Old Country BBQ Pits Wrangler Owners Thread

[Smokin Okie]

Well, I moved from the kitchen oven to a roaster oven, or otherwise known as a turkey oven. It also had similar temp swings, as long as it was empty. But when I put a half pan of water in the oven, it acted as a heat sink and evened out the swings, somewhat. I suspect a brisket would do the same as a half pan of water .

 

[Sunlovers2]

This is great information, and very enlightening, thank you.

It makes me less worried about the temperature swings I'm getting with my smoker.

I just need to reduce the magnitude of temperature change, and practice getting the swings to Center around my target temperature.

Much Appreciated Smokin Okie!

 

[ConrodM]

Well, I moved from the kitchen oven to a roaster oven, or otherwise known as a turkey oven. It also had similar temp swings, as long as it was empty. But when I put a half pan of water in the oven, it acted as a heat sink and evened out the swings, somewhat. I suspect a brisket would do the same as a half pan of water .

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Awesome Plan!

 

[Sunlovers2]

Yep, using a wireless thermometer for both the meat internal temperature, and the cook chamber at grate level.

 

[ConrodM]

Well, I moved from the kitchen oven to a roaster oven, or otherwise known as a turkey oven. It also had similar temp swings, as long as it was empty. But when I put a half pan of water in the oven, it acted as a heat sink and evened out the swings, somewhat. I suspect a brisket would do the same as a half pan of water .

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View attachment 507964

Have you tried an extended rest on a brisket? If so, how did it turn out? Is it hype or best results?
Thanks

 

[Smokin Okie]

Have you tried an extended rest on a brisket? If so, how did it turn out? Is it hype or best results?
Thanks

No, I've not done that. I think the " buzz " about extended rest comes from what barbecue joints in Texas are doing. Joints rest that long, because they have to. But some say its the secret to " amazing " barbecue.

Could be hype, could not be hype. I have no idea. But I have no plans to try it. My only interest is if I smoked a brisket for a family gathering and had to start the day before.

 

[ConrodM]

When prices come down one day- I will be trying it. Thanks for replying

 

[ConrodM]

Nothing like some ribs done on a Stick Burner :)

 

[SmokyBoi]

Hi Everyone,

I purchased my wrangler in December and after a few rain/ snow storms I'm seeing rust bottom storage shelf, legs, and on the outside of the firebox. I bought a cover before the smoker arrived but I guess water is still getting to these parts. I thought the paint would protect it but I guess not. Has anyone had the same experience and what was your solution?

Thanks!

 

[ConrodM]

Hi Everyone,

I purchased my wrangler in December and after a few rain/ snow storms I'm seeing rust bottom storage shelf, legs, and on the outside of the firebox. I bought a cover before the smoker arrived but I guess water is still getting to these parts. I thought the paint would protect it but I guess not. Has anyone had the same experience and what was your solution?

Thanks!

You have to look at the smoker as a cast iron skillet. Keep oil on it even where it doesn’t get hot- I use canola. After 1.5 years I have some spots where you are referring to but just wipe or spray cooking oil on. No biggie. Read this thread for our experiences on making this an AWESOME SMOKER!! .

 

[ConrodM]

Happening Now!! And it light sprinkling 12mph, 56 degrees!!

 

[Lenspirate]

I was wondering have any of you replaced the grate in the wrangl;er fire box with a Solid plate like griddle plate. Seems like it would reduce the heat on the top of the firebox and might even be useful for cooking?