cooking today!

[roushy]

I've smoked over the last 2 years and I think I have always been upset about at least one aspect of the cook where everyone was amazed by the taste.  Either its a little too dry, or took too long, or one of many things.  Rig looks nice.... and as long as everyone had a good time... then its was a success!

 

[horndog]

Just awesome! You'll figure it out, you're just a perfectionist.

 

[bluffton smoker]

Rib man --> I second Roushy, I am my own worst critic. I ALWAYS find fault and shoulda, yadda yadda... My wife has to tell me to just fix it next time and just enjoy everyone helping themselves to second or third helpings of brisket (or yard bird). But after years of smoking and even being schooled to do it RIGHT, it never gets fixed, always something....

As long as the folks are smiling and the judges don't score too low, ITS ALL GOOD! ! !

 

[ribwizzard]

I just want it to be perfect, get dissapointed if it isnt.

Especially Chicken, of all things, easiest thing there is!

 

[bluffton smoker]

Yep, Your worst critic....

 

[ribwizzard]

Ok, time for second run,

My friend is having housewarming party and  expecting approx 50 people,  We have 40 pound box of med. leg quarters, 40 pounds sausage, and 9 slabs light ribs. ( side note; resteraunt depot had ribs $1.49 and brisket $2.49, st luis cut was $2.49)

Bought two new full sheet pans that I will lay on top of reverse flow plate ( will put a piece of expanded metal between the plate and pans) and see if that does not help with that chicken grease.

I'll have pics on Monday.

 

[ribwizzard]

F.Y.I.

Used the full size sheet pans for drip trays and put a little water in them. Everything turned out perfect. It absolutely had to be all the chicken fat burning off on that first run that messed me up. $0 lbs of chicken has a lot of fat.

Also, I was shoving my coals forward on the first run, up into the firebox under the cooking chamber. I think that really raised the temp on the reverse flow due to the way I have the firebox under the cooking chamber 1/3. This time I was careful to keep the coals more towards the door.

I will want to say ( and brag ) that this baby stayed at 275 all day long, I left it for 1.5 hours, added two logs and came back 2 hours later and it was right on the money the whole time. Top rack and bottom are very even as well , the only difference in cooking is the drippings from the top onto the bottom produced less "bark" on the bottom rack, so I did rotate everything at one point.

I will be adding one more rack and I want to make some hanging hooks for the suasage before I cook again.

 

[frosty]

Now you got it "dialed in"!!  Congratulations on the success, and no one can stop you now!  Go Get 'EM!

 

[bluffton smoker]

Ya gotta love it....

 

[jabbo]

Hey Wizzard, I just read this and since you know the problem was the fat hitting the plate, and adding drip pans was the solution, why not just make the RF plate one big water pan.  I'd say 2" deep of water would be more than enough.  It would also add moisture to the cook and keep things nice and even.  Should be as simple as adding a piece of 2.5" or 3" angle to the end of the plate.  I don't know how much room you have but try to keep it at least 2" below the food rack.  It is how I plan on doing mine because I never cook without a water pan.

 

[ribwizzard]

Actually, I have taken a piece of slightly rolled 1/4" plate and framed it in with 1/4'x 3" flat bar and installed a drain in one end. I am removing the reverse flow plate and installing that in place this morning. Im not sure if I will weld it in or leave it removable just yet. I am also installing a deflector plate in the firebox to deflect some of the heat off of the first part of my cooking chamber ( my firebox is 1/3 under my cooking chamber and I think its getting a little too hot at that end.) And Im building a new fire rack that will be angled somewhat to keep the coals centered where I want them in the firebox as the logs burn down., I'll post pics when they are ready.

Thanks for the input Jabbo,  and oh yeah, Im planning on trying my boneless chicken method on some turkeys for Thanksgiving, what do you think about that??/

 

[jarjarchef]

Very nice build. Curious to see the fire box mods. I was wondering about the placement of the fire with these bigger rigs. On my car Griller I tend to push the fire closer to the opening, but wondered how the effect would be with the RF plate and being 1/3 inside the cooker. At one time I was thinking of centering the fire box. But after using the Pitmaker at work I decided against it for this build. We may on the next build of the 500 gallon fuel tank my father in law wants to do.

I concidered the fire box to be the most important part of the smoker. You have mentioned your vents in other threads having one below the fire and one above the fire. It make since the logic you have presented of the one below for extra blast of O2 for heat and the one above for air flow to create more draft. From what you have described with your cooks you have very good control of the temps. Where my question comes in is the calculations. So you get a number from the calculator on how many of X size openings you need. How do you decide what percentage goes where?

Thank you for your time.

Jeramy

 

[ribwizzard]

ok, heres the new reverse flow plate/ water pan

 

[ribwizzard]

Heres where its going, pulled out the old 1/4" plate I had in there, also, since I dont neeed the bottom of the cooker to hold water anymore, I cut more acces into my firebox, the lower hole will allow better airflow I hope.

 

[ribwizzard]

Also, in the pic above, you can see the top of my firebox, how far it extends into the cooking chamber, the new reverse low plate/water pan will be on top of that as well , and there will be an air gap,

 

[ribwizzard]

Heres from inside the firebox, I fired up the burner for better light for the pic

 

[ribwizzard]

Heres the new pan installed along with the two new grates I added.

 

[ribwizzard]

And my fire grate modification, I wanted the coals as they burnt down to center where I wanted them so I added some expanded metal to help get them there.

 

[ribwizzard]

I wanted them centered over my pie vent

 

[ribwizzard]

Wich is controled by this handle on the left side of my firebox