Discussion in 'The Smokehouse' started by WeldrDave, Feb 12, 2021.
How'd it turn out compared to on your old smoker??
I use an offset very similar to your new one. I like it. Definitely not as big but will get the job done.
Not bad at all! I gotta learn getting the Charcoal amounts correct. To much, then to little... I knew the old one in my sleep. Just working with it will get the "magic" temps dialed in. For a $100.00 it'll be Just Fine!
Yes!, some/enough, God yes!
I've said it before, and I'll say it again......
"You can take a girl out of Wisconsin, but you can't take Wisconsin out of a girl!"
Dave to help with the charcoal I made a fire basket out of expanded metal similar to the real deal but not as pretty. Helped substantially in the cooking.
Thanks, I have the Weber Chimney coal starter. My issue is getting the amount correct once it's going. At first I killed it and got temps to 500º+ and had to open the lid for a 1/2 hour. Then, I cut the coals down but let the inside temps go down to much so it took an hour to get it back up... I'll get'r little at a time. I think I'm getting it with this one, a few more cooks and it'll be close.
I use lump charcoal, but will get the initial batch started by first placing 4-5 “match light” briquettes in the bottom of the charcoal chimney, followed by the lump to the top. Light with MAPP or propane, when thin (almost vapor-like) flames are coming out the top of the chimney starter, I transfer this batch to a basket similar to a bin sorta like tree killer shows, to let the lump “tempered” and then start a second batch, but instead of using more match light briquettes, I grab the tongs and snatch up a few greyed over lumps and put them in the bottom of chimney, topping off with more fresh lump.
First batch goes in the firebox and heats up the offset, second batch goes in soon as those whispy flames come up. Never have runaway temps with the air about a quarter open.
I use a spare temp probe tied to the grill surface to monitor the offset’s interior temp. I find the included dial indicator in the lid to be so so at best.
If you like using briquettes Dave, look up the “Minion method.” A friend of mine uses this method with great results.
I will do so Buddy!!! Haven't heard that one yet but might be something I'm doing with a different name?
I added another temp probe low at the grill for that temp, I know they're different. One of my Secret Santas a few years back gave me an external digital meat temp probe and I use that a lot in Turkey and Chicken!
Here’s a link to the minion and snake methods....
Understanding Minion And Snake Method For Charcoal
I just watched it on Youtube! I do something, (similar) but not quite. I do a row of hot coals against a piece of a wood split whether it be (apple) which I used the other day or Hickory, This smoker was just getting hot quick and I had to learn to adjust the air and the amount of coals going in. This smoker has got a small fire box and so far that's the only downfall I've seen of it.
One thing is for sure on these smaller fire boxes and thin sheet metal BBS smokers- they will react to colder outside air temps with sporadic behavior.
Yes!!! My old girl was 1/8" and and would hold heat well. It was a 1950's oil tank. Even with weep holes in the bottom, they rot out. This one I had went about 3 more years than some I've had. Usually get 5 years or so. The ash makes it so caustic/corrosive on the bottom and just eats them up, That old smoker didn't owe me nothing. I'll miss it though... I'll build another up in NH.
Maybe the next oil tank smoker needs an ash pan cut from another oil tank?
Put a 3/8 inch thick plate above the bottom of your smoker or firepit so that it rust wont be a problem
The coals were not on the direct bottom. I had angle iron welded on the bottom, cross ways and expanded metal setting on them. After I cooked on it i would usually clean and wash out the old ash/coals. Keep in mind, I live right on the shore and salt air alone rusts everything that isn't stainless or painted well. It served my needs and it actually lasted longer than a couple others I've had.
thats a pretty cool little smoker WeldrDave u ever try building like a tin hut for smokin meats in i got a neighbor that does alot of smokin the beef jerky he makes is pretty good