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Temperature Control at ~ 150

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Hello, everyone.

Well so far so good. I've had my 32" Big Bronze for about three months now and I've been cooking up a storm. I'm interested in trying jerky, but I've found that holding steady temperatures under 200 F to be difficult. Even the smallest airflow and a few coals puts me at about 200 - 225, and to go with even fewer coals would demand refreshing the basket before my cook time (I anticipate ~ 4 hours for jerky) is up.

Any suggestions? What techniques have you used to hold low temperatures? And how low can you go and remain steady?

 

Thanks.

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I haven't gone that low yet but here is a few thoughts.
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I would start with all new lump. I would use small pieces. Small pieces will allow a small fire to jump from one piece of lump to another easily.
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Top vent will need to be open as small as possible somewhere in the 1/8 turn range.
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Bottom vent will need to be open about the width of a piece of paper.
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I would get one small piece of lump burning then drop that in the KK. Set your vents and give it an hour or two.
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Keep in mind every time you open the dome your end result will be a temperature increase due to allowing more oxygen in.


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I've never set my Guru down this low, but it's worth a try to see if it will control temps in the 140 - 150F range?

I've had it sitting at 180*-190* before. I felt I could have gotten it even lower if I really tried.

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The biggest problem with that low of a temp is opening the dome. (to put food/jerky on, check progress etc......) Every time the dome gets opened you introduce a lot of oxygen which will stoke your oxygen starved fire causing the temp to rise. Plan everything carefully so the dome is only opened once, really quickly at around 125*.

I'll give this a try one weekend soon. I have jerky seasoning in the pantry would just need to get the proper beef.

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