Any tips for this smoker?

[Sean50]

So, update, I had a metal worker (guy who made my firepit) come by and take a look. He is going to cut off the burnbox, and put in 2 vents, one on each side and install sliders to control the airflow, and close up the hole from the burnbox. He also built his own smoker and smokes a lot, so he understood what I wanted for this. Hopefully should have it back this weekend, and I can try it out!

I have a pork tenderloin that I was thinking of trying, any ideas for it? I have Masterchef charcoal, and I can pick up either chips or I have an appletree that has been drying for a few years. cut up , just not chipped.

 

[petehalsted]

Sounds like you are on your way!

I can't give you any tips on pork tenderloins, I have only done loins. But as for smoke, what most folks use with charcoal are 2 to 3 inch chunks of hardwood. Don't soak the chunks use them dry, soaked they give off "bad" white smoke. You want them to burn clean TBS (thin blue smoke). It take a lot less wood to provide smoke flavor than most folks think, for something like a tenderloin, I am guessing 1-2 chunks going to be enough. And that apple tree will be perfect!

We haven't talked about it, I don't think but you need a good thermometer that you can monitor grill temp (air temp near the grill) those guages in the lid (not sure if you have one) are pretty much useless and can be way off from the grill temp

Also, it takes way less charcoal than most folks think to maintain a 225 smoker temp. Read up on the minion method. Do a few dry runs with no meat in the smoker, until you are able to maintain a steady temp over a few hours. Hopefully the lid seals well, or you will have more trouble control temp. It will be all about adjusting the vents. it take a lot less air than you would think, and once heated up, you will likely find that you barely have the bottom vent open. Generally speaking you leave the top vent wide open and do your adjustment with the bottom vent. Don't chase the dragon, you will drive yourself nuts trying to hit a perfect temp and maintain it. Anything between 225-250 (for low and slow) will be fine, and it may bounce around some between those two as the wind blows, BBQ gods get a whim, etc.

I am sure you can use your chips also, but someone else will have to give you tips on that.

Be sure to let us know how it goes.

 

[Sean50]

I knew I was going to be needing a good thermometer, so I ordered a Thermopro Wireless. Hope to get it this week, and with the Q coming this weekend I'll be doing something lol. I don't think the lid seals really well, IIRC, it is just metal to metal, and there are some gaps. Anything I could use to make it more flush and more airtight? Or just deal with it?

 

[petehalsted]

Lots of options for sealing, from nomex to Red RTV.

I use this

 

[ravenclan]

this looks like a "grill" from the state parks from a long time ago. That being said my dad used it to cook/smoke food while we where out fishing or just goofing off in the park.
looks like you are missing the grate for the meat and it also had a second tier and also the grate in the bottom, the one in it looks home made. the grill also turned in a circle but a lot of the parks welded them solid to prevent them from being stolen. works great for ribs, chicken pieces, and smoked bologna. you can also use it as a charcoal grill just put the coals inside but there again you are missing the inside grates but not hard to make.

 

[Sean50]

Hey raven, it sure does look like a park type Q! I got it for free from a guy, and no idea where he got it from. The fellow cutting off the burnbox is going to be making me the stuff i need for the charcoal so I am ok there. It's not deep enough for a 2nd tier, but I don't think I need that anyhow. This is a starter for me, and next year hopefully buy a proper smoker, and use this more as just a BBQ.

I went on a buying spree, bought a thermometer, the Weber charcoal starter, and the sealer that Peter suggested. Getting excited again! Gotta remember to take out that pork loin!

 

[petehalsted]

Sean, just want to make sure you aren't planning to just put briquettes in the bottom of the grill. You need a grate in the bottom to lift the briquettes off the "floor" a bit so air can get under them, and ash can fall down and not choke them out.

 

[Sean50]

Yes, the guy is building me a box to put in. Because of the rounded bottom, he is making it just a bit bigger so it will sit side to side and have lots of room on the bottom.

 

[petehalsted]

cool that is perfect for smoking, but if you want to use it as a grill also, you need a grate that will go the whole width so you can spread coals across the whole thing.

 

[Sean50]

I think he is doing both! I can't remember. I'll be talking to him tomorrow so I'll ask him then :)