Recommended Damper Settings
Q: How do you use the flue cover plates and sliding dampers on an indirect smoker? I just bought mine and it did not come with an instruction book for the dampers or how to use them.
A: I recommend setting the intake on the firebox which is probably the sliding damper you are referring to, to about 1/2 open to start with.
Set the cover plate, also known as the rain cap or damper on the stack to about 3/4 open.
This may require you to build a smaller fire since this will allow plenty of air to pass thru the smoker to prevent the buildup of creosote on your meat and because of the increased airflow will create a hotter fire.
Leave the rain cap at 3/4 open the entire time for now but you can do some minor adjustment to the heat by closing/opening the sliding intake on the firebox. Be sure to not close the intake all the way at any time as this will hamper the airflow and begin to create creosote on your meat and in your smoker.
You will probably discover over time, the optimum settings for your smoker for best heat control and for the best flavor.
If you discover that you need more smoke flavor on your meat you can try closing the rain cap on the stack just a little more the next time you use the smoker.
I also recommend that you use lump charcoal for heat with additional sticks or chunks of wood for flavor. Lump charcoal burns twice as hot and is much cleaner than ordinary briquets.
Visit Smoking-Meat.com and WYNTK.US for hundreds of great tutorials and guides on smoking meat.
The Technorati Tag for this post is Smoker Damper Settings
Jeff's Naked Rib Rub and BBQ Sauce Recipes.. a religious experience! Do something NICE for yourself!
A: I recommend setting the intake on the firebox which is probably the sliding damper you are referring to, to about 1/2 open to start with.
Set the cover plate, also known as the rain cap or damper on the stack to about 3/4 open.
This may require you to build a smaller fire since this will allow plenty of air to pass thru the smoker to prevent the buildup of creosote on your meat and because of the increased airflow will create a hotter fire.
Leave the rain cap at 3/4 open the entire time for now but you can do some minor adjustment to the heat by closing/opening the sliding intake on the firebox. Be sure to not close the intake all the way at any time as this will hamper the airflow and begin to create creosote on your meat and in your smoker.
You will probably discover over time, the optimum settings for your smoker for best heat control and for the best flavor.
If you discover that you need more smoke flavor on your meat you can try closing the rain cap on the stack just a little more the next time you use the smoker.
I also recommend that you use lump charcoal for heat with additional sticks or chunks of wood for flavor. Lump charcoal burns twice as hot and is much cleaner than ordinary briquets.
Visit Smoking-Meat.com and WYNTK.US for hundreds of great tutorials and guides on smoking meat.
The Technorati Tag for this post is Smoker Damper Settings
Jeff's Naked Rib Rub and BBQ Sauce Recipes.. a religious experience! Do something NICE for yourself!
posted by Jeff at 11:51 PM
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