I am looking for some advice, tips, and tricks to use my Fireboard 2 and Pit Viper fan on my new Humphrey's down east beast. Or if someone knows of an existing article or guide they could point me to I would appreciate it.
I'm not new to smoking I've been using weber kettles for years and used to own a cheaper offset. I am new to cabinet smokers and temp controllers.
I've used my Humphrey's twice since I got it a week ago. The first time was just the "first fire" I loaded the charcoal basket full and set my fireboard to 225 and it ran for 24 hours. For the first few hours, I noticed a huge temperature difference between my lower probe and upper probe. After that things stabilized and my temp held dead on 225 for nearly 20 hours (on top and bottom).
My first cook was this past Saturday. I noticed the same thing, in terms of the temperature difference between top and bottom. To compensate, I turned the fan to 1% manually for about an hour but it didn't help. I never could seem to get stabilized. The ribs on the top rack came out perfect, whereas I ended up overcooking the racks closer to the bottom.
I'd like to know what's the best way to help the smoker come up to temp using the fan without creating too much of a temperature differential. Or I've contemplated warming it up not using the fan at all.
Thanks in Advance.
I'm not new to smoking I've been using weber kettles for years and used to own a cheaper offset. I am new to cabinet smokers and temp controllers.
I've used my Humphrey's twice since I got it a week ago. The first time was just the "first fire" I loaded the charcoal basket full and set my fireboard to 225 and it ran for 24 hours. For the first few hours, I noticed a huge temperature difference between my lower probe and upper probe. After that things stabilized and my temp held dead on 225 for nearly 20 hours (on top and bottom).
My first cook was this past Saturday. I noticed the same thing, in terms of the temperature difference between top and bottom. To compensate, I turned the fan to 1% manually for about an hour but it didn't help. I never could seem to get stabilized. The ribs on the top rack came out perfect, whereas I ended up overcooking the racks closer to the bottom.
I'd like to know what's the best way to help the smoker come up to temp using the fan without creating too much of a temperature differential. Or I've contemplated warming it up not using the fan at all.
Thanks in Advance.
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