ButtBurner
05-11-2014, 03:17 PM
As promised I did try this after Matadorbaits thread on this subject
I packed the El Dorado as full as I could with large splits. Larger than I would ever use.
Poured a mini chimney of lump on top though the hole in the bottom of the smoker chamber
Just let it rip. After about an hour of white smoke and low temps it got up to about 300 and the smoke was blue.
But a lot of smoke, which did concern me
On goes the pork
About 2 hours in I laid 2 more larger than normal splits on the tuning plate which sits above the square firebox opening to get them good and hot
Went about 4 hours and temps started to droop.
still quite a bit of wood in it so I stirred it around a bit and it went back up.
after another hour or so, it started to droop again, so I put one of the hot as heck splits in it
Went for another 2 hours or so, then I put the last one in to finish it up.
The temp did spike one time to almost 400, I opened the smoke chamber door a few times to cool it, and also the side door that this pit has.
then it settled back down and ran almost rock solid at 300 the rest of the cook
I would not recommend this on other pits, I just wanted to try it on this one and I was very suprised how well it did work, and the food was not overly smoky like I was expecting it to be.
A few pics, including an old one showing the firebox hole I poured the lump into.
I packed the El Dorado as full as I could with large splits. Larger than I would ever use.
Poured a mini chimney of lump on top though the hole in the bottom of the smoker chamber
Just let it rip. After about an hour of white smoke and low temps it got up to about 300 and the smoke was blue.
But a lot of smoke, which did concern me
On goes the pork
About 2 hours in I laid 2 more larger than normal splits on the tuning plate which sits above the square firebox opening to get them good and hot
Went about 4 hours and temps started to droop.
still quite a bit of wood in it so I stirred it around a bit and it went back up.
after another hour or so, it started to droop again, so I put one of the hot as heck splits in it
Went for another 2 hours or so, then I put the last one in to finish it up.
The temp did spike one time to almost 400, I opened the smoke chamber door a few times to cool it, and also the side door that this pit has.
then it settled back down and ran almost rock solid at 300 the rest of the cook
I would not recommend this on other pits, I just wanted to try it on this one and I was very suprised how well it did work, and the food was not overly smoky like I was expecting it to be.
A few pics, including an old one showing the firebox hole I poured the lump into.