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New user hello, and I blame all of you! - Page 2

post #21 of 31

Bishop, Im not sure about the big block design, but on my Masterbuilt, I couldn't get it much below 225. I added a chimney on the back to improve the air flow. Temps come down to 200 pretty easy now. That helped allot and made for better Thin Blue Smoke too. I think air flow, or the lack thereof, is a big problem with the cheaper, mass market smokers

post #22 of 31
Quote:
Originally Posted by Otis857 View Post

Bishop, Im not sure about the big block design, but on my Masterbuilt, I couldn't get it much below 225. I added a chimney on the back to improve the air flow. Temps come down to 200 pretty easy now. That helped allot and made for better Thin Blue Smoke too. I think air flow, or the lack thereof, is a big problem with the cheaper, mass market smokers

Hey Otis- I just got the XL and I have concerns about the chips burning (or lack of burning) and airflow. Do you think you can post your chimney mod?
post #23 of 31
Thread Starter 
Squib: The flame has a little orange it on medium and high, not as clean and blue as yours. Also seems to be higher than your flame, too. That's with the tank open 1.5 turns. The higher temps were during the seasoning process, with a full water pan and a mixed load of hickory chunks and chips in the smoke box. The wood did char down like yours did. I smelled the smoke but didn't see much in the way of visible smoke so I was a little worried.

Sorry for the delay in answering - Had a busy 2 work days. 24 hour shift in the firehouse followed by 10 hours of construction.
post #24 of 31
Thread Starter 

Otis, thanks for the tips. I'll keep them in mind. I'm considering some sort of capped off chimney for the top of the Big Block - The open vent on top will make smoking in rainy weather a pain.

post #25 of 31

Hey Bishop one of the best things I like is when I get home off shift I like to get in the smoke for the day. Stay  safe


 

post #26 of 31
Thread Starter 
Ok, update on the smoker. I decided to see what it'd do with small load of meat in it.

I've got two racks of ribs and a small pork butt in there. Full pan of water, wood tray filled with 3 2x2x2 hickory chunks and surrounded by cherry chips, tray is roughly 1/2 full.

I've got the propane tank open 1 full turn, and the flame is nice and blue. I've had the smoker half way between low and medium for the last 2 hours and it's sitting rock steady on 225 degrees. I'm getting a smell of smoke (Man, I love the smell of cherry) with occasional wisps of light blue smoke from the vent on top for the last two hours.

This smoker rocks.
post #27 of 31
Thread Starter 
Also - I've been mopping the pork once an hour with apple juice, and they have a nice rub on 'em. Forgot to mention that.
post #28 of 31
Quote:
Originally Posted by The Bishop View Post

Squib: The flame has a little orange it on medium and high, not as clean and blue as yours.
Post a pic if you can, the flame should be blue with whitish orangeish tips
 
Also seems to be higher than your flame, too. That's with the tank open 1.5 turns.
Are you talking about all 3 settings?
 
The higher temps were during the seasoning process, with a full water pan and a mixed load of hickory chunks and chips in the smoke box.
Aha! did you do this test burn with no meat in the smoker?
 
The wood did char down like yours did. I smelled the smoke but didn't see much in the way of visible smoke so I was a little worried.
That is just the way you want it.

Sorry for the delay in answering - Had a busy 2 work days. 24 hour shift in the firehouse followed by 10 hours of construction.
No problem


 

post #29 of 31
Thread Starter 
Here's the first set of ribs out of my new big block. I'm very happy with the smoker, it was *very* temperature stable with a load of food in it.

500

This is what was left in the wood bin. It started turning to white ash and I saw a few embers once I was done eating and cleaned up the smoker.

500
post #30 of 31

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.

post #31 of 31


 

Quote:
Originally Posted by The Bishop View Post

Here's the first set of ribs out of my new big block. I'm very happy with the smoker, it was *very* temperature stable with a load of food in it.

500

This is what was left in the wood bin. It started turning to white ash and I saw a few embers once I was done eating and cleaned up the smoker.

500



Dude you nailed it.

Make sure when you remove them carbon bits that you put them somewhere heat safe, they will burn like coals if they get air.

You can place them in a cookie tin and choke them and you now have lump charcoal.

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