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First Time Using the Offset

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  • Loren
    Club Member
    • Apr 2019
    • 208
    • Texas!

    First Time Using the Offset

    So with the great weather today (~60 degrees and cloudy) I decided to burn off all the grease and nasties from the previous owner in my new to me offset.

    Things I learned:

    -it takes longer to heat up - much longer.
    -the sliding side air vents are not very useful
    -both thermometers are shot
    -temp from one side to the other is about 40 degrees off
    -pretty much all the handles get hot
    -I need more wood


    but OMG all I want to do is keep figuring it out.

    Using wood was not as hard as I thought, I was riding 300 in the chamber for about an hour after shoveling a bit of embers around in the fire box and throwing a new split on them.

    Attached Files
  • Mr. Bones
    Charter Member
    • Sep 2016
    • 9739
    • Kansas Territory
    • Grills / Smokers
      *********************************************

      Kingsford 24" grill (Free) 'Billy'
      Brinkmann Smoke n Grill
      Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
      Weber 18" Kettle ($30 CL) 'Lil' Feller'
      Weber Smokey Joe ($25 CL) 'Lil' Brother'
      Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
      Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
      Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
      Weber 22.5 OTS DO Code Black ($15 CL)
      Weber 22.5 OTS E Code Black ($20 CL
      Weber 22.5 OTS EE Code Black ($20 CL

      Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
      Weber "H" Code 18.5" WSM '86 ($75 CL)
      Weber " " Code 18.5" WSM

      Weber 26.75, $199 NFM clearance !!!
      Weber SJS AH 'Lil' Brother'
      Weber SJS AT 'Lil' Sister'
      Weber SJS DE Code (FREE) 'Lil' Helper'
      Weber SJG M Code 'Lil Traveller'
      Weber SJS AH Code 'Kermit'
      (Lime Green)
      Horizon 20" Classic, w/baffle/tuning plate (FREE)
      Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



      Thermometers:
      *********************************************
      Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
      Maverick ET-732, (Black)
      Thermopops, (Red, Yellow, Green)
      ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
      Blue ThermaPen Mk4
      Orange Thermapen Mk4
      Pink Thermapen Mk4
      ThermoWorks IR-GUN-S
      ThermoWorks Smoke
      ThermoWorks Open Box Smoke
      4 Pro Series cable extensions
      Smoke Gateway

      Accessories:
      *********************************************
      2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
      BBQ Vortex, 2 Hovergrills, Top Deck
      Warming shelf
      MyWeigh KD-8000Kitchen Scale
      Backyard Grill marinade injector
      Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
      Bear Paws
      Meat Rakes
      BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



      Cookware:
      Probably a ton of cast iron, mostly very old...still cookin'
      G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
      '60's Revere Ware (Mom's), + others found elsewhere
      60's CorningWare 10-cup percolator (Mom's) Daily driver
      50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
      Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
      Tramontina 6.5 qt Dutch Oven

      Cutlery, etc.:
      Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
      Dexter 12" slicing knife, 6" Sani-Safe boning knife
      Smith's Tri-Hone Natural Arkansas Knife Sharpening System
      Multiple steels, from all over the planet
      Crock sticks
      Diamond stones, various
      Lansky Sharpening System

      Tableware
      Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
      Dinner: Guests: Washington Forge, Town and Country
      Fancy / Formal: Family silverware

    #2
    Congrats, Brother! Looks like ya had a good burnout/shakedown cruise today....
    Were ya usin a digital therrmo to compare against th bi-metallics? Jus curious, nuthin else...

    Also, 40° differential from side to side isn't uncommon in what I have experienced, on many smokers, but I've never had a reverse flow.
    That bein said, I can normally coax side to side temps to within at least 25° in my offsets, both of which do have baffle plates.

    In my own experience, I'd haveta say proper fire management is yer biggest friend, here, an will come with more use, an learnin yer new cooker. I'm delighted to see ya took advantage of such a lovely day, an got herself a good start with yer new stickburner.

    Many thanks fer sharin with us, ask questions, if / when / as they arise...

    Comment


    • Loren
      Loren commented
      Editing a comment
      I used a maverick 732, but I didn't get close to 25 degrees difference;,maybe with practice! The baffle is fixed, which definitely plays into temp management.
      I'm open to suggestions to mod it
  • kenrobin
    Charter Member
    • Jun 2015
    • 384
    • San Francisco Bay Area
    • Cookers
      - 18" Weber Smokey Mountain (2000)
      - Weber Genesis EP-310 (2013-2015)
      - 22.5" Weber Master Touch (2015)
      - Traeger Pro Tailgater (2015)
      - Mak 1 Star General w/ wi-fi (2016)

      Thermostats
      - ThermaQ
      - Thermapen
      - ChefAlarm
      - DOT
      - iGrill2

    #3
    Use the temperature differences from one side to the other to your advantage. Different proteins cook at different rates, knowing your smoker’s tendencies can help you plan & cook different meats simultaneously. Have fun learning that pit!
    Last edited by kenrobin; April 22, 2020, 02:00 AM.

    Comment

    • Ahumadora
      Club Member
      • Oct 2015
      • 2146
      • Warkworth, New Zealand

      #4
      So it is getting hot on the firebox end? There is a few mods you can do. Get some new thermometers off Amazon, Build some king of grate to lift the fire off the floor and get air under it. I would also shorten that stack some.

      Comment


      • Ahumadora
        Ahumadora commented
        Editing a comment
        I would make the stack length about 80cm above the top of the cook chamber. (When the stack is really long the air can go cold and stall) Also in the pic you have the pit angling uphill. Swap it around and will help even out temps.
        Last edited by Ahumadora; April 22, 2020, 08:23 AM.

      • Ahumadora
        Ahumadora commented
        Editing a comment
        Where the heat is on a RF pit depends on a lot of things. (thickness of RF plate, height of plate in pit, openings into cook chamber etc).
        Last edited by Ahumadora; April 22, 2020, 08:22 AM.

      • Loren
        Loren commented
        Editing a comment
        Thank you for the info!

        I'll be checking the stack length today!
    • RonB
      Club Member
      • Apr 2016
      • 13113
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #5
      Congrats. I'm sure you will figure it out in no time.

      Comment

      • HawkerXP
        Club Member
        • Jul 2016
        • 5927
        • Virginia
        • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
          Thermopops
          Dot and Chef Alarm with probes
          Slo n Sear
          Cold beer

        #6
        Oh that looks like fun! Choo Chooooo!

        Comment

        • Razor
          Club Member
          • Mar 2018
          • 281
          • Pittsburgh

          #7
          Originally posted by Ahumadora View Post
          So it is getting hot on the firebox end? There is a few mods you can do. Get some new thermometers off Amazon, Build some king of grate to lift the fire off the floor and get air under it. I would also shorten that stack some.
          Completely unrelated application, but I've learned how stacks can effect a products operation.

          Back when I was a manufacturing engineer at an electronics plant we had a stencil cleaner that was suppose to vent steam out through a window. Whoever installed it put a 90 degree bend in the stack at about 8 feet above the unit. It wasn't a problem when it was first installed in the summer, but when winter came it kept bubbling over and creating a mess.

          The steam which was suppose to escape the machine would condense back in to water, and fall back in to the cleaner. What a mess it created because it would then boil over. A heating & air guy helped me by making two 45 degree bends, and adding a blower motor. I learned a lot from that little issue.

          Comment

          • mrteddyprincess
            Club Member
            • Sep 2018
            • 385

            #8
            That is a cool looking off-set smoker! I notice temp differences in mine too, but after a few hours the temp differences disappear and everywhere inside is the same temp. I have a reverse flow 48" cooker.

            Comment


            • Loren
              Loren commented
              Editing a comment
              Oh...that might be the case then! I only let it go for about three and a half hours of watch time, then I just let it burn out.

            • Ahumadora
              Ahumadora commented
              Editing a comment
              The location of temp or hotter zones vary by amount of air intake/ coals/fire burning/ outside air temp and the temp you are operating the smoker at. Lots of variables.

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