chargriller for the first time today, and the
temp, after 1/2 hour, is still not quite 200F, according to a
thermometer inside the main body. The thermometer on the lid reads
about the same. I am using a steel baffle between the SFB and main body
and have extended the chimney to cooking surface. Is it normal for the
temp to take this long to rise? I'm using lump.

Thanks,

Jim

wrote:
> I am using the SFB in my Chargriller for the first time today, and the
> temp, after 1/2 hour, is still not quite 200F, according to a
> thermometer inside the main body. The thermometer on the lid reads
> about the same. I am using a steel baffle between the SFB and main body
> and have extended the chimney to cooking surface. Is it normal for the
> temp to take this long to rise? I'm using lump.
>
> Thanks,
>
> Jim

Update: The pork butt has been smoking for app 7 hours now, and the
temp (measured at food level, in the middle -front to back, and side to
side- of the grates) has never gone higher than just over 200F, app
210-215. The temp has varied from about 190 to 215, and most of the
time it is right at 200F. I have the SFB damper open, and the
smokestack damper open about 2/3. I've added charcoal regularly, and
always have alot going at one time. Am I doing something wrong? Is
there something I'm not doing that I should be doing? I'm thinking that
I may need to alter the baffle, in order to let more heat in. Any
suggestions?

Thanks,

Jim

> wrote in message

> time it is right at 200F. I have the SFB damper open, and the
> smokestack damper open about 2/3. I've added charcoal regularly, and
> always have alot going at one time. Am I doing something wrong? Is
> there something I'm not doing that I should be doing? I'm thinking that
> I may need to alter the baffle, in order to let more heat in. Any
> suggestions?
>
> Thanks,
>
> Jim
>

Open the stack all the way. Always open the stack all the way.

If that does not help, modify the baffle. Your attempts to keep the heat in
are having the opposite effect. Air must flow through for the heat to follow
and the coals to burn. Raise the stack a bit also, at least a couple of
inches above the grate.

Edwin Pawlowski wrote:
> > wrote in message
>
> > time it is right at 200F. I have the SFB damper open, and the
> > smokestack damper open about 2/3. I've added charcoal regularly, and
> > always have alot going at one time. Am I doing something wrong? Is
> > there something I'm not doing that I should be doing? I'm thinking that
> > I may need to alter the baffle, in order to let more heat in. Any
> > suggestions?
> >
> > Thanks,
> >
> > Jim
> >
>
> Open the stack all the way. Always open the stack all the way.
>
> If that does not help, modify the baffle. Your attempts to keep the heat in
> are having the opposite effect. Air must flow through for the heat to follow
> and the coals to burn. Raise the stack a bit also, at least a couple of
> inches above the grate.

Thanks Ed. I appreciate your help! After 10-10&1/2 hours, the pork butt
reached an internal temp of about 180F, and was absolutely the best
thing we've ever had off a grill/smoker! It was difficult to cut it, as
it just fell apart while cutting it! I'll try your suggestions, and see
if it will speed up the time it takes to smoke the next time. The pork
butt was about 4&1/2 pounds, and took about 10 hours to reach an
internal temp of 180F. Is this about right, or too long?

Thanks again,

Jim

> wrote in message
> The pork
> butt was about 4&1/2 pounds, and took about 10 hours to reach an
> internal temp of 180F. Is this about right, or too long?
>

Sound about right. I cook mine about those times. What is important is that
you enjoyed it. You did good.
--
Ed
http://pages.cthome.net/edhome/