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Good One Open Range Question

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  • DBeck28
    commented on 's reply
    I burn strictly lump charcoal (Jealous Devil with wood chunks). Smoke is very clean. I've messed around with how I light this thing and I've taken care of the running hot issue for the most part.

  • 70monte
    commented on 's reply
    I have no difficulty burning clean smoke and the one exhaust spinner is plenty big enough. I only use Lump or charcoal with wood chunks in mine. It's not really meant to burn all wood.

  • Kontroll
    commented on 's reply
    Did you have difficulty burning a clean smoke? That one lone exhaust spinner just doesn't look big enough but I could be wrong. Were you burning charcoal with wood chunks or strictly logs? Thanks.

  • DBeck28
    commented on 's reply
    That's what I discovered during my first cook. I had a probe on the top rack of the smoking chamber and noticed when the lid thermometer was at 245-250, the grate temp was right around 225.

  • 70monte
    replied
    I've had an Open Range since 2016 and it's a great cooker. The hottest part of the smoking chamber is next to where the damper is but I've never had to rotate any food to get it to cook correctly. I just make sure that I don't have meat directly over the damper exit. I usually have my spinner vents about 1 1/2 to 2 turns out and the damper handle at about the 11:00 position and that keeps the temps on the thermometer at about the 250 mark.

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  • Mr. Bones
    commented on 's reply
    DBeck28 mine deffo wantsta run HOT; learned to screw them vents down purty tight, an solely govern cookin temp with th damper,

  • DBeck28
    commented on 's reply
    No, I only used the damper to regulate. I think it was just the higher temps caused some higher heat near the damper. I didn't notice this during my cook with the ribs.

  • Mr. Bones
    replied
    In regards to yer initial bacon test^^^...

    Tell me this; were ya tryin to regulate temps by usin th vents?

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  • DBeck28
    replied
    So I did a "test" cook with a rack of ribs. Cook time was about 5 hours. Probably could have went another hour but the wife got impatient. Temps held solid (220 - 235) the whole cook with very few and minor adjustments. Did not notice any excess heat near the damper at these temps. I did rotate the ribs halfway through the cook but I probably wouldn't have to. This thing is a beast. Can't wait for the next cook!
    Attached Files

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  • tenphases
    replied
    Congrats!!

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  • DBeck28
    commented on 's reply
    That's what I'm going to do. I'll do a "test" run with a rack of ribs. Thanks!

  • Huskee
    replied
    Until Mr Bones show up to help, I would just suggest you do the bread test at your normal low & slow temps. The more they toast, the warmer those spots. But it also won't take you very long to ascertain this on an actual cook too, just keep track of the hunks of meat's internal temps.

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  • bbqLuv
    replied
    Your question has an interesting side point--Know Your Grill and How it Cooks.
    After a temperature analysis on my pellet grill showed it burns about 20% hotter than displayed.
    Happy grilling to you and PBR too.

    Leave a comment:


  • DavidNorcross
    replied
    Congrats here. Agree, I expect Mr. Bones can help.

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  • JCBBQ
    replied
    Mr. Bones might be able to help. He’s got one

    Leave a comment:

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