I'll probably take some heat for this...

[LostArrow]

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...

In the words of Master Po ( let's see who gets this )
" very good grasshopper"

[teesquare]

Kung Fu...starring David Carradine....

[deestafford]

Jack, You dun gud for "somebody who doesn't know what's he's doing."     Dee

[sliding_billy]

NIce cook Jack.  Now for the 15+ hour cook... 

[Keymaster]

Great looking Ribs and super video, Cool

[muebe]

Nice job Jack!

[TwoPockets]

Amazing job on the first cook Jack!

[drholly]

Nice cook, Jaxon! I bet you're going to have a lot of fun with your new cooker.

[Barry CB Martin]

a star is born....I think we will all see Jaxon getting the last call soon...

[Jaxon]

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!

[Driftwood11]

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.

[Old Hickory]

You did a beautiful job--- and your first cook on the offset----WOW.  Congratulations.

[TentHunteR]

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.

[Barry CB Martin]

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....

[teesquare]

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