- Jan 5, 2021
- 2
- 0
Good morning folks.
So recently for my birthday I got my first offset smoker, OKJ Highland. No Academy Sports here in PHX so I couldnt grab a Pecos or Brazzos. Not doing a 6 hour drive to El Paso.
So far my mods are as such...
Lava Lock Clamps
Lava Lock gasket on the CC and FB
RTV on all the joints and smoke stack
3” Aluminum stack extension, stack is now roughly 24-27 inches tall.
Home made fire basket with expanded metal
Deflector plates made from wrapping the grates in foil x 2.
ThermoPro TP20 dual probe, one set at grate level where I intend to cook.
I’m running a hardwood charcoal base to start and using wrist to fist size chunks, one at a time, from there on since I’m using up what I have left from a previous “smoker”.
My problem I’m running into is this bad boy wants to run hot. My target range is 250-275... I add another chunk once I hit 275, starts to ignite well when the CC hits between 240-250. Close the FB lid leaving the side door wide open to ensure a good flame then close that. Boom 320. Burp the cook chamber a few times to lower it and it settles back down to 270-280. Then creeps back up to 290-300. Side vent still wide open for good flame/air.
I guess my question is what the hell am I doing wrong that hamy set up running so damn hot? I see these videos of folks regarding managing a fire, especially on a Highland, and it’s no big deal for them even using 2x2x10 splits. I’ve tried doing even smaller chunks of wood than I have on a tiny coal base already and that still wants to run hot. Too much air/draft because of the stack extension? Too dry a wood, so far just hickory and cherry chunks, because I’m in PHX? No water pan? Is it because I’m using Chunks instead of splits?
Any help would be appreciated.
So recently for my birthday I got my first offset smoker, OKJ Highland. No Academy Sports here in PHX so I couldnt grab a Pecos or Brazzos. Not doing a 6 hour drive to El Paso.
So far my mods are as such...
Lava Lock Clamps
Lava Lock gasket on the CC and FB
RTV on all the joints and smoke stack
3” Aluminum stack extension, stack is now roughly 24-27 inches tall.
Home made fire basket with expanded metal
Deflector plates made from wrapping the grates in foil x 2.
ThermoPro TP20 dual probe, one set at grate level where I intend to cook.
I’m running a hardwood charcoal base to start and using wrist to fist size chunks, one at a time, from there on since I’m using up what I have left from a previous “smoker”.
My problem I’m running into is this bad boy wants to run hot. My target range is 250-275... I add another chunk once I hit 275, starts to ignite well when the CC hits between 240-250. Close the FB lid leaving the side door wide open to ensure a good flame then close that. Boom 320. Burp the cook chamber a few times to lower it and it settles back down to 270-280. Then creeps back up to 290-300. Side vent still wide open for good flame/air.
I guess my question is what the hell am I doing wrong that hamy set up running so damn hot? I see these videos of folks regarding managing a fire, especially on a Highland, and it’s no big deal for them even using 2x2x10 splits. I’ve tried doing even smaller chunks of wood than I have on a tiny coal base already and that still wants to run hot. Too much air/draft because of the stack extension? Too dry a wood, so far just hickory and cherry chunks, because I’m in PHX? No water pan? Is it because I’m using Chunks instead of splits?
Any help would be appreciated.