# How to maintain my charcoal grill at 220 degrees? **URL:** \ **Category:** Cafe Society\ **Created:** [July 22, 2013, 4:55pm UTC](https://boards.straightdope.com/t/how-to-maintain-my-charcoal-grill-at-220-degrees/664208 "2013-07-22T16:55:06Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![sweeteviljesus](https://avatars.discourse-cdn.com/v4/letter/s/898d66/32.png) [@sweeteviljesus](https://boards.straightdope.com/u/sweeteviljesus)\ **Post date:** [July 22, 2013, 4:55pm UTC](https://boards.straightdope.com/t/how-to-maintain-my-charcoal-grill-at-220-degrees/664208/1 "2013-07-22T16:55:06Z")
I have a charcoal grill with an attached smoker box. I have been experimenting with barbecued brisket lately and have been having a hard time getting the heat right. I have tried adding extra charcoal inside the grill as well, but that was making it run too hot. I removed a bunch of the coals and it was hotter that if all the fire was in the smoker box, but still too cold (about 180-200). I also want to avoid opening the grill during cooking. Should I try logs in the smoker box? Ideally, I want to minimize the number of times I have to go and screw with it. The other night, I had to get up every half hour. Any suggestions? Thanks, Rob ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [July 22, 2013, 4:56pm UTC](https://boards.straightdope.com/t/how-to-maintain-my-charcoal-grill-at-220-degrees/664208/2 "2013-07-22T16:56:48Z")
The best way to regulate charcoal temperature is to tweak the air supply to the coals, not by adding or subtracting fuel. ---
**Author:** ![Bryan\_Ekers](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bryan_ekers/32/183_2.png) [@Bryan\_Ekers](https://boards.straightdope.com/u/Bryan_Ekers)\ **Post date:** [July 22, 2013, 5:00pm UTC](https://boards.straightdope.com/t/how-to-maintain-my-charcoal-grill-at-220-degrees/664208/3 "2013-07-22T17:00:24Z")
Use a compass, adjusted for declination. Oh, you mean temperature… ---
**Author:** ![sweeteviljesus](https://avatars.discourse-cdn.com/v4/letter/s/898d66/32.png) [@sweeteviljesus](https://boards.straightdope.com/u/sweeteviljesus)\ **Post date:** [July 22, 2013, 5:02pm UTC](https://boards.straightdope.com/t/how-to-maintain-my-charcoal-grill-at-220-degrees/664208/4 "2013-07-22T17:02:56Z")
Well, I had the vents full open and it was still running too cold. Rob ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 22, 2013, 5:07pm UTC](https://boards.straightdope.com/t/how-to-maintain-my-charcoal-grill-at-220-degrees/664208/5 "2013-07-22T17:07:12Z")
I’m not that familiar with smoker boxes, but, generally, air supply is the way you govern temps inside the grill. It’s probably going to take a bit of fussing with that kind of set-up. Can you show me what your set-up looks like? Also, you don’t have to be TOO anal about your temps. As long as they’re in the 200-300 range, you’ll be fine. A little temperature variation isn’t going to kill you. Ideally, though, it’s easiest to keep it near whatever your target it. (I like my brisket on the hotter side, more like 275F). ---
**Author:** ![lieu](https://avatars.discourse-cdn.com/v4/letter/l/c2a13f/32.png) [@lieu](https://boards.straightdope.com/u/lieu)\ **Post date:** [July 22, 2013, 5:17pm UTC](https://boards.straightdope.com/t/how-to-maintain-my-charcoal-grill-at-220-degrees/664208/6 "2013-07-22T17:17:30Z")
Yes, a picture would be very helpful, or a link to the make and model. When you’re talking about the smoker box, do you mean smoke chamber or fire box? Just trying to understand your set up. ---
**Author:** ![sweeteviljesus](https://avatars.discourse-cdn.com/v4/letter/s/898d66/32.png) [@sweeteviljesus](https://boards.straightdope.com/u/sweeteviljesus)\ **Post date:** [July 22, 2013, 5:18pm UTC](https://boards.straightdope.com/t/how-to-maintain-my-charcoal-grill-at-220-degrees/664208/7 "2013-07-22T17:18:40Z")
[Here is a link to the grill.](http://www.academy.com/webapp/wcs/stores/servlet/Product_10151_10051_513601_-1__?N=578846087&Ntt=triton+grills&Ntk=All) The left side is a gas grill. The right is a charcoal grill with an attached smoker box. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 22, 2013, 5:39pm UTC](https://boards.straightdope.com/t/how-to-maintain-my-charcoal-grill-at-220-degrees/664208/8 "2013-07-22T17:39:53Z")
So with the coals in the smoke box, you’re not getting enough heat? My first instinct with that set up would be to lay down a chimney starter’s worth of coals in the smoke box, throw in about three fist-sized chunks of wood, light another chimney starter worth of coal, pour the lit coals over the unlit coals, and then throw another three or four fist-sized chunks of wood on top of that. That should get you a fairly even burn for how ever long the coals last. If you can fit more coals in there, then lay down more than a chimney’s worth of unlit coals to start. The problem with your set up is that a lot of these types of sidebox setups in this price range tend to be inefficient with very thin metal work and a lot of air leaks, so it takes some work and baby sitting to keep temps relatively steady. The other thing you might want to think about, assuming you can get enough heat from just the smokebox, is setting up a water pan (or even sand pan) in the grill section. This is not for moisture, but rather to act as a kind of heat sink which will keep your temps more even in the grill section. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 22, 2013, 5:47pm UTC](https://boards.straightdope.com/t/how-to-maintain-my-charcoal-grill-at-220-degrees/664208/9 "2013-07-22T17:47:40Z")
Also, I would leave the exhaust vent either fully open, or partially open. That probably isn’t going to make much of a difference in your temperatures, but it will the smoke flavor. Not giving the smoke enough room to escape gives the meat a bit of a bitter, sooty flavor. Some people don’t seem to mind, but to me that’s the flavor of poorly smoked meat. You want a clean smoke flavor. Another thing to try is to seal off any areas where heat may be leaking with some cylinders of aluminum foil. Looks at the doors, the part where the sidebox meets the main cooking chamber, etc. Start the fire in the firebox with vents completely open and go from there. Hopefully, you will have an initial temperature high enough. ETA: [Here’s a brief thread about sealing off the offset smoker](http://www.smokingmeatforums.com/t/96774/sealing-up-my-offset). ---
**Author:** ![lieu](https://avatars.discourse-cdn.com/v4/letter/l/c2a13f/32.png) [@lieu](https://boards.straightdope.com/u/lieu)\ **Post date:** [July 22, 2013, 10:41pm UTC](https://boards.straightdope.com/t/how-to-maintain-my-charcoal-grill-at-220-degrees/664208/10 "2013-07-22T22:41:11Z")
I saw this exact model for sale at the HEB when I was buying meats for smoking so I’ll check it closer when I return but my initial suspicion is like pulykamell that you’re fighting thin metal and leaks. Try some logs too once you get coals going, that’s pretty easy to maintain. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [July 22, 2013, 10:58pm UTC](https://boards.straightdope.com/t/how-to-maintain-my-charcoal-grill-at-220-degrees/664208/11 "2013-07-22T22:58:29Z")
> [@sweeteviljesus](#): > > [Here is a link to the grill.](http://www.academy.com/webapp/wcs/stores/servlet/Product_10151_10051_513601_-1__?N=578846087&Ntt=triton+grills&Ntk=All) > > The left side is a gas grill. The right is a charcoal grill with an attached smoker box. Based on what I see in the picture and the price pulykamell is right, thin metal and leaks. Try to seal up the leaks using aluminum foil. You can add some thermal mass to the barrel, plain clay bricks will work well. In the smoke box you can put some fire bricks down on the bottom as a bed for the coals. 4"X8"X1" firebrick splits would be good for that, available anywhere fireplace and woodstoves are sold. ---
**Author:** ![JLRogers](https://avatars.discourse-cdn.com/v4/letter/j/ce73a5/32.png) [@JLRogers](https://boards.straightdope.com/u/JLRogers)\ **Post date:** [July 23, 2013, 11:19am UTC](https://boards.straightdope.com/t/how-to-maintain-my-charcoal-grill-at-220-degrees/664208/12 "2013-07-23T11:19:34Z")
Have you considered buying an extra-large propane grill and placing your charcoal grill inside of it? ---
**Author:** ![Mollie\_Magill](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mollie_magill/32/20882_2.png) [@Mollie\_Magill](https://boards.straightdope.com/u/Mollie_Magill)\ **Post date:** [July 23, 2013, 1:49pm UTC](https://boards.straightdope.com/t/how-to-maintain-my-charcoal-grill-at-220-degrees/664208/13 "2013-07-23T13:49:21Z")
> [@sweeteviljesus](#): > > [Here is a link to the grill.](http://www.academy.com/webapp/wcs/stores/servlet/Product_10151_10051_513601_-1__?N=578846087&Ntt=triton+grills&Ntk=All) > > The left side is a gas grill. The right is a charcoal grill with an attached smoker box. I have the same grill. Using the smoker for long periods does require a lot of baby sitting. I’ll try the increased charcoal/wood and sealing the box with tin foil this weekend and report back. ---
**Author:** ![simster](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/simster/32/1047_2.png) [@simster](https://boards.straightdope.com/u/simster)\ **Post date:** [July 23, 2013, 2:18pm UTC](https://boards.straightdope.com/t/how-to-maintain-my-charcoal-grill-at-220-degrees/664208/14 "2013-07-23T14:18:55Z")
[Get this book](http://www.lowslowbbq.com/) - it taught me alot about maintaining temps - I’ve since switched to an akorn, but was using a side smoker by chargriller with good results following his very simple methods - ---
**Author:** ![N9IWP](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/n9iwp/32/3154_2.png) [@N9IWP](https://boards.straightdope.com/u/N9IWP)\ **Post date:** [July 23, 2013, 5:11pm UTC](https://boards.straightdope.com/t/how-to-maintain-my-charcoal-grill-at-220-degrees/664208/15 "2013-07-23T17:11:11Z")
Could you surround it with water? As long as the water is boiling, the temp will be 220F (at 1 ATM) Ok, not practical… Brian ---
**Author:** ![simster](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/simster/32/1047_2.png) [@simster](https://boards.straightdope.com/u/simster)\ **Post date:** [July 23, 2013, 5:19pm UTC](https://boards.straightdope.com/t/how-to-maintain-my-charcoal-grill-at-220-degrees/664208/16 "2013-07-23T17:19:56Z")
> [@N9IWP](#): > > Could you surround it with water? As long as the water is boiling, the temp will be 220F (at 1 ATM) > > Ok, not practical… > Brian This is actually a technique - well, not surrounding it, but to add a loaf pan of water into the main part of the smoker - to help maintain ~220. The real key is to get your dampers on the side fire box ‘just right’ - From the OP - I took it that the problem was getting the temp TO 220 (which suggests most of the heat is escaping the side box and not funneling into the main body of the smoker) not keeping it @ 220ish (or above). ---
**Author:** ![sweeteviljesus](https://avatars.discourse-cdn.com/v4/letter/s/898d66/32.png) [@sweeteviljesus](https://boards.straightdope.com/u/sweeteviljesus)\ **Post date:** [July 29, 2013, 7:12pm UTC](https://boards.straightdope.com/t/how-to-maintain-my-charcoal-grill-at-220-degrees/664208/17 "2013-07-29T19:12:03Z")
Yes, that is correct. The heat was generally below 200. The smoker box has a lid as well as a side door. I have chinked up the lid with some foil, but I could probably do a better job of that. I had a small bowl of water in the smoker and that, along with some coals that I added to the main box kept the heat up about 20 degrees more than last time (~160 to ~180), but I had a hard time getting it any hotter. I had the damper on the side door fully open. It sounds like I need to squeeze some foil between the smoker box and the main body, as well as add more foil to the lid seal. If I were to add bricks, which box do they go in? Thanks, Rob ---
**Author:** ![simster](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/simster/32/1047_2.png) [@simster](https://boards.straightdope.com/u/simster)\ **Post date:** [July 29, 2013, 7:15pm UTC](https://boards.straightdope.com/t/how-to-maintain-my-charcoal-grill-at-220-degrees/664208/18 "2013-07-29T19:15:35Z")
> [@sweeteviljesus](#): > > Yes, that is correct. The heat was generally below 200. The smoker box has a lid as well as a side door. I have chinked up the lid with some foil, but I could probably do a better job of that. I had a small bowl of water in the smoker and that, along with some coals that I added to the main box kept the heat up about 20 degrees more than last time (~160 to ~180), but I had a hard time getting it any hotter. I had the damper on the side door fully open. It sounds like I need to squeeze some foil between the smoker box and the main body, as well as add more foil to the lid seal. If I were to add bricks, which box do they go in? > > Thanks, > Rob Dumb question - is there a hole cut between the side box into the main body of the grill? is it blocked? (sounds like its blocked to me - and don’t open the main door of the fire box unless adding coals/fuel - you will lose your heat that direction. How hot is the firebox during all of this? You usually add ‘heat sinks’ to the main body of the girll - not the fire box. ---
**Author:** ![simster](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/simster/32/1047_2.png) [@simster](https://boards.straightdope.com/u/simster)\ **Post date:** [July 29, 2013, 7:20pm UTC](https://boards.straightdope.com/t/how-to-maintain-my-charcoal-grill-at-220-degrees/664208/19 "2013-07-29T19:20:47Z")
ETA - you should _not_ need to add coals to the main body - I’d check for obstruction between the firebox and main, or to make sure that the fire is ‘below’ the opening to the main body - and that the firebox is not leaking all your heat to the outside world (close the lid). ---
**Author:** ![Bricker](https://avatars.discourse-cdn.com/v4/letter/b/977dab/32.png) [@Bricker](https://boards.straightdope.com/u/Bricker)\ **Post date:** [July 29, 2013, 7:44pm UTC](https://boards.straightdope.com/t/how-to-maintain-my-charcoal-grill-at-220-degrees/664208/20 "2013-07-29T19:44:40Z")
In my Big Green Egg, I use [The Stoker.](https://www.rocksbarbque.com/) Not only does it do a great job maintaining temperature to within a degree or two, it also has a web interface. [Next page](https://boards.straightdope.com/t/how-to-maintain-my-charcoal-grill-at-220-degrees/664208.md?page=2)