Recent content by Cataholic

This smoke went a lot better, not perfect. I used smaller splits. It spiked twice to about.310. I am having a very hard time trying to figure this smoker out. I love this thing and I will figure it out so I can go in the house some times. Any more input would be appreciated.

I've used ash in a pinch on the smoker also, wasn't to bad.

My house out in the country is not big. My favorite wood is ash, as it is abundant and drys very fast. If i burn locust or oak , my damn house is so hot I have to open windows and doors

Thank you. I have looked at a site similar to what you posted. That is one of the reasons I don't use much oak in my stove and absolutely no hedge. I cut all my wood for the stove and smoker for the last 30 years. I have only been smoking on an offset for 2 years. I gotta believe the type of...

I agree with you, I'm gonna use smaller splits this weekend and keep playing with the dampers.

I have a wood burning stove in my house and use some oak. It has a very high heat value. Not sure what kind of oak it is.

Probably matters what kind of wood you are using. Here in Kansas I use a fruit wood and mulberry. I'll try less wood this weekend hopefully and let you know. I'll throw on a bacon wrapped meatloaf and let Yu know how the bacon turns out with a milder wood.

I wonder if one of my problems was I did my seasoning in the morning, sprayed with canola oil and ran it 400 - 450. For around 4 hours. Decided not to shut it down and start over on cheap chicken legs. Put all 4 probes on my inkbird during seasoning to get an idea of temp in the pit. Put water...

Thanks for your input. I think a couple more smoked and I'll get it down. I definitely know I don't need as much wood as my old cheap as old country Pecos

Was wondering if you did your first cook yet. I did mine Sunday and had a hard time keeping it in the 250-275 range. I'm sure I was using to much wood. Next time, less wood should help. This thing holds heat extremely well.

It does not slide under. There is pin attached. You can take it off if you want.

Yes, very easy to move with the bar. It is one heavy dude.

Mine took longer than that only because he thought I cancelled instead of someone else

Yea, he told me right side. It looks like on the cooking grate the left side has a longer guide welded on than the right side. It's got to come out somehow

Watched video and still couldn't get out. I hauled it back from Craig in my truck ( 5 hour drive) I wonder if something happened then. Gonna season tonight and see what happens. Thanks