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Thanks Ryan! Think I’ll order a tel-tru to start. From what I’ve seen on other threads, looks like making a expanded metal firebox basket, with some SS bolt legs is a good idea to raise the coals, and hold more wood. Yes, lots of good help here on SMF!

Thanks, I’ll clean it up a bit and give it a burn.

Thanks SecondHandSmoker! I will give that a try, it is an older smoker, but the owner never used it. For the oil burn off, should I only heat from the firebox? Or build a fire in both chambers? I‘ll check the thread- thanks!

There is a port already drilled and plugged in the upper right side, near the stack. Looks like a good place to start. Thanks for the help with this.

Thanks Jake, Where would you drill for mounting the tel thru? I have seen them high on the smoke chamber, and also at the grill level.

Thanks BGKYSmoker, I like the idea of a quality thermometer without electronics. This smoker is basic. Doors and vents. Hope I can get the hang of it.

Thanks Keith!

Bigfurmn, We we’re in Cumberland, WI @ Louie’s Finer Meats before Covid hit. Still have some rubs from there…great sausages there!

Thanks DougE, I hope it’s not a steep burning curve, lol

Hi Sven, Thanks for the reply. Should it be installed at grill level, or higher? Near the offset firebox?

Thanks Minnesnowta!

Thank you sandyut!

Thanks negolien!

Thanks SmokingUPnorth, I will grab a thermometer before I ruin something

Thank you TNJake! This smoker looks like it has had some heat on it from the outside? But all I see on the inside is some light rust on the grates, and around some of the bolts. Thanks for the tip on the temperature gauge.

I am new to smoking meats. I just picked up a Bar B Chef offset smoker. It looks like it is discontinued. There is no model number on it, no temperature gauge, no instruction manual, so I guess I will just learn as I go. I saw your forum when I was trying to look up information on this unit...