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Pro Q temp control

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Rocko

  • Karma: 0
I'm learning on a Pro Q.  I have noticed that sometimes my temp goes way up.  Usually right after I wrap my meat.  I have been just closeing up all the holes untill the temp goes down to where I want it, then I slowly start opening them up again.  Sometimes I close up all the holes and the temp is still to hot.  I think air must be comming in somewhere else.  I have noticed that the access doors seem to be loosing up on me.  I have to tighten the latch up every so often. 
#1 - December 29, 2009, 12:20:20 pm
Want to Save the Animals?....then keep them away from me!

Crash

  • Karma: 20
You're definitely getting some extra O2 coming in from those doors.  If you dont mind what your cooker looks like, try adding some aluminum tape to the four sides of the door.  Not the prettiest, but it does work.

If you dont want to use the alum. tape, practice your fire control (ie. amount of fuel, wood) until you learn exactly what works with your Pro Q.
#2 - December 29, 2009, 01:15:09 pm
I love animals.  They're delicious!
VRM Pit Crew

azkitch

  • Karma: 9
Stating the obvious, but that's my forte--when you open 'er up to wrap, the coals get a breath. Mayhaps close down 10 minutes before wrapping?
#3 - December 29, 2009, 01:50:06 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

smitty250

  • Karma: 7
I've noticed this used to happen on my WSM as well. Are you putting water in the water pan? If you are doing a long smoke and you started with water in the pan alot of that will steam off leaving the water pan empty therfore raising the temps even when closing the vents. Try adding more water in the pan throughout the cook to even the temps out. Just my 2 cents.  ;)
#4 - December 29, 2009, 04:02:16 pm
Loot N' Booty BBQ
2014 American Royal Invitational Chicken Champion
2014 American Royal Open Reserve Grand Champion
2016 Jack Daniels Invitational World Pork Champion
2014, 2015 and 2016 AZ BBQ Team of the Year

Rocko

  • Karma: 0
Yes I'm putting a lot of water in my pan.  Two big pots full, and I boil it on the stove before I put it on the smoker. I'm sure I am gaining some heat by loseing water.  I've never actually paid attention to how much water I'm losing at the time I wrap.  I think I'll try adding a little water and closing the vents 10 min before I wrap.  That should do it.  Thanks for the info fellas! 
#5 - December 29, 2009, 09:41:53 pm
Want to Save the Animals?....then keep them away from me!

n2dabluebbq

  • Karma: 2
if you get tired of tweeking your door, i hear these boys have a pretty decent door replacement(among other things). i personally don't have a wsm or proQ, but if i did, i'd be inclined to check them out further.

http://www.cajunbandit.com/
#6 - December 29, 2009, 10:58:13 pm
low and slow baby, low and slow

s.475 passed baby!           http://s801.photobucket.com/albums/yy291/n2dabluebbq/

bearbonez

  • Karma: 9
 I am really curious about that weber kettle conversion.
#7 - January 05, 2010, 05:33:02 pm
David "Bear" Nunley

birdie64

  • Karma: 0
Check out the "Smokenator".  It is designed to turn a Weber grill into a smoker.  It works great.  Combine it with the "Minion Method" and you will have a very effective, economical smoker without any permanent changes to your kettle.
#8 - January 05, 2010, 06:12:17 pm

Mike (AZBarbeque)

  • Karma: 171
Yea, they were a sponsor on here for a year, but didn't renew.  Great folks over there.  Tell them you are an AZBarbeque member if you order from them..
#9 - January 05, 2010, 06:38:08 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

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