Hello Everyone,
My name is Tom Hodges and I live in the Barbecue Blessed state of North Carolina. I have loved Barbecue since I was a young man. I was lucky enough to have been born in a state that was rich in barbecue traditions and a great plate of "Q" was easy to find. I joined the Army after college and traveled basically around the world. I quickly learned that finding good barbecue was a lot harder to do in other places and almost impossible to find in foreign countries. I promised myself that when I left the service I would learn to make barbecue myself so I could have it no matter where I was located or what I was doing. I have been on that quest ever since.
I have a Primo Kamado and an Acorn Smoker that I both love. But, my new endeavor is to learn how to cook good barbecue on an offset smoker. I started this quest by buying a Grand Champ and modify it to cook to match my style.
I started by extending the smoke stack by 26 inches
I also installed a baffle plate to ensure uniform temps across the cooking chamber
I insulated the fire box with some cut fire brick and mortar
I have been testing this setup all spring and so far so good. I have managed to hold 250 deg with charcoal and wood chunks for six hours without adding anything to the fire. So, I am hopeful this will be a good solution, (If you have not already figured it out my cooking style is "Lazy as Hell").
I also use a BBQ Guru with a pit viper in the firebox to help maintain even temperature.
I am excited to learn from you guys and I am glad to be here! Thanks.
My name is Tom Hodges and I live in the Barbecue Blessed state of North Carolina. I have loved Barbecue since I was a young man. I was lucky enough to have been born in a state that was rich in barbecue traditions and a great plate of "Q" was easy to find. I joined the Army after college and traveled basically around the world. I quickly learned that finding good barbecue was a lot harder to do in other places and almost impossible to find in foreign countries. I promised myself that when I left the service I would learn to make barbecue myself so I could have it no matter where I was located or what I was doing. I have been on that quest ever since.
I have a Primo Kamado and an Acorn Smoker that I both love. But, my new endeavor is to learn how to cook good barbecue on an offset smoker. I started this quest by buying a Grand Champ and modify it to cook to match my style.
I started by extending the smoke stack by 26 inches
I also installed a baffle plate to ensure uniform temps across the cooking chamber
I insulated the fire box with some cut fire brick and mortar
I have been testing this setup all spring and so far so good. I have managed to hold 250 deg with charcoal and wood chunks for six hours without adding anything to the fire. So, I am hopeful this will be a good solution, (If you have not already figured it out my cooking style is "Lazy as Hell").
I also use a BBQ Guru with a pit viper in the firebox to help maintain even temperature.
I am excited to learn from you guys and I am glad to be here! Thanks.
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