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I just got this huge smoker and need some help. - Page 2

post #21 of 28
Thread Starter 

I was wondering about building a bigger fire to start with, right now I'm only using 6 or so 3' to 4 inch pieces, and putting the meat on as soon as the smoke chamber warms up, Should I try using 10 to 12 pieces, letting it really heat, say, 350 or so, and then put the meat on when it cools back down to 225? I'm guessing that would take about 2 hours from lighting the match to putting the meat on. What do you think?

post #22 of 28

That thing is big enough to burn green wood, just have to make sure the fire is good and hot. After re-reading your post I'd try putting a basket or something in the firebox to get the fuel off the bottom then build a nice hot fire and close the door once it's burning good to see if it balances out. If that doesn't work then consider the vent.

post #23 of 28
Thread Starter 

Thanks, I'll give it a try.

post #24 of 28
Quote:
Originally Posted by Magic4u View Post

I was wondering about building a bigger fire to start with, right now I'm only using 6 or so 3' to 4 inch pieces, and putting the meat on as soon as the smoke chamber warms up, Should I try using 10 to 12 pieces, letting it really heat, say, 350 or so, and then put the meat on when it cools back down to 225? I'm guessing that would take about 2 hours from lighting the match to putting the meat on. What do you think?


Definitely.

post #25 of 28

I would do a grate to get the fire up off the floor of the box and add an adjustable air intake vent (or two). Other than that it looks like a great stick burner, I love the oven idea!

post #26 of 28

Cool lookin smoker. That thing should last forever. Maybe even longer. Nice score.

post #27 of 28

Get a grate in the firebox and try some dry wood until you get a handle and some consistency in the smoker.  Probably need to do a few longer smokes, without any meat, just to get consistent temps on a full fire box burn.  If you can control your temps +/- 15 - 20F you are in the ball park.  You should even get better with practice.  My first stick burner took at least 20 smokes before I was confident and had complete control.  Future upgrades for a intake damper would be nice, even just cracking the door lets in alot of air on a door that size.  Like was already said, get as much info as you can from the previous owner, invite him over for a few cooks, i'm sure he'll jump in if he see's you doing something different from how he cooked.

 

Good luck,

Flames95

post #28 of 28

Heck    Even if you would drill a few holes and add some ball valves like the ones that people use on thier

UDS smokers would give awesome intake control.   And it would be cheap and easy!

 Great lookin rig!!!

 

SOB

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