I have been an avid griller for years and consider myself to be an above average cook. Did the offset method on my gas grill to get some decent ribs but never got the smoke ring or flavor I wanted no matter how many wood chips I put in it.
Read a ton on this forum already, including 29 pages of how to make a smoked brisket. Planning on a brisket and 3 racks of ribs for the 4th. Brave choice for a first go.
I bought a Dyna-Glo vertical offset smoker and did all of the mods listed. Sealed it with hi-temp silicone, door gaskets, baffle plate and extra draw latches at the top and bottom if the main door.
Very few leaks on my test run. I made the mistake of getting lump charcoal as it seems to burn very hot and it has been a challenge to keep the temp where I want it. I also think I put in too much lit charcoal which caused it to go up to 300 pretty quick where it flattened off. Closing the damper has started bringing the temp down VERY slowly. There is a water pan in the bottom that I filled with hot water on the first shelf right above the baffle.
I would imagine that 10 pounds if brisket in this thing would have sucked up a lot of they heat.
Temps are pretty consistent top to bottom and side to side so it is just about managing the heat. REALLY WINDY today and that is not helping.
Will get some briquets and do another test.
Read a ton on this forum already, including 29 pages of how to make a smoked brisket. Planning on a brisket and 3 racks of ribs for the 4th. Brave choice for a first go.
I bought a Dyna-Glo vertical offset smoker and did all of the mods listed. Sealed it with hi-temp silicone, door gaskets, baffle plate and extra draw latches at the top and bottom if the main door.
Very few leaks on my test run. I made the mistake of getting lump charcoal as it seems to burn very hot and it has been a challenge to keep the temp where I want it. I also think I put in too much lit charcoal which caused it to go up to 300 pretty quick where it flattened off. Closing the damper has started bringing the temp down VERY slowly. There is a water pan in the bottom that I filled with hot water on the first shelf right above the baffle.
I would imagine that 10 pounds if brisket in this thing would have sucked up a lot of they heat.
Temps are pretty consistent top to bottom and side to side so it is just about managing the heat. REALLY WINDY today and that is not helping.
Will get some briquets and do another test.
