Jumping Into The Pool

[racertrader]

Jumping into the stick-burner pool, and got an Old Country BBQ Wrangler at Academy. Looks to be well constructed and I'll start the learning process this weekend. Reading (and viewing) all the information out there, it seems like the biggest questions revolve around baffle use/removal/modification. I'm going to start (checking temps) with manufacturers setup, then try stack extender/no baffle mod, then try a baffle mod (drilling 1" holes in the plate). Hopefully be all done with the research before Thanksgiving, but I always have the PBC as my backup.

[mrteddyprincess]

The best advice I got when I got my Lang was: Don't use any dampers to control temp; build the fire to the temp you want. Been cooking wide open ever since.

I'm always available to talk offsets!

Brian

[Starsky]

This is interesting. Would you tell me why this is the best way to cook?

[mrteddyprincess]

Starsky on an off set max air flow = cleaner combustion = clean smoke.

[Stuey1515]

I wish I had read this when I started out with an offset, instead of all the other BBQ clickbait waffle that is online

[racertrader]

Thanks Brian...looking forward to the journey.

[HawkerXP]

Good luck with your new adventure!

PBC, PBC, PBC!

[racertrader]

lol...gotta have a backup

[Ace]

When I first started using an offset stick burner, I read a lot of articles and watched a lot of videos on "must have upgrades and modifications". I found it interesting that the manufacture had little to none of these recommendations listed on their site. In fact, most said that if you make non approved changes, the warranty would be voided and they would assume no liability. I did make a couple of changes on my cooker but only after several cooks to determine what, if anything it actually needed. I found that most of the mods that were suggested had no merit. Try a few cooks and go from there. Good luck and show us some pictures of the results.

[Johnny Booth]

I agree. I started on a charcoal offset before moving to a stick-burner. I modded the heck out of that thing. I realized what everyone who burns wood knows, airflow is key. Let that thing leak, let the heat escape. Let the wood burn.

[Spinaker]

Congrats on the new rig! Looking forward to seeing the results outta this bad boy!

[RonB]

Congrats on the new cooker. Allowing the fire to have all the air it wants will give you cleaner smoke. Using dampers will restrict air flow and produce dirtier smoke. As mrteddyprincess said, build a fire the correct size for the best tasting product.

[Johnny Booth]

Looks like a real breather, lots of convection, I like the big stack right at the grill. All good signs.

I agree with mrteddyprincess for sure - learn to run the fire. Dampers can slow the airflow, which is the most important feature of an offset. You will learn to manage the fire, but still it will take constant care to add wood splits etc.

Basics I have learned for wide-open wood cooks. (no dampers)

• Specific size splits will determine how much fuel, and heat is produced based on your pits specs.
  For example: In my Franklin, based on experience and videos. I try for 1”x1” splits, 7-9” long. I strongly recommend getting a splitter of some kind so you can make the size splits you want. I cut the standard size wood splits to length with an old chop saw, then I use a hatchet and small sledge to split them to a size I need.
• I start the fire with charcoal and my chimney to get a good hot coal bed. Saves a lot of time. I lay one split along the firebox, and lay two others across, leaning on it. That keeps the wood splits out of the ash. I then maintain the distance between the two splits, and the amount of air running under them to regulate the temp. Bottom Line: You will have to figure out how yours likes to operate. Plenty of videos about managing fires out there.
• Naturally seasoned wood tastes and works better than anything kiln dried. Kiln dried wood burns hot and fast, forcing you to constantly chase temps. Natural wood has varying moisture content and density that burns slower and more consistently. Florida has a lot of oak, so that’s what I get. I rarely use anything kiln dried, maybe a few chunks of cherry for color.
• Naturally seasoned woods (hickory, oak, mesquite, etc.) all burn at different speeds and temps. Stick to one naturally seasoned hardwood that is popular in your area to minimize the chaos while you learn. It will also make your BBQ unique to that area of the country.
• You don’t have any location in your avatar profile, but where you live also contributes to the process, humidity and altitude extremes can significantly affect the cook. A water pan may or may not be necessary.

Lots of folks on this site love to cook with real wood. You won’t have any lack of ideas and advice.
Have Fun!

[mrteddyprincess]

Johnny Booth you are welcome to come run my offset any time you like. That's a tutorial right there! B

[Johnny Booth]

It would be an honor.

[racertrader]

great information Johnny...thanks

[CaptainMike]

Nice lookin' ride, padner!

[captainlee]

Good looking smoker, best wishes.

[Alan Brice]

Buy a spray can of Avocado oil n hose that sucker down before the initial burn in, inside n out. Then use a food grade china bristle brush to dab the excess off the bottom and recoat where it comes up thin.
Yer catch bucket will contain the excess runoff. Reuse that n yer paint brush to recoat needed areas. I even coated the firebox inside n out.
You will find this retards the rust very nicely and you can always do touch up as needed. Love my CharGriller Grand Champ XD!
Won it thru AmazingRibs third draw mebe three years ago August.

[Santamarina]

Welcome to the stick burning family! Looks like a nice cooker. The only “baffle” I’ve ever used is a water pan right next to where the firebox connects to the smoke chamber.

And I always run wide open - no dampers on intake or exhaust. Let the fire breathe for a clean burn. Build a small, hot fire and regulate temps with the size/quantity of wood.

Looking forward to cook photos with your new pit. Happy smoking!

[Johnny Booth]

Yep. I use a simple hotel pan sized to fit. I’m betting he could sneak one on that top shelf.

[fzxdoc]

Enjoy that new toy. Looks great!

Kathryn