Jumping Into The Pool

[LegoMySearwood]

Congratulations! I look forward to some pics on how things are going.

[texastweeter]

Let the cooker tell you how to cook, dont fight it.

[Lynn Dollar]

Don't make any mods until you've cooked on it a good while, like 6 months. Learn it as it is.

Then decide if you think it needs improvement.

Me, on the Wrangler which I believe has a 24" cook chamber, I would leave that baffle in because in a cook chamber of that length, you need the protection from the direct and radiant heat from the firebox.

[jfmorris]

I second this advice.

[Skip]

Enjoy your new cooker.

[racertrader]

Thanks everyone...spent the day cleaning and seasoning the cooker (and practicing a little fire management). I won't be able to run anything tomorrow (I play hockey on Sundays-bunch of old guys hitting each other with sticks ) but will do either a butt or some ribs. I'm leaning towards ribs and will post pics. Thanks again.

[TripleB]

No matter how many articles you read or conversations you have about fire management and temperature control, you just have to do it to learn. I learned where the sweet spot is on my Jambo and she purrs like a kitten now.

Also as stated above, use seasoned wood over kiln dried wood. Wish I had known that bit of info early in my offset days.

[Jerod Broussard]

Gotta love an offset. Cause it won't always love you.

[racertrader]

First cook, a couple of racks of St Louis ribs. Turned out pretty good but forgot to take pictures of the finished product. However, here's the aftermath . Pleased with the fire management, able to keep the fire between 220 and 275. Slightly less than 4 hours unwrapped, then 45 minutes wrapped in butcher paper (adding some smoked lard for moisture) to 207-208. Our guests arrived, but we yakked a while and the ribs stayed hot in the cambro for longer than I would have liked. Good exercise learning the timing of everything.

[RonB]

Congrats on a successful cook.

[Duanessmokedmeats]

Looked yummy...

[itsnotmyfault]

Looks like that first cook was a success! Welcome to the Amazing Pit from Georgia!

[ssennott]

Welcome from central Massachusetts, ribs must have been good looking at the photo.

[racertrader]

I keep forgetting to get pictures of the cook while on the smoker (in too big a hurry to wrap I guess). Here's the result of Thanksgiving smoked turkey breast. Did one with a brisket-like salt and pepper rub (not shown), and a sweet rub. Unfortunately, while measuring the pepper for the rub the stupid bottle slipped, and the rub became very pepper forward . Fire management was more challenging this time as I had too hot a coal bed (temps running between 270 and 310, with spike to 360). Still pretty happy with the outcome.

[Andrrr]

Looks great from here!