SmokerLab

— —

⚠ overcooking — chamber above 350°F

fire chamber heat smoke probe done

Smoker rig

Dampers

Intake—

Exhaust—

Open intake to feed the fire. Pinch exhaust to slow draft, but don't choke it — creosote builds and smoke turns acrid.

Fuel

Load—

A stick adds ~1.2 lb of split oak. A shovel adds ~0.5 lb of charcoal.

Time warp

On the grates

Telemetry

firebox— grate · near— grate · mid— grate · far— stack out— burn rate— draft—

About

Five-node lumped-capacity model: firebox → near grate → mid grate → far grate → stack. Combustion releases ~7000 BTU/lb of split oak (charcoal ~9000) modulated by intake oxygen; advection by the draft (∝ √(intake·exhaust)) carries heat across the cook chamber. Meats integrate Newton's law of cooling with a stall multiplier between 150–170 °F to model evaporative cooling. Try the classic stick-burner game: hold 225 °F at the mid grate without bottoming out the firebox or letting your brisket stall forever. Press Space to pause, F to add a stick.