Smokesman
Full Fledged Farker
- Joined
- Dec 20, 2009
- Location
- Cincinna...
We have a new Superior SS1 we debuted last weekend in Nelsonville with great results...everything cooked on it was top 10! My primary question for "seasoned" owners is how often do you add smoke wood to the firebox/ash pan and how do you do it in such a manner so you can get some quality sleep after the big cuts go on? The compact firebox burns so hot & cleanly (royal oak lump in the chute, cooking chamber at 275, 10 cfm fan assist) that even fist size and larger chunks of wood are coals inside a half hour. Larger 6 inch splits of course burn longer but still burn through quickly. For a pre-comp cook I did try adding chunks directly to the chute mixed in with the charcoal (one chunk for every 1/2 chimney full) but it seemed the ash from the wood clogged the fire grate (unlike the RO which produces very little ash) so I was jiggling the grate with some frequency to drop the ash through. For the comp I didn't want to take a chance so I set my alarm for every hour and dutifully added 2 chunks of smoke wood. The results were great but one of the reasons for the smoker was to be able to set it and go to sleep for the 3 hours+ without worry. Thoughts?