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Need Help on my New Vault Cabinet Smoker

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  • PaulstheRibList
    Founding Member
    • Jul 2014
    • 1585
    • Lake Charles, LA
    • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
      1.) A pair of Weber Smokey Mountain 22.5's
      2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
      3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
      4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
      5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
      6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
      7.) 22" Weber Kettle with Slow-N-Sear
      8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
      9.) BarbecueFiretruck...under development
      10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
      11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
      12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
      12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

      Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

      I'm loving using BBQ to make friends and build connections.
      I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

    Need Help on my New Vault Cabinet Smoker

    Well, we've added another smoker to the stable, a Vault from Pitmaker.com. I've heard several folks use that particular pit, and many of the Breathren praise their insulated cabinet smokers in general. So, when I'm done with the learning curve, I'm expecting great things! The Vault is an insulated, reverse flow vertical cabinet smoker. (I've told you guys about her before, but it's just really fun showing this picture!)

    Click image for larger version

Name:	_KRH7T87014oSfW5y88o-8b7gterSWjBwnXcc8AEtnfgA7URbMRHdEe92-0rXT4efGzP0dGuwHQ7TYhHXVfXs1wS10ahIpj1RM0NhYCwXTYxe8qtYqDEfNifgLKg-5mDYKWFfroxZ0f6v8rB6CZgidnanOmfmDOT1g3CuDuaz4EIDyIbBdh119VKTxg083msr1-mafFeH3i5yfLhDe4mQo-tWxUGBcRdunsvbWmI5KyvUaSo-fhfrki3IclrPmC
Views:	47
Size:	245.8 KB
ID:	214390


    In between all the near constant rain days for the last 2 months, I've cooked on her about 6 times, and ran test burns another 4 or so. I've found it takes several hours to get her up to temp, using the coals in the firebox to heat her up. Pete at Pitmaker.com recommends using a propane torch to preheat the cooker, about 10 minutes overall (2 minutes per shelf and sides). I don't have any propane at the moment, but I've ordered a torch and will add that to the equipment mix. They also say that they rarely put water in the cooker, as it's not needed to get great results.

    They recommended:
    1.) Preheating with the weed burner.
    2.) Making an "L" shape of charcoal, generally 3 across and 2 high of briquettes. General rule is 1 pound of charcoal per 10 pounds of meat in the cooker. Put wood chunks on top of the charcoal.
    3.) Generally run the 1.5 inch ball valve at 45 degrees to keep the cooker at around 250 degrees once it's hot.

    Since I don't have the pre-heating equipment at the moment, and want to learn to use it without pre-heating, here's what I've done:

    A.) Put the charcoal in the L shape. Sometimes being precise on the count and stack, and sometimes less precise.
    B.) Putting wook chunks on top of the charcoal with spacing.
    C.) It takes 3-4 hours to heat up the cooker, with the ball valve between open and 45 degrees.
    D.) I've reloaded coals when needed, repeating the L Shape.
    E.) When the cooker has been slow to re-heat, or I've choked the coals too much to tap down the temp, I've opened the charcoal door, slid out the basket, and let the live coals re-engage and get a chance to get going again before I put it back in.
    F.) I've gotten better at putting in the right amount of fuel to keep it from overheating.
    G.) I've put water in the bottom as a heat-diffuser on the last couple attempts, including today.

    Results so far:

    i.) I'm getting radiant heat from the bottom of the cooker, charring the bottom of the food, even if I put it on an upper rack. (Haven't cooked much with water in the bottom, will try that tomorrow.)

    ii.) The wood chunks in the firebox appears to be smoldering rather than burning? From my experience on the stickburner, smoldering wood is BAD, and the flavor is not good.

    iii) Once the cooker is up to heat, it's not hard to get it too hot, either from having more fuel than needed, or running the valve too open. Once it's too hot, it's not quick to cool down. Once overhot, cutting down the airflow makes the wood/coals smolder even worse, and down goes the flavor.

    iv.) Really poor smoke-ring. I'm guessing this is 100% from having too little airflow and a smoldering fire as a result. I'm guessing I need to arrange the amount of fuel so that I can leave that ball valve open and not overheat the pit.

    v.) Inferior flavor. Nothing I've cooked in here has tasted great or even good yet. Again, I think its from a smoldering fire. Reminds me of my first days on the WSM, where I was choking the vents down to about closed to keep the temps in line.

    Looks good, but tasting sub-par, and with ratiant heat negatively impacting the texture
    Click image for larger version

Name:	z2EdgshkVqtK--Ji1RFBrHRtO22R9wBQpcGyfr2KmDTOTrwhSZUaKRKK0KaCyzVGgY--2HpjqKzEtVahlX4q-dS1y8LUpCdU1pJAWlHWa6fXnEMTaEm90iIDKijtARcbummQahrf95Cva_al3PHn03t4szVdlZBEk2eOH0rTZzJMSFeX3vpEQPL-pLoRI2oNEkBTQxU-ZQilUn-GyIEl2gDpDkf88IpTtLI-BdeZ3jgIOLTk12ipWAy_4YvZ487
Views:	31
Size:	273.7 KB
ID:	214391

    I'm testing again tonight, with this fuel setup (3 on the bottom, 2 on top, with wood chunks):
    Click image for larger version

Name:	YzITR8C1_q4FjpeATLhXJ0Mjrir6xoJsePupxSD8Kvbf8pzZeKQml8hU_6kxfiZw2w7gOQDe5EeLGVGLngjmeyQNmIu8OMA3HaMDEqD623mw7bO6NS-Hz6bJtb_njhSovQ5Y2jertZo9s98ApTkz2nivelKJyF32oug65D2CDGx-fPMVA473T6tpGo2ZKhfW42L5ZeQQiLbCH9b2RhQG3ob4M6jR2KLLjtxwUf7NNCuAbB4QCv-SGQLC2UMVjx_
Views:	24
Size:	515.5 KB
ID:	214392

    I welcome your advice to help me up the learning curve with this type of smoker!
    Thanks, paul
  • Huskee
    Pit Boss
    • May 2014
    • 15005
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Dyna-Glo XL Premium dual chamber charcoal grill
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke by ThermoWorks
      • (1) Signals by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #2
    I'm betting smoldering wood is what you'll get with an insulted cooker. I could be wrong, but this is my suspicion. Similar to burning wood chunks in a kettle with an SnS.

    Regarding preheating, what about placing a a bowl of well-lit charcoal up on the middle cooking rack to help heat the bulk of the unit, or even a chimney full of coals in the chimney? (I'm sure the plastic part of the handle could handle 250 degrees).

    Regarding the rest, I'd be a fool to try to offer help w/o being there to play around, not having used one of those. I'm not a huge fan of the idea of reverse flow, especially on a vertical.

    Comment


    • PaulstheRibList
      PaulstheRibList commented
      Editing a comment
      Love the pre-heating ideas! I'll try both of those.

      And I'm hoping I become a bigger fan of them as I practice more!

    • PaulstheRibList
      PaulstheRibList commented
      Editing a comment
      This experience is reinforcing my Zeal for cooking over Wood Logs! #StickburnersRule
  • Huskee
    Pit Boss
    • May 2014
    • 15005
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Dyna-Glo XL Premium dual chamber charcoal grill
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke by ThermoWorks
      • (1) Signals by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #3
    WORD! #stickburnersunite

    I ran my Yoder the other day on 2 racks of ribs. I had my fire management such that I had nearly clear smoke the entire 6hr cook, at the most I'd have 20 mins at a stretch of thicker (but still thin, almost-clear) smoke. The results were odd, a very minor, almost subtle smoke flavor. I prefer it a little heavier. I love playing with fire.

    Comment

    • Huskee
      Pit Boss
      • May 2014
      • 15005
      • central MI, USA
      • Follow me on Instagram, huskeesbarbecue

        Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

        Smokers / Grills
        • Yoder loaded Wichita offset smoker
        • PBC
        • Grilla Silverbac pellet grill
        • Slow 'N Sear Deluxe Kamado (SnSK)
        • Dyna-Glo XL Premium dual chamber charcoal grill
        • Weber 22" Original Kettle Premium (copper)
        • Weber 26" Original Kettle Premium (black)
        • Weber Jumbo Joe Gold (18.5")
        • Weber Smokey Joe Silver (14.5")
        • Brinkmann cabinet charcoal smoker (repurposed)

        Thermometers
        • (3) Maverick XR-50: 4-probe Wireless Thermometers
        • (7) Maverick ET-732s
        • (1) Maverick ET-735 Bluetooth (in box)
        • (1) Smoke by ThermoWorks
        • (1) Signals by ThermoWorks
        • Thermapen MkII, orange
        • ThermoPop, yellow
        • ThermoWorks ChefAlarm
        • Morpilot 6-probe wireless
        • ThermoWorks Infrared IRK2
        • ThermoWorks fridge & freezer therms as well

        Accessories
        • Instant Pot 6qt
        • Anova Bluetooth SV
        • Kitchen Aide mixer & meat grinder attachment
        • Kindling Cracker King (XL)
        • BBQ Dragon
        • Weber full & half chimneys, Char-Broil Half Time chimney
        • Weber grill topper
        • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
        • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
        • Pittsburgh Digital Moisture Meter

        Beverages
        • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
        • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
        • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
        • Most favorite beer: The one in your fridge
        • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
        • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
        • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

        About me
        Real name: Aaron
        Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

        Occupation:
        • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

      #4
      Again, without being there to play with one, I suspect the reverse flow part is what hinders heat-up. Heat & airflow are channeled around & down (right?), heating from outside in, instead of heating up from the inside out. I bet you're losing a lot of BTUs in the exhaust that's not heating up the innards.

      Comment

      • PaulstheRibList
        Founding Member
        • Jul 2014
        • 1585
        • Lake Charles, LA
        • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
          1.) A pair of Weber Smokey Mountain 22.5's
          2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
          3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
          4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
          5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
          6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
          7.) 22" Weber Kettle with Slow-N-Sear
          8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
          9.) BarbecueFiretruck...under development
          10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
          11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
          12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
          12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

          Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

          I'm loving using BBQ to make friends and build connections.
          I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

        #5
        Originally posted by Huskee View Post
        WORD! #stickburnersunite

        I ran my Yoder the other day on 2 racks of ribs. I had my fire management such that I had nearly clear smoke the entire 6hr cook, at the most I'd have 20 mins at a stretch of thicker (but still thin, almost-clear) smoke. The results were odd, a very minor, almost subtle smoke flavor. I prefer it a little heavier. I love playing with fire.
        #Word

        That just means you need to throw on some Mesquite on that clean fire to play with the wood-smoke-flavor-perfection-ratio.

        I have yet to smoke a brisket with a good fire the entire cook. Always have to leave and come back 45 minutes later than I wanted to and the pit is 150 degrees. Food is still great!

        Comment


        • Powersmoke_80
          Powersmoke_80 commented
          Editing a comment
          I'll tell you Paul, adding the pellet hopper to my offset is awesome for that very reason. I add small splits to the basket above the fire pot every 45 min and if I am not paying attention the auger just runs more. And by adding splits regularly I get awesome clean smoke with the fan blowing.

        • PaulstheRibList
          PaulstheRibList commented
          Editing a comment
          That sounds like a great setup!
      • Huskee
        Pit Boss
        • May 2014
        • 15005
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

          Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

          Smokers / Grills
          • Yoder loaded Wichita offset smoker
          • PBC
          • Grilla Silverbac pellet grill
          • Slow 'N Sear Deluxe Kamado (SnSK)
          • Dyna-Glo XL Premium dual chamber charcoal grill
          • Weber 22" Original Kettle Premium (copper)
          • Weber 26" Original Kettle Premium (black)
          • Weber Jumbo Joe Gold (18.5")
          • Weber Smokey Joe Silver (14.5")
          • Brinkmann cabinet charcoal smoker (repurposed)

          Thermometers
          • (3) Maverick XR-50: 4-probe Wireless Thermometers
          • (7) Maverick ET-732s
          • (1) Maverick ET-735 Bluetooth (in box)
          • (1) Smoke by ThermoWorks
          • (1) Signals by ThermoWorks
          • Thermapen MkII, orange
          • ThermoPop, yellow
          • ThermoWorks ChefAlarm
          • Morpilot 6-probe wireless
          • ThermoWorks Infrared IRK2
          • ThermoWorks fridge & freezer therms as well

          Accessories
          • Instant Pot 6qt
          • Anova Bluetooth SV
          • Kitchen Aide mixer & meat grinder attachment
          • Kindling Cracker King (XL)
          • BBQ Dragon
          • Weber full & half chimneys, Char-Broil Half Time chimney
          • Weber grill topper
          • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
          • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
          • Pittsburgh Digital Moisture Meter

          Beverages
          • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
          • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
          • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
          • Most favorite beer: The one in your fridge
          • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
          • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
          • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

          About me
          Real name: Aaron
          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

          Occupation:
          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

        #6
        Originally posted by PaulstheRibList View Post

        #Word

        That just means you need to throw on some Mesquite on that clean fire to play with the wood-smoke-flavor-perfection-ratio.

        I have yet to smoke a brisket with a good fire the entire cook. Always have to leave and come back 45 minutes later than I wanted to and the pit is 150 degrees. Food is still great!
        Well my brother, you're not alone! I've done that more than I like to admit. The great news is, as you've plainly said, the food is still great! Thus proving that a rock steady temp isn't necessary, except if only to satisfy one's OCD!

        Comment

        • PaulstheRibList
          Founding Member
          • Jul 2014
          • 1585
          • Lake Charles, LA
          • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
            1.) A pair of Weber Smokey Mountain 22.5's
            2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
            3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
            4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
            5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
            6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
            7.) 22" Weber Kettle with Slow-N-Sear
            8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
            9.) BarbecueFiretruck...under development
            10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
            11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
            12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
            12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

            Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

            I'm loving using BBQ to make friends and build connections.
            I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

          #7
          Originally posted by Huskee View Post

          Well my brother, you're not alone! I've done that more than I like to admit. The great news is, as you've plainly said, the food is still great! Thus proving that a rock steady temp isn't necessary, except if only to satisfy one's OCD!
          Meathead and all of you have plugged into me to do a Side-By-Side Test to find out!

          One Stickburner with perfect fire management.
          2nd one right next to it, with the occasional lack of fire attention.

          Then, taste test the results!

          This would be easier if you would just pack the fam up and move to Louisiana.

          Comment


          • Huskee
            Huskee commented
            Editing a comment
            Yes, that sure sounds easy. Lol.
        • edible hen
          Club Member
          • Feb 2016
          • 185
          • Yoder Durango 20
            Maverick ET-733
            Maverick Pro Temp

          #8
          Originally posted by Huskee View Post
          WORD! #stickburnersunite

          I ran my Yoder the other day on 2 racks of ribs. I had my fire management such that I had nearly clear smoke the entire 6hr cook, at the most I'd have 20 mins at a stretch of thicker (but still thin, almost-clear) smoke. The results were odd, a very minor, almost subtle smoke flavor. I prefer it a little heavier. I love playing with fire.
          That is my issue on the majority of my cooks. The smoke is in the background, like a seasoning. I never ever get that dark bark on anything. More of a mahogany color. I don't spritz anymore and only wrap for cambro purposes. But I do get awesome smoke rings.

          Apologies PaulstheRibList for jumping on your thread.

          Comment


          • PaulstheRibList
            PaulstheRibList commented
            Editing a comment
            2 things have changed since those early days...2014

            1. I've bought more seasoned wood
            2. I got a http://www.kindlingcracker.com/, which is MANDATORY for anyone using a mid-size or smaller stickburner. Allows you to put in the right size (smaller) logs to not overheat your pit.

          • edible hen
            edible hen commented
            Editing a comment
            Thanks for the link. I placed my order and it should be here in the next week. I can't wait to try it out.

          • PaulstheRibList
            PaulstheRibList commented
            Editing a comment
            @edible_hen, you will love it!!!
        • Danjohnston949
          Former Member
          • Dec 2014
          • 4419
          • 1410 9th. St. N, Fargo ND

          #9
          Gents, Keep this Thread Going! I am trying to Learn Something I can use in My Oklahoma Joe Offset! Paul, I have a friend that has a Smoker/Grill made from 1000 Gal Propane Tank! I borrowed it for My Dad's 80th Birthday, Cooked a Case of Pork Butts for a Ya'll Come Party at the Legion Club turned out great in spite of my ignorance! The Grill Owner told me that in addition to Charcoal and Wood Fire he kept the Weed Burner Going Continuosly! I did!
          Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

          Comment

          • PaulstheRibList
            Founding Member
            • Jul 2014
            • 1585
            • Lake Charles, LA
            • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
              1.) A pair of Weber Smokey Mountain 22.5's
              2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
              3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
              4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
              5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
              6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
              7.) 22" Weber Kettle with Slow-N-Sear
              8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
              9.) BarbecueFiretruck...under development
              10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
              11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
              12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
              12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

              Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

              I'm loving using BBQ to make friends and build connections.
              I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

            #10
            Today's results were better!

            Put more wood than I did on previous cooks.

            And, controlled heat by:

            1.) Keeping water in the waterpan
            2.) Controlling heat largely by the amount of fuel in the cooker, so I never had to turn the valve more than 45 degrees (so 50% open)

            Results:
            > More of a smoke ring
            > Better smoke flavor (though not awesome, yet)


            Click image for larger version

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            Comment

            • PaulstheRibList
              Founding Member
              • Jul 2014
              • 1585
              • Lake Charles, LA
              • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
                1.) A pair of Weber Smokey Mountain 22.5's
                2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
                3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
                4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
                5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
                6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
                7.) 22" Weber Kettle with Slow-N-Sear
                8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
                9.) BarbecueFiretruck...under development
                10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
                11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
                12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
                12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

                Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

                I'm loving using BBQ to make friends and build connections.
                I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

              #11
              Pit is still not, now 3rd day in a row.

              Pair of Pork Butts sitting on it now.

              No water in the pan.
              Small batch of hot coals in there, temps are steady at 250.

              It needs a good bit less fuel to keep temp with no water in it (obviously).

              Tomorrow morning...Breakfast Pulled Pork!

              Comment

              • Powersmoke_80
                Founding Member
                • Aug 2014
                • 874
                • Bay City, Michigan
                • Vintage Brinkmann Longhorn Offset Stick burner (newest addition)
                  Weber 22 w/SnS
                  Brinkmann Pellet Grill W/ Ortech TR-100
                  Vermont Castings, gas
                  Masterbuilt smoker, gas
                  Future build, 80 gallon tank hybrid, pellet/stick burner
                  iGrill black, dual probe thermometer
                  Thermapen instant read
                  Polder,Speed Read instant thermometer
                  Favorite Beer, Yeungling Black&Tan

                #12
                Her is a dumb idea maybe, but would a taller stack help create some more draw since the reverse flow has so much resistance? Maybe try adding a 2 ft piece of stove pipe over your stack. That's why Jambos flow so well the chimney is the engine of a stove.

                Comment

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