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Pit Bull for Large Kettles?

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  • Troutman
    commented on 's reply
    No, weather had nothing to do with it. My fuel stays in my garage in plastic bins.

  • Greygoose
    replied
    Any rain or heavy humidity in between cooks ?
    I have had a few where down on the bottom half of the KBB the heat wasn’t there after a heavy rain/ humid few days
    Im like "really"
    Yes I do keep it under cover,,,

    Leave a comment:


  • mountainsmoker
    commented on 's reply
    Yeah leave the bottom vents closed and play with the top vent with the hotter fire. It may be all you need. Open up the Viper also if you need to. Make sure the grill probe is at least 3" from any meat.

  • Troutman
    commented on 's reply
    Yea that's the other thing Rod suggested was getting a hotter fire going then let the fan do its job. Venting and/or hotter fire may be the key.

  • mountainsmoker
    replied
    I feel you don't have enough starting coals with only 12, I start with 10 in my Weber 22. Up the number to 20-25 and see what happens. I assume you have the larger SnS also or if not you can add charcoal more frequently. My last cook with my Viper and 10 coals the Viper held the temp at 250 for 6 hours.

    Good luck Troutman

    Leave a comment:


  • Troutman
    commented on 's reply
    Yea the damper is always wide open. I've never had reason to neck it down.

  • Rod
    commented on 's reply
    Sometimes it's the simple things that can be easily overlooked. I'm sure we've all been there more than once! I know I have.

  • jfmorris
    commented on 's reply
    Rod I would think Troutman would have checked this, but you never know - if its down under the grill, maybe the damper got choked down. I would think you would want it wide open, unless the grill starts running too hot even with the fan off. That happens with my PartyQ sometimes, but it has no damper like the Pit Viper, so I just ride it out, or close the top vent some, and the fan doesn't run until the temp comes down some.

  • Rod
    commented on 's reply
    jfmorris Good point and it does.

  • Rod
    commented on 's reply
    Maybe more leaks on the first two cooks to where the fan had some help? After those two cooks, enough gunk built up and blocked some of the leaks which made the fan do all the work? Just spitballin'.

  • jfmorris
    replied
    Does the Pit Viper fan have an intake damper of some sort? Do you have that all the way open?

    Leave a comment:


  • Troutman
    commented on 's reply
    It's just odd 2 out of four cooks with the exact same setup went off without a hitch, but the last two did not. I'm going to fiddle with the vents to see if that works, worth a try anyway.

  • Troutman
    commented on 's reply
    Using the SNS XL

  • Rod
    replied
    I just did the individual bacon wrapped ribs recipe last night on my 26. That recipe calls for 275. It says to light a full chimney. I was concerned that that many lit coals at one time would over shoot. It did by about 40 degrees. So I closed all vents and it dropped to 275 in about 20 minutes. At that point I left the bottom vent closed, put the top at half and set the Fireboard/Pit Viper combo at 275. Ran great for me. Excluding the initial spike from removing the lid to add the food in the beginning and towards the end to check for doneness, the max the fan ran was 54% briefly. Ignore where it says "22 grate". I was too lazy to rename it.

    So maybe try that. With the volume of the 26, it may need many more lit coals to maintain 275 efficiently? I've done exactly how you do it, but aiming for 225 with zero issues. It does however take a bit longer to get up to temp compared to my 22. As you said, probably due to the huge difference in volume.

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  • Thunder77
    replied
    Are you using SNS XL, or the original size? I noticed that with the SNS regular size, it is more difficult for me to regulate temps in my 26.

    Leave a comment:

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