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View Full Version : New Smoker Has Arrived!


BBQ4FUN
02-21-2012, 09:04 PM
1230 today this showed up out front of my house.....

http://i282.photobucket.com/albums/kk276/baja101/Misc/IMG_0331.jpg

Thought I was being sneaky and snapped a pic of him unloading it. I got busted and felt like a dork. LOL

http://i282.photobucket.com/albums/kk276/baja101/Misc/IMG_0332.jpg

Here she is....My new BW Competitor!! :clap2:

http://i282.photobucket.com/albums/kk276/baja101/Misc/IMG_0333.jpg

http://i282.photobucket.com/albums/kk276/baja101/Misc/IMG_0336.jpg

http://i282.photobucket.com/albums/kk276/baja101/Misc/IMG_0338.jpg

Loaded up with KB to give it a good burnout.

http://i282.photobucket.com/albums/kk276/baja101/Misc/IMG_0339.jpg

http://i282.photobucket.com/albums/kk276/baja101/Misc/IMG_0340.jpg

Took about 45 min to get to 150 so I thought I would go inside and eat supper. 20 min later it was at 400. :Cry: I closed down all vents, top included. Kept at 400-425 for the next 3 hours. Hmmmm. Guess I'll just let it burn until it goes out. Sure thought these things would be tight enough to snuff out the fire. The oil from the sheet metal (I'm assuming) smells like a$$.

http://i282.photobucket.com/albums/kk276/baja101/Misc/IMG_0341.jpg

http://i282.photobucket.com/albums/kk276/baja101/Misc/IMG_0342.jpg

I will spray it down with some oil on Saturday and throw a few fatties in and see what happens. :confused:

Ron_L
02-21-2012, 09:08 PM
Very nice! Use it in good health :-D

Was the Lab included? :-P

BBQ4FUN
02-21-2012, 09:10 PM
Very nice! Use it in good health :-D

Was the Lab included? :-P

I can't do anything without her. :becky:

Eatin Smoke
02-21-2012, 09:13 PM
I know where all your neighbors will be hagin' out! :clap:

BBQ4FUN
02-21-2012, 09:17 PM
I know where all your neighbors will be hagin' out! :clap:

I put a pic on FB and not 1 min later my next door neighbor says "Is that an even bigger smoker?" LOL :thumb:

FastEddieM
02-21-2012, 09:19 PM
That looks like a ton of fun! Enjoy and post the results often!

LoneStarMojo
02-21-2012, 09:19 PM
nice lookin rig man....I'm envious :mrgreen:

Like you, I'm very surprised that closing everything down didn't shut that sucker down within half an hour. Are you thinkin air is leaking from somewhere?

BBQ4FUN
02-21-2012, 09:22 PM
nice lookin rig man....I'm envious :mrgreen:

Like you, I'm very surprised that closing everything down didn't shut that sucker down within half an hour. Are you thinkin air is leaking from somewhere?

That is the first thing that comes to mind. It seems quite tight though. Maybe once it got out of control on the heat it just didn't want to quit. I really have no idea. Fire with no oxygen shouldn't burn.

MaximumJEFF
02-21-2012, 09:24 PM
That is badass! I'm am super jealous

Deep South
02-21-2012, 09:28 PM
Nice!

How big are the grates and how long can you run without refueling?

TTNuge
02-21-2012, 09:32 PM
She's beautiful!

BBQ4FUN
02-21-2012, 09:33 PM
Nice!

How big are the grates and how long can you run without refueling?

19.5 x 19.5 Not sure on the run time yet. It did run 5 hours at 400+ tonight though during the burnout. Not intentional that high though.

Bob S
02-21-2012, 09:40 PM
Congratulations! You are gonna love that cooker. :thumb:

bbqfred
02-21-2012, 10:36 PM
Beautiful. Great pictures, thank you for sharing.

Can someone tell me the main benefits of a smoker such as this? Is it mainly capacity, or does it have unique cooking characteristics different from a UDS or WSM?

bproffer
02-21-2012, 10:44 PM
That is one purdy smoker! Very niiice!!!:thumb:

cholloway
02-21-2012, 10:48 PM
That's a nice 'un.
Did the charcoal continue burning, or does it just hold heat that well?

RFHD69
02-21-2012, 11:00 PM
Nice smoker man! Jealous

BBQ4FUN
02-22-2012, 06:32 AM
That's a nice 'un.
Did the charcoal continue burning, or does it just hold heat that well?

It burnt until it ran out. Shutting all vents didn't snuff it out. Might have been because by the time I caught it the whole bed was lit.

JimmyDAL
02-22-2012, 06:41 AM
Nice, now throw some chicken and pork in there and get some smoke going.

smokinit
02-22-2012, 07:09 AM
Hey man give me a shout we'll get her dialed in.

Jaskew82
02-22-2012, 07:34 AM
Keep in mind that insulated smokers stay warm/hot for a while. If you had it up to 400* it will take a good while to cool off. Plus, like you said, if you had the whole tray lit, its not going to just snuff out. I found in my stumps the best way to snuff it is to close up everything (including the stack) and don't touch it. If you open up anything, even just to check, it will keep burning.

Garyclaw
02-22-2012, 07:47 AM
That's a beauty! Seems alot of those are poppin' up here lately.

Must be something to it.:-D

BBQ4FUN
02-22-2012, 09:38 AM
That's a beauty! Seems alot of those are poppin' up here lately.

Must be something to it.:-D

Sure is. Heavy as a locomotive too. Very well insulated. Can't wait until this weekend to fire it up for the maiden voyage!! :thumb:

Randbo
02-22-2012, 09:45 AM
Enjoy your new smoker. It looks awesome!

Buckwheats BBq
02-22-2012, 09:50 AM
Send me a phone # and send you a pic of the waterer i built for mine.

Mark M
02-22-2012, 09:52 AM
That is nice. Proud for you. Enjoy. BTW, beautiful dog!

BBQ4FUN
02-22-2012, 09:53 AM
That is nice. Proud for you. Enjoy. BTW, beautiful dog!

Thanks. I can't go anywhere without her. Sometimes my choice, most of the times hers. :grin:

BC Squared
02-22-2012, 10:03 AM
Jealous!

Mister Bob
02-22-2012, 10:04 AM
Very nice cooker, good luck with it!

kennedyma
02-22-2012, 10:09 AM
Few notes from a fellow BW owner.

1. The cooker runs different with food in it. With the exhaust being at the bottom of the cooking chamber when you load it with food the exhaust gets disrupted and is much easier to control temps.

2. I've found with briquettes it's much easier to over shoot temps and harder to bring them back in line. When I use lump, while I don't get as long of a burn I find it much easier to control temps. I also find it much quicker to recover.

che22879
02-22-2012, 10:10 AM
Congrats! :thumb:

BBQ4FUN
02-22-2012, 10:16 AM
Few notes from a fellow BW owner.

1. The cooker runs different with food in it. With the exhaust being at the bottom of the cooking chamber when you load it with food the exhaust gets disrupted and is much easier to control temps.

2. I've found with briquettes it's much easier to over shoot temps and bring them back in line. When I use lump, while I don't get as long of a burn I find it much easier to control temps. I also find it much quicker to recover.

Thanks for the advice. I can use all I can get.

Caseyjoenz
02-22-2012, 10:20 AM
Very nice! Hope to have the same rig soon. Post food pron pics!

jasonjax
02-22-2012, 10:20 AM
I like it! Be real interesting to see just how long you can get it to run in the 225-240 range if you pulled 5 hours off at ~400. I imagine it will hold low temps for a LONG time.

Stlbbqstore
02-22-2012, 10:21 AM
Congrats ! Sharp looking cooker indeed

BBQ4FUN
02-22-2012, 10:21 AM
Very nice! Hope to have the same rig soon. Post food pron pics!

Planning on doing some fatties and a chicken this Saturday. I will def have the pr0n. :becky:

bander7003
02-22-2012, 10:26 AM
Awesome lookin smoker there. Congrats.

kennedyma
02-22-2012, 10:35 AM
Thanks for the advice. I can use all I can get.

Just noticed an error in my post. I find Briquettes much HARDER to control temps. With Lump I get much, much better temp control.

I can only assume that lump responds better to air flow. I.e. it snuffs out quicker when there is lack of O2 <--Just a theory I haven't tested anything.

smokinit
02-22-2012, 11:24 AM
You got my number bud call me anytime you need help!!!

thirtydaZe
02-22-2012, 01:26 PM
Awesome.

Westexbbq
02-22-2012, 01:32 PM
Very nice, congrats on the new addition.