SmoothBoarBBQ
is Blowin Smoke!
Hey All,
So after a few months of searching and about a month of waiting for the build completion, I finally got my new smoker this morning. It's a reverse flow offset smoker made by a company called "Johnson Smokers" out of Ennis, TX. The gentlemen who runs the company, Chad, is a hell of a nice guy and spent a good while answering a ton of questions I had.
Here's a few pics of my pit, what he calls the "Ultimate Chargrill Trailer."
http://imgur.com/a/FQp2Z
I got it this morning and spent a few hours seasoning the inside by spraying it with olive oil and then doing about a 3 hour smoke. The firebox on this thing is massive, and it has an inlet on both sides, so air is constantly flowing across the wood and keeping it fully oxygenated. Even with the firebox door fully shut this thing drafts enough air to run a perfect fire and give out nothing but a thin, blue smoke.
I'm a "hot and fast" cook and with just a few pecan splits I was able to keep this thing steady at about 350F and have about a 10F fluctuation for a solid 2 hours. I'm coming off of cooking on a much smaller Yoder offset (Cheyenne) and I'm shocked at how well this pit maintains temp and how little I have to adjust the dampers / vents to keep the temps where I want them.
It's a reverse flow smoker and they have a pretty cool design: rather than the traditional baffle system there's a large diameter pipe (raised on square tubing) which sits on the bottom of the smoking chamber and extends into the firebox. So the pipe drafts the heat into the smoking chamber and out the vent stacks; one stack at each side to allow for the heat and smoke to flow across all surfaces of the smoking chamber. Today I had about a 25F differential between the two door thermometers, but I'm going to play around a bit with the placement of the pipe and see if I can adjust that. Truth be told I like having a differential across the smoking chamber as I can use it to my advantage when smoking different types of meats.
At the far end is a self contained charcoal grill with two racks and a charcoal box. Pretty basic but a nice setup and it will allow for some good grilling every now and again.
I'm going to be using this new pit in my catering company which I recently opened. I think I made a wise purchase here and am looking forward to having some great cooks on this beast!
So after a few months of searching and about a month of waiting for the build completion, I finally got my new smoker this morning. It's a reverse flow offset smoker made by a company called "Johnson Smokers" out of Ennis, TX. The gentlemen who runs the company, Chad, is a hell of a nice guy and spent a good while answering a ton of questions I had.
Here's a few pics of my pit, what he calls the "Ultimate Chargrill Trailer."
http://imgur.com/a/FQp2Z
I got it this morning and spent a few hours seasoning the inside by spraying it with olive oil and then doing about a 3 hour smoke. The firebox on this thing is massive, and it has an inlet on both sides, so air is constantly flowing across the wood and keeping it fully oxygenated. Even with the firebox door fully shut this thing drafts enough air to run a perfect fire and give out nothing but a thin, blue smoke.
I'm a "hot and fast" cook and with just a few pecan splits I was able to keep this thing steady at about 350F and have about a 10F fluctuation for a solid 2 hours. I'm coming off of cooking on a much smaller Yoder offset (Cheyenne) and I'm shocked at how well this pit maintains temp and how little I have to adjust the dampers / vents to keep the temps where I want them.
It's a reverse flow smoker and they have a pretty cool design: rather than the traditional baffle system there's a large diameter pipe (raised on square tubing) which sits on the bottom of the smoking chamber and extends into the firebox. So the pipe drafts the heat into the smoking chamber and out the vent stacks; one stack at each side to allow for the heat and smoke to flow across all surfaces of the smoking chamber. Today I had about a 25F differential between the two door thermometers, but I'm going to play around a bit with the placement of the pipe and see if I can adjust that. Truth be told I like having a differential across the smoking chamber as I can use it to my advantage when smoking different types of meats.
At the far end is a self contained charcoal grill with two racks and a charcoal box. Pretty basic but a nice setup and it will allow for some good grilling every now and again.
I'm going to be using this new pit in my catering company which I recently opened. I think I made a wise purchase here and am looking forward to having some great cooks on this beast!
