smokers Finally, a Smoker I Can Call My Own

New stax on. I seriously considered Boss's damper idea, but hell, I had the chimbly, it's the bird in the hand gig, ya know? I have a pic of the hole I made for the big'un, but to show it here would destroy the master craftsman image I've cultivated...I'll just say that I sure could've used a plasma cutter...

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The wife chose what side the big stack stuck. I will NOT be smoking anything this weekend. Kid is moving out of his house, I got "volunteered" to drive the moving truck...
 
My 11X11X6.5 coal basket wound up a little smaller (10+ishX10+ishX6ish) and still fills the 12X12X12 firebox wall to wall.

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I cut a couple pieces of 1" angle as risers to keep both a low profile and plenty air underneath the basket. Now, in between trips with the kids stuff, I'm cogitatin how to mount the new SS grates. I was going to go the angle iron route, but am thinking I can hang the grates on simple 1 inch bolts...
 
stetto - I wouldn't really worry about trying to install a thermometer in that thing or paying too much attention to it.  use it as a 'general indication rather than an exact measurement.  it's less of an issue with your smaller smoker, but my wsm will show 250 at the thermo mounted in the lid but the grate will be at 275-285.  if yer putting a hole in the door, a probe thermo (maybe one of them fancy 2 probe ones where you have meat team and grate temp) would get you to precise.  then again we're smoking meat, which is something we've been doing for damn nigh 2 centuries so...
 
 
 
Rajun Gardener said:
 
Are you making Ham? That thing has been marinating for a while now, Just saying.
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Uh, no.

You ever have one of those nightmare years that just runs on a moebius strip?

My Dad passed in June. My wife's Dad passed two weeks ago. My Mom had a stroke day before yesterday.

We're speculating as to what's next. The tenderloin came out of the brine the next morning and got rinsed and a good dusting with a salt-free rub (brining took care of the salt component) and it went back into the meat locker. I am going to TRY to get it going today.

I understand your concern, Rob; none of us want to see a beautiful 5 lb loin go to the dogs. I would have asked too. Been a bit preoccupied to update, though I have been checking in randomly....

Let's eat this thing!!!
 
Appreciate the thoughts, boys. Loin went in ten minutes ago, I think I'm going to need more draft on the firebox end, took an hour and a half to get to 250 degrees. temp back down -/+ to 230...
 
Rajun Gardener said:
Crack the door open and see if it rises, if it doesn't then you need a bigger hole at the firebox to cabinet. That will tell all!!!
 
 
Edit: Crack the firebox door.
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That's an idea that crossed my absent mind a little while ago, but with the damper full open and both smokestacks at full open I appear to be at damn near exactly 230 F on the center rack. The loin has been on for a bit over 2 hours. I used a Grillaholics stainless steel smoker box filled with cherry chips, and they smoked well for a half hour and burned themselves to charcoal themselves...I'm back to thinking I should soak the wood...
 
Awesome! It looks juicy but we need to work on that bark. LOL! Just kidding, what temp did you bring it up to?
 
If it's that juicy with a dry/low fat loin you'll love a fatty butt.
 
The best thing is to keep cooking on it to figure it out but I would make the vent to the chamber a little bigger and it should roll at about 250 all day long.
 
How long did the charcoal last in that new basket?
 
Damn Rob! Don't steal my moment! Bark or no bark this loin was perfect! Even the wife was slathering the pepper jelly on and nom-nom-nomming on it. It didn't need no pepper jelly, but we had it, so we used it.
 
I bailed on the pork belly last time but my butcher says he's cutting hogs next week...No such thing as too much bacon!
 
That being successful we're going for the brisket.... :metal:
 
I used almost a half bag of Cowboy brand Hardwood Lump coal, reloaded halfway through the cook.
 
Initially I had it up to almost 300, then experimented with damping smokestacks until the charcoal settled in and was a consistent 230-ish. By four hours time it was down to 210. I can't discount the smoker chip box impeding heat. It sat directly on the coals. No doubt, chunk smokewood is a better consideration by far.
 
Test #2 is this noon with a cold loin sammich... :cheers: and a Nordeast....
 
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