Finally got around to burning it out and seasoning it. The wife and I dropped by the local farmers market this morning and I grabbed some local short ribs. I was dieing to toss some meat on the new smoker....
Ribs were nice and meaty, I started the smoker using "hard wood" and swapped to pecan once I had a nice bed of coals. Felt like I was tossing toothpicks on the fire 2 or 3 times an hour, it ran nice.
Seasoned only with garlic salt and black pepper. This cook ran about 5 hours and averaged 275°f. For the first cook I removed all deflectors and tuning plates.
I haven't seen much here about this smoker so I figured I'd post some random closeup photos. During my cook the third thermometer, the ball valve, and grease bucket showed up. I calibrated all three thermometers at 200°f. The SS ball valve was a steal for $15.
The weld quality on O.C. is a common theme, these all look pretty good to me.
Ribs rocked!
Here is the smoker it replaced. It lasted nearly 10 years of abuse and neglect. I hope the new ones lasts 40 years or more.
Ribs were nice and meaty, I started the smoker using "hard wood" and swapped to pecan once I had a nice bed of coals. Felt like I was tossing toothpicks on the fire 2 or 3 times an hour, it ran nice.
Seasoned only with garlic salt and black pepper. This cook ran about 5 hours and averaged 275°f. For the first cook I removed all deflectors and tuning plates.
I haven't seen much here about this smoker so I figured I'd post some random closeup photos. During my cook the third thermometer, the ball valve, and grease bucket showed up. I calibrated all three thermometers at 200°f. The SS ball valve was a steal for $15.
The weld quality on O.C. is a common theme, these all look pretty good to me.
Ribs rocked!
Here is the smoker it replaced. It lasted nearly 10 years of abuse and neglect. I hope the new ones lasts 40 years or more.