All Encompassing Whatcha Smoking With

[thunderlounge 7,778]

Last two hit it. Oil would be my pick as well.

Heat + chemical finish… can’t be good long term. 

[utee94 15,747]

I oil mine and season it maybe once per year.  It originally had a painted interior but that burned off after a few years, and I did not want to repaint it.  I feel a lot better without the chemicals in there.

[dcbc 14,443]

Thanks.  I just contacted them and asked to change to an initial boiled linseed oil application.  That will be easier for me to maintain over time.  Saves me $150 too.

[dcbc 14,443]

I got the call.  They started work on her this week.  I'll either pick up the pit on Friday (if it's done by then) or, since the older kid is coming home from school for the weekend, early next week.  Now I need to clear some space on the patio to find room for everything under cover.

[thunderlounge 7,778]

12 minutes ago, dcbc said:

since the older kid is coming home from school

Sounds like the perfect time for child labor. 

[dcbc 14,443]

51 minutes ago, thunderlounge said:

Sounds like the perfect time for child labor. 

While most any time is a good time for child labor, among the things I need him to do on Saturday is vote.  I figure a sheet of OSB cut in half will make rolling that bit pit, which I've tentatively named "Karl Hungus" (because of the logjammin'), into the backyard across the deck, and onto the concrete portion of the patio manageable.
 
On a semi-related note, I've heard good things and am interested to see how well the removable "slant baffle" that comes with this pit works for evening out the heat in the cooking chamber.  Supposedly, it does a great job.
 

Edited October 23 by dcbc

[thunderlounge 7,778]

Slant baffle being akin to tuning plate?

[dcbc 14,443]

22 minutes ago, thunderlounge said:

Slant baffle being akin to tuning plate?

Some of these pits have a fixed steel lip in the pass-thru between the firebox and the cook chamber, and they tend not to work that well (and get cut out by users).  The slant (a/k/a "scoop") baffle is fan shaped at the top with some holes cut in it and slants away from the firebox.  So it directs some heat upward, but not immediately and lets some pass through the holes below grate level. 

Tuning plates force heat/smoke underneath them and can be spaced or, otherwise have holes to let it rise up farther down the cook chamber.  I've seen these used more successfully in reverse flow smokers.

Correction: I guess they're called scoop baffles.

 

 

 

 

Edited October 23 by dcbc

[utee94 15,747]

56 minutes ago, dcbc said:

While most any time is a good time for child labor, among the things I need him to do on Saturday is vote.  I figure a sheet of OSB cut in half will make rolling that bit pit, which I've tentatively named "Karl Hungus" (because of the logjammin'), into the backyard across the deck, and onto the concrete portion of the patio manageable.
 
On a semi-related note, I've heard good things and am interested to see how well the removable "slant baffle" that comes with this pit works for evening out the heat in the cooking chamber.  Supposedly, it does a great job.
 

When the moving company moved mine from my old house to my current house, they had two dudes, each with a sturdy hand truck.  They got the bottom plate of each hand truck under the bottom of the pit on each end, lifted, and it easily moved.  It was a bit tough/awkward for the guy on the end with the firebox, but he sort of came in from the side and then once he got it lifted some, was able to move around into better position.

Worked way better than trying to roll it on its own wheels, or worse, trying to lift that gargantuan thing.

Anyway good luck, we're all counting on you.

 

[dcbc 14,443]

27 minutes ago, utee94 said:

When the moving company moved mine from my old house to my current house, they had two dudes, each with a sturdy hand truck.  They got the bottom plate of each hand truck under the bottom of the pit on each end, lifted, and it easily moved.  It was a bit tough/awkward for the guy on the end with the firebox, but he sort of came in from the side and then once he got it lifted some, was able to move around into better position.

Worked way better than trying to roll it on its own wheels, or worse, trying to lift that gargantuan thing.

Anyway good luck, we're all counting on you.

 

The plan is to cut a sheet of OSB in half and just make a continuing path to roll it to my back deck.  If the OSB and trailer ramps aren't sufficient to get it on the deck, I have a 2-ton floor jack to encourage it.  from the top of my driveway to the backyard is pretty flat.  So it shouldn't be too awful.  It has 6" rubber coated casters (two swivel).  So as long as it's on a smooth surface, it should roll okay.  Once in place, I don't plan to move it much farther than about 10 feet out on the deck (on a fireproof mat).  So it shouldn't be much of a chore.  The friend who's helping me weighs about 260 and used to do Olympic lifting.  I on the other hand will shriek like Wendy in the Shining if things get too heavy.  Should be fine.

 

Best laid plans, and so on . . . 

Edited October 23 by dcbc

[Steel Shank 9,416]

Take pics.

[Both Tacos 1,806]

Let's see your smoker.
I've had several styles of smokers over the years from the cheap Walmart buy to competition trailer.
Currently I have 2 insulated vertical smokers. One from Lone Star Grillz and the other from Backyard Bombers. They both have the firebox in the bottom compartment to mix in chunks of wood on top of a bed of coals. Using the minion method seems to work best for stable temperatures.
I've had my fair share of tending to a firebox all night, but this is more set it up and walk away for hours.

I sold my Backyard Bomber to another member here several years ago.
It's time to move on from the Lone Star Grillz Vault smoker. Absolutely nothing wrong with it. Just about to get to empty testers and no longer doing competitions so it's overkill for just the wife and I.
I haven't even started pricing it out but would like it to go to a fellow Surly. If anyone is interested, I'll make you a deal to get more room in the garage (kept inside all the time).

[dcbc 14,443]

3 hours ago, Steel Shank said:

Take pics.

Here's a preview.

 

[Baboontyme 2,808]

4 hours ago, dcbc said:

The plan is to cut a sheet of OSB in half and just make a continuing path to roll it to my back deck.  If the OSB and trailer ramps aren't sufficient to get it on the deck, I have a 2-ton floor jack to encourage it.  from the top of my driveway to the backyard is pretty flat.  So it shouldn't be too awful.  It has 6" rubber coated casters (two swivel).  So as long as it's on a smooth surface, it should roll okay.  Once in place, I don't plan to move it much farther than about 10 feet out on the deck (on a fireproof mat).  So it shouldn't be much of a chore.  The friend who's helping me weighs about 260 and used to do Olympic lifting.  I on the other hand will shriek like Wendy in the Shining if things get too heavy.  Should be fine.

 

Best laid plans, and so on . . . 

This brings back some memories haha.

When I first brought my trailer home I spent a good couple of weeks trying to figure out where to put it so that it would be in a good spot for cooking that was also accessible to my driveway for taking it tailgating. I built a brick paver pad and then promptly got the pit home and tried to wheel it off of the driveway into the lawn to the back and it sunk 3" into the sod. I eventually got it back there using a couple of alternating sheets of plywood. I bought a mesh lawn reinforcement system, installed it and a hand dolly cart so I could move the pit back and forth. Realized after 2 months that despite the paver pad and the expensive cover I bought from Tractor Supply the pit was rusting like crazy because of the morning condensation. It has been in the garage ever since. That was about 11 years ago. 

Good looking pit, excited for you to break it in.

[dcbc 14,443]

16 minutes ago, Baboontyme said:

This brings back some memories haha.

When I first brought my trailer home I spent a good couple of weeks trying to figure out where to put it so that it would be in a good spot for cooking that was also accessible to my driveway for taking it tailgating. I built a brick paver pad and then promptly got the pit home and tried to wheel it off of the driveway into the lawn to the back and it sunk 3" into the sod. I eventually got it back there using a couple of alternating sheets of plywood. I bought a mesh lawn reinforcement system, installed it and a hand dolly cart so I could move the pit back and forth. Realized after 2 months that despite the paver pad and the expensive cover I bought from Tractor Supply the pit was rusting like crazy because of the morning condensation. It has been in the garage ever since. That was about 11 years ago. 

Good looking pit, excited for you to break it in.

Thanks.  I thought about the garage.  I used to keep a home brewery about the same size or larger in there.  But I don't want to BBQ in the front yard.  It will be under cover on the back patio (with a cover), and I'll just have to be good about hitting it with oil regularly to keep the rust at bay as best I can.  The ultimate goal is to build a grilling structure in the back of the yard that can be closed off when not in use.  But that's probably several years away (if at all).  But if it happens.  There will be more pictures.

[dcbc 14,443]

I got the official word that it's ready to be picked up tomorrow, on my birthday, no less. Here's the first picture of my pit (as opposed to a pit). I like the patina. More pics to follow.  And for anyone in the area, come over to ETX Brewing tomorrow evening at 6:30 for the Second Annual [DCBC]toberfest.  We had a good crowd last year and plan to have this party in my honor every year oontil I Kroke.  Prost!

Edited October 24 by dcbc

[Anastasis 23,404]

That’s a sexy ass pit. 

[dcbc 14,443]

I got it home safely. This thing is a well-constructed beast. Got it burned in/seasoned today. My wife said that it was "pretty" and that she "liked the patina.". Love this woman. She's a keeper


 

Edited Tuesday at 10:54 PM by dcbc

[dcbc 14,443]

Give Big Phil money for the Blue Smoke Smoker. This thing is ridiculous for what it costs.

[Baboontyme 2,808]

I need to see some pics of the internals. Congrats on the arrival!

[dcbc 14,443]

16 hours ago, Baboontyme said:

I need to see some pics of the internals. Congrats on the arrival!

I'm firing it up tonight for a short, inaugural cook (ribs and sausage) weather permitting.  I'll get some shots of the inside and the baffle.

Edited November 1 by dcbc

[dcbc 14,443]

Until then, here's a gut shot of it. The baffle sits below the grill grate about 4" from the firebox pass through. But you can move it around or remove it.

[RMac5 1,550]

Damn good looking pit! Like that big door, throw you a whole hog on there.

[dcbc 14,443]

4 hours ago, RMac5 said:

Damn good looking pit! Like that big door, throw you a whole hog on there.

Thanks.  I'll see if I can manage not to screw up a couple of racks of baby backs before I move on to the big stuff.

[tigol 2,385]

I want that.

I’ve been looking and wanted a Franklin. This looks like a much better deal.

I’ve been using a WSM for years and love it, but I have to batch and freeze around the holidays because I cook for office parties and don’t have enough room to knock it out in one session.

Did you set it up to work with a fire board or digi q? Probably a stupid question, but fuck it.

[dcbc 14,443]

2 hours ago, tigol said:

I want that.

I’ve been looking and wanted a Franklin. This looks like a much better deal.

I’ve been using a WSM for years and love it, but I have to batch and freeze around the holidays because I cook for office parties and don’t have enough room to knock it out in one session.

Did you set it up to work with a fire board or digi q? Probably a stupid question, but fuck it.

Yes, it is similar in some respects to the specs of a Franklin pit, but better in other respects.  With the options I got, it came in at a little under $2,600. 

 

The main difference is cook chamber size 48x24" on mine vs. 42x20" on Franklin (minus the baffle/pan shelf I think its 39" in length at the grates) and the Franklin has an air-gap insulated firebox (24x20) which is probably overkill in Texas for that size of pit.  For the most part, I feel like I'm getting upgrades over the Franklin pit for half the price.  Examples: the pipes on mine are 3/8" thick (1/4" end caps), whereas Franklin is 1/4" rolled steel.  Smoke stack dampener and scoop baffle versus none and a water pan shelf/baffle from Franklin (Phil will make you a pan shelf like Franklin's but it interfere's with the scoop baffle).  6" casters (I think Franklin's are 4", but his pit weighs 250 lbs less than mine).  Probe port versus a notch (notch may be better in the long run; it was on my WSM).  There are two notches on the firebox door to use as reference points for the air intake versus fixed air intake on Franklin with opening the door as an option.  Other options galore that I didn't bother with, I.e., golf cart chassis for rolling it across the yard, trailer pit, top shelf, 60" or 72" cook chamber, folding stack, insulated firebox, etc.  But for the quality, it's an absolute steal, and in the burn in, it was easy to use and seemed to hold temps without too much fuss.

 

I did not bother with a port for my DigiQ.  I'm keeping the WSM for those occasions when I want to cook meat and do other things or sleep.  This is going to be all analog and, if I ever change my mind on that, I can drill I hole in the firebox door.  But I'm almost positive it's an option (even if it's not listed).

 

The price difference of these and comparable pits like the Workhorse 1975 is based on the fact that these are made of repurposed steel pipe and appears to be a two-person operation.  I gave it a sniff, and it does not appear to have been sewer pipe.  Build time is 10--12 weeks and mine was ready right on schedule.  He's been in business for over a decade at least.  So I wasn't worried about the 50% deposit. 

 

Before I came across this, I was looking at the Old Country G2 at Academy.  It's a lot of pit for $1,900.  1/4" steel with an insulated firebox t'boot.  But for a bit more, spec'd out just like I wanted it and custom built for me, I feel like this was well worth it.

 

https://bluesmokesmokers.com/

Edited November 1 by dcbc

[thunderlounge 7,778]

I still have a Lang on my list, someday. 
 

Don’t really have the space for it, so will probably be when I move in a few years.

Provided everything is still good with Lang by then, and if not then I’ll look elsewhere.

 

[dcbc 14,443]

11 minutes ago, thunderlounge said:

I still have a Lang on my list, someday. 
 

Don’t really have the space for it, so will probably be when I move in a few years.

Provided everything is still good with Lang by then, and if not then I’ll look elsewhere.

 

They look great, I just wasn't sure about reverse flow having never cooked on one.  The baffles seem to do a great job at evening out the heat in the cook chamber on these traditional offsets.  Are there other advantages to reverse flow?

[thunderlounge 7,778]

3 minutes ago, dcbc said:

They look great, I just wasn't sure about reverse flow having never cooked on one.  The baffles seem to do a great job at evening out the heat in the cook chamber on these traditional offsets.  Are there other advantages to reverse flow?

Not really. Its main selling point is the evening of the heat and reducing cold spots.

I also like the cabinet above the firebox on the deluxe models.

But I would love to have the extra space over the wsm.  Like above, only around the holidays, but it’s every year. 

[dcbc 14,443]

21 minutes ago, thunderlounge said:

Not really. Its main selling point is the evening of the heat and reducing cold spots.

I also like the cabinet above the firebox on the deluxe models.

But I would love to have the extra space over the wsm.  Like above, only around the holidays, but it’s every year. 

There's a video of a "biscuit test" on one of these blue smoke smokers with the scoop baffles, and it's impressive how even the heat is.  

 

The warming cabinet is a nice option.  I saw one in a video on a Lone Star Grillz pit.  You could remove the plate between the firebox and the warming cabinet to use it to hang ribs to cook over direct fire.  It was cool.  But since the Lang is reverse flow, I guess it isn't technically a warming cabinet.

Edited November 1 by dcbc

[thunderlounge 7,778]

4 minutes ago, dcbc said:

There's a video of a "biscuit test" on one of these blue smoke smokers with the scoop baffles, and it's impressive how even the heat is.  

 

The warming cabinet is a nice option.  I saw one in a video on a Lone Star Grillz pit.  You could remove the plate between the firebox and the warming cabinet to use it to hang ribs to cook over direct fire.  It was cool.  But since the Lang is reverse flow, I guess it isn't technically a warming cabinet.

With the way the flow runs, there’s a way for temp control. Can’t remember off the top of my head if it’s a stack split, a firebox vent, or both. 

[dcbc 14,443]

So here's the baffle. Ribs went on a about 10 minutes ago. Having a nice evening.

[Anastasis 23,404]

I like that thicc smoke stack.  

[DalTxHornFan 3,088]

I like the location of the thermometer.  Down by where the action is happening.

[RMac5 1,550]

What time are we eating? Great looking backyard as well!

[dcbc 14,443]

This thing works well. I'm still learning what it wants (how much/how often) and how to keep it in a range, but it does it's thing and the end if the cook chamber only varies from tho middle by about 5 degrees at the moment.

[Captain Ron 12,819]

So living up in the Boston Metro my BBQ choices are shit, shittier or make it myself. I've had a few crappy offset smokers before, a Charbroil from Wal-Mart crap smoker and found a New Braunfuls POST-Charbroil smoker on the side of the road that I was able to make work for a few years (I even found another one a few weeks back for my place in Vermont). 

But a few years back I got an Oklahoma Joe Longhorn Offset (non-reverse flow) that I have been quite happy with (especially living up here). It works pretty well, especially once I extended the smoke stack and added tuning plates. Nothing too fancy, and with good effort makes better brisket than any place up here*. Eventually I will invest in something more, but this works just fine (with stronger effort).

However, tonight the inside of the firebox did something .... odd. I had the sense to pull my phone out to take a video. I saw this happen from nearly the initial spark and form a small ring that grew into this. Any idea what this is?

 

The music felt right

 

 

* The place everyone raves about is a place called Blue Ribbon. They aren't just bad BBQ, they are bad food. Their brisket is so bad, I wouldn't feed it to my dog. I can easily say the place is the worst BBQ you will ever come across - yet people RAVE about it here. Anytime I talk BBQ and mention I'm from Texas everyone asks "Have you tried Blue Ribbon?" The answer is yes and I have regretted it every day since then. I mean I just smile and nod. There are a few "better" places, but while they can have great days (top out at a 7), they are very much not consistent and will go down as far as 2.

[RMac5 1,550]

I think it’s just moisture in the metal.

[dcbc 14,443]

20 hours ago, Anastasis said:

I like that thicc smoke stack.  

6".  Average or so I'm told.

[dcbc 14,443]

Okay, so I ate late last night.  My first cook on this thing exceeded my expectations.  I had to deal with a little misting rain while learning what size splits worked best to keep it where I wanted it on the thermometer.  By about an hour or so into the cook, I was adding a 3" or so diameter split every time the temperature started to dip and it would keep things going without spiking much.  I kept temps pretty rock solid in the 275 "range" for a majority of the cook.  I probably could have stood to keep the ribs on another half hour, but my son had some friends over, and they were about to start eating their fingers. 
 
One thing that impressed me is that the temperature differential mid cook between the middle of the grate and the thermometer by the stack was only 5 degrees with the food in between the probe and the stack.  Nice and even.  I didn't measure it on the other side of the cooker.
 
The ribs turned out really well though.  Just the right amount of smoke flavor (Sadly, pic is from today's lunch after reheat)

[RMac5 1,550]

Those look fantastic. How long did you cook and did you wrap them at any point? Congrats on the new rig!

[dcbc 14,443]

Those look fantastic. How long did you cook and did you wrap them at any point? Congrats on the new rig!

4 hours. Put them in a foil boat at 2 hours. Hit them with ACV every 25 minutes after 1.5 hours. Just forgot some extra black pepper like my last rib cook.

[baboso 6,052]

I have a Lang 36" with the warming cabinet.  So far, the only thing I have found that the cabinet is good for is cold smoking salmon or cheese.  Temps in the cabinet hang about 200 maximum, usually pretty stable around 175ish.  If I was ordering again, I wouldn't have spent the money on the cabinet.

[Incredulity 11,568]

1 hour ago, baboso said:

I have a Lang 36" with the warming cabinet.  So far, the only thing I have found that the cabinet is good for is cold smoking salmon or cheese.  Temps in the cabinet hang about 200 maximum, usually pretty stable around 175ish.  If I was ordering again, I wouldn't have spent the money on the cabinet.

Get some pork bellies and make yourself some bacon in that cabinet.  

[dcbc 14,443]

I did my first longish cook on a pork shoulder yesterday.  Not too bad if I do say so myself.


 
 

[Baboontyme 2,808]

Looking great! I hope this doesn't screw with your holiday plans but we're going to need you to cook your family bird in that baby and post pics in the turkey thread. No shelf so it should fit no problem. 

[dcbc 14,443]

1 hour ago, Baboontyme said:

Looking great! I hope this doesn't screw with your holiday plans but we're going to need you to cook your family bird in that baby and post pics in the turkey thread. No shelf so it should fit no problem. 

I hate to disappoint, but I'm cooking the Turkey Day bird on the WSM.  We're hosting and I can't get it all done and watch a fire. 

[CoachTex 2,623]

It is almost time to upgrade my el cheapo stick burner.  Firebox almost rusted out.  Anyone have experience with ASF smokers? Got my eye on this one.

[dcbc 14,443]

10 minutes ago, CoachTex said:

It is almost time to upgrade my el cheapo stick burner.  Firebox almost rusted out.  Anyone have experience with ASF smokers? Got my eye on this one.

No experience, but for a 3/16" thick cooker, the price seems a bit steep.  If you're looking for something you can buy and not have to wait on a build, the Old Country G2 at Academy is pretty substantial and will only run you a few hundred more than the 20" ASF.

[CoachTex 2,623]

2 minutes ago, dcbc said:

No experience, but for a 3/16" thick cooker, the price seems a bit steep.  If you're looking for something you can buy and not have to wait on a build, the Old Country G2 at Academy is pretty substantial and will only run you a few hundred more than the 20" ASF.

I appreciate the info. I'm partial to the offset vertical smoker. Any suggestions is greatly appreciated.  Just looking to replace this with something a lot more robust and better build quality.