I admit it: I am a complete rookie when it comes to smoking by the traditional wood and charcoal method. So last night was a good first experience for me. I lighted the smoker at 6:00 PM and continued to 12:00AM at which time I let the fire die down. I have a long way to go before my experience data base will equal many of you who have been doing this type of smoking for a gazillion years. Here's a few of my first impressions:[/li][/list]
1. After we moved the smoker to its permanent location on the patio, I loaded it with Royal Oak Lump Charcoal. I started the fire by using my blow torch and within 30 to 60 seconds, the charcoal was flaming away. Just to let you know, I had previously watched a number of videos on YouTube where there were some excellent videos on how to start fire in the fire pit and how to keep an even temperature.
2. After the charcoal was really glowing hot, I placed 3 small split logs on the coals and the wood instantly ignited.
The Yoder Cheyenne in its new home.
The fire in the fire pit after the logs are placed.
3.After this, I closed the side door with the butterfly air control and the top lid to the fire pit. I left the butterfly air control wide open.
4. At this time, I began to watch the thermometer near the chimney stack of the smoker. I did not use anything else as I my purpose was to start a fire, keep it going and season the smoker. When the temperature reached 275 degrees, I closed the butterfly air control by 50 per cent. Within a half hour, the smoker stabilized at 250 degrees. According to everything that I read and watched on YouTube, I was informed that I should return in one hour and place more wood in the fire pit.
5. When I returned in one hour, the temperature had declined to around 215 degrees from 250 degrees. The logs that I purchased are small dry split wood that cost $10.00 for 1 cubic foot of split dry oak or mesquite or hickory or pecan. They are about 11 - 12 inches in length. Yoder recommends 14 to 16 inch lengths. So, I place about 3 pieces on the coals that were building up. I watched as the temperature popped back up to 250 to 260 degrees. I did not touch the damper. I continued this process through midnight at which time I stopped feeding anymore logs.
6. If you noticed a little smoke coming from the door, that stopped after two hours of seasoning.
7. According to the directions that I received, you can lower the temperature by either closing the butterfly damper or closing the steel cover to the chimney stack. Well, I decided to close the butterfly damper. I learned a good lesson right there as I burned the tip of my finger trying to nudge the damper handle shut. A new pair of insulated gloves have been ordered from Amazon this morning. After retrieving a cooking mitt from the house, I closed the damper by another 50 per cent down to about the 25 per cent level. The temperature dropped to 225 and stayed there for the better part of an hour dropping down to 200 degrees. I am glad that I figured that one out as I do most of my smoking on the pellet smoker at 225 degrees. So, it works.
8. This morning in nice bright light, I reviewed the progress of the seasoning. I had a nice sheen all over the main cooking area including the grills and heat management plate. So that was accomplished.
9. I cleaned the ashes out of the fire pit with the ash rake provided and it works great. I placed all of the ashes into an aluminum foil baking pan and set it near my trash can. Thinking that some of these ashes might still be alive, I just left the pan on the grass. Using paper towels, I cleaned excess grease from a few areas on the grill and threw the paper towels into the pan filled with ashes. I was surprised because those paper towels caught on fire. Good lesson learned.
10. That heat management plate also got seasoned. I also wiped that down. That piece of metal is heavy and must weigh at least 20 lbs. The plate is shaped on an angle so that it slides underneath the baffle of the Yoder. It is drilled progressively with larger holes from the baffle side to the grease drain.
11. This morning I placed a BBQ probe inside the Yoder to measure BBQ temperature at the next cook. I got a new Maverick ET 732 from A-MAZE-N Products as they had a fathers day sale giving 20 per cent off and this product had free shipping. Cost to me: $47.00. This one is for the Yoder Cheyenne. I also cut Q-Matz to the size of the Cheyenne's grill. I had purchased a couple of "at the grill" thermometers by Kingsford which I intend to use during my first cook which will be tomorrow. This is the way that looks.
So, tomorrow, I will give it a go. If you folks have any tips or suggestions, please let me know.
thanks,
Ed
