21
H.
HEAT CONTROL
Temperatures in offset BBQ smokers like the Hark Hickory Pit offset smoker, are controlled
through a combination of fuel load, fuel type and air intake in the firebox.
Note: The Smoke Stack Damper is simply a rain cap. It should never be used for temperature
control. Always have the Smoke Stack Damper fully open when using the Hark Hickory Pit offset
smoker, particularly when establishing your fire.
The firebox Air Dampers are your primary tool for controlling cooking temperatures. Start with
the Air Dampers wide open until the cooking chamber is close to reaching the desired cooking
temperature. Then half close the Air Dampers until the temperature stabilises on the hotter side of
your target temperature.
Once you are up and running, you will need plenty of air to keep the fire burning clean. Hence
the Air Dampers should be at least one third to half way open. As the Air Dampers open wider,
increased air will make the fire burn hotter and faster. The hotter the fire, the cleaner it will burn (ie
less smoke). This clean, hot fire is perfectly suited to Direct Grilling.
Installed on the side of the firebox is also an adjustable handle. This is a handy feature to keep
the firebox door open. This can be used when first starting the fire to allow more oxygen into the
fire, or can be used during the cooking process to regulate air flow in conjunction with the Air
Dampers.
The firebox has a pull out ash tray (part 15) to make it easy to clean and dispose of the ash.
Remember this will get hot and a protective BBQ mitt should be used when handling this part.
Also allow the smoker to fully cool before cleaning out your ash.
This can also be used when first starting the smoker to allow more oxygen into the fire, or can be
used during the cooking process to regulate air flow in conjunction with the Air Damper.
During the smoking process try and avoid opening the doors on the cooking chamber to check
food. Opening these doors allows heat and smoke to escape which will extend the cooking time
needed.
When the Air Dampers are closed down (not completely), the fire becomes starved of oxygen,
making the fire smoulder and increase the amount of smoke produced. This is ideally suited to
smoking or slow cooking.
Food closest to the firebox will cook and brown faster. It is advisable to rotate your food midway
through the cooking process to ensure an even cook.
We have also provided heat management baffle plates that can be used in the smoker. These
are parts 34 and 35. These are placed above the charcoal grates and can be moved to adjust
the heat and flow of smoke inside the cooking chamber to eliminate hot spots or create different
heat zones as the user requires. The purpose is to dampen and reduce the heat on the cooking
grates that are closest to the firebox side. You can experiment using these baffles to regulate the
temperature as desired.
If your Hark Hickory Pit offset smoker ever becomes too hot, simply close down the Air Dampers
to the fire. Alternatively, you can open the cooking chamber door to allow excess heat to escape.
Summary of Contents for HK0537
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