Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Jaxon on May 18, 2013, 09:30:17 PM
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All right...time to pile on...I have gone to Academic Sports and brought home an offset smoker - The Old Country Pecos(google it...). I got it home last night about 8:30 and it was too late to season. Today, it rained until about noon. It never cleared up, but it stopped raining. I got out there pretty quick and fired it up...got it up to 190* for awhile, and then added a few more sticks and opened the damper. I had a thermometer stuck thru a potato (learned that trick right here) so I could read temp at grate level. After awhile the temp was reading close to 390*. Stayed up there quite awhile and the smoke thinned out real good. At about the 4 hour mark, I sprayed all sides, the top and bottom, and the rack with P_m (can we name that brand online?) and let it go until all the wood was ash. Before dark, I went out to check it and the rack is beautiful.
I will cook a rack of ribs and a chicken tomorrow and report back.
Ever since I watched Aaron Franklin work his magic on the same grill, I have wanted to try my hand at it. Besides, I love pokin' around in the fire and this one has a firebox that can handle 16 inch sticks. B T W, a guy delivered a huge truckload of split pecan (16 inch) and it is workin' fine.
I KNOW what ya'll said about offsets, but the lure of the flame offset all that.
Check with ya later...
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Jack I think you have enough experience and knowledge to not be turned off by an
up-set umm I mean off-set ;)
You know there is a learning curve and seem to be up for a challenge. I am rooting for you!
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You will have fun with it Jack. After all....even those of us that have moved on to pellet grills used off-sets at one time.... :D :D :D
Seriously - there is nothing wrong with an offset smoker. It simply requires more of your time to learn it's personality, and how to manage it. Changes in wind, temperature, and even humidity will impact how you "tune" it for a cook.
I recommend you keep a journal for your cooks including the weather conditions and pit temp. it may help you build a database you can refer to that helps shorten the learning curve.
T
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The idea of a journal is a good one.
I picked up a couple of 'em at The Gathering # 1 in Augusta and that has helped me a lot. I still have my barrel smoker and THE MES for "backup".
I'll do a "practice" first to see what to do to maintain the temp in the 250 neighborhood.
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No pile-on, no flames ;D Tim is right, there are lots of folks on this forum who either started with an offset or had one or still use one. You can do some mighty fine cookin on one. I had a Yoder years back and it was a fine cooker. I might consider using an offset again now that the technology of electronically controlled stokers has replaced the constant tending most of them require. I haven't seen it personally, but I've heard of folks using an electronic stoker on their offset or UDS and getting relatively constant temperatures for six to eight hours.
Hub
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No heat from me. You might get some flare-ups from the smoker though... :D
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My off-set adventures are just a memory these days but there was a time where that sucker was fired up Friday afternoon and didn't cool down till some time early Monday morning.
Congratulations and have fun :)
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Well Jack this would be cheating but here is a reasonably priced air controller that will allow you to maintain almost solid temps...
http://www.amazon.com/IQ110-Kit-Standard-Pit-Adapter/dp/B00A7F1B60/ref=sr_1_3?ie=UTF8&qid=1368969090&sr=8-3&keywords=bbq+guru
Just pop that controller onto the air vent opening for the hot box and set the temp. It will feed air into the coals to create heat and stop it to allow cooler temps.
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Cool gizmo, but ya still gotta add the charcoal and wood splits every so often........ :D
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Well Jack this would be cheating but here is a reasonably priced air controller that will allow you to maintain almost solid temps...
http://www.amazon.com/IQ110-Kit-Standard-Pit-Adapter/dp/B00A7F1B60/ref=sr_1_3?ie=UTF8&qid=1368969090&sr=8-3&keywords=bbq+guru
Just pop that controller onto the air vent opening for the hot box and set the temp. It will feed air into the coals to create heat and stop it to allow cooler temps.
That's what I use on my Primo Grill for long cooks and it works great.
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Good for you Jack! That is a great havy duty smoker that can be passed down to your grandkids. Like any new cooker there is a learning curve but temp control on this heavy gauge steel smoker will be easier than it is on the flimsy steel cookers.
Muebe, I see those type controllers on most of the big wood smokers used in BBQ comps. I may need to look into one for my Weber.
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Jack, Since y'all seem to be getting more rain in Middle Georgia than we are, I think you need to go ahead and built a cover over the entire deck you have and that way there will be no excuse for delaying a cook.
Looking forward to your report on the ribs.
Dee
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Jack, I have had and use this off-set for over 15 years and still love it. For a large cook, it does a great job. This is the only cooker I over smoked anything. I used all split red oak that I cut from here on the ranch. Too much smoke for a long cook. Lump charcoal with the split wood tones it down. I use a Auber controller that inserts into the air vent and this controls my set temp to + or - 8*, good enough for me. Have fun and do keep a journal.
(http://i1338.photobucket.com/albums/o698/phiferosa/P1010030_zps53c32569.jpg)
(http://i1338.photobucket.com/albums/o698/phiferosa/Photobucket%20Desktop%20-%20CHARLIE-JAKE-HP/P1010007.jpg)
(http://i1338.photobucket.com/albums/o698/phiferosa/Ribs/PA230005_zpsd71c4f82.jpg)
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Jack...I think you found a "mentor" in Old Hickory ;)....Looks like he can coach on the Auber Instrument use on a unit similar to yours too.
Are you gonna bring your smoker to the Fall Gathering?
T
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All right folks, here it is...the much anticipated report from my first cook on the smoker.
It started of with a chimney full of charcoal and added some small pieces of wood to get a good fire going. I added a few lager pieces and soon had a good fire in the box. I left it open to get the wood burnin' real good and left it for quite awhile to let the fire burn down to a good bed of hot coals. Then, I put in a couple of medium sized pieces of seasoned pecan, closed the door and adjusted the draft. In a while the temp was up to 220 and climbing slowly. I put on a spatchcocked chicken and a rack of ribs- the ribs in the middle and the chicken on the exhaust end. I had a probe thermometer pushed thru a potato to hold it at rib level right next to the ribs.
Short version is this. The temps held pretty steady throughout the 3 hour cook, even with gusty winds. I was VERY pleased with how solid this smoker is...that's what made it so easy to regulate. The firebox holds a generous supply of 16" logs so I didn't have to add many after I put the meat on.
Now for the money shot...
http://www.youtube.com/watch?v=b_VpzQofvO0
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All right folks, here it is...the much anticipated report from my first cook on the smoker.
It started of with a chimney full of charcoal and added some small pieces of wood to get a good fire going. I added a few lager pieces and soon had a good fire in the box. I left it open to get the wood burnin' real good and left it for quite awhile to let the fire burn down to a good bed of hot coals. Then, I put in a couple of medium sized pieces of seasoned pecan, closed the door and adjusted the draft. In a while the temp was up to 220 and climbing slowly. I put on a spatchcocked chicken and a rack of ribs- the ribs in the middle and the chicken on the exhaust end. I had a probe thermometer pushed thru a potato to hold it at rib level right next to the ribs.
Short version is this. The temps held pretty steady throughout the 3 hour cook, even with gusty winds. I was VERY pleased with how solid this smoker is...that's what made it so easy to regulate. The firebox holds a generous supply of 16" logs so I didn't have to add many after I put the meat on.
Now for the money shot...
http://www.youtube.com/watch?v=b_VpzQofvO0
In the words of Master Po ( let's see who gets this )
" very good grasshopper"
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Kung Fu...starring David Carradine.... ;D
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Jack, You dun gud for "somebody who doesn't know what's he's doing." ;) Dee
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NIce cook Jack. Now for the 15+ hour cook... :D
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Great looking Ribs and super video, Cool :)
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Nice job Jack!
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Amazing job on the first cook Jack!
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Nice cook, Jaxon! I bet you're going to have a lot of fun with your new cooker.
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a star is born....I think we will all see Jaxon getting the last call soon...
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a star is born....I think we will all see Jaxon getting the last call soon...
Last call? Dang, CB, I hope it's not too soon...I'd like to keep cookin' for awhile.
BTW, CB, you are the one who gave me my "start" in show biz. Thanks!
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Jaxon I like my offset smoker takes a little to get use to it controlling heat and smoke, but once you do you will love it. I have done chickens' ribs, turkey, brisket and fish. Just from reading some of your posts you won't have any trouble you seem to know your BBQing.
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You did a beautiful job--- and your first cook on the offset----WOW. Congratulations.
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Hey Jaxon, Nothin' wrong with an offset.
I still have and use my offset. I use it mainly for cold smoking anymore, but it's still nice to keep around as an extra grill when I need the space.
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Jaxon - there are a number of web sites with advisories for mods that may be helpful at some point. A baffle that helps to evenly distribute heat/smoke from the fire box throughout the food chamber. A means to lower the intake on the exhaust chimney that ensure more heat and smoke in the chamber....but getting used to the way it works right now is the most important thang! Way to go.
And to think - it all started with a TEC/Char-Broil grill.... 8)
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And... We have plenty of folks right here on LTBBQ that can advise on the subject as well. Squirtthecat, Hub, and several others come to mind as folks that have built, or operated off-sets for years. Myself included ;)
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I've said it before . . . and will repeat myself until I keel over dead . . . A good cook can turn out wonderful chow on a Zippo lighter in the wind on a rainy night. We all love our toys and have our preferences, but the cooker is just a tool. It only assists in the effort. Cook on, friends . . . it is the effort that counts ;D
Hub
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This is a great thread. The vids were fantastic
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Jaxon - there are a number of web sites with advisories for mods that may be helpful at some point. A baffle that helps to evenly distribute heat/smoke from the fire box throughout the food chamber. A means to lower the intake on the exhaust chimney that ensure more heat and smoke in the chamber....but getting used to the way it works right now is the most important thang! Way to go.
And to think - it all started with a TEC/Char-Broil grill.... 8)
Barry, the Old Country smokers already have these covered. There is a good size baffle inside the cooking chamber that spreads the heat/smoke as it comes from the smoke box .The exhaust is right down at grill level so it keeps more smoke down on the meat. These are both points I would use when trying to steer a customer toward an Old Country, plus the very heavy gauge steel. That Old Country Pecos that Jack bought is probably the best smoker for the money out there.
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Barry, the Old Country smokers already have these covered. There is a good size baffle inside the cooking chamber that spreads the heat/smoke as it comes from the smoke box .The exhaust is right down at grill level so it keeps more smoke down on the meat. These are both points I would use when trying to steer a customer toward an Old Country, plus the very heavy gauge steel. That Old Country Pecos that Jack bought is probably the best smoker for the money out there.
Ken, you answered that one before I could...I am absolutely sold on this smoker like I am on my infrared grill. The things you mentioned are good. PLUS...the door to the firebox fits an inset and the HUGE steel dampers fit so well. The lid is inset and heavy so that it seals shut. Don't get me wrong - this smoker is not air-tight, but I didn't see smoker coming out around any seams or cracks. The fire-box is oversized almost and holds plenty of wood for a sustained fire regardless of the temps.
Again...you guys hafta realize I am just a "backyard jack" when it comes to cookin'. I'm still at the elementary level. I'm in it for the fun and "sport"...the "Challenge", if you will. Like golf, their are a lot of clubs to choose from, depending your lie, distance to the green, etc. And even though you may play poorly today, the next round may be your BEST round. And even with your best round, there is always the thought, "if I had used my 3 wood on no. 6, I could have hit the fairway." Anyway, that's where I am and I am having so much fun.
I am lookin' forward to the summertime in the backyard. If you're ever down this way, gimme a call and I'll try to cook something for you.
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Your video of the finished ribs had me drooling...what a great cook!
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Glad you are happy with your off-set. Now get out back and fire it up and smoke something up for Old Smoke :) :)
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I guess I'll be in class this weekend for Memorial Day...
I am planning to smoke an 8 pound butt. Yep, there will be videos (I hope to get some detailed shots of the smoker). As usual, these are not going to be "how to" videos, more of a simple documentary of the cook. I have found it to be a whole lot easier to use my Flip Video to document things and upload to YouTube than it is to try to edit pics and post 5 or 6. At my age, easy is mo' better.
Now, let me call Old Hickory in here for some words about the wood. Anybody else can jump in, too. I have 16 inch split pecan logs to use. Some is well-seasoned, the other may be a month old. How should I use this mix of wood during this long cook? I'm looking for the "kiss" of smoke flavor to add to the great taste of the pork.
You guys are really helping me a lot, and I appreciate it.
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Just keep the smoke blue for the entire cook and you got it made. If using charcoal for heat, smoke heavy the first hour or two then just go straight heat the rest of the way..........
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Just keep the smoke blue for the entire cook and you got it made. If using charcoal for heat, smoke heavy the first hour or two then just go straight heat the rest of the way..........
The exhaust on this smoker looks like one on a diesel rig...at least 5 inches in diameter...with a steel damper that slides across the opening for even micro adjustments. So it has a very positive airflow.
When cooking, I closed the damper about halfway to see what would happen...the temp began to fall slowly but steadily. I opened the damper and the temp came back up. I did NOT try closing the top about halfway and opening the firebox dampers to catch that effect. I'll try that this weekend, though. What effect do you think I'll see with that configuration?
Now, for heat source I am using only wood (the charcoal is just to get the fire started). Will the newer wood give me the same blue smoke as the seasoned wood?
I noticed some of the newer wood "sweating profusely" from the end as it burned. Is that a bad thing? It didn't llok like sap coming out - more like water bubbling from the end...kinda like it was boiling inside the wood (no, I had NOT soaked the wood).
Dang, I hope this is making sense, cause I am looking for the best results I can get (duh...who isn't?).
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watcha wanna do when using splits is to heat up the splits of wood before adding them to the fire. Now, my off-set used to have the square fire box so I would just rest the splits on top of the fire box.
When I had a round fire box I would place the splits in the smoking chamber.
The reason why you get the splits warm is when they are warm and they hit the fire they will burst into flames and burn clean and will not smolder like a locomotive when they are "room" temperature.
Trust me on this one...of course if your fire-box is square and you do warm your wood on top of the fire-box, stick around the pit, I have had them start burning....... ???
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Pretty good idea! I have a Square area on my firebox so I will be using this trick this weekend. Makes good sense.
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The greener the wood, the wetter and more smoke and sharp smoke taste. Pecan is much softer in smoke and taste than oak or hickory ( IMHO ) . If you are watching your cook and it isn't terribly long, you probably will be fine. I have been cooking/smoking meat for over 60 years. ( I am 80yrs + now and still learning and trying to improve ) The only time I over smoked was using my offset with a mix of fresh cut and year old red oak. I mix now with lump natural charcoal and red oak or hickory sticks for cooks over 4hrs. Smoke has a good idea to pre-heat your sticks. I haven't tried that one, but it sounds interesting. I sure enjoyed your video. I haven't mastered how to post that ..... yet. I am looking forward to your next cook. Have fun.
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Ken, I'm glad Academy sold Jack an offset that was already baffled because the last thing we need is for Jack to be baffled. ;) Dee
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It's no time to pile on....heck I have the latest Yoder Pellet pooper and am looking forward to getting a Yoder Kingman on Competition Cart. Like you, I have a love of the fire and smoke! I mean plug and play is great...but I kinda miss the good ol' fashion fire management etc. So, as far as I am concerned...carry on young man!!!
Dan
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Congrats Jack! I felt sorry for Deb, having to sit there and watch you eat and she had to film you :D.
Did she ever get a rib? ;)
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Perhaps the greatest strength of LTBBQ s a group is the diversity of experience here. I dare say it does not matter what you are interested in as a cooker - someone here owns or owned it, and can advise you.
But, no mater the type or brand - we all have the common bond of the love of smoke and fire!
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Congrats Jack! I felt sorry for Deb, having to sit there and watch you eat and she had to film you :D.
Did she ever get a rib? ;)
You should have seen what we ate off camera!!! Believe me, she had her share...
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...carry on young man!!!
Dan
LMAO...I have a son who is 40...
Thanks, "kid".
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I'll be smokin' a butt Saturday. Here's what I need to know...If I want to slice instead of pull the pork, what is my target temp?
Since I have a pretty large butt - about 9 lbs - I will cut it in two, cookin' the "money muscle" separately. In fact, I may use that piece for sliced pork and cook the rest to 200* for pulled.
Can ya help me?
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I like 165 then wrap and rest before slicing. It also works well if you put it in the fridge for next day sammies.
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I like 165 then wrap and rest before slicing. It also works well if you put it in the fridge for next day sammies.
I do the same.
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I like 165 then wrap and rest before slicing. It also works well if you put it in the fridge for next day sammies.
Are you sayin' to wait till the next day to slice it - while it's cold?
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Yeah, it is delicious (and since you are pulling the other part, it will be a completely different meal)! Not saying you shouldn't grab a nibble of the money muscle before putting it in the fridge though... ;)