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  1. kevin james

    First Time Making Sausage, Got Some Questions

    As the title suggests, I'm going to make my first attempt at making sausage in the next couple weeks during some time off from work, and I'm a little intimidated, so looking for some help. For equipment, I have a LEM Big Bite #12 grinder and a LEM 5 LB stuffer that I ordered about a year ago and...
  2. kevin james

    Looking for some Help: Offset Fie Management Problem

    Thanks civilsmoker. In addition to testing by building a fire directly on the fire bricks, the other thing I want to test is what you mentioned about using regular briquets to start my fire, with just one chimney. Now that I think of it I have never tried briquets in this smoker. I used to use...
  3. kevin james

    Looking for some Help: Offset Fie Management Problem

    So I talked to the builder. He maintains that 1. he's built and sold nearly 100 of these over the last several years and has never had another complaint, and 2. the cooker is not designed to cook with a full open stack it is designed to cook with convective heat with the stack at least half way...
  4. kevin james

    Looking for some Help: Offset Fie Management Problem

    Sure, here are some pictures of the firebox, the fire basket in the firebox, and the whole smoker. These were taken the day I took delivery of the pit a year and a half ago, so not recent. Also, here is a picture of where the smoke enters the stack. As you see the entrance to the stack...
  5. kevin james

    Looking for some Help: Offset Fie Management Problem

    Maybe a little bit, but honestly I would need to play around with it more as it was only one cook and I also tried to get the temp up higher than usual. I usually cook around 275 but was trying (unsuccessfully) to get it up to 350 this time and pretty much topped out around 325.
  6. kevin james

    Looking for some Help: Offset Fie Management Problem

    Made some progress this weekend, but still not satisfied. I tried the following: Scrubbed under the reverse flow plate and the bottom of the chamber with a flat broom and used a blower to blow everything out the firebox end. Cleaned inside the firebox to remove any buildup, and sprayed cooking...
  7. kevin james

    Looking for some Help: Offset Fie Management Problem

    Yes, what's your point? I was looking for suggestions from as many people as possible, and there are people over there that are not here and vice versa.
  8. kevin james

    Looking for some Help: Offset Fie Management Problem

    Great picture. That is about the hight of my flames, and at that hight they are licking the top of the firebox which I feel is at least part of the problem.
  9. kevin james

    Looking for some Help: Offset Fie Management Problem

    When you say you the split will "smolder away" when you close the door, that sounds like it would be producing dirty smoke and not a clean burn. I want to keep the size of the flame down, but I don't want dirty smoke due to smoldering .
  10. kevin james

    Looking for some Help: Offset Fie Management Problem

    Yes, I do preheat splits on top of the firebox, and when I put a split in, I wait for it to catch before I close the door.
  11. kevin james

    Looking for some Help: Offset Fie Management Problem

    No, I bought this new and I clean under the plate every few cooks.
  12. kevin james

    Looking for some Help: Offset Fie Management Problem

    Interesting. Although I'm not really sure how not to run flames. If the added split doesn't catch, then it would seem to just smolder which would cause dirty smoke. Do you just mean adding smaller splits one at a time to keep the flame as small as possible? That would make more sense to me and...
  13. kevin james

    Looking for some Help: Offset Fie Management Problem

    As the title suggests, I’m looking for some suggestions to solve a fire management problem in my reverse flow offset. I’ll give the background of what is going on, but long story short, my fire is too tall and I need to figure out how to build a “small, hot fire”. Background: I’m running a...
  14. kevin james

    Horizon offset smoker, should I go for it?

    I second this recommendation. I have one of his 24x48's and it's a great cooker.
  15. kevin james

    Beef ribs and brisket point

    Looks great!
  16. kevin james

    Couple pizzas / Different method

    All three of those pies look great!
  17. kevin james

    Pizza Practice Time!

    Thanks everyone!
  18. kevin james

    Pork Butt & St. Louise Ribs on the KAT Reverse Flow

    I've used turbinado sugar before. It is definitely better than brown sugar or regular white sugar, but I don't know, I just prefer SPG. Actually, it's what I use for pretty much everything, but I don't mix it, I apply the salt, the pepper, and the garlic separately as I feel it gives me more...
  19. kevin james

    Pork Butt & St. Louise Ribs on the KAT Reverse Flow

    Thanks everyone!
  20. kevin james

    Pork Butt & St. Louise Ribs on the KAT Reverse Flow

    I should mention after it was pulled I did add a little bit more SPG with some brown sugar and paprika then mixed it all in, not much but just a little. I just don't like putting on rubs with a high sugar content for long cooks.
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