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Jason TQ
04-28-2017, 10:02 PM
Ok so inspired from this thread (http://www.bbq-brethren.com/forum/showthread.php?t=244676) I picked up the Bayou Classic from Costco for $399 today. Most of the initial details are in that amazing thread that Iím glad AtlGator started :clap2:. Thought it was a good price at the original $679 then when it dropped to $499 almost got it and then today at $399 I couldnít resist.

Long story short I had planned to cook a bunch of meat this weekend to take to family in FL when we visit there next month. Got a Prime brisket, 4 butts, 4 st louis that are getting cooked just to take down. Then I have a full packer corned beef, rib tips and sausage I was going to make for a gathering here. Was going to do it all on the SF, but got the new toy.

Instead of running 2 stick burners Iím going to run the Bayou and my Party. Will do the brisket, 2 of the butts and the 4 st louis ribs on the Party starting early to get them done, cooled and vacuumed up. Then on the Bayou Iíll start the same time with the corned beef and 2 other butts to get it nice and dirty.

Iíll ďseasonĒ it with some oil and burn it hot for maybe 30mins and then just toss meat on. Plan is to wake up at 6am, but I typically wake up earlier :crazy:. Hereís tons of pics (some from the other thread). Got some of the meat ready tonight and will season in the morning and get rolling.

http://i.imgur.com/2Nz955ll.jpg
http://i.imgur.com/G3VQL6Hl.jpg
http://i.imgur.com/oUOahsql.jpg
http://i.imgur.com/U2wGl1ol.jpg
http://i.imgur.com/hCic85Hl.jpg
http://i.imgur.com/ZgbpsbBl.jpg
http://i.imgur.com/PmcQtGFl.jpg
http://i.imgur.com/Hi8Ccybl.jpg
http://i.imgur.com/Aw1cTV0l.jpg
http://i.imgur.com/5yS1O6Sl.jpg
http://i.imgur.com/amNDm1il.jpg
http://i.imgur.com/0TGyudRl.jpg
http://i.imgur.com/5MaSO6wl.jpg
http://i.imgur.com/83tBzp6l.jpg
http://i.imgur.com/xre4OD1l.jpg
http://i.imgur.com/VVVS0a4l.jpg
http://i.imgur.com/DGA8C1dl.jpg
http://i.imgur.com/kr1MD0fl.jpg
http://i.imgur.com/rQUcgxxl.jpg
http://i.imgur.com/gGfkITHl.jpg
http://i.imgur.com/S1aeJFll.jpg
http://i.imgur.com/0glIFKml.jpg

Hereís the prep from tonight. The prime isnít one of the costco ones I scored recently, but one that I got a year ago. Marbling looks great. Wife also has 2 cheesecakes going
http://i.imgur.com/AGusERvl.jpg
http://i.imgur.com/CEUNnavl.jpg
http://i.imgur.com/ABkCT6sl.jpg
http://i.imgur.com/1cLe4Vil.jpg
http://i.imgur.com/V2wDUbbl.jpg
http://i.imgur.com/bGABUekl.jpg
http://i.imgur.com/PB3mlGcl.jpg

Had to cut down the larger splits I use in my SF so got some ready for the morning. Backwoods is ready as well. Just have to light them both
http://i.imgur.com/SfbiXiql.jpg

More to come in the morning. No idea how it will cook (though Maniac made it seem easy) so hopefully whatever goes on it will be edible later for folks :becky:

KORND4WG X
04-28-2017, 10:11 PM
Great start to what promises to be an epic thread :clap2:

Smokiemon
04-28-2017, 10:17 PM
Very cool! I have been following the other thread and trying to avoid Costco, I don't think I could pass that up.

Big Swole
04-28-2017, 10:23 PM
Sub'd!!

Jason TQ
04-28-2017, 10:31 PM
Got the oven therms from the SF cleaned up and ready to go into the Bayou in the morning for some testing when it first gets going. I plan on no modifications this first go round. Just let it ride however it wants and pray for the best :shock:
http://i.imgur.com/2mVDkYXl.jpg

Cheesecakes are done and cooling
http://i.imgur.com/YxfpORJl.jpg
http://i.imgur.com/kw9ZFbRl.jpg

KevinJ
04-28-2017, 11:01 PM
Those cheese cakes. :hungry:

Glad you made it into the D-Canoe Club Jason, I aspire to make it into such a prestigious club one day. :heh:

Looking forward to your cook.

gtsum
04-28-2017, 11:02 PM
Looks to be quite the day. In for the pics!


Sent from my iPhone using Tapatalk Pro

PatAttack
04-28-2017, 11:17 PM
To Hell with your Meat, King Douche.:caked:

We want more Cheese Cake information...information...information.

:thumb:

Does your wife have a sister??:becky:

Norm
04-28-2017, 11:20 PM
Thanks, I am headed to the Costco in DSM tomorrow and will be taking the pickup. Looking forward to what you think of it.

WineMaster
04-28-2017, 11:31 PM
Can't wait to see what ya think of it.

Jason TQ
04-28-2017, 11:31 PM
To Hell with your Meat, King Douche.:caked:

We want more Cheese Cake information...information...information.

:thumb:

Does your wife have a sister??:becky:

I literally have no idea what she does :-D. She supposedly has recipes or some crap, but I never see her use them. Cream cheese! I know that much :clap2:

Jason TQ
04-28-2017, 11:32 PM
Thanks, I am headed to the Costco in DSM tomorrow and will be taking the pickup. Looking forward to what you think of it.

Nice. Did they definitely have them at your location? From what Maniac cooked the other day looks to be a solid smoker.

Norm
04-28-2017, 11:43 PM
I didn't even look but have to go there anyways, they always draw you in with the cheap liquor and prime grade briskets!

rwalters
04-29-2017, 01:53 AM
Oh man, I am totally tuned in for this maiden voyage :)

Jason TQ
04-29-2017, 04:20 AM
I didn't even look but have to go there anyways, they always draw you in with the cheap liquor and prime grade briskets!

Oh man you guys have liquor at yours??:doh:

Im jealous. There are a few in GA that sell liquor but not the direct ones around me :crazy:

And I'm awake. Made it all the way to 4am :becky:

Jason TQ
04-29-2017, 05:26 AM
Getting things going on the Party with 4 ribs, 2 of the butts and the prime brisket and about to start the Bayou.
http://i.imgur.com/l0ccVy6l.jpg
http://i.imgur.com/jpbUks5l.jpg
http://i.imgur.com/0OVyJ5ul.jpg
http://i.imgur.com/rBtRsWjl.jpg
http://i.imgur.com/omQtwyNl.jpg
http://i.imgur.com/5lvUJIVl.jpg
http://i.imgur.com/WqXZdaZl.jpg
http://i.imgur.com/D6mWhEml.jpg
http://i.imgur.com/XiFMkUjl.jpg
http://i.imgur.com/AmDaFzCl.jpg
http://i.imgur.com/oXkThCGl.jpg
http://i.imgur.com/hi3Q9WEl.jpg
http://i.imgur.com/PmQrsuEl.jpg
http://i.imgur.com/M3kvuF4l.jpg
http://i.imgur.com/0icDHREl.jpg

Jason TQ
04-29-2017, 05:58 AM
Lighting it up for the first time.
Lighting Bayou Classic (Costco) - YouTube

Jason TQ
04-29-2017, 06:05 AM
Oven therms ready
http://i.imgur.com/AgWg9v3l.jpg

Running a probe down the exhaust. Cord not that long so I did my rocket gynechiastrist magic. I'm basically a Nasa Engineer :becky:
http://i.imgur.com/Z7Hk0oXl.jpg

Lighting......So probably didn't need that much wood :tongue:. Love the flames coming out from the baffle. This isn't a reverse flow???
http://i.imgur.com/svDLdDdl.jpg
http://i.imgur.com/iRM3TABl.jpg

Fire will die down of course, but I love the SUPER HOT ZONE on the right. Oven therms at this point are reading 400+ on the right, 300'ish middle and 250'ish left. We'll see how it evens out as it all heats up :-D.

But as of not I'm feeling a lot of burnt food coming out of it. Got my Egg out back on stand by......

Going to do 2 of the butts and corned beef on it. Then ribs tips and sausage later. Depending on timing I might finished those larger meats in a oven.
http://i.imgur.com/VNy6mZ0l.jpg
http://i.imgur.com/uUwAs2Gl.jpg

TuscaloosaQ
04-29-2017, 06:23 AM
You know that the big Shirley is feeling slighted a little bit... so at a bare minimum go out there and pet it... and explain that like a child that he must learn to share..:heh:

Jason TQ
04-29-2017, 06:33 AM
You know that the big Shirley is feeling slighted a little bit... so at a bare minimum go out there and pet it... and explain that like a child that he must learn to share..:heh:

Ain't no Shirley pit jealous of anything :-D:clap2:. Ha!

Jason TQ
04-29-2017, 06:35 AM
Here's how I seasoned it. Pay close attention as it is quite an intricate process
YouTube

Nuco59
04-29-2017, 06:51 AM
Looking forward to seeing how it cooks for you. I watched your seasoning technique twice- I *think* I could do that on my own now- thanks for the video :-D

Jason TQ
04-29-2017, 07:23 AM
Meat is on. Definitely got to move the top rack out of place to get both butts on. Just one butt and it could have still be in place.
http://i.imgur.com/cSZ3u8Jl.jpg
http://i.imgur.com/ZMJ4TOel.jpg
http://i.imgur.com/H08uyM5l.jpg
http://i.imgur.com/LkjgDnhl.jpg
http://i.imgur.com/JHpUoeWl.jpg
http://i.imgur.com/OkZeYmdl.jpg
http://i.imgur.com/BRLUPGWl.jpg

Taylormade
04-29-2017, 07:42 AM
That's a crazy pressure washer you got there.

/sarcasm.

Jason TQ
04-29-2017, 08:47 AM
A little cloudy out, but that's keeping it cool. Really nice day
http://i.imgur.com/XHIX5gAl.jpg
http://i.imgur.com/bwe8LIol.jpg

Everyone's favorite wrap :-P
http://i.imgur.com/wQ2rth1l.jpg
http://i.imgur.com/XKDEjv5l.jpg
http://i.imgur.com/peTWKiAl.jpg
http://i.imgur.com/BCsrYuml.jpg

After about 90mins. Bottom of the butts are definitely getting char on them. We'll see how it plays out. Water pan in there could be useful. I know Maniac tried that.

Norm
04-29-2017, 08:52 AM
Looking good!

rwalters
04-29-2017, 09:17 AM
Looking really good!

punchy
04-29-2017, 09:21 AM
did I see a bloody mary ? nice choice.

Jason TQ
04-29-2017, 09:43 AM
did I see a bloody mary ? nice choice.

It was coffee actually :clap2:

Though booze to start around 12

punchy
04-29-2017, 09:51 AM
atta boy:-P

Smokin Ribs
04-29-2017, 10:06 AM
I spy a Steel Reserve.. :-D. oh and everything else looks awesome as well

Clay-b-que
04-29-2017, 10:32 AM
Looks like a beautiful day!!! Glad you were able to sleep in today! Here's what I am dealing with....

http://i1294.photobucket.com/albums/b612/Claybe/IMG_0053_zps4qqj7pf3.jpg

Jason TQ
04-29-2017, 11:31 AM
I spy a Steel Reserve.. :-D. oh and everything else looks awesome as well

I don't have the full bodied Triple Export, but yes, yes I do :-D
http://i.imgur.com/yN5U8sJl.jpg

Jason TQ
04-29-2017, 11:36 AM
Rotated the meats and also added in a water pan which does seem to even it out
http://i.imgur.com/7vSmCYrl.jpg
http://i.imgur.com/EWIF7zel.jpg

Ribs done and stole a sample
http://i.imgur.com/5FrO6uWl.jpg
http://i.imgur.com/7UOZvvsl.jpg
http://i.imgur.com/jKp6coDl.jpg

Pit shot and I'm using a pan instead of the bucket to catch the drippings
http://i.imgur.com/cNTl9Y4l.jpg
http://i.imgur.com/FjneYSCl.jpg

Shot of the prime brisket in the party which should be close to done now
http://i.imgur.com/DGwaFEql.jpg

Ribs sealed up
http://i.imgur.com/3yBbjijl.jpg

Wrapped up the meats. Got the corned beef in the oven to free up space for stuff later. Butts finishing on the Bayou
http://i.imgur.com/o6Z4cfFl.jpg
http://i.imgur.com/QElhdcal.jpg
http://i.imgur.com/4KW4xySl.jpg

Got my super lazy assistant helping.......
http://i.imgur.com/5sALzJsl.jpg

Smokin Ribs
04-29-2017, 12:02 PM
Looks like the new smoker did just fine :clap2:

Jason TQ
04-29-2017, 12:47 PM
Beer time and one butt and the Prime done
http://i.imgur.com/8ZJZ8mAl.jpg
http://i.imgur.com/UixVsL2l.jpg
http://i.imgur.com/hRblj5Bl.jpg

Sample and then into a bag to get a quick ice chill
http://i.imgur.com/zyhviPhl.jpg
http://i.imgur.com/YKyCxuVl.jpg

Rib tips on and one of the backwoods butts pulled
http://i.imgur.com/Ierepvvl.jpg
http://i.imgur.com/PTq5dNLl.jpg
http://i.imgur.com/K2tViBal.jpg

KevinJ
04-29-2017, 01:01 PM
Nice cook Jason, glad to see the Tiny Human got make an appearance, nice jumper. :thumb:

12ring
04-29-2017, 01:42 PM
Whay were the temp differences once it was up to temp?

sturev
04-29-2017, 01:44 PM
Looks like you're having fun, congrats! Now update your sig unless you're going to sign your son up and put it under him... :-P

Jason TQ
04-29-2017, 02:11 PM
Whay were the temp differences once it was up to temp?

After the water pan was put in it ran 300 on right and 275'ish on left. But after more cooking/seasoning we'll see how that goes.

Smoking Piney
04-29-2017, 04:24 PM
It's always a fun adventure figuring out a new cooker.

Twisted T's Q
04-29-2017, 04:32 PM
hey JT food looks killer man, after the voyage cook what is your assessment of the new smoker ?

Jason TQ
04-29-2017, 09:34 PM
hey JT food looks killer man, after the voyage cook what is your assessment of the new smoker ?

Thinking less right now, but yes will give more thoughts later :grin:
http://i.imgur.com/zxMOU2ql.jpg

KevinJ
04-29-2017, 09:41 PM
That's a great way to cap a day, have a bottle of Bulleit in the cabinet myself. Cheers 🥃

Clay-b-que
04-29-2017, 10:33 PM
Man this is tempting! I really want a SF but this might be a great way to start as I have never had a stick burner.

Clay-b-que
04-29-2017, 10:34 PM
Thinking less right now, but yes will give more thoughts later :grin:
http://i.imgur.com/zxMOU2ql.jpg

You and I could be friends! Wished you lived closer:-D

Jason TQ
04-30-2017, 10:20 AM
Hereís the rest of the pics from yesterayÖ..

Brisket sealed up
http://i.imgur.com/5Mpub5zl.jpg

Hereís one of the butts that came off the Bayou. Plenty of color/smoker in there.
http://i.imgur.com/MUwBZ3il.jpg
http://i.imgur.com/qaZ3axsl.jpg
http://i.imgur.com/Ak58nJsl.jpg
http://i.imgur.com/v4ZLbXWl.jpg

Stuff resting and filling up a freezer
http://i.imgur.com/3p9iIdRl.jpg
http://i.imgur.com/4dfCDaTl.jpg
http://i.imgur.com/UpDVU5Ll.jpg

Pics from dinner
http://i.imgur.com/PfqfsGIl.jpg
http://i.imgur.com/mfiRElal.jpg
http://i.imgur.com/tErre5Vl.jpg
http://i.imgur.com/c8SPDt6l.jpg
http://i.imgur.com/LBxK4hfl.jpg
http://i.imgur.com/M1vD0gYl.jpg
http://i.imgur.com/cd9q2b0l.jpg
http://i.imgur.com/rvnwTSNl.jpg
http://i.imgur.com/fkFQpQml.jpg

Norm
04-30-2017, 10:22 AM
Yumm!

Once you got the fire stabilized how often did you have to add more?

Jason TQ
04-30-2017, 10:23 AM
Yumm!

Once you got the fire stabilized how often did you have to add more?

Typing up my bulleted list of first cook thoughts right now, but about every 45mins :-D.

Jason TQ
04-30-2017, 10:56 AM
So here are my first cook thoughts for whatever you can derive value from just one cook :becky:. To be honest running 2 cookers and getting all that food cooked an sealed up before guests arrived kept me moving so I didn't have a lot of time to just sit and relax and really think about running the cooker and how it was performing :crazy: (And of course tending to tiny human also during the dual cooker running). But since I didn't have trouble running it while all that was going on and didn't once think, damn this is a pain in the butt, that must be a good thing :clap2:.

So..........

First Idiot Thoughts
1. Lights up easy with the torch and comes to temp quickly (again the torch helps that)
2. Added smaller splits about every 45mins'ish to keep it in the 275-325 range
3. Temp variance was 50 degrees when first running from right to left. This seemed to even out with the water pan addition (25 degrees), but not apples to apples since I haven't tested that in the smoker while it is empty vs doing it mid cook. More analysis needed there
4. Sometimes the coal bed seemed like it almost went out, but this is probably due to me not having the exact size splits needed for the smaller firebox. My SF just eats whatever I feed it and stuff lights quick (again I'm used to that smoker). I've ordered this (https://smile.amazon.com/gp/product/B000HAEI1A/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1) to help with splitting sticks into smaller pieces so they ignite quicker
5. It's direct flow so heat under the meat gets the bottoms a little more cooked first. Might leave fat caps on to give them buffer. Ain't no Jambo where head comes out at grate level :laugh:.
6. Even though the intake is small it seemed sufficient for airflow and you cal pull out the charcoal tray to get more air as needed.
7. You can warm splits on top of the firebox, but was a little cumbersome to remove them if you wanted to check the fire since the box opens on top. Not the end of the world
8. Some initial leaking around the doors, but we'll see how that seals up. I don't believe it really affected anything
9. Uhhhh....................food was good
10. Hmmmmm................temp gauge that comes with cooker sometimes seemed to work and others not so much................
11. That video I did of "seasoning" it was semi true. I sprayed it a little more, but that was it. Then started the fire, it ran for maybe an hour and put food on.

Overall for $400 this really seems like a no brainer. I'm glad I have it and if I end up not using it a lot because I have my SF then I'm sure I'll have no problem selling it. With the new human more automate cookers are easier, but this could be easy enough to fire up for 3hrs and start a brisket for that good wood flavor and then wrap and chuck in an oven to finish.

Let me know if you have questions. I know Maniac will have an actual real review that is probably helpful :grin:.

Also couldn't find a smoker cover online that I liked and seemed durable so I bought and outdoor sofa cover that will come today. I don't need a glove fit, but something that will just work. We'll see hot it does, but seems quality.
https://smile.amazon.com/gp/product/B000W46XTQ/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

I may fire it up later today to run empty with the pan in there. Thanks for checking this out.

Norm
04-30-2017, 11:02 AM
Great review Jason, thank you!

Stlsportster
04-30-2017, 11:08 AM
What about this cover. I think the Pecos is about the same size.

http://www.academy.com/shop/pdp/old-country-bbq-pits-pecosbrazos-smoker-cover

Jason TQ
04-30-2017, 11:09 AM
Great review Jason, thank you!

Thanks. I think the only main thing you can take from a one cook review is the overall picture and that it wasn't a freaking dumpster fire and should be avoided because it fell apart and/or exploded

Need more reps to really dive deep on a thorough review that is helpful.

Baby Back Maniac
04-30-2017, 12:17 PM
After the water pan was put in it ran 300 on right and 275'ish on left. But after more cooking/seasoning we'll see how that goes.

This is what I discovered as well. Evens the left to right out enough that I probably won't do any other mods on that.

Jason TQ
04-30-2017, 12:26 PM
This is what I discovered as well. Evens the left to right out enough that I probably won't do any other mods on that.

I'm going to run it here shortly with no water in the pan but the pan touching the baffle to kind of make the heat go underneath it so I might have to raise it up with a couple fireplace bricks but I'll take some pics and show what I'm doing

Jason TQ
04-30-2017, 01:19 PM
What about this cover. I think the Pecos is about the same size.

http://www.academy.com/shop/pdp/old-country-bbq-pits-pecosbrazos-smoker-cover

Too late, and that one is too small :-D. Plus the cover I got is pretty durable from the reviews.
http://i.imgur.com/0O6G2Rwl.jpg

Gauges cleaned up and ready for some playing around.
http://i.imgur.com/ROoA0uAl.jpg

Jason TQ
04-30-2017, 02:16 PM
Cover seems really nice and durable. Couple good handles and then cinch ties and clips to keep it in place. Looks pretty decent on it.
http://i.imgur.com/drfvg1dl.jpg
http://i.imgur.com/PTkir6Rl.jpg

Ok so here's the updated "mod". Here's how it was prior with the pan about dead even with the lip of the baffle
http://i.imgur.com/kszl2tXl.jpg
http://i.imgur.com/m3wbeyZl.jpg

And I put it on the charcoal grates (not sure why they had these for the main chamber as I didn't even open them until now) so it is now raised up and over it a little and going to run it with no water. Because if it will run even without water then one less thing to do :-D
http://i.imgur.com/3DN5jFul.jpg
http://i.imgur.com/E1JXl06l.jpg
http://i.imgur.com/EBlNzvhl.jpg
http://i.imgur.com/exkO0x4l.jpg
http://i.imgur.com/FLmDyF9l.jpg

I tried to level it with some cardboard and thin sticks when I first got it, but it was still tilted towards the firebox (though it did drain still for what didn't fall into the water pan). Today I put a couple extra stepping stones under the wheels I had which threw it way off the other way, but then added a few of the small sticks under the legs so it is now just dipping down towards the drain
http://i.imgur.com/5Dl1Y1Jl.jpg
http://i.imgur.com/3HpBGPjl.jpg

Ready for ignition
http://i.imgur.com/STfhluHl.jpg
http://i.imgur.com/hnVqXGrl.jpg
http://i.imgur.com/9yRKSrll.jpg

KORND4WG X
04-30-2017, 02:21 PM
Wow seems you already got your money's worth. I'm glad my Costco didn't have them because I really don't have room :becky:

Jason TQ
04-30-2017, 02:45 PM
So initially running super hot from all the wood, but after it initially settled the crappy therm is reading 500 and inside the middle and right at all right about 400 and left is 350. So good enough for me. We'll let it ride for a few hours and see what it keeps doing.
http://i.imgur.com/hnVqXGrl.jpg
http://i.imgur.com/8jJOXnKl.jpg
http://i.imgur.com/dWpRwF5l.jpg
http://i.imgur.com/1rcPc9Vl.jpg
http://i.imgur.com/JA28PmMl.jpg
http://i.imgur.com/SLXH18Vl.jpg

Jason TQ
04-30-2017, 03:41 PM
Ok so a few other temp readings. All similar where right and middle are about the same and that far left is cooler.
http://i.imgur.com/6LgRN22l.jpg
http://i.imgur.com/5AGkRDvl.jpg

These two pics show 300'ish and far left 275
http://i.imgur.com/a7GosaSl.jpg
http://i.imgur.com/N4E6vpkl.jpg

Now sipping Kraken :-D
http://i.imgur.com/G0wnEoNl.jpg

Good enough for me with little mod effort.

Jason TQ
04-30-2017, 04:46 PM
So one last temp pic

This fire is running this 300 temp
http://i.imgur.com/fYSnXTRl.jpg
http://i.imgur.com/QJqGJWJl.jpg

Gave it some lube just cause
http://i.imgur.com/J8GBmJVl.jpg
http://i.imgur.com/1LLuxVBl.jpg

Will probably fire it up next weekend as well :-D

Norm
04-30-2017, 05:17 PM
Well I'm impressed Jason, $400 and it does this well. I've never owned a stickburner although I've got my deposit in for a Shirley but it's for catering and will be big. Wish our Costco had one, maybe they'll get some next time I'm there.

Jason TQ
04-30-2017, 05:57 PM
Well I'm impressed Jason, $400 and it does this well. I've never owned a stickburner although I've got my deposit in for a Shirley but it's for catering and will be big. Wish our Costco had one, maybe they'll get some next time I'm there.

That SF will certainly ease the pain :becky:. What are you getting?

Will be good to see Maniac's video (assuming there is one coming :-D) to give another perspective as well. I've cooked on a lot of pit's and the impressive thing is how well this performs (with just the one cook of course) out of the box. I hope the brethren sharing will get folks a good deal. I'm quite happy ATLgator started it.

My only "negative" currently is I don't already have a ton of sticks cut down to fit the firebox :caked:. But that is no fault of the Smoker :-D

Dweverett
04-30-2017, 06:12 PM
Thanks for all the info. I checked my Costco here in CT and they don't have it. Looks like a great option for the price. Might try to check the one across the border in MA and see if they carry it.

Otherwise I guess I'll just have to wait till I'm ready to order a SF....

ssv3
04-30-2017, 06:16 PM
Awesome thread! You're giving BabyBackManiac a run for his money. :becky:

dwfisk
04-30-2017, 06:24 PM
Congrats on the cooker, just be a little more attentive than your Shirley. For some reason the thin walled - bolt together offsets can run away from you if you ain't watchin pretty close (I think it is air leakage but not quite sure). Oh yea, congrats on the new (soon to be helper) member of the family.

PS: didn't want to come off as diss'n anybody's/any style cooker; just sharing some experience for folks that might be used to very stable cookers using something that might need a little more attention.

ronbrad62
04-30-2017, 06:53 PM
Very impressive from start to finish, and man, what a first cook. I go out of town one weekend and look what happens. All of this food up the road and I am 2 states away. I need some advance notification next time:becky:

Jason TQ
04-30-2017, 07:18 PM
Congrats on the cooker, just be a little more attentive than your Shirley. For some reason the thin walled - bolt together offsets can run away from you if you ain't watchin pretty close (I think it is air leakage but not quite sure). Oh yea, congrats on the new (soon to be helper) member of the family.

PS: didn't want to come off as diss'n anybody's/any style cooker; just sharing some experience for folks that might be used to very stable cookers using something that might need a little more attention.

Nah Dave it's good to be honest on cookers like this :-D because folks don't know what they are getting. My first Cheap Offset from Home Depot (or wherever I got it from) worked fine in perfect weather, but sucked anytime else because it was so thin and overall quality wasn't great.

Luckily here the 11 gauge body (decent enough for $400) only had to bolt on the exhaust stack and everything else is welded. Time will tell of course, but lots of folks getting the Old Country from places like Academy which is thinner and still lasts a while.

I plan on beef ribs next weekend :becky:

Jason TQ
04-30-2017, 10:19 PM
Went ahead and ordered this River Country therm to replace the piece it came with. Almost got a Tel Tru, but was 3x as much and wouldn't have fit the theme of the "cheap" smoker :-D, plus the RC are great.

https://smile.amazon.com/gp/product/B001P9J3GM/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1