Johnson Custom Smoker

[PNWsmoke]

Good Day,
Anyone run one of these?
Looking for tips or any input.
I took on a job as pitmaster as the original guy had a falling out with partner/owner.
In 2 days had 8 brisket and 8 pork butts , Chicken thighs , pans of beans and mac n cheese.
Seems to go thru alot of wood to keep at least 250f.
Thanks

https://johnsonsmokers.com/12-adv-6-ft/

[Jfrosty27]

That’s a beast of a cooker! I have no advice. Just admiration for anyone who can successfully run one of these. Smoke on Pitmaster.

[PNWsmoke]

Not claiming title yet...

[Jerod Broussard]

That's a lot of steel to heat up. I was looking at one without the vertical chamber and insulating the firebox myself.

[HawkerXP]

Yowzer! One big cooking machine. Congrats and good cookin!

[bardsleyque]

That's one badazz cooker! What kind of wood are you using?

[PNWsmoke]

mix as best I can tell alder, maple, apple. fir maybe.

[PNWsmoke]

Today was my 3rd full day.
Learning the smoker better each day.
20 degree diff between ends.
Pork belly burnt ends today special.
Was pretty good for first time on strange smoker.

[Clawbear57]

Keep it up pit master in training😊.

[tamidw]

Looks great to me.

[PNWsmoke]

Almost quit after first day.
Standing for most of 10 hrs day washing
Dishes, trimming meat, serving customers, tending the steel beast, chopping wood ugh, Im 61 what was I thinking?
Oh yeah wife said I had to get a job after my last fishing trip.

[DogFaced PonySoldier]

Almost quit after first day.
Standing for most of 10 hrs day washing
Dishes, trimming meat, serving customers, tending the steel beast, chopping wood ugh, Im 61 what was I thinking?
Oh yeah wife said I had to get a job after my last fishing trip.

Yeah... this is what I think of every.single.time someone tries my BBQ and says, "Damn, this is great! You should open up a restaurant/BBQ truck/etc.!"

No thanks!


Most I expect ever to do is a few popups or some light catering jobs.

[PNWsmoke]

Question for the community:
How would you cook day before and reheat Prime rib roast 5 lb?
Thanks

[DogFaced PonySoldier]

Oh wow... ouch, that's a tough one. I dunno about how to reheat a rib roast without overcooking it or drying it out. Good luck, man. I'm sure someone here will chime in with some good ideas!

[PNWsmoke]

Thanks
Boss wants to be able to reheat to medium rare.
We tried a test run pulled at 120f then sat on counter rose to 125. Then cooled in the walk in. She was going to try to reheat at home.
Will find out this Morning.

[Rob whatever]

Re-heat in a 200 degree oven u til desired internal temp is reached.

[Oakgrovebacon]

Sous vide. Chill then bag it. Reheat at 131

[PNWsmoke]

Sous vide not happening today.
Thanks

[Huskee]

Congrats to you on such a cool job! You are a pro. I'd like to say I want that job but definitely not full time. I've learned I do not enjoy things I do full time, there's always a handful of reasons, and I prefer to enjoy running my cookers. I have no great suggestions as I've not run a stickburner that size, other than the obvious- do what it takes and pay attention as you go and it will soon enough become second nature to you. Use the temp differential in your favor. Congrats!

[PNWsmoke]

Really gives insight to daily pitmastering.
Job is kicking my ass.
Standing 10 hours a day with very small breaks to sit. logged 2.7 miles average back and forth.
Chopping wood and feeding the fire. Smoker needs maintenance fire management not good. Some of the wood not dry all the way.
Had 1 day off last week which was nice.
If I was 20 years younger...

[Huskee]

PNWsmoke Wow, what are the chances you can get a small wood splitter there, since it's for a business. That, and properly seasoned firewood, seems a proper investment for a business of the sort.

[CHNeal]

Does it really have to be cooked day before? Rare-medrare 5ld ribroast is less the 2 hours away .

[PNWsmoke]

Merry Christmas All,
I have been wearing an apron at work as can get messy at times.
I have 2 solid color ones.
Looking for cool or funny but not to vulgar, Boss may or may not think its funny.
Still on the fence as to keep working here

[TxF]

If you have a warmer that will go down to 120you could hold it there overnight, but that might not please the health department.

You could also cook them like a brisket and hold them over night at 170 like a lot of places do with brisket.

If you make it a special weekly or monthly offering I’m sure you could play around a find some other ways to make something work.

[PNWsmoke]

Thanks for mentioning the holding brisket overnight in hot box.
I am having a hard time with this practice which they use here.
Normal for me cook to probe tender then hold for a few hours then serve.
Is it common to cook then finish overnight in hot box?

[PNWsmoke]

Put in my 2 week notice.
let me go after half day the next day.
that smoker needs major clean or replaced or I don’t know what I’m doing. Too much tending to keep at temp.

[CHNeal]

I had a feeling this wasn’t a long term job for you brother. Chalk it up to some great experience and a fun memory and move on.