As you all know I have smoked on just about everything from off-sets to Big Drum Smokers and different charcoal grills.
I now know why Lost Arrow and others love their vertical smokers. Small footprint yet holds as much grub as a 6 foot long 400 lb off-set.
I used to use about 25 lbs of charcoal to run my off-set for -6- hours during a rib cook. I am quite proficient at using stick burners but the constant tending and tweaking wears on ya after a while.
I remember reading in an old Weber promotional booklet that said :
"Outdoor cooking is meant to be fun. If you are not having fun go back into the kitchen"
So:
I filled up the Smoochy Mountain 22.5 with a bunch of Kingsford. I foiled the entire water pan. NO water was added.
I used my weed torch and lit a small section in the middle of the charcoal.
I put the cooking chamber and lid on with all vents open and the front door off for about 15 minutes.
At 200 degrees I put on the door and partially closed the bottom vents.
The pit ran for -4- hours at a constant 265!! This morning I had a whole bunch of charcoal leftover..maybe burned around 3 lbs of charcoal. I cut a mini-split in half of apricot wood and had plenty of smoke.
I understand that these units run hotter for a while until the insides get all covered from smoke and the seams get smoke residue in them but 265 temp with an empty water pan is excellent.
As the Smoochy Mountain gets seasoned up it will probably run a bit cooler and I can just leave the bottom vents open a bit more for the higher temps I like.
This is an extremely easy smoker to use and we have plenty of patio space and the ball and chain is happy...and if she is happy then I am happy as well. No more time in the dawg house for me and Smooch!!!
