Hey Pitmasters,
I just got a new stick burner and its a reverse flow smoker. I have a question..... To make cleanup easier do any of you put foil on the heat plate?
I have in the past but lately have been just using the metal paint scraper method Ahumadora mentions. My plate gets hot and the grease can really bake on there near the firebox.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I have taken to doing most of my cooks in disposable aluminum pans or on disposable aluminum oven trays. That way I don't have to use a garden hose on the smoker to clean it in the winter.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
After talking to Ben Lang when buying my smoker, he advised I throw a couple extra logs in the firebox to heat it up a bit before using a water hose to spray it out and clean it out. I've done this every other long cook and it keeps my smoker very clean. Nice steaming effect.
For me, I just had to come to the conclusion that cooking bbq can be a really greasy business. I tried using foil for a while, but that gets expensive and the grease will get under it anyway. Like all these other guys I scrape it out and use a hose for weekly cooks as the smoker cools down. A couple times a year I'll take a power steamer to it and give it a deep clean.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
I think I missed a very important piece to this question.......... what is your new Pit?!?!?!?! I know you said it’s a reverse flow stick burner, but what kind? Do you have pictures? Either way, congrats on the new cooker!
Its made by a guy in Detroit that has a welding company and does these on the side. They are fantastic quality. Thick ass steel. I was shocked at the quality. May or may not have jacked the designs from Lang......
Here's my 2 pesos on your pit. 2 things that would affect how it perfroms. 1./ The firebox lid looks like it is warped and leaking a bit. Use a wood block and a mallet to get it sealing 100% or weld it solid as you already have a door. 2./ Stack is on the anemic side looks like 3". You may have trouble trying to reach high temps 300f +. I would use 4 or 4 1/2" tube and maybe shorten the length a touch.
Last edited by Ahumadora; January 29, 2020, 03:01 PM.
Looks awesome!! Thanks for sharing! The best part of a new pit (to me) is learning its quirks and improving your smoke game. I dig the detail of the pig handles on the smoke stack and the firebox vent! Let us know how your first cook goes...... or went.
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