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Chuckie on the offset

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  • scottranda
    Charter Member
    • May 2015
    • 1748
    • Charlotte, NC

    Chuckie on the offset

    It’s a beautiful day here in NC. Decided to do a chuckie on the offset. I’ve used my offset several times before so I’m still learning it.

    I found a beautiful chuckie that is well marbled.

    All oak wood.

    temps are fluctuating. I’m kind of wondering if my firebox grate is too high. It’s not allowing for a good coal base to form that fires up the new wood I put in the firebox. its kind of a few inches too far. Anyone dealt with that?

    also, I put some wood to preheat on top of the firebox. I found 6-8 black ants on top of my wood. Were they living in my wood?

    im also monitoring temps through a live periscope session. It works amazing! I can see my temps anytime and anywhere!

    the cook ain’t over yet!
    Attached Files
  • Dan Deter
    Club Member
    • Jun 2018
    • 473
    • Raleigh, NC
    • Weber Summit S-670
      Thermapen Mk 4

    #2
    I'm sure the ants were living in then wood. Good luck with the rest of the cook!

    Comment


    • scottranda
      scottranda commented
      Editing a comment
      Is it a problem? For me, not the ants haha

    • Troutman
      Troutman commented
      Editing a comment
      I hear ant smoke imparts an excellent flavor to the meat !!
  • Dan Deter
    Club Member
    • Jun 2018
    • 473
    • Raleigh, NC
    • Weber Summit S-670
      Thermapen Mk 4

    #3
    Shouldn't think so.

    Comment

    • scottranda
      Charter Member
      • May 2015
      • 1748
      • Charlotte, NC

      #4
      If anyone is interested...

      LIVE on #Periscope: Bbq temp monitoring

      https://www.pscp.tv/w/cNpYFTI2OTU1MD...40XswQI1q2G785

      Comment


      • scottranda
        scottranda commented
        Editing a comment
        Kinda like watching paint dry.

      • Michael_in_TX
        Michael_in_TX commented
        Editing a comment
        That ThermaQ is a Smoke mixed with a Thermapen. Nifty!
    • scottranda
      Charter Member
      • May 2015
      • 1748
      • Charlotte, NC

      #5
      6 hours later, this is the coal bed. The grate is set maybe 5 inches above the floor of the firebox. I think it’s too far. What do you say?

      the unburned wood is just preheating. You can ignore that.
      Attached Files

      Comment


      • Dewesq55
        Dewesq55 commented
        Editing a comment
        Personally, I like the extra space. It gives the ash some room to accumulate without restricting air flow. Especially since my pit doesn't have a way to remove the ash during a cook.

      • tbob4
        tbob4 commented
        Editing a comment
        Tried to like Dewesq55 's comment. It didn't work. I like the extra space, too. For long cooks, you are going to get a lot of ash. That space will also allow you to put an ash catcher (industrial cookie sheet) underneath for easy clean-up without restricting air flow.

      • Ahumadora
        Ahumadora commented
        Editing a comment
        Looks perfect to me. Good airflow under the fire. I have built and used 1 or 2 of these.
    • Dewesq55
      Founding Member
      • Jul 2014
      • 1962
      • The Poconos, NEPA
      • 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.

        Disqus ID:
        David E. Waterbury

      #6
      On the original question, I notice you don't have a charcoal basket in your firebox so what I'm about to suggest might take a little ingenuity. I take an old unused grate and prop it up inside my charcoal basket on an angle, so it makes a steep ramp which is quite narrow on the bottom when I start the fire, and then when I add new splits, the coals drop down there ramp and collect in the narrowed space and maintain a good coal bed for igniting the new splits. In your situation, I would try to find something that I could stick in the fire box that would block off an area where the coals couldn't wander out of, but still allowed good air flow/circulation. Maybe even a few bricks. Or maybe you could do something similar to what I do by leaning a grate against the back of the firebox and the other end resting, or secured around the middle, or front third, of your fire grate.

      Click image for larger version

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      Comment


      • Dewesq55
        Dewesq55 commented
        Editing a comment
        Steve B I got the basic idea from a guy on YouTube who built a rounded V-shaped log basket for his offset for this very purpose. I thought the concept was sound and thought I could probably accomplish the same result without having to build a whole new contraption. So far it has worked great.

      • Ahumadora
        Ahumadora commented
        Editing a comment
        Great idea for an offset

      • Steve B
        Steve B commented
        Editing a comment
        I have to give my input here as well.
        scottranda Dewesq55 Ahumadora
        I actually use a charcoal basket myself. It was custom made from a great guy. He can make anything you want or need. http://www.yokeup.net/BBQ.html
    • Steve B
      Club Member
      • Jun 2016
      • 3009
      • Rockland county New York
      • 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

      #7
      Next cook turn the fire box grate upside down. That will get you an inch or so closer to the bottom of the fire box.
      The other thing I see is that the wood may be too dry. Meaning it may be burning too fast not allowing it to form a good bed.
      Otherwise everything looks just fine.

      Keep the pics coming.

      Comment


      • scottranda
        scottranda commented
        Editing a comment
        Thanks for these two ideas! (Sorry for just now responding. I was cooking and playing with my 3 year old).

        My wood could be too dry. I’ve been hoarding it for a while. I do have a moisture meter, so just for kicks, I’ll measure the moisture content next time. MAYBE that’s my issue too. THANKS!
    • scottranda
      Charter Member
      • May 2015
      • 1748
      • Charlotte, NC

      #8
      Live streaming setup
      Attached Files

      Comment

      • scottranda
        Charter Member
        • May 2015
        • 1748
        • Charlotte, NC

        #9
        The payoff...
        Attached Files

        Comment


        • Ahumadora
          Ahumadora commented
          Editing a comment
          Wow looks textbook to me!! Will be right over with a horde of drunk friends!!

        • Dan Deter
          Dan Deter commented
          Editing a comment
          looks great!

        • tbob4
          tbob4 commented
          Editing a comment
          That is delicious!
      • scottranda
        Charter Member
        • May 2015
        • 1748
        • Charlotte, NC

        #10
        The bigger payoff...

        https://youtu.be/ZbIXiHh_u68

        I’ve waited 3.5 years to hear this ❤️

        Comment


        • Ahumadora
          Ahumadora commented
          Editing a comment
          Makes it all worth while!!!

        • tbob4
          tbob4 commented
          Editing a comment
          It won't let me like 100 times!
      • Steve B
        Club Member
        • Jun 2016
        • 3009
        • Rockland county New York
        • 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

        #11
        Click image for larger version

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ID:	785268 Some pics of my basket. Click image for larger version

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        Comment

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        Meat-Up in Memphis 2021

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