Trouble with my fire

[ouija]

Man i just can't seem to keep a good fire going at under 250. without constant supervision. i mean checking temps likevry thirty min. i dont remember any of you pros having trouble at the cookoffs. When mt fire gets down to coals and maybe a little flame left i will then add a few small logs. it will bring it up to maybe250 from 150-175. after an hour or so maybe two i'm back to coals. i know it takes time to learn your pit and how it acts but any tips would help. the fact there is virtually no wind here doesn't help either.

[Woodman]

What type of smoker are you using? If it is an offset, which I assume it is since your using "fire" instead of "charcoal," you had probably better plan on tending it every 1/2 hour or so. That has been my experience so far. You might be able to go longer, but you need to stay one jump ahead of your fire. By the time you are down to all coals and 175 deg, you've lost some cooking time. and you are going to have to load up on wood to get the temp back up which will shoot you over temp and man , you'l be riding a coaster all day. I have only been at it since the first of this year, but have not had a wood cook yet where I could leave the thing for more than about 40 minutes. I try get the firebox hot, then heat my wood on the lid(if you've got a flat lid). It'll get to the point of smoking. Then when you add it, it bursts into flame immediately. I get a good bed of coals going and try to add a 3-4" x 18" stick about every 1/2 hour or so. It makes for a long day tending the thing, but nothing great comes easy! let me know how it works for you. good luck!-Woodman

[Texana]

Great advise from the Woodman.

New and already helping out. Whoooooooooooo Hooooooooooooo

[Paul Taylor]

Hey Ouija,I don't know what kind of pit that you're on.But on my Brinkmann SNP. I usually have to check on mine about every 30-45 mins as well.I usually check on it when I don't see very much smoke comming out of the stack & then I will go check.I either put another log in the firebox or move the ones on there already around.That is what seems to work best for me.What I had to do was learn my pit just like you mentioned & go from there.Now I know what to do.It"ll just take time for you.You"ll be o/k. Remember,Rome wasn't built in a day. :wink: BTW, once that you get your temp set, it will usually stay there.Just keep a close watch on it @1st & see what it is doing & adjust from there.You"ll be O/K.

Paul Taylor

[Qjunkie will]

Right on the money woodman!

[Dieselmh]

Are you preheating your firebox? I fill my box up with wood, light it, and let it burn down to mostly coals, then chunk on a few more pieces of cured wood, put on the meat and start the cookin. It almost sounds like you're getting too much airflow, causing the wood to burn quickly, which makes it flare up at first, then burn up quickly. I cook in my homemade offset, and it will hold a steady temp (losing about 25 degrees total) for about 1 1/2 hour to 2 hours depending on the weather and wood. Try getting the coals going before you start cooking, and lower your airflow so that you get a slow, steady burn instead of a roaring fire every time you add wood. Also, try to avoid opening your firebox too often, it causes surges also. Just keep messin with it and you'll get it whipped soon.