26" x 6'-0" reverse flow smoker

[smokingnoregon]

unfinshed pit.jpg

• smokingnoregon
• Feb 12, 2013

what do you guys think? should be done in 4 to 6 weeks.

 

[smoking b]

Looks like that's gonna be a sweet smoker! Congrats 

   Don't forget to document the maiden smoke! 

 

[smokingnoregon]

i haven't decided if i'm going to fill it with st. louis ribs or a whole hog for the first cook. i've never done a whole hog so the safe thing to do is ribs. :)

 

[smoking b]

I would do something I was comfortable with for the maiden smoke since you will be learning the new smoker & how it cooks 

 

[smokingnoregon]

yea, my plan is to run 5 test fires through it for seasoning and learning to regulate the temp. i've never smoked with wood before. the smokers i have now are pellet fed.

 

[smoking b]

Here is a GREAT article Stan wrote http://www.smokingmeatforums.com/a/stickburning101   I would highly recommend reading it if you've never smoked with wood 

 

[smokingnoregon]

i'll read it. my concern is "bitter" smoke. but from what i hear the bitter smoke comes from bark. i figure i'm just going to take all the bark off the wood.

 

[mike johnson]

MORE PICS!!!!!

 

[smokingnoregon]

The plenum.

 

[daveomak]

Lookin' good....  Nice design......  I'll get it cooks good.....   Dave

 

[goinforbroke]

i'll read it. my concern is "bitter" smoke. but from what i hear the bitter smoke comes from bark. i figure i'm just going to take all the bark off the wood.

As far as fires go, just think small and glowingly hot.  That's where the TBS comes from.  Adding more fuel is something you get a feel for, and is done a little at a time, hence all the "attention".

 

[smokingnoregon]

goin for broke, what is TBS?

 

[smokingnoregon]

DSCF0227.JPG

• smokingnoregon
• Feb 12, 2013

the plenum

 

[daveomak]

TBS... Thin Blue Smoke = good food flavor......   thick white smoke = bitter food....

BTW..... Nice Plenum...........

smoke good vsevil.jpg

• daveomak
• Feb 12, 2013

 

[smokingnoregon]

oh, ok. i understand that.

 

[smokingnoregon]

i've been told that the amount of bark on the wood is a contributing factor to bitter smoke. have you noticed that? should i "debark" my wood?

 

[daveomak]

Some woods I debark..... usually, when the wood is really dry, the bark will fall off.... Al least with some species it works like that...     Some woods like Fir, in the Pac N.W., I have used the bark for grilling....   especially when it has been in the salt water for awhile.... like on the beach....   Dave

 

[coronaca92879]

Looking good, keep up the good work.

 

[bruno994]

That is one heck of a build smokingoregon!  I love it.  As far as bitter smoke, poor fire managment is the leading cause to that.  Green wood can also lead to the same result.  As far as bark, I don't debark any of my wood, if it falls off, I throw it away, but I don't debark.  I use a variety of woods, oak, mesquite, hickory, pecan and leave the bark on all of them.  Since you will be making 5 dry seasoning runs, you should have no problem getting in tune with the pit as far as air flow and a clean burning fire.  The smoke coming out of the stack should be thin and blue if not almost clear, we call that "Ninja Smoke" cause it's there, but you can't see it.  Start with the exhaust wide open, and the intakes wide open and work from there, notice the changes in temp and smoke color as you make changes.  Minor changes mind you, not major ones.  Keep a notebook or pad handy and take notes.  

Keep up the good work on the pit, can't wait to see the finished product.  

Here a few good videos from Lang on starting fires and adjusting your pit. 

http://langbbqsmokers.com/news_media/videos/how-to-start-a-smoker-cooker-fire.html

 

[rasimmo]

I can't add much other than it looks good. I'll be watching to see the finished product.