Appreciate the comments. I agree that it will not be an efficient smoker and will consume more fuel than I would like. I did take the advice of Mr. Bones and ran a couple of practice smokes just focused on fire management. The first lesson was that a moisture meter is your best friend as the "seasoned" wood that I was sold turned out to be less than advertised. Having appropriate wood certainly helps. I also found that with the correct wood I was able to get up to temp quicker and it held for a reasonable time. The temps front to back and side to side were within 5 degrees which I view as a positive. I am thinking the pipes coming up from the bottom may be for water pans --- any reason why I should not pursue that theory? This is truly more difficult than my MES but rewarding. Again --appreciate the comments.
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Bought new smoker and have some questions on configuration
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Club Member
- Nov 2017
- 7146
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
That looks more like abstract art than a smoker - its a face when seen from the front, and maybe an octopus from the back! It certainly wasn't designed with smoker efficiency in mind.
If you can put a water pan over the exhaust of the lower pipes, feel free - but most offset cookers don't use water pans. That's more of a bullet smoker or vertical charcoal smoker thing.
Hope you get it all worked out, and enjoy cooking on it.
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Founding Member - Moderator Emeritus
- Jul 2014
- 5025
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
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https://www.youtube.com/c/Hankstruebbq
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