Dry run/seasoning on new Smokin Pro --- surprised a little.

[rookwv]

Put it together yesterday evening and did a first burn this evening. I've bought some stuff in the mod threads but haven't implemented many of the just yet.

What I did was flip the main chamber grate upside down and slid it against the SFB wall, used a flat piece of thin metal (Lowe's, 4"x12") and laid it over the grate and propped against the SFB wall to further baffle the heat. I also did the stack extension, I clamped the duct to the stack and then just let it fall out and was actually on the grate near the front of the chamber. Sprayed the grill down inside and out with veggy oil (Pam), let it cook and wiped off the outside.

Threw in a cheap oven thermometer (that I didn't try cal'ing since it was non adjustable) on the far left near the duct. I did check the stock therm in boiling water and it was adjustable (at least I think so, it had a bolt that changed the reading when turned) so I knew it was pretty close. Since neither are quality pieces I was more focused on the relationship between the 2.

Fired it up and took some readings (actually pics) and this is how it came out. The internal reading is the oven therm on the grate. Stack was full open and the SFB vent was slightly open after coming up in temps (see pic). Around the 1hr mark I added about 15 Stubbs briqs and another 15 around the 2hr mark (I unfortunately was so attentive on the start up amount but would guess 15 hot poured on top of 10-12 cold briqs and 3 small pieces of lump I had laying around). 

6:25 - 130*

6:43 - 180*

6:43 - 190* (internal)

6:46 - 190*

6:46 - 190* (internal)

7:14 - 220*

7:14 - 250* (internal)

7:34 - 220*

7:34 - 250* (internal)

7:51 - 200*

7:51 - 225* (internal)

8:30 - 210*

8:30 - 250* (internal)

8:57 - 220*

8:57 - 255* (internal)

9:02 - 210*

9:02 - 230* (internal)

9:30 - 220*

9:30 - 250* (internal)

9:41 - 180*

9:41 - 225* (internal)

Thing was beat up out of the box and that doesn't help it any...leaks pretty bad (I have some hi temp sealant and fire rope to work on that).

SFB vent

This is what we are looking for right.....TBS? Threw in some hickory chunks

I was a bit surprised at how steady the temps were given the gaps and holes that existed. 

Next step, a couple of chickens....or maybe chicken quarters so I'm not waiting around too long.  

 

[daveomak]

Rook, morning and welcome to the forum..... nice test run..... you gained a lot of info on how your smoker operates......  the pics will help others also....  Dave

 

[cliffcarter]

If you had started with all the charcoal lit it wouldn't have taken so long to get up to temp.

Be careful with using briquettes in the CG, even good quality briquettes like Stubbs produce a lot of ash which, when it builds up too much, will choke off air flow to the fire and it will be difficult to maintain proper cooking temps. I recommend using lump only or starting the fire with lump and adding wood splits as needed.

 

[oldschoolbbq]

Rook, Welcome to the forum. I commend you on the efforts to Learn your smoker , one of the best things one can do as a beginner. You can find where the fire draws the best within the FB , and ,as you explained, how the heat travels , learning hot spots and length of fuel brun.

A little practice will get you on the road

 .Start with Chicken or Bologna or something less expensive and graduate .

Have a good time here and as always... 

 

[rookwv]

Thanks!

The only lump that is readily available is Cowboy Lump and after reading so much negative about it, I'm a little gun-shy of it.....should I be?

I added some fire rope around the edges of the lid to help seal it up. Not having the proper tools for metal cutting creates some challenges but I'm working on that while I'm using what I have and can buy to make it better.

I also built a small charcoal basket and put legs on it, it fills up the SFB but the sides of it aren't especially tall and the legs hold it 3-4" off the bottom. I'll post some pics once I get home.

My next big need is a meat thermometer.

 

[cliffcarter]

There are 2 WalMart stores in Beckley, they usually stock Royal Oak lump charcoal.

 

[rookwv]

The one closest to the house doesn't have any, checked there today. Maybe shifting inventory for the fall....I'll be stopping by the other one tomorrow after work. 

I'd really like to do another dry run before a meat run but I'm not sure I can wait!

 

[cliffcarter]

Go to the website and order, they will ship it to the store nearest you for pick up.

 

[rookwv]

Oh. 

Cool. Thanks!!