Bubba Keg Temperature Control

by John Dukes

How are you keeping temps between 225 and 250 on the Bubba Keg?

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John,

That's a good question because it's not as easy as you would think. The problem is that the Bubba Keg Grill is so well insulated that you can't count on it to cool down if you make a mistake on the high side. Here's what I did the first time to get it right.

1. I used very little lump. This ensures decent airflow, but also make sure there isn't an abundance of fuel. I did a 4 hour smoke cooking ribs using barely more than a handful of natural lump

2. Start the bottom vent open a few inches, and the top vent open half way. This will get the fire going but will not starting running out of control.

3. When the keg gets to about 200, it's time to start closing down the vents. I close the bottom to a dime sliver. I keep the top cracked enough to increase the temp and then close it down to barely a slit once it's around 250.

The Bubba Keg grill is going to retain a lot of heat. However, with the vents down this low, you need to watch it. If the temp drops, it's due to a lack of airflow and time. I generally crack open the top before I do anything with the bottom vent.

I did an overnight pork shoulder once and the fire went out. The temp dropped to 150 before I woke up and noticed. It could have been out for hours, but it would've been better if I had been watching it.

The key: do not let the Bubba Keg get over temp or you won't be doing it low and slow :)