Hey guys, new here, and thought i'd ask to see what the pros and cons of my new smoker might be, due to the way the firebox is not completely offset.
first here are some pics.
with the box being not totally offset, is there going to be that much of a difference in the way i cook on this smoker? THe box has 1/4 inch steel plate between the bottom grate, and the firebox chamber. with over an inch gap all around the steel plate to let smoke through...
havent cooked a single thing on this guy yet, so i dont know what its secrets are. All ive done so far is burn it out with a hot fire, and calibrate the temp gauge, it was turned about 150 degrees too hot, i think the ride home vibrated it around. gonna try some chickens on this cooker this weekend... ive got some seasoned mesquite and oak, havent decided which to use...
oh by the way, that one pic with my barlow sitting on top of the bottom plate of the firebox, is near 1 inch thick. the box might burn out one day, but it wont be through the bottom, i tried to measure it, and im getting 7/8's inch.
its made from a recalled dozer fuel tank by the way, thats why its custom and the metal is so thick, it holds heat really well from what my bro in law says.... the temp inside responds well to the air inlets, one inlet is larger than the other, so you can feather the incoming air a little more.
did a google search for "BBQ Biscuit Test" and got this:
Did a search here on the forum for Biscuit Test and got this:
Welcome to the forum hopefully you stay and interact more, good luck with your new cooker!
Yeah Al, I have yet to try it, I'll probably try it with the new smoker. I heard about it on an episode of Barbecue Central Radio show that was archived. I just couldn't remember the exact way of doing it so when he asked, it made me search it out. Just another method of learning your pit.
well it worked like a charm, was very easy to maintain the temp, i was surprised actually... i think i over did it on the smoke, first time ive ever used mesquite, i think the air flow is good enough and fast enough, so i think i just used too much smoke...
chickens were still very good, just a little strong on the skins in some places.