Struck gold (again)

[Operator]

Well folks, it happened again.

Maybe you saw this thread. I was already pretty happy about that. Well, I also just landed an OK Joe Highland and Bronco for $140 total. There's a military family a few houses up from me here who are PCSing. They listed them on the local FB group for this and I saw it in less than a minute. I sure am grateful for them, wowee.

They could use a good cleaning, but I think they'll work just fine, so long as I can learn how to run a stick-burner correctly.

 

[jcam222]

Nice score!

 

[normanaj]

You gonna have a full patio!

 

[Operator]

You gonna have a full patio!

That's the goal!

 

[forktender]

Nice find!!!
I'd power wash them both inside and out, then reseason them with avacado oil. They both look to have considerable build up inside them, as if they previous owner was running them with the damper partially closed to control the temps. ALWAYS run them with the damper W.F.O. to prevent that nasty creosote build up, it will add a funky taste to your meat.

 

[Operator]

Nice find!!!
I'd power wash them both inside and out, then reseason them with avacado oil. They both look to have considerable build up inside them, as if they previous owner was running them with the damper partially closed to control the temps. ALWAYS run them with the damper W.F.O. to prevent that nasty creosote build up, it will add a funky taste to your meat.

Good to know, thanks. I had no idea about this.

 

[Astralogics]

That's an awesome score!

 

[Brokenhandle]

It pays to be in the right place at the right time!

Ryan

 

[forktender]

Good to know, thanks. I had no idea about this.

You control temps with either less fuel, or by closing the air damper closet to the fire. If it's super windy, you might close down the stack damper, just a touch, but it should "AWAYS" be at least 3/4s of the way open to prevent creosote build up.
That stuff is nasty, and probably not very good for you.

No Probables about it, it ain't good for you!!!

Enjoy, they are fun!!!
Dan.

 

[912smoker]

Now that's a great deal and lots of great Q in the future!

Keith

 

[TexasMuskrat]

Wow that's an amazing grab. Can't wait to see some cooks from them!

 

[bigfurmn]

Very cool. I'm really curious about the drum smoker. Not a huge footprint but still good smokers.

 

[Redicans]

Wow very nice score!!

 

[Fueling Around]

Nice find.
You went from nada to lotta in a short time.

 

[Operator]

You control temps with either less fuel, or by closing the air damper closet to the fire. If it's super windy, you might close down the stack damper, just a touch, but it should "AWAYS" be at least 3/4s of the way open to prevent creosote build up.
That stuff is nasty, and probably not very good for you.

No Probables about it, it ain't good for you!!!

Enjoy, they are fun!!!
Dan.

Good to know - so, why does the stack even have one, if that's the case? Maybe for foul weather or for when not in use?

Now that's a great deal and lots of great Q in the future!

Keith

Wow that's an amazing grab. Can't wait to see some cooks from them!

Nice find.
You went from nada to lotta in a short time.

Yeah I did. I'm glad I waited and didn't buy them all new like I was planning. I would've missed out on all this.

Very cool. I'm really curious about the drum smoker. Not a huge footprint but still good smokers.

Me too, I've never used a drum before. The idea of being able to hang a ton of racks of ribs really is appealing to me. Seems like a far more efficient use of space and fuel than what you'd get from a horizontal smoker.

 

[Operator]

Also - re: creosote buildup, aren't there logs you can burn to burn off all the creosote, like in a home fireplace? Would that work in a smoker?

 

[forktender]

Good to know - so, why does the stack even have one, if that's the case? Maybe for foul weather or for when not in use?





Yeah I did. I'm glad I waited and didn't buy them all new like I was planning. I would've missed out on all this.

Me too, I've never used a drum before. The idea of being able to hang a ton of racks of ribs really is appealing to me. Seems like a far more efficient use of space and fuel than what you'd get from a horizontal smoker.

That is exactly why the stack has a cap. My offset smoker doesn't have a cap, it has a damper at the bottom of the stack, which I think is really a bad design. I use a tall soup can to cover the stack, to keep water and critters out of it, which is a P.I.T.A. as I'm always misplacing it.
Dan.

 

[JLeonard]

Great score. Get 'em cleaned up and rolling smoke. Look forward to your future cooks.

Jim