Questions for Assassin owners

[localyocal]

I've researched lots of older threads on these great cookers. I've recently been getting more serious about adding an insulated vertical smoker. I really didn't have too much of a preference over a gravity fed or a water cooker. To be honest I think if I were to buy a new one I might slightly lean toward and LSG strictly because of price.

Recently I found a used Assassin 28 already with the upgraded casters and with 6 racks. The unit is less than 2 years old and about half the price of a new LSG after upgrades tax etc.

I've read several threads about how the bottom rack is much hotter than the other racks. How much hotter are we talking about? 25 degrees? 50?

I've also read older threads about bridging issues but those appear to have been addressed. Am I right about that?

How do you guys get the smoked wood flavor that you want?

Any insight would be helpful to me. Thanks in advance

 

[bbqwizard]

I've researched lots of older threads on these great cookers. I've recently been getting more serious about adding an insulated vertical smoker. I really didn't have too much of a preference over a gravity fed or a water cooker. To be honest I think if I were to buy a new one I might slightly lean toward and LSG strictly because of price.

Recently I found a used Assassin 28 already with the upgraded casters and with 6 racks. The unit is less than 2 years old and about half the price of a new LSG after upgrades tax etc. AWESOME

I've read several threads about how the bottom rack is much hotter than the other racks. How much hotter are we talking about? 25 degrees? 50? Approximately 50 in mine

I've also read older threads about bridging issues but those appear to have been addressed. Am I right about that? I have only had issues with bridging when 100% lump is used. Briquettes, no issues.
How do you guys get the smoked wood flavor that you want? I add Mojobricks to my ash pan. If I want more smoke, I will add a few staggered in the chute with the charcoal.
Any insight would be helpful to me. Thanks in advance

They are awesome cookers!

 

[localyocal]

Thank you for your input. I'm really thinking about pulling the trigger. I normally cook at 250 so having the bottom rack at 300 wouldn't be that bad and possibly advantageous with larger prices of Meat. I've never heard of Mojo bricks, I'll have to check them out.

 

[Smoking Piney]

I'm a new Assassin 24 owner with no complaints at all. I still need to put a couple of temperature probes in to measure the difference between the shelves.

I'm only a few cooks into learning this pit, but I haven't run into any bridging issues burning KBB.

I put wood chunks in the bottom of the fire box for some smoke. The flavors have been rich enough for me so far.

 

[olewarthog]

I have had an Assassin 17 about 5 months. Only had one bridging & that was using lump. Those who use lump will break up the larger pieces before loading. I use either Kingsford Pro or Stumps briquettes.

For smoke flavor, I use 2-4 chunks of wood in the ash pan depending on what I am cooking. My wife prefers a very light smoke flavor, so I use 1 chunk of pecan & a couple chunks of peach, apple or cherry. If you want a more pronounced smoke flavor, then add more chunks. I know some who mix the chunks with charcoal in the chute

I know the bottom rack is warmer, but I have never checked the temp difference. You won't go wrong with an Assassin. Beside being a rock solid smoker, Jeff Conley (the owner) is one of the best folks to work with. Their customer service is second to none. There are also a few competition teams sponsored by Assassin that share advice, tips, etc with new owners on the Assassin Facebook page.

 

[Texan79423]

If you are switching from a WSM or similar that is a charcoal pit you will enjoy the assassin. Holds temps for hours and hours. They are a true set and forget pit. For smoke flavor you have to add wood below and often.

If you are a stick burner type you will miss the smoke flavor and bark you get in the offset. I sold my assassin and went back to a stick burner as I missed the flavor profile.

Stick burners are all I know, that is what I was raised on so....To each his own I guess. My assassin was a work of art, but.

 

[localyocal]

I do normally use a stick burner. It's a homeade reverse flow on a trailer. I also use a GMG Jim Bowie ( I'm a dealer) that I use and if I want more smoke I use an amazing tube. My first real smoker was my Big Steel Keg, which I still own, and it has always been my wife's favorite.

Thank you all for your responses. It really helps to hear from other owners.

 

[bucko]

Mojo bricks are OK I bought them once from Amazon and used them didn't see any difference fro wood chunks they are too expensive for me

 

[Smoking Piney]

Mojo bricks are OK I bought them once from Amazon and used them didn't see any difference fro wood chunks they are too expensive for me

Agree. I looked into them but backed off when I saw the price. I have a lot of wood chunks at the ready.

I get enough smoke flavor with my Assassin for my liking, but it does involve regularly adding wood chunks to the fire box. I'm also coming from an old, beat up Brinkman charcoal smoker to the Assassin and I have zero experience with stick burners.

I might try my AMNPS maze in the Assassin to see what sort of smoke profile I get from it.

 

[localyocal]

Forgot to ask, what type of burn times are you guys getting from a full chute of charcoal or lump?

 

[Smoking Piney]

So far, I've done a 5 hour seasoning at 300 and two 4 hour cooks at 250 on a single full chute of KBB charcoal. There's still a little left. I imagine the 28 holds a bit more charcoal than my 24 does.

 

[NoNotTheDuo]

I cook on a Rebel 32, which looks like it's exactly the same setup as Assassins. The chimney will hold a full big bag of Royal Oak lump or will hold about 25lbs of Kingsford briquettes.

It will do over 12 hours on a full stack cooking at 225. We normally start the coals somewhere between 12 and 2 am for comps, and it's still going strong at 130pm after our last turn in. Usually not a whole lot left in the chimney when we get around to cleaning it up.

 

[olewarthog]

I ran my 17 about 26 hours once. First 22 hours at 250, the last 4 at 300. I started with a full bag of Kinsgford Professional and added a little over half of a second bag. About 17-18 lbs total. I probably had a couple lbs left after shutting it down. I cooked six 9 lb butts, then 30 lbs of leg quarters.

 

[kevinbglenn]

I have been cooking on a 28 for just over a year. I love it. We switched from WSM's to the Assassin. I only use briquettes and have never had a bridge problem. I add smaller chunks and large chips in the chute with the charcoal besides putting wood in the bottom pan. When cooking butts or brisket, I had wood 15 minutes after putting the meat on. Usually four good size chunks. Then I add wood about every two hours until I get to a total time of 6 hours. That is when I wrap and stop adding wood. The bottom shelf is hotter but I never use it. Mine has the size racks setup. I typically cook at 225-250 and mine burns right at one pound per hour. I am super happy with my Assassin.

 

[localyocal]

Thank you for all the great information. Is there any chance you guys can help talk my wife into this? LOL

 

[olewarthog]

Thank you for all the great information. Is there any chance you guys can help talk my wife into this? LOL

I bought mine on Mother's Day weekend :shocked::shocked: & lived to tell about it. Want me to give her a call?? :biggrin1::biggrin1::biggrin1: