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Thermoworks Billows Operation
I recently purchased a Thermoworks Smoke X2 BBQ Thermometer Alarm. I also purchased their Billows Temperature Control Fan Kit. I tried it out this morning on my smoker. The temperature in the cook chamber (CC) was 215 F and I set the desired high temperature to 250. Reading the instructions, it...- pianov
- Thread
- Replies: 2
- Forum: Meat Thermometers
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Firebox Wood Management Experiment Today
Chasdev wrote: " "Once you get that thing up to temp you can run with the firebox door open or nearly so and manage temps by how much fuel you introduce and when you introduce it." Way to hot if fire door left open. I need to close the vent down quite a bit to regulate temperature to my smoking...- pianov
- Post #4
- Forum: Wood Smokers
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Firebox Wood Management Experiment Today
I am conducting an experiment today trying to maintain a small hot fire rather than the very large cooler (I suppose) fires that I've used for the past 25 years or so. I wrote a post a few weeks ago when first thinking of doing this. Link is below...- pianov
- Thread
- Replies: 5
- Forum: Wood Smokers
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Optimal Fire Management Approach for Stick Burner
My wood is not an issue. I stock up on oak from trees that have blown down in the neighborhood after a hurricane passes through every few years. I don't think that I've ever had to throw a piece of wood in my smoker that had been air-drying for less than a year, and most for several years at...- pianov
- Post #8
- Forum: Wood Smokers
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Optimal Fire Management Approach for Stick Burner
I have had very good results, and don't feel a "NEED" to change my methods. However, I am curious. One ominous thought that lingers in my head sometimes is all that wood in the firebox - what if somehow/someway the fire got more air than I had planned and the fire got away from me - left at full...- pianov
- Post #6
- Forum: Wood Smokers
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Comment by 'pianov' in media '20160512_080405.jpg'
Oops - instead of "roof", I should have written "ceiling" in my post.- pianov
- Gallery comment
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Comment by 'pianov' in media '20160512_080405.jpg'
Nice work! Would you be willing to share how you designed/built the roof to your smokebox (actually, your cook chamber also)? I built mine so long ago that I forget how I did it. Key is how to install and keep firebrick on the roof? And then what is above the firebrick. I am assuming that you...- pianov
- Gallery comment
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Optimal Fire Management Approach for Stick Burner
I am contemplating a radial new approach (for me) to firebox fire management on my smoker. I have a medium sized masonry smoker that I've used for the past 25 years or so. It is an offset design (fire box to the side of cook chamber). My method of building my fire has been to fill the fire box...- pianov
- Thread
- Replies: 8
- Forum: Wood Smokers
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Smoker and Pizza Oven Build
Got it! Excellent!! Wow, my mind is now swirling with ideas for mine!!! Thanks so much.- pianov
- Post #43
- Forum: Brick Smokers
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Smoker and Pizza Oven Build
Oh sure, I understand. Thanks. So I'm guessing you had a wooden frame/form for the countertop and you simply lined the inside of the form with a strip of insulation? I really like the end result!- pianov
- Post #39
- Forum: Brick Smokers
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Smoker and Pizza Oven Build
"We poured a concrete counter. We glued fiberglass I dilation to the edge of the form to give a textured edge. Once we pulled the forms, we brushed the insulation off with wire brushes, and what little did not come off, we burned off with a torch." What is "fiberglass I dilation"? I love your...- pianov
- Post #37
- Forum: Brick Smokers
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Ribs: A Bit on the Dry Side - Why?
I do them unwrapped bone down and wrapped bone down also. And like I stated earlier, I didn't tightly wrap them in foil, but rather placed them in a foil pan bone down and covered that with foil. There was a lot of juice in the bottom of the pan when I unwrapped them. I'm guessing that is part... -
Flame Boss Firebox Controller
Has anyone installed and used a Flame Boss firebox controller? I just stumbled across this unit today while surfing the internet. I have a wood-fired manually controlled offset masonry smoker. It holds temp pretty well after it is warmed up, but really good control like it seems this type of...- pianov
- Thread
- Replies: 1
- Forum: Smoker Builds
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Ribs: A Bit on the Dry Side - Why?
What does the salt content mean? Does that tend to make it dry? Do some have no salt? Is none better than some or 4%? Thanks. -
Ribs: A Bit on the Dry Side - Why?
In truth, most of the time I smoke my baby-back ribs I do not foil. Because they haven't been as juicy lately as I would like, I tried foiling this last time. Maybe I'll go back to no foil. I'll also try the other type of ribs - the bigger ones. -
Ribs: A Bit on the Dry Side - Why?
No juice leaking at all. I place the ribs into a foil baking pan and then cover it with foil - just a ton of juice in the pan after two hours wrapped up. I wonder if it is better to not use a pan, but rather wrap them tightly in foil - my thinking is that if wrapped tightly in foil, the ribs... -
Ribs: A Bit on the Dry Side - Why?
I think I am using the same brand as you - I buy mine at Costco. -
Ribs: A Bit on the Dry Side - Why?
Hey, look at that - I quoted you! Thanks for the tip - don't know why I didn't see that...... -
Ribs: A Bit on the Dry Side - Why?
Thanks SmokinAl. That makes some sense. I did notice that the driest piece was also the thickest, most meaty piece. I'll give St. Louis style a go next time. Thanks.
