1st burn on new build

[civilsmoker]

I just realized that in my hurried state, i put the firebox door on upside down. The top vents are supposed to be at the bottom.

Is this a catastrophic mistake?

Well that does make more sense with the 2/3 - 1/3 rule. Unless it bothers I would see how it burns before cutting into it....there several premium smokers that just vent in the center....if you open the bottom one open wide it will make for a hot fire...

 

[Ringer]

Ill do that. It doesnt bother me near as much as the cutting, welding, grinding and repainting would. Im going to rinse out the steel dust and fire it up here in a couple of hours. Ill post the results as soon as they are in.

Smoked bologna is going to be the first meat.

 

[Hawging It]

I am not a stick burner builder but own a custom rig and a Bayou Classic and vents on the doors are near the bottom of the doors. I assume this is to have the air circulate under the wood. If the vents are at the top, the air would circulate over the wood directly into the smoke/cook chamber. Just my take. I may be wrong. Stick burner builders on here will know for sure. Good Luck.
HAWG

 

[civilsmoker]

Good deal, I would suggest you season it fully before you start cooking in it.

 

[Ringer]

Will do, ill oil it and bring it up high for a few hours before putting anything on it

 

[Ringer]

The seasoning went well. I rinsed it out then built a small fire to dry it out. I took it up to 150 or so and sprayed it down with the lodge oil. After that i brought it up to 450-500 for an hour or so and gradually let it come down to 250 ofer a few hours using hickory.

After that i threw on a bit more hickory and the bologna logs. It turned out good but it goes through wood fast.

 

[civilsmoker]

Glad it burned good. It has a lot of volume so it will take some fuel. Also try a larger split as they will burn slower and lower temp. Just be sure they have enough hot coals (heat) and air to burn clean.

 

[Ringer]

Yes, the search for a good wood source is on.