Hello guys! Have serveral concerns with my pit. I have a Off set smoker, that was made in Texas, and temp. I use too cook at was around 250-275 all day long, I moved to Charlotte, NC, and my temp. is now 300-350. I can't seem to get down to smoking temp. have been cooking good, but have to nurse/tweek it constantly. 3-4 logs an hour, and cook what seems to be a higher temp. Where in TX, use to put like 3-4 logs, for like every 2-2 1\2 hrs, and sleep/relax. Now I have to be up worried if temp drops or rises, and burns quicker up here for some reason. Am I losing it or what. Just started to compete in KCBS, and we have been doing good , but have been struggled a bit.
Background on my pit:
9ft rolled steel, 1\2 inch thick. -with tuning plates has about 5 tuning plates.
30" diameter
Smoke stack is opposite of firebox!
Smoke stack has adjustable baffle
Firebox has one baffle in front of it, that slides sideways.
Problems:Meat was getting to smokey, and dark smoke.(Fixed by adding a new firebox grate, helped drop coals better, and let new wood catch fire first before closing door."
Burning really hot after shutting firebox door, and was able to break down to about 345-355, but no more than that. If I get it down to 250-275 I don't get good bark.
Modifications made: Replaced firebox coal grate, more elevated for coal release.
Questions:It is a thick walled steel, do you think the elevation difference would cause it to burn at a higher temp.? and my 250-275 is now 300-350 here in NC.?
With tuning plates, tried to butt them up together to push air flow out more, How are the tuning plates suppose to work exactly? I know that they keep the meat from burning, but am I suppose to space them out or leave them butted together?
Last one, should I attempt to make a reverse flow, or try and sell it. It is 1\2 steel, you don't see that too often, and probably would outlast me, and my son, and his grandson's. Has alot of hard work put into it. Don't know if I should try and get another pit that maintains heat better. It's becoming burdensome, having to fiddle with so much here! Any suggestions?
Thanks,
Marco
Tex-A-Lina Cookers
Stay Smokey My Friends
Background on my pit:
9ft rolled steel, 1\2 inch thick. -with tuning plates has about 5 tuning plates.
30" diameter
Smoke stack is opposite of firebox!
Smoke stack has adjustable baffle
Firebox has one baffle in front of it, that slides sideways.
Problems:Meat was getting to smokey, and dark smoke.(Fixed by adding a new firebox grate, helped drop coals better, and let new wood catch fire first before closing door."
Burning really hot after shutting firebox door, and was able to break down to about 345-355, but no more than that. If I get it down to 250-275 I don't get good bark.
Modifications made: Replaced firebox coal grate, more elevated for coal release.
Questions:It is a thick walled steel, do you think the elevation difference would cause it to burn at a higher temp.? and my 250-275 is now 300-350 here in NC.?
With tuning plates, tried to butt them up together to push air flow out more, How are the tuning plates suppose to work exactly? I know that they keep the meat from burning, but am I suppose to space them out or leave them butted together?
Last one, should I attempt to make a reverse flow, or try and sell it. It is 1\2 steel, you don't see that too often, and probably would outlast me, and my son, and his grandson's. Has alot of hard work put into it. Don't know if I should try and get another pit that maintains heat better. It's becoming burdensome, having to fiddle with so much here! Any suggestions?
Thanks,
Marco
Tex-A-Lina Cookers
Stay Smokey My Friends