Looked Good

Just BS · 10-02-2012, 04:58 PM

But I was disappointed. After 8 hours of not being able to keep the temp up, I wrapped the shoulder in fol and tossed it in the oven. It tasted good, but (in my mind) it doesn't qualify as "REAL" BBQ.

I have read up on what I need to do, up to and including throwing my smoker in the trash and building something better ~ which is in the works.

But in the interim, here's what I am cooking on and what I made.

~A whole boneless pig shoulder (a butt and a picnic roast)
~Some chicken for a mid day lunch.
~Poppers (jalepeno's w/cream chease, wrapped in bacon)
~Pig Shots (links wrapped w/bacon stuffed w/cream chease & topped w/brown sugar)

Johnny_Crunch · 10-02-2012, 05:03 PM

That thing was pretty loaded, I can see having to fight temps.

landarc · 10-02-2012, 05:31 PM

That looks like some good food. I would consider it BBQ

charrederhead · 10-02-2012, 05:33 PM

Chow looks good from here.

So does the pool.

Don't do the Jack Nicholson move in The Border...."Soups on!"

mbshop · 10-02-2012, 05:49 PM

are you trying to control the temp by using the stack vent ?
i would also use some drier vent to extend the inside stack down to the grate.

Bludawg · 10-02-2012, 06:28 PM

Looks like you overloaded the pit and restricted the flow good excuse to go bigger. Looks good to me, don't be so hard on your self.

plakers · 10-02-2012, 06:55 PM

Well I doubt I'll be the only one to say this but you are in need of a UDS.

The offset you got, or anything that looks like it, will never give you the ability to hold temps. Not without a lot of modifications and sealing and even maybe then.

Yeah its overloaded, the quality cabinets you see on here can handle that, the COS cannot.

My UDS will suffice but when I pull thee trigger on something it wont be cheap. It'll be good but quality is not cheap.

Just sayin

barney jr · 10-02-2012, 06:58 PM

wow looks good to me.

El Ropo · 10-02-2012, 07:10 PM

Looks like your exhaust is almost completely closed. That's gonna reduce the draw, and also cause stale smoke to get backed up in the pit. If that's that case, I'd try to keep it fully open, or close to it.

On the cooker it appears to be an older model with slightly thicker metal than the newer COS models. The exhaust already looks like it's pretty close to grate level too. You should be able to make some great food in that thing with a little babysitting. Isn't that what they call a Char Broil Silver? They were supposed to be pretty decent cookers.

Panthers65 · 10-02-2012, 08:40 PM

I've finished plenty of Q off in the oven. No different than foiling it and putting it back on the smoker.

Just BS · 10-03-2012, 12:56 PM

Quote:

Originally Posted by mbshop

are you trying to control the temp by using the stack vent ?
i would also use some drier vent to extend the inside stack down to the grate.

I used both the intake on the off set box as well as the stack vent.

I plan on extending the stack down to the grate.

What I REALLY need to do is build a "charcoal box". As it is now, I can't put enough charcoal to get the temp high enough.

It also appears I need to put a shelf under neath the grates as well as build a "deflector shield" somehow because the temps next to the fire box are much higher then the opposite side.

Quote:

Originally Posted by Bludawg

Looks like you overloaded the pit and restricted the flow good excuse to go bigger. Looks good to me, don't be so hard on your self.

Thanks, over all it tasted great. I just want it to be better. The bar has been set pretty high around here.

Quote:

Originally Posted by plakers

Well I doubt I'll be the only one to say this but you are in need of a UDS.

The offset you got, or anything that looks like it, will never give you the ability to hold temps. Not without a lot of modifications and sealing and even maybe then.

Yeah its overloaded, the quality cabinets you see on here can handle that, the COS cannot.

My UDS will suffice but when I pull thee trigger on something it wont be cheap. It'll be good but quality is not cheap.

Just sayin

I agree and just picked up a Webber 22" on CL. I got a line on a drum, but I'm gonna hvae to wait for work to slow down a bit. Having said that, this thing works great as a grill. Tri-tips seared and then moved over to be finished by indirect heat. It will stay, but I need something better...

Quote:

Originally Posted by El Ropo

Looks like your exhaust is almost completely closed. That's gonna reduce the draw, and also cause stale smoke to get backed up in the pit. If that's that case, I'd try to keep it fully open, or close to it.

On the cooker it appears to be an older model with slightly thicker metal than the newer COS models. The exhaust already looks like it's pretty close to grate level too. You should be able to make some great food in that thing with a little babysitting. Isn't that what they call a Char Broil Silver? They were supposed to be pretty decent cookers.

I forget what it's called. I bought it about 7 years ago and it works well. But I am ready to step it up. I had no idea how far off my temp gage was until I bought a nice digital one. Like I said, I'm gonna keep it, tweek it a little bit, build a UDS and then get something bigger & badder!

Harbormaster · 10-03-2012, 03:03 PM

Quote:

Originally Posted by Just BS

I used both the intake on the off set box as well as the stack vent. That's probably not a good idea. Stack should be wide open and use the intake as your control.

I plan on extending the stack down to the grate. That will help.

What I REALLY need to do is build a "charcoal box". As it is now, I can't put enough charcoal to get the temp high enough. A basket will definitely help. You can also start with a charcoal fire and add sticks as you need. A small hot fire is the key to a smaller offset like that. Well, that has been my experience.

It also appears I need to put a shelf under neath the grates as well as build a "deflector shield" somehow because the temps next to the fire box are much higher then the opposite side. 13" x 6" x 1/4" steel tuning plates helped my Cimmaron run much more even.

You're not the first guy to finish butts in the oven.

deguerre · 10-03-2012, 03:29 PM

Quote:

Originally Posted by Harbormaster

You're not the first guy to finish butts in the oven.

Or the last. There's nothing wrong with and no shame in that.

Pappy · 10-03-2012, 03:30 PM

Get some chunks of wood in there with the charcoal. It will heat up. I would start with a basket full of charcoal and then just added wood as I went along. I also use the minion method.

Boshizzle · 10-03-2012, 04:00 PM

10-02-2012, 05:03 PM	#2
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	That thing was pretty loaded, I can see having to fight temps. __________________ J Crunch

10-02-2012, 05:31 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	That looks like some good food. I would consider it BBQ __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

10-02-2012, 05:33 PM	#4
charrederhead is One Chatty Farker Join Date: 06-29-12 Location: Thomaston, CT Downloads: 0 Uploads: 0	Chow looks good from here. So does the pool. Don't do the Jack Nicholson move in The Border...."Soups on!" __________________ Weber kettle farmer, rotis., 18.5 WSM, WGA, Brinkmann (nee OK Joe) Cimarron stickburner

10-02-2012, 05:49 PM	#5
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca Downloads: 0 Uploads: 0	are you trying to control the temp by using the stack vent ? i would also use some drier vent to extend the inside stack down to the grate. __________________ george spam, can't live without it

10-02-2012, 06:28 PM	#6
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Looks like you overloaded the pit and restricted the flow good excuse to go bigger. Looks good to me, don't be so hard on your self. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

10-02-2012, 06:55 PM	#7
plakers On the road to being a farker Join Date: 04-16-12 Location: Springfield, OR Downloads: 0 Uploads: 0	Well I doubt I'll be the only one to say this but you are in need of a UDS. The offset you got, or anything that looks like it, will never give you the ability to hold temps. Not without a lot of modifications and sealing and even maybe then. Yeah its overloaded, the quality cabinets you see on here can handle that, the COS cannot. My UDS will suffice but when I pull thee trigger on something it wont be cheap. It'll be good but quality is not cheap. Just sayin __________________ Pete-my first UDS,a brick pizza WFO, a leaky Chargriller offest, wifes Weber Genesis gasser, and now a Lightening Fast RED Thermapen

10-02-2012, 06:58 PM	#8
barney jr On the road to being a farker Join Date: 07-13-12 Location: eureka,ca Downloads: 0 Uploads: 0	wow looks good to me. __________________ Weber 22" performer & old school 22" Weber kettle Remember to check our monthly free bottle giveaway in the Brethern sales forum under Ted & Barney's.

10-02-2012, 07:10 PM	#9
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	Looks like your exhaust is almost completely closed. That's gonna reduce the draw, and also cause stale smoke to get backed up in the pit. If that's that case, I'd try to keep it fully open, or close to it. On the cooker it appears to be an older model with slightly thicker metal than the newer COS models. The exhaust already looks like it's pretty close to grate level too. You should be able to make some great food in that thing with a little babysitting. Isn't that what they call a Char Broil Silver? They were supposed to be pretty decent cookers. __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

10-02-2012, 08:40 PM	#10
Panthers65 is one Smokin' Farker Join Date: 07-13-09 Location: Lilburn, GA Downloads: 0 Uploads: 0	I've finished plenty of Q off in the oven. No different than foiling it and putting it back on the smoker.

10-03-2012, 03:30 PM	#14
Pappy is One Chatty Farker Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS") Downloads: 0 Uploads: 0	Get some chunks of wood in there with the charcoal. It will heat up. I would start with a basket full of charcoal and then just added wood as I went along. I also use the minion method. __________________ Performer, UDS, 1983 WSM, Frank-in-Weber, 120 Gallon Offset, IQ-110, ET-732

10-03-2012, 04:00 PM	#15
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	__________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.