danielson23uk Posted June 21, 2021 Share Posted June 21, 2021 Apologies if this question has been answered before. There are so many different types of bbq/smoker on here that I couldn't more generic advice on temperature control with charcoal grilling. My first experiment with indirect grilling or smoking was last week was with a rack of spare ribs. I have a drum-style of bbq so I put my coals up one end and the ribs on the grill near the middle, bone down. I was using lumpwood and noticed that the temp on the hood of the bbq rarely went above 180C and I'm neurotic about whether new coals will catch. Anyway, long story short, I think I cooked them too high (averaging 150C-180C) with no water bath, because although they were cooked and tender on the inside, they were tough and hard work on the outside. I also didn't wrap them, but we live and learn. My question (finally) is: How do you maintain a low temp like 105C (225F) using briquettes or lumpwood? Is it better appreciation of the damper on the lid or do you just add less fuel? I notice that some people dampen wood chips which would reduce temp but I'm so worried about new coals not catching. Also, what do you do if it's too hot? Again, is this the damper or physically removing coals. Sorry if this is a daft question. Quote Link to comment Share on other sites More sharing options...
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