Howdy from South Central Indiana.
After a few years hiatus I am reentering the field of smoking meats.
The old smoker, a Brinkman vertical, had fallen apart after 7 years of loyal service. It was basically sheet metal and was not an offset. It did fine in the 225-275 temp range where I typically used it and it would hit a bit over 300 with wood chunks.
I actually liked the vertical design of the Brinkman but was intrigued watching a bro-in-law using his big, custom built tow behind smoker that has an offset.
As a result, I have purchased one of the Dyna-Glo Signature Series Heavy-Duty Vertical Offset Charcoal Smokers (DGSS1382VCS-D). It is markedly heavier construction than the Brinkman and as the name implies, is offset.
I performed all the mods I read about (lavalock tape and silicone sealer) and added an Oklahoma Joe's Offset Smoker Charcoal Firebox Basket for the firebox. I actually had to 'field modify' the basket with a mallet as the back of the basket is probably 1/16 of an inch to tall to fit in. The mallet and a few curse words took quick care of that.
I seasoned it last week and was a bit startled at it's performance but, it was the first time I've managed fire in an offset too. Here is what I did based on what I read:
1. I coated down insides with PAM canola oil
2. Put a digital thermometer probe at the top of the cooking box and one at the bottom
3. Put a quarter basket of unlit briquettes in the basket
4. Dumped a standard size chimney of lit briquette coals in the basket
5. Left both vents wide open.
I had read I needed a hot fire but I wound up with an inferno. After a half hour the top probe read 565 and the bottom read HHH. The door thermometer read about 525. It got hot enough to destroy the lavalock tape around the firebox door and I'll have to replace that soon. That was the only place I saw smoke leaking so I think the mods were doing there job of holding in heat and smoke. The temp fell below 200 after 4 hours and I thru in some applewood chunks for flavoring. The whole burn was over after 6 hours and I was able to dump ash and put the unit up.
I was planning on using it for first cook this weekend but before I do was gonna see if I could get a little guidance on a few things.
First, did I destroy the oil I had applied for the seasoning? Should I re-season it instead?
Are these the steps to get those temps in the 250-275 range:
1. Cut my unlit and lit fuel by 50%?
2. Close the fire vent by 50% and adjust down ward from there.
I think maybe it's my inexperience with an offset, fire control with the vents (the Brinkman required none really), the heavy construction compared to the old Brinkman, the charcoal basket and the mods keeping in the heat that lead to the results. If those two steps above are enough to prevent me from cinderizing the ribs my wife is expecting on Sunday, I'll run with it. Any other ideas would be most welcome too.
After a few years hiatus I am reentering the field of smoking meats.
The old smoker, a Brinkman vertical, had fallen apart after 7 years of loyal service. It was basically sheet metal and was not an offset. It did fine in the 225-275 temp range where I typically used it and it would hit a bit over 300 with wood chunks.
I actually liked the vertical design of the Brinkman but was intrigued watching a bro-in-law using his big, custom built tow behind smoker that has an offset.
As a result, I have purchased one of the Dyna-Glo Signature Series Heavy-Duty Vertical Offset Charcoal Smokers (DGSS1382VCS-D). It is markedly heavier construction than the Brinkman and as the name implies, is offset.
I performed all the mods I read about (lavalock tape and silicone sealer) and added an Oklahoma Joe's Offset Smoker Charcoal Firebox Basket for the firebox. I actually had to 'field modify' the basket with a mallet as the back of the basket is probably 1/16 of an inch to tall to fit in. The mallet and a few curse words took quick care of that.
I seasoned it last week and was a bit startled at it's performance but, it was the first time I've managed fire in an offset too. Here is what I did based on what I read:
1. I coated down insides with PAM canola oil
2. Put a digital thermometer probe at the top of the cooking box and one at the bottom
3. Put a quarter basket of unlit briquettes in the basket
4. Dumped a standard size chimney of lit briquette coals in the basket
5. Left both vents wide open.
I had read I needed a hot fire but I wound up with an inferno. After a half hour the top probe read 565 and the bottom read HHH. The door thermometer read about 525. It got hot enough to destroy the lavalock tape around the firebox door and I'll have to replace that soon. That was the only place I saw smoke leaking so I think the mods were doing there job of holding in heat and smoke. The temp fell below 200 after 4 hours and I thru in some applewood chunks for flavoring. The whole burn was over after 6 hours and I was able to dump ash and put the unit up.
I was planning on using it for first cook this weekend but before I do was gonna see if I could get a little guidance on a few things.
First, did I destroy the oil I had applied for the seasoning? Should I re-season it instead?
Are these the steps to get those temps in the 250-275 range:
1. Cut my unlit and lit fuel by 50%?
2. Close the fire vent by 50% and adjust down ward from there.
I think maybe it's my inexperience with an offset, fire control with the vents (the Brinkman required none really), the heavy construction compared to the old Brinkman, the charcoal basket and the mods keeping in the heat that lead to the results. If those two steps above are enough to prevent me from cinderizing the ribs my wife is expecting on Sunday, I'll run with it. Any other ideas would be most welcome too.
