Let's Talk BBQ
General => General Discussion & Topics => Product Reviews => Topic started by: ACW3 on November 15, 2015, 12:11:57 PM
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My new “red” cart for the Red Box Smoker. I added pavers to the top shelf to raise the smoker for two reasons. The first was to insulate the top shelf so I couldn’t possibly burn off the finish. The second reason was because I actually need to raise the smoker up to be able to open the bottom door and adjust the vent.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_2550_zps3et2ptmn.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/IMG_2550_zps3et2ptmn.jpg.html)
Here is the charcoal tray with one layer of charcoal for my first test. If I were actually going to do a cook, I would have added a second layer of charcoal. The vent was wide open the whole time. I started the burn in the right front corner. I checked several times to see how it was burning. The coals next to the fire progressed just like a snaked approach. One layer got the temperature up to the 280 range for a couple of hours. Two layers might raise that temp. I will be getting some lump to try also.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_2552_zps27eadzcr.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/IMG_2552_zps27eadzcr.jpg.html)
I used my new A-Maze-N Maze as a probe holder and to get some heat on it before I actually use it to smoke anything. I want to try another test using the Maze in the center of the charcoal tray and putting charcoal around the outside for a true snaked approach. I will do this with and without pellets in the Maze. I will also be testing it with just the Maze and pellets. I want to do a big batch of cheese later this year.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_2554_zpslteiplor.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/IMG_2554_zpslteiplor.jpg.html)
Here was my probe setup. I had one on the lowest level and one on the highest level. I wanted to see what the temperature differential was between the top and the bottom. Turned out to be 2 to 3 degrees difference.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_2555_zpsn4xg7djb.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/IMG_2555_zpsn4xg7djb.jpg.html)
I used the handle to hang my Maverick Remote Smoker Thermometer.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_2556_zpso2euarfd.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/IMG_2556_zpso2euarfd.jpg.html)
I won’t be able to actually cook on it until after December 1. We are headed out to PA and VA for Turkey Day. Making up some goodies to take with me. More Buffalo Trace Fudge, Cavados Cream Cheesecakes, and some Bourbon Bacon Brownie Bites.
Art
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Looks good Art!!! I like the cart!!! Be looking for a cook after Dec. 1 have a good and safe trip!!! Don
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Looks like a pretty nice setup Art! Everything where you can get at it! And it looks pretty darn spiffy too! 8)
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Love the cart. I am wondering how long of a burn you will get out of the single layer of charcoal.................
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Wait... where's the meat?
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Too clean ::)
Hub
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Too clean ::)
Hub
:D :D :D
I DO like the cart idea! Thinking of that now for my Unni
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Wait... where's the meat?
Yeah, some sacrificial lamb would've been appropriate.
BD
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Too clean ::)
Hub
:D :D :D
I DO like the cart idea! Thinking of that now for my Unni
The size is right for my Uuni, too. The sizing factored into my decision.
Art
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Love the cart. I am wondering how long of a burn you will get out of the single layer of charcoal.................
The temperature started dropping after 7 or so hours. I didn't watch quite that closely.
Art
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Hey Art!
What do the racks measure? and what is the vertical distance between them?
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Love the cart. I am wondering how long of a burn you will get out of the single layer of charcoal.................
The temperature started dropping after 7 or so hours. I didn't watch quite that closely.
Art
looks like around 60 briqs in your fire tray....and you got 7 hours!!?? That is outstanding 8) 8)
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Nice first test. I am really liking that little box so far. Giving it the hairy eyeball. Maybe my birthday :P
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Nice first test. I am really liking that little box so far. Giving it the hairy eyeball. Maybe my birthday :P
If I get you one for your birthday Mike, you can get me one...... ;) we can save on freight that way 8)
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Hey Art!
What do the racks measure? and what is the vertical distance between them?
Okay, here goes. The racks themselves measure 12" x 12 3/4". The distance from the top of the smoker to the top rack is 6 1/2". The distance between the top rack and the middle rack is 4". The distance between the middle rack and the bottom rack is also 4". The bottom rack sits on top of the water pan. The water pan will hold slightly more than a gallon of water. A gallon of water fills it up within 1" of the top. The specs call for 3/4". I'll keep a gallon plastic jug handy to fill the pan before cooking.
Any other questions? I'll try to get you the answers.
Art
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Thanks Art!
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Enjoying your new machine and the posts. Had one thought as I was reading the dimensions you posted:
Your user manual probably says this, but it is very true. Water pan "maintenance" needs to be done fairly frequently. If you let the pan go dry you will notice a burned fat/meat stench instead of the wood smoke aroma. Since the pan sits between the heat source and the meat it both catches all the drippings and quickly fills up with fats and juices. The pan may look full on a long cook but it will be full of the wrong stuff. grease floats on water and will block the moisture/steam from achieving the desired result. Foiling the pan helps and it is even better if you can find a disposable aluminum pan that is close to the same size. This makes empty/refill a lot easier than trying to remove the water pan itself since it can be a little tight and is heavier. Some of the monster smokers I've seen have a hose hookup and an outside drain.
Billy had a big charcoal smoker for the 2014 season and it turned out some fine chow but keeping an eye on what and how much is in the water pan made a big difference.
Looking forward to the cooking!
Hub
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What he ^^^^^^^^^^^ said!
Also, with a closed box like that, you probably won't be happy with chicken skin.. Lots of moisture in there, even if you run with a dry water pan.
But, that setup makes the best rib cookers out there!
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What he ^^^^^^^^^^^ said!
Also, with a closed box like that, you probably won't be happy with chicken skin.. Lots of moisture in there, even if you run with a dry water pan.
But, that setup makes the best rib cookers out there!
I was already aware of the chicken skin issue. I was planning on smoking them and then give them a ride on the Weber to crisp up the skin.
The fact that I could put a gallon of water into the pan gave me a big hint that I needed to watch the water level while on a long cook.
This will be a new learning curve for an old dog.
Art