If there’s one skill that many amateur cooks have yet to master, it’s the art of controlling temperatures while cooking with a smoker or grill. The truth is it takes lots of practice, skill, and experience to master the art of controlling smoker temperatures.
Dealing with live charcoal and wood with different sizes and burning rates takes some getting used to. But once you get the hang of it, you will be able to cook accurately and consistently.
In this article, we’ll show you how temperature control works and how you can regulate yours.
Use Air Vents to Control Temperature
Smoker air vents play a vital role in ensuring you attain and maintain optimum temperatures. Successful meat smoking requires slow cooking times and low temperatures. This is difficult to achieve with fluctuating temperatures.
Smoking usually entails exposing meat to temperatures of around 225°F (107°C) for at least four hours. Regardless of whether you grill or smoke with charcoal, you have to regulate the fuel source. One is the coal itself and the other is oxygen that enters the grill. Increase the amount of oxygen and the charcoal will heat up. Lower the oxygen supply and the heat will become weaker.
Generally, smokers come with two pairs of air vents. The intake vents are located close to the bottom of the smoker chamber. They let air into the smoker.
The exhaust vents sit at the top of the grill. They let hot air, smoke, and fumes out of the smoker.
Leaving the damper partially open produces a draft. When smoke or hot air exits, it creates a vacuum, making room for oxygen to get in.
How to Use Air Vents in a Smoker
Some people believe that leaving the dampers wide open all through cooking time gives them the best chance to feed their smokers. That’s not true.
Constant airflow will cause the charcoal to burn at higher temperatures, likely to go above the 225°F you’re aiming for. While charcoal takes a while to heat up, it can get hot pretty fast once it gets going. You may struggle to bring down the heat, meaning you’ll end up with an overshoot.
The best policy is to regulate the burn rate by adjusting the vents before attaining the temperature you want.
As soon as your charcoal starts burning, partially close the intake vent. A bit of practice is necessary. With time, you’ll be able to control oxygen intake so you can reach 225°F or thereabouts.
Before you raise the temperatures, ensure the smoker has enough charcoal. Then place the food somewhere in the middle of the cooking section away from direct heat.
Don’t forget to monitor the fuel. After cooking for a few hours, the temperature will probably drop below 225°F as charcoal continues burning down.
You have two options to replenish your fuel. You can either light up a handful of charcoal briquets using the chimney or add them to the burning coals in your grill.
How to Adjust Smoker Temperature
By now, you already know one of the ways to regulate temperatures is adjusting the dampers. But that’s not the only thing you can do when cooking out in the open.
To maintain temperatures at 225°F and grill with accuracy, get smoker thermometer with an air probe .
Another option is to buy a smoker temperature control system. It supplies the smoker with the optimum amount of air needed to adjust or maintain a specific temperature. And it comes with an air probe that sits close to the grill chamber, where it takes the air temperatures and uses it to make adjustments.
This system will come in handy when the weather changes. Some devices come with graphs that show how the smoker responds to vent adjustments.
How to Cool a Smoker Grill
You may find it necessary to grill slow-cooking food by indirect heat over charcoal. Whether it’s beef brisket or thick cuts you want to smoke for many hours, cooling a smoker grill is something you’ll have to learn.
Temperatures may spike with every fresh load of charcoal you place in the fire. By cooling your smoker, you can maintain a steady and uniform cooking temperature.
Start by adjusting the side vents at the lower section of the cooker to control the temperatures. To cool the smoker, slowly close the lower vents by one-half inch every few minutes to prevent inflow. Eventually the temperatures will come down.
Another way is to adjust the chimney. This vent creates a draft that pulls air and smoke up through the grill. Shutting off these outlets after closing the bottom valves will suffocate the fire and extinguish your smoker. Be cautious when adjusting the chimney and keep it closed for as long as necessary after you attain the desired temperature.
Lift up or detach the lid of your smoker so heat can escape and allow for cooling. This technique is especially useful if you have a flare-up because of burning grease or fat. Doing so will help put off the flames and bring down the temperature of the smoker.
On the flipside, detaching the lid to allow the smoker to cool prolongs your cooking time by roughly 30 minutes. Take it off only when necessary.
To remove the grills from the smoker and hot pads, use the cast-iron grill handle. Grab the wire handles and lift the firebox away from the heat source. This will cool the smoker and you can pack and stow it away.
Dump the hot charcoal on bare earth, away from shrubs or any organic material that might ignite a fire. Your cast-iron smoker will eventually cool off and you can take it back to your storage area.
How the Weather Can Affect Your Smoker Temperature
Weather can sometimes interfere with meat smoking efforts. For example, a low-quality smoker or a poorly insulated one can make dealing with wind problematic. Strong wind will drive more air through the intake vent and increase the intensity of the fire leading to a temperature surge.
Don’t let strong wind stop you from smoking. Shield your smoker from the wind, preferably in the patio or near the garage. Also, slightly closing the vents will help reduce air intake.
Cold weather, on the other hand, will cause the smoker to lose significant heat through its walls. It’s good to have extra fuel on hand in case the charcoal burns faster than expected, so you can replenish it.
Be sure to check out our tips for smoking in cold weather.
Buy a proper smoker thermometer setup
Though modern smokers come with built-in thermometers, they’re notoriously unreliable. Some can be off by up to 50°F. Get a dedicated smoker thermometer setup and use it to monitor cooking temperatures.
Don’t keep opening the smoker
Once you choose the meat to smoke and prepare it, you’ll get tempted to open the lid every now and then, which will let out heat. Big mistake! Your smoker won’t heat up and attain the desired temperature if you keep doing this, and this will affect your rate of cooking.
Controlling temperature is essential when using a smoker yet it’s a skill many have yet to master. Many people fire up their charcoal cookers without learning how to control temperatures. So, they end up losing good meat.
The trick is to configure the fire to suit your cooking. You can damp in lots of charcoal briquettes at once or feed the smoker with charcoal in intervals. Get an air probe and use vents – That’s it.
Now that you know how to control temperatures, grab your cooker, prepare the meat, and have fun with your BBQ party!