- Oct 17, 2018
- 9
- 0
I just assembled my Highland yesterday and seasoned it for about six hours. Just a couple of observations and responses to other posts I've seen.
Easy enough to do solo although having a second set of hands to hang the firebox (FB) would have been nice.
Drilled four more holes for the FB so it'd be cinched all around. Used black sealant (yes, food safe) putting the FB together and also attaching to the cooking chamber (CC).
For seasoning, put lump charcoal in the FB and lit a chimney-full to add. The temp - at the grill - was a LOT higher near the FB than near the stack so I'll be mitigating that with simple hack and if that doesn't work will get fancy. Oh, added a bit of oak to finish out the seasoning.
No problem getting it hot, and don't plan to use the gauge that came with the smoker. I've sensors on the grill at each end.
First smoke will probably be bacon as I can work to keep the temp low by watching it full time for a couple of hours. Next will be some ribs, and then . . .
Don't know how soon I'll do a brisket but I've the itch and figure that knowing how to keep CC between 250 and 275 will be all I need. The only issue I ever had with my New Braunfels Hondo was putting the point of the brisket too close to the FB and getting charred ends instead of burnt ends.
Easy enough to do solo although having a second set of hands to hang the firebox (FB) would have been nice.
Drilled four more holes for the FB so it'd be cinched all around. Used black sealant (yes, food safe) putting the FB together and also attaching to the cooking chamber (CC).
For seasoning, put lump charcoal in the FB and lit a chimney-full to add. The temp - at the grill - was a LOT higher near the FB than near the stack so I'll be mitigating that with simple hack and if that doesn't work will get fancy. Oh, added a bit of oak to finish out the seasoning.
No problem getting it hot, and don't plan to use the gauge that came with the smoker. I've sensors on the grill at each end.
First smoke will probably be bacon as I can work to keep the temp low by watching it full time for a couple of hours. Next will be some ribs, and then . . .
Don't know how soon I'll do a brisket but I've the itch and figure that knowing how to keep CC between 250 and 275 will be all I need. The only issue I ever had with my New Braunfels Hondo was putting the point of the brisket too close to the FB and getting charred ends instead of burnt ends.