Pg. 17
Barrel Cooker Runs Too Cool?
After the meat has warmed up during the cooking process, the lid thermometer should be
over 220°F (note that the temperature where the meat is cooking is substantially hotter
than what the lid thermometer reads). Here are a few things to consider if the cooking
temperature on the lid will not go over 220°F during a cook:
THE COOKER
Air Intake Properly Set?
Be sure the air intake is open according to your city's elevation. If there is not
sufficient air, the temperature will be low.
Not Enough Charcoal?
Using less than a full basket of charcoal (about 8 lbs) may result in not enough heat
or may end up cooking low and slow (still great results, but takes much longer). Make
sure the charcoal basket is filled level to the top with charcoal before lighting.
See pg. 8 for lighting instructions.
Thermometer Working Properly?
Thermometers can go bad, but you may try cleaning the probe to see if that resolves
the problem. Otherwise, it may be covered under warranty (see pg. 18). Visit our
website for more information on replacing a bad thermometer.
THE WEATHER
Damp, Cool Days
The Barrel Cooker may require more air on a damp, cold day compared to a sunny,
warm one. Offset the lid for a couple minutes, then reset it. Wait 10 minutes to see
how the temperature is affected.
Wind May Reduce Air Intake
The cooking temperature may actually decrease depending on how the wind is moving
around the barrel. Set up a wind block, or place barrel in a sheltered area.
THE PROCESS: What the Cooker Does
Temperature Naturally Rises during a Cook
As meat heats up, the ambient temperature in the barrel often increases. Give the
process time to play out. If the temperature never gets to 220°F there may be other
factors to consider.
THE PROCESS: What You Do
Give the Coals a Boost
Encourage the coals by giving them a boost of air. Offset the lid for a couple minutes,
then reset it. Wait 10 minutes to see how the temperature is affected.
Increase Air Flow into Cooker
Adjust the bottom air intake, opening it up slightly more. The elevation or conditions
may require it.
Amount of Meat or Temperature of Meat
The cooker may be overloaded with meat, not allowing the cooking process to mature.
See manufacturer’s recommendations for meat quantity. A full barrel of very cold
meat should cook fine when given more time for the temperature to rise.
TROUBLESHOOTING COOKING TEMPERATURE
