I didn't read all the comments, but are you using a regular size SnS, or the one mande for the 26" kettle. That should give you more lit coals, and hopefully more heat.
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The 26 has a lot of volume to get up to 300+. I usually put a full chimney in the SNS and toss a lit chimney on top (I leave the grate folded up so it just piles high). Then for good measure I use a fan controller to force air in.
225 usually not a problem when I light with the fuse method. As others have said it’s probably airflow problem.
I always put foil on the coal grate where the SNS isn’t. I use the foil for air seal even if I’m using a pan. That makes sure all the air goes over to the SNS and up through the coals.Comment
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I place foil just as you do and agree it did force the air into the bottom of the SnS. Now I just get tons of ash really fast and I’m thinking it doesn’t fall out and lays there and dampens the air flow. But I never had this problem before? -
To test whether ash is the problem. Cook for 3 hours. Cover meat lightly with foil ( to keep the flying ash off). Then stir the charcoal so the ash falls through, operate the sweepers to get it out, then let the dust settle for several seconds, uncover meat and resume cook.
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I have a 26†with SNS I’ve used a handful of times and haven’t had that issue. In fact, my lower was 15-20% and upper vents were about 30% open for a turbo smoke around 275*. I pretty much do the things everyone has mentioned - clean all ash out first, light 12-15 briquettes, let them turn almost white, fill the SNS which is 1†away from kettle side with unlit, then I leave the lid off for 5-10 min while I place thermometers and fill the reservoir with hot water, then put lid on with vents wide open until I’m about 25* from desired temp, then start adjusting vents to choke it down. I looked back at my notes and I’m generally at temp in 30 min. I have been using Weber briquettes the past 4-5 times which I feel light a little slower but burn hotter and longer than KBB. I dunno, but I definitely have to manage the vents to keep the temp DOWN, no issues getting it hot even in single digit temps (tho I have to refill after about 4 hours). Hope you get to the bottom of it, that’s frustrating...Comment
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I confess I’m usually using my fan controller.
With the fan port installed just below the coal grate on the food (non SNS) side and above the ash sweepers, I get good airflow under the foil under the food over to the SNS coal basket. Fan forced air keeps the ash clear and the ash that falls has to fill the entire bottom part of the kettle to cause a problem.
Also allows for sweeping ash mid-cook if needed ( have to cover the food so flying ash doesn’t land on it).
The partyq or auber systems run 150.00 if you don’t want to stir the coals and clean mid cook.
Using the dampers on the bottom for intake I can see how you might get too much ash in the way OR without fan forced air, the ash might get stuck in the bottom of the SNS and not fall out of the way on a long cook with lots of coal. I like the non-plus sns for this reason.
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Have you tested your pit thermometer for proper calibration? You may not be as cold as you think. I keep two on hand and periodically check them against each other.Comment
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That’s a good point to check also. I’ve had probes go bad before, mainly from high temp exposure. Seems like they are okay but then later they read off. -
Haven’t tested them over the last several cooks I’ve used different probes so I would think it would be highly unlikely all three are bad. But your right, I do need to check calibration!!
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My pit viper fan will arrive tomorrow. Now I just need to figure out which controller to get.
But before I install it I’m going to spend some time running some tests with different charcoal brands and types. Then run them again without a SnS. This might take me a few days to complete but will be good information.Comment
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As I'm thinking about your dilemma, it prodded a memory. I had an identical problem one time. I just couldn't get my cooker up to proper temps. If memory serves, it wasn't a kettle, it was my 14.5 WSM. Regardless, I went through every possible variable and concluded that I did everything correctly - just like you did with your last cook. I was using it at my parent's condo "up north" and had positioned it in a little courtyard. The air was REALLY still and I struggled all day to maintain temps. I concluded the problem must have been atmospheric, or weather-related.
Given that you covered every controllable variable, it leaves me thinking your problem was either weather-related, or charcoal-related. Or both. It's the only explanation that makes sense.Comment
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