New smoker

[bbqkolman]

JUST FINISED MY NEW SMOKER LAST NIGHT , STILL HAVE SOME MORE STUFF TO GET DONE ON IT BUT I HAD TO HAVE IT DONE BY THIS WEEKEND OR IN WORKING ORDER . HAVING A GUYS WEEKEND UP NORTH AND TOLD EVERY 1 THAT I WOULD GET IT DONE, IT TOOK 4 DAYS TO BUILD AROUND 4 TO 6 HOURS A DAY. SPEC'S 20'' DIA 3FT-W BURNER BOX 20'' DIA
1FT-6''- W. EVERY THING IS 1/4 WALL I MADE EVRY THING AT HOME

http://i783.photobucket.com/albums/yy113/DAVISKOLMAN/th_079.jpg

http://i783.photobucket.com/albums/yy113/DAVISKOLMAN/th_077.jpg

http://i783.photobucket.com/albums/yy113/DAVISKOLMAN/th_078.jpg

http://i783.photobucket.com/albums/yy113/DAVISKOLMAN/th_084.jpg

[bbqkolman]

For some reason my pictures are not posting can some 1 help

[spydermike72]

You need to post them at a site like photobucket.com and link them back here..
Check this link for more info: http://www.glbbqa.com/forum/showthread.php?t=427

[sfisch]

Thats pretty cool, good job!

[BruceB]

Good looking pit....but it's a left handed pit.;)

[Rich Parker]

Nice cooker!

[bbqkolman]

thanks guy's

i have a ?
1st new to this smoking thing lol kinda

2ND i went over to buddy's house and got like 1 cord of dry hickory
cut it up and split. . Do i use more lump charcoal and a couple sticks of hickory ? because i put some charcoal in and 4 decent size sticks of hickory in and it is smoking a lot !!!!!!!!!!

3RD I thought i had the pit air tight lol , the burner box lid and the main lid is leaking, is there some kind of seal i can buy, that is food safe ????

Temp is looking good holding around 275 1st gage (close to burner box) 2nd is 25 degrees less 250 . i know if i add more charcoal and open it up i can get hotter and same as if i dampen it down cool it

[Rich Parker]

Nice score on the hickory.

With my Klose I try to get a nice bed of hot coals with charcoal and then add a stick or two. A lot of white smoke isn't good but you will always get a little of it until your fire starts burning efficiently. You should shoot for the nice thin blue smoke.

[Bbq Bubba]

Nice chattin with ya Brian.
You should be good to go now! ;)

[bbqkolman]

pic's are a little bigger

http://i783.photobucket.com/albums/yy113/DAVISKOLMAN/th_084.jpg

http://i783.photobucket.com/albums/yy113/DAVISKOLMAN/th_080.jpg

http://i783.photobucket.com/albums/yy113/DAVISKOLMAN/079.jpg?t=1271297515

http://i783.photobucket.com/albums/yy113/DAVISKOLMAN/th_078.jpg

http://i783.photobucket.com/albums/yy113/DAVISKOLMAN/th_077.jpg

[spydermike72]

Nice chattin with ya Brian.
You should be good to go now! ;)

Please share your advice to Brian

[Bbq Bubba]

Please share your advice to Brian

Just explained to him how to build a small hot fire.
A good coal base is of most importance! ;)

[spydermike72]

Just explained to him how to build a small hot fire.
A good coal base is of most importance! ;)

Thanks, I was just thinking that all of us could benefit from your knowledge :eek:

[Shane Holz]

Explain more please, I only use straight wood right now. Would I benifit from using coal? And if so how would I go about it?

[spydermike72]

Explain more please, I only use straight wood right now. Would I benifit from using coal? And if so how would I go about it?

Hi Shane,

With a cooker your size you will probably have a good clean burning smoke and a good bed of coals by the time your cooker gets up to temp. It is with a smaller cooker that the coals (charcoal) may help get you to that point.

However you could put a charcoal basket in your firebox and start with charcoal, I do that with my Lang and I get a little better burn times and use less wood...

[Shane Holz]

Thanks, that's the answer I was looking for, and fast!

[bbqkolman]

Just explained to him how to build a small hot fire.
A good coal base is of most importance! ;)

today i built a 8''x8'' sq 8'' tall basket today, out of some expanded sheet metal i had left over from building my grates , i think this will work better

the 1 ? i have is do i still light my charcoal in the weber charcoal canister and dump it in to the basket when it gets hot . or do i put all the charcoal in the basket and light 1 end and let it burn across

thanks for the info

[spydermike72]

today i built a 8''x8'' sq 8'' tall basket today, out of some expanded sheet metal i had left over from building my grates , i think this will work better

the 1 ? i have is do i still light my charcoal in the weber charcoal canister and dump it in to the basket when it gets hot . or do i put all the charcoal in the basket and light 1 end and let it burn across

thanks for the info

I would load the basket with charcoal and light a few coals in the chimney and then dump the lit coals into the corner,middle,front (however your do the minnion method) of the basket.

[bbqkolman]

I would load the basket with charcoal and light a few coals in the chimney and then dump the lit coals into the corner,middle,front (however your do the minnion method) of the basket.

cool i understand thanks

[bbqkolman]

well today i gave it the 1st try using the cooker , i had some country ribs with the bone in . i thought it went well besides the wife said they were to smokey flavor i thought the same but hey i am learning i told her lol
cook time was 2hrs around 250 degrees the smoke ring was like 1/4" around and the only sauce i had was sweet baby rays lol

http://i783.photobucket.com/albums/yy113/DAVISKOLMAN/th_006.jpg

http://i783.photobucket.com/albums/yy113/DAVISKOLMAN/th_005.jpg

[sfisch]

Careful with your smoke, depending on the kind of wood you are using you can over do it. Best to try mostly fruit woods, hard to O.D. on that, with the size ofyour cooker and for only cooking 2 hrs a couple good fist sized chunks would have been enough.

[spydermike72]

What kind and how much wood did you use ?

[bbqkolman]

well i used 2-8'' long pieces of hickory 3'' diameter . I'm more used to using apple that i get from the apple orchard in fenton , i did not really think that hickory was that strong , i no now lol. thanks guy's for the help

[spydermike72]

Yep, Hickory is a bit stronger than Apple. Keep posting the pics we love pics!!

[bbqkolman]

well the past weekend i cooked up some pork butts went okay. 1st problem, it was windy as hell hard to keep the temp , cooked them for almost 10hrs pulled really well but the center was a little tough (they were cooked all the way threw) not sure why, the temp i thought was around 165 we had to take them off to many people were hungry and it was getting too late i no i should have left them on for 190 . flavor was great a little hickory and rub i used was billy bone green label .

[sfisch]

Its all about the temp, 165 doesnt give it enough time to break down, good eating, just not good for pulled pork. Cant go wrong with Billy's rub.

Scott

[Derek]

Its all about the temp, 165 doesnt give it enough time to break down, good eating, just not good for pulled pork. Cant go wrong with Billy's rub.

ScottI've learned that 195 - 200 is good for pulled pork.

[bbqkolman]

some new updates

1. level the smoker some how when i built it it was 1'' out of level LOL

2. changed the tray for metal to wood with a bigger surface (had a problem when opening the lid would knock every thing off to small )

3. added a drain

4. fab a new shelf under the smoker looks a lot nicer

http://i783.photobucket.com/albums/yy113/DAVISKOLMAN/182.jpg?t=1274709538

http://i783.photobucket.com/albums/yy113/DAVISKOLMAN/181.jpg?t=1274709581

[BruceB]

looking good!!!!!!

[sfisch]

Excellent mod's, that potato mod works good to.