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View Full Version : Down East Beast on the way - the BatSmoker


dalelovelace
12-11-2017, 05:58 PM
https://farm5.staticflickr.com/4683/38994271771_abf9e7b29c_z.jpghttps://farm5.staticflickr.com/4521/38994272411_8449e0a48e_z.jpg

New around these parts. Been smoking meat for around 30 years, but most of it was on several ECB's that had been modded with about every mod you could think of. Finally upgraded to a WSM 18.5 about 2 years ago when I needed to do a bigger cook for the company I work for. Got an offset trailer smoker about a year ago, also got a BBQ Guru for my WSM about the same time. I love the combination of the WSM and the BBQ Guru, but need the room of the trailer smoker, and the offset doesn't play very well with the BBQ Guru! So after a ton of research and some serious pain in my wallet area, the BatSmoker should be here next week. Hope ya'll like the pics, will report back when she gets here and I get a few cooks on her.

I plan to season her by coating the inside with olive oil, coating the racks with lard (I raise pigs and have plenty) and running a 15 lb. of charcoal through it at about 275. Anyone have any better advice for seasoning?

Great big shout out to Nicole at Humphrey's. Incredible personal service, tons of help, and lots of understanding even as I changed things after they had started on the BatSmoker. And to top it off, smoker was finished 2 weeks sooner than promised! Can't wait until she gets here next week!

SmittyJonz
12-11-2017, 06:03 PM
:clap2:

pjtexas1
12-11-2017, 06:08 PM
Very unique. You have the matching tights? :heh:

Sent from my SM-G955U using Tapatalk

Smokeymagoo
12-11-2017, 06:12 PM
Nice box there, I just ordered(today) a LSG IVC and have a 6 week wait. I'm looking foward to seeing your cooks.

Ag76
12-11-2017, 06:27 PM
I like it! Congrats.

cfrazier77
12-11-2017, 08:26 PM
Holy bat bbq Batman! Nice smoker

BillN
12-11-2017, 08:31 PM
Sweet cooker!

mcyork28
12-11-2017, 08:34 PM
Cool!

EdLo
12-11-2017, 08:35 PM
Nice smoker.

ebijack
12-12-2017, 04:34 AM
I really hope it works for you and you like it!

I'd suggest you learn to run it under it's own power. Like has been mentioned many times in other threads. Then use try the guru.
Since you are used to using an offset and a wsm, going to an insulated cabinet. Anytime you open the the door on the cook chamber to check food, rotate racks. Unless it's very short time period. You can end up with temp spikes 50* +. It can take an hour + to come back down. And a chance of the coals going out using a controller.

IamMadMan
12-12-2017, 05:18 AM
I've had my Down East Beast for almost 7 years now, and I love it just as much today as the day I bought it. Give it a good couple coats of a quality car wax before anything else. It will help to protect the finish.

One thing I would suggest, is to get the drip guard for the fire box door. I just had to wire brush the top of my door and repaint it. Without them; a couple drips here and there, you wipe / wash it down, over a long period of time they soften the finish and one day you will see blisters on top of the door. Not a big deal to me after 7 years.

I am also considering replacing the door gaskets, nit because they need it, but as preventative maintenance before the spring cooking season.

I originally wanted the Guru Cyber-Q, but was gifted the Guru. It worked so well, I have no need for the Cyber-Q. The Guru is like having someone watch the pit as I sleep like a baby, perfect temperature control. As far as the BBQ Guru, set it for ramp mode and drop your finish temperature by 5 or more degree. The guru will ramp down the temperature of the smoker as you approach the finish temperature, thus giving you complete control with human interaction as to when the meat is actually done. Also don't fire up the Guru until the smoker has come within 10 degree of the desired temperature because the Guru has an anticipatory algorithm for reaction time with temperature change.

I also found that I get longer burn times with even consistent temperatures using lump charcoal. With an 8 pound of lump, I get a 12 - 14 hour burn, whereas with briquettes I need 18+ pounds to do the same amount of cook time.

Good luck and keep us posted with your first cook.

FrugalQ
12-12-2017, 05:41 AM
152546


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dalelovelace
12-12-2017, 07:47 AM
Thanks guys! As far as waxing it with car wax, will the smoker not get hot enough to just melt it off?

Sid Post
12-12-2017, 08:05 AM
Should stay cool enough to touch during your cook. This isn't an offset stick burner ... :-P

Cool smoker too! :cool:

ebijack
12-12-2017, 09:01 AM
Thanks guys! As far as waxing it with car wax, will the smoker not get hot enough to just melt it off?

When cooking in the 300+ * range. The outside metal is very warm. Could be hot depending on your warm/hot range.

dalelovelace
12-12-2017, 09:25 AM
Give it a good couple coats of a quality car wax before anything else. It will help to protect the finish.

One thing I would suggest, is to get the drip guard for the fire box door.

Did you wax yours? The heat doesn't make a smell, or make it just melt off? Did you wax around the heat chamber too? It seems that at least at the bottom where the fire is would get pretty hot, but maybe it's so insulated even that doesn't get too hot for car wax. I really want to wax it now that you've mentioned it, but scared it will make a smell that will make the meat taste funny.

I emailed Nicole and they were able to get the drip tray in just before they sealed up the crate :) Humphrey's is just plain awesome!

pjtexas1
12-12-2017, 11:51 AM
My car sitting in the sun gets hotter than my insulated cabinet at 325.

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JVM59
12-12-2017, 12:33 PM
Looks like a nice addition to the Bat Cave!

dalelovelace
12-24-2017, 09:33 AM
https://farm5.staticflickr.com/4645/38386052785_c184601a86_z.jpg (https://flic.kr/p/21u3y9i)https://farm5.staticflickr.com/4634/24400754177_914c6654e7_z.jpg (https://flic.kr/p/Dbdf7e)

The Batsmoker arrived yesterday in the snow! 15 pounds of charcoal and 2 pounds of pig fat later, she's seasoned and now has a Xmas eve brisket loaded up. So far she's a dream. No problem getting up to temp in 24 weather.

Over the next week I'll be smoking a butt, a fatty, and chicken quarters, then a turkey overnight new years eve. I should have it broken in well before next year.

Big George's BBQ
12-24-2017, 09:36 AM
Very Nice Congrats and enjoy

aks801
12-24-2017, 09:39 AM
Too cool for school!

Smoking Piney
12-24-2017, 09:40 AM
That cooker is way cool! :-D

Congrats!

bonehead762
12-24-2017, 09:41 AM
Very cool. Loving the custom paint.

70monte
12-24-2017, 12:01 PM
https://farm5.staticflickr.com/4645/38386052785_c184601a86_z.jpg (https://flic.kr/p/21u3y9i)https://farm5.staticflickr.com/4634/24400754177_914c6654e7_z.jpg (https://flic.kr/p/Dbdf7e)

The Batsmoker arrived yesterday in the snow! 15 pounds of charcoal and 2 pounds of pig fat later, she's seasoned and now has a Xmas eve brisket loaded up. So far she's a dream. No problem getting up to temp in 24 weather.

Over the next week I'll be smoking a butt, a fatty, and chicken quarters, then a turkey overnight new years eve. I should have it broken in well before next year.

Very nice. I just noticed that you are from Walnut Grove MO. I'm not too far from you in Aurora MO. Enjoy that thing.

Wayne