Smoker Temperature Control
Flame boss sells two different models so you need to be careful which one you buy.
Smoker temperature control. Monitoring chamber temperature with a good grill surface thermometer is crucial but learning how you can control that temperature is just as important. You must agree to terms to use site. Bthey re a great way to help prevent the impact of flare ups or wind on your internal temperature. The flame boss controller learns your smoker so the temperature control is supposed to get better over time.
The dampers are the primary way to control the temperature but you also have to consider. Your smoker should have two vents one at the bottom by the firebox and one on the top and by varying the apertures you can get perfect smoker temperature control. For most low and slow cooking that means we need to know how to get our smoker to between 225 250 f and then keep it there for 4 16 hours. We use cookies to give you the best website experience.
A steady smoking temperature is necessary for fully cooked tender smoked meats. Most smoker temperature controllers work in a very similar fashion. This might seem like a lazy easy way out but i love smoker controllers. The bbq guru provides automatic bbq temperature control devices such as the digiq cyberq and partyq as well as grills and accessories for low and slow barbequing needs.
The air vents on your smoker will need adjusting constantly as the rate of airflow through the dampers will fluctuate wildly over the several hours of cooking time that you need. How to use air vents to control smoker temperature. Smokers are a great way to cook your food to perfection. Smoker controllers work by using something called a variable speed blower.
It can take a while before your meal is ready to eat but the results are well worth it. Get a smoker temperature control system. A fan is placed over one of the vents in your kamado grill or standard charcoal smoker. The temperature control unit is connected to one or more thermometers that measure the temperature of the meat and the smoker.