Low and Slow on the 24x48 Charcoal Grill
Posted: January 9th, 2019, 9:09 amOne of the main reasons I wanted this grill was for the ultimate versatility; Adjustable grate, huge grilling surface, but also a huge cook chamber if I wanted to go low and slow.
I've been experimenting for weeks trying to get this thing to hold temps and I just couldn't get it to work for me. Granted, During initial cooks and experiments, I noticed that there are air gaps everywhere on this cooker, and I couldn't get the temps to stop climbing even after shutting down both lower intakes. I almost came to the conclusion that smoking just wasn't going to be in the cards for me on this grill.
Then I sprayed the whole thing down with cooking spray and did a purely seasoning run. I found that most of those gaps started to seal up from the seasoning. At least to the point where there wasn't smoke bleeding from every corner of the smoker. I also added felt gasket to the seam where the lid folds in half... that was probably the worst leaking spot.
I scoured the internet for a charcoal box like the ones Yoder makes for their stick burners... hoping that I could find one in some larger dimensions. No dice.
Next, I went to Lowe's and spent $6 on bricks... and that's when everything fell into place for me. I add 3 of these bricks to one side of the charcoal tray, leaving one whole side for indirect space. I light up 3/4 of a chimney and set up a snake around the bricks. I shut down the intake on the charcoal side completely. The intake on the indirect side is open about 1/8. The exhaust is nearly wide open.
With this set up I've been able to get 250 ± 25°F for 8 hours!! with almost no manipulation of the intakes/exhaust.
(NOTE: Ambient temps beginning to end were 65 - 40°F. This could potentially be a longer cook in the summer months.)
This thing is going to be FUN!!
I've been experimenting for weeks trying to get this thing to hold temps and I just couldn't get it to work for me. Granted, During initial cooks and experiments, I noticed that there are air gaps everywhere on this cooker, and I couldn't get the temps to stop climbing even after shutting down both lower intakes. I almost came to the conclusion that smoking just wasn't going to be in the cards for me on this grill.
Then I sprayed the whole thing down with cooking spray and did a purely seasoning run. I found that most of those gaps started to seal up from the seasoning. At least to the point where there wasn't smoke bleeding from every corner of the smoker. I also added felt gasket to the seam where the lid folds in half... that was probably the worst leaking spot.
I scoured the internet for a charcoal box like the ones Yoder makes for their stick burners... hoping that I could find one in some larger dimensions. No dice.
Next, I went to Lowe's and spent $6 on bricks... and that's when everything fell into place for me. I add 3 of these bricks to one side of the charcoal tray, leaving one whole side for indirect space. I light up 3/4 of a chimney and set up a snake around the bricks. I shut down the intake on the charcoal side completely. The intake on the indirect side is open about 1/8. The exhaust is nearly wide open.
With this set up I've been able to get 250 ± 25°F for 8 hours!! with almost no manipulation of the intakes/exhaust.
(NOTE: Ambient temps beginning to end were 65 - 40°F. This could potentially be a longer cook in the summer months.)
This thing is going to be FUN!!