Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

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Got a problem today. Every other time my problem is my Weber bullet smoker is too hot. Today, when I am doing beef ribs, and I want more heat (275+), I can't get passed 225, which is perfect for pork ribs. I am so tired of this grill lol. I am ready to take the plunge and get an electric grill. I'll keep the ribs in until noon today and then transfer to the oven.

Anyone else have this issue? I put lots of coals and opened the 3 bottom vents and 1 top vent all the way in an attempt to get some heat. Temp outside is high 50s today it is possible that is effecting temps as well.
 
PoolGate said:
Got a problem today. Every other time my problem is my Weber bullet smoker is too hot. Today, when I am doing beef ribs, and I want more heat (275+), I can't get passed 225, which is perfect for pork ribs. I am so tired of this grill lol. I am ready to take the plunge and get an electric grill. I'll keep the ribs in until noon today and then transfer to the oven.

Anyone else have this issue? I put lots of coals and opened the 3 bottom vents and 1 top vent all the way in an attempt to get some heat. Temp outside is high 50s today it is possible that is effecting temps as well.
Click to expand...

That is the reason I switched to an electric smoker. So far I love my Masterbuilt electric smoker.
 
PoolGate said:
Got a problem today. Every other time my problem is my Weber bullet smoker is too hot. Today, when I am doing beef ribs, and I want more heat (275+), I can't get passed 225, which is perfect for pork ribs. I am so tired of this grill lol. I am ready to take the plunge and get an electric grill. I'll keep the ribs in until noon today and then transfer to the oven.

Anyone else have this issue? I put lots of coals and opened the 3 bottom vents and 1 top vent all the way in an attempt to get some heat. Temp outside is high 50s today it is possible that is effecting temps as well.
Click to expand...

Try this link at Meathead’s AmazingRibs website -
The Best Setup For A Weber Smokey Mountain Barbecue Smoker And Other Bullet Shaped Charcoal Smokers
 
Take a hair dryer and blow air into the vents (slowly). Does your temperature go up? Are you using a digital thermometer to measure the internal temp?
 
JoyfulNoise said:
Take a hair dryer and blow air into the vents (slowly). Does your temperature go up? Are you using a digital thermometer to measure the internal temp?
Click to expand...

If I use my fireplace bellows it does increase if I sit there with it. I am using 3 thermometers - a digital with probe, a laser based one and the built in hood thermometer. All are within about 20 degrees of each other.
 
Sounds like a combinations of air flow restriction and heat loss through the body of the smoker. I know when the wind blows a lot and it’s cooler out, my gas grille takes forever to heat up (then again, I need to tear it down and clean it out the flame manifold). At least with a Masterbuilt Electric Smoker, you can roll them to a covered location out of the cold.

Good luck with the ribs. As long as they got some smoke in the Weber, finishing them off in the oven is no big deal.
 
I'm trying re-positioning the charcoal.

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JoyfulNoise said:
You might need more coals (fuel) if the air is colder. Seems like you’re running fairly lean on the fuel...
Click to expand...

I wrapped it tightly in aluminum foil and put it in the oven (2x beef racks and 1x pork rack). It had what looked like amazing bark on it after 4 hours in the smoker so another 5 in the oven and I think it will be incredible!
 
I am definitely looking forward to getting back to the cooking!! I have a big steel keg, A Weber charcoal and a gas grill, I can't imagine not having each and everyone of them as they all have their special use..... question is, steak, fish, pork shoulder, chicken, or ribs? LOL Of course all of the Beer recommendations will fit with any selection!
 

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