SmokeyMonkey

On 3/22/2021 at 6:16 PM, zurek said:

After using the offset for nearly a year now I think I have a decent handle on maintaining temps/clean fire.

I start off with a bed of lump wood and use quarter splits of whatever wood I have (currently mostly olive and cherry) approx every 40mins.

After numerous cooks I'm happy enough with it, especially for the price I paid.

Whoever said the learning curve on an offset, especially a cheap one, is steep was definitely on the ball, but nothing like trial and error and now no brisket will scare me 😅

 

Ha yeah, steep and expensive. I've been having to split logs and do as you say. It's labour intensive to say the least. I really want to be able to build a fire that doesn't need such high maintenance. Got on the list for a Franklins pit so I am frantically saving and just waiting for the call. Unless something as good and cheaper becomes available in the UK.

My last thought on this is to build a bigger firebox for the smoker... Maybe with a barrel or something, then you could have a decent size fire and control temps with the door/vents etc.

On 3/27/2020 at 11:52 AM, zurek said:

Thanks a mil. I went with the Chargriller. Heavy bastard! I will be setting it up tomorrow, both heat silicone and stove tape arrived from Amazon already. I think I have enough theoretical knowledge to get started, we'll see what curve balls will reality throw at me 😂

Also, I'm having trouble finding proper smoking wood at the moment, for obvious reasons and was wondering if  Kiln Dried Hardwood logs from Homebase be suitable for smoking. I have no idea what wood is it, looks Birchy to me, but no clue😂

Thanks again

Steer clear of using Homebase/B&Q, petrol station, kiln dried wood. It burns very hot and fast and is most probably treated with creosote and all kinds of nasty chemicals and is designed to heat and not for cooking. Some of the chemicals could make you ill.

If possible use BBQ wood suppliers. With that type of smoker you want to be using lumpwood charcoal and wood chunks rather than trying to build a full wood fire. the firebox just isn't big enough to support the type of fire you're seeing on the youtube videos and you'll end up swinging temps wildly, constantly opening the firebox to release heat, wasting wood and just generally fighting yourself... Trust me.

Add a few chunks of oak or whatever you choose for the meat you want to smoke to the firebox then put lit coals over the top. maintain temp with coals and add chunks as needed to maintain the wispy blue smoke. If you're doing a long smoke and wrapping for the last part you dont eevn need to use the chunks for the last part, just maintain temp with lumpwood charcoal.

I've used the olive wood and air dried hardwood logs sold in some garden centres, split it up with an axe and used small logs to build an all wood fire with some success but due to the sizes of the logs you need to be adding and watching it constantly.

 

On 4/26/2020 at 4:20 PM, Dialatech said:

What did you do about the Gap at the back of the chamber? I've just got this BBQ a few weeks ago and i have had quite alot of issues with assembly but ive manage to get it all up now after being told from BBQ Land to just cut the space tubers. But i have this huge gap at the back of the camber aswell.

I've got the landmann one. Leaks like a sieve. I got some Aluminium flat bar and some aluminium angle bar from Screwfix and riveted that onto the back and both sides, put stove tape on the point where the lid closes onto and again round the sides... Most of the stove tape fell off after a few cooks though (self adhesive) so you might want to use a heat proof silicone to stick it on. Only prob with the stove tape is that is dusts up.. not what you want in your food. 

I've put myself on the list for a Frankilns BBQ pit.... The landmann is shite really and for the money other available smokers in the uk aren't close. Should have saved up enough to afford it by the time I get through the waitlist.