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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-29-2011, 05:32 PM | #1 |
Knows what a fatty is.
Join Date: 07-03-11
Location: Greenville, Ky.
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Seasoning a new smoker
It's been a learning experience fireing up the Beams smoker. I spent a couple hours soaking it down one afternoon this week with canola oil. Maybe not the best lube for new steel but it's what I had on hand. Started off rubbing it but soon found way to many sharp points for that to work so I ended up getting an empty spray bottle from the hydroponic garden. Non-toxic stuff I know. Much easier to spray than wipe. First lesson leanred.
Put in some charcoal and hickory chunks yesterday (all that was available locally) and put the torch to it this morning at 4am. Goal was to run it around 250 for 8 hours or so. Problem was I had a hard time maintaining 200. Granted I've never done a complete cook with charcoal, my experience was with a stick burner. It takes a good deal of coals to bring this smoker up to 250. Another lesson learned. Already made contact with a buddy for a truck load of wood to be delivered. After I did figure out how much charcoal to load every 45 minutes to an hour I could hold temps fairly steady at 250, but that took alot of coals and both intakes wide open. Yet another lesson learned. At the 8 hour mark I couldn't help but toss on a couple of birds. Didn't do anything to them but rinse and sprinkle on some Montreal Chicken. Temps on surface during the cook hung about 220 - 250, sometimes dipping a bit lower. At the 4.5 hour mark the juice was running clear finally so I wrapped them and but them in the warming box to go for another bit. It was a fun day really, learning the cookers problems and finding out I don't know jack about cooking with charcoal. Total charcoal used was 23 lbs with 5 lbs of chunks thrown in for flavor on a 13 hour run. Next time with a bigger coal bed I'm thinking 23 lbs will last about 8 hours if I'm lucky. Any thoughts or insights you care to share with newbie are more than welcome. Dave |
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07-29-2011, 05:35 PM | #2 |
is One Chatty Farker
Join Date: 02-20-10
Location: Cochrane, On.
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they are some lonely looking birds!
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"When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR] |
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07-29-2011, 05:37 PM | #3 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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cool looking cooker. I'd suggest making an ash pan to slide out for easy ash removal. It'll protect the firebox as well.
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Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty |
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07-29-2011, 08:49 PM | #4 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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I would also look at having a charcoal basket built. That way you can get more charcoal in there for a longer burn.
Sent from my iPhone using Tapatalk
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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07-29-2011, 10:23 PM | #5 |
is One Chatty Farker
Join Date: 10-22-07
Location: Lincoln NE
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+1 on the charcoal basket.
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Gator Pit Entertainer Stumps GF223 Lg. BGE |
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07-29-2011, 11:12 PM | #6 |
Full Fledged Farker
Join Date: 11-11-10
Location: Guilford, N.Y.
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put more fuel in it at a time maybe? it might help to start with a big fire then back it down to the desired tempature.
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will be a Pit Master someday |
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07-29-2011, 11:22 PM | #7 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Nice looking cooker, cooking chambers above and to the side. That looks like a lot of cooking area. Just looking at it it's hard to tell but 1st thing that comes to mind on the Vertical chamber is to add a heat sink, water or sand and also to catch the drippings.
When using just one of the chambers at a time, my thoughts; When using the side chamber it looks like a damper in the vertical at the lowest grate level would be a benefit to drive the heat to it rather than having it go up the Vertical. And the same for the side chamber and damper to close it off when only using the Vertical. Maybe there is something there for that or I am looking at it wrong.
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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