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.
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.
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.
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.
I used the handle to hang my Maverick Remote Smoker Thermometer.
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