SaltyCajun.com - My new toy

SaltyCajun.com (http://www.saltycajun.com/forum/index.php)

- General Discussion (Everything Else) (http://www.saltycajun.com/forum/forumdisplay.php?f=2)

- - My new toy (http://www.saltycajun.com/forum/showthread.php?t=53312)

Quote:

Originally Posted by eman (Post 689527)

tin can , wood chips , 25 watt soldering iron and a cardboard box and i'll put my cheese against anyone's

Sounds great. But then how would I justify buying a $1200 dollar pit if I use a cardboard box for her cheese?

Quote:

Originally Posted by eman (Post 689482)

Shawn Give these smokers a look see before you buy.
http://langbbqsmokers.com/smoker_cookers.html

Any suggestions on a smoker/grill for 1/3 of what those cost?

Quote:

Originally Posted by Shawn Braquet (Post 689622)

Sounds great. But then how would I justify buying a $1200 dollar pit if I use a cardboard box for her cheese?

You buy the pit then learn about the box.:D

Quote:

Originally Posted by meaux fishing (Post 689623)

Any suggestions on a smoker/grill for 1/3 of what those cost?

The OP's Okie joe is around $400.
For a great smoker at a cheap price build a UDS yourself.

Ugly Drum Smoker - YouTube

Quote:

Originally Posted by eman (Post 689527)

tin can , wood chips , 25 watt soldering iron and a cardboard box and i'll put my cheese against anyone's

My entire family will back this up. as stated before...Eman is ane heck of a cook. If you are inclined to bring cheese in July, I will definitely pitch in. hint hint;)

Quote:

Originally Posted by ScubaLatt (Post 689228)

Bought from Academy. $399. Any tricks to keeping temp steady? I fought with baffle on smoke box all day. Fluctuated from 200-300 degrees when I opened/closed the baffle. Someone told me to control temp by only using the smoke stack baffle?

Keep smoke stack wide open and control heat only with the firebox damper(s)AKA= intake vent(s)

Quote:

Originally Posted by eman (Post 689325)

Keep the exhaust fully open and control the heat w/ the intake vent. Go to smokingmeatsforum.com and do a search for SFB mods. (side fire box modifications).
The most important one is a charcoal basket to get the coals up a few inches off the bottom to allow more air flow under the coals and to allow the ash to fall away from the coals. . Also, most folks extend the smoke stack down to right at grate level.
Lots more help at SMF.com

Listen to this guy^^^

Also, it looks like you have air leaks around your door. You may want to see about taking care of that with a gasket of some kind. But cook with the smoke stack wide open first and see what happens. A little door leak is harmless, but a significant one will cause temp problems.

Last thing, learn about gray smoke and blue smoke. Gray smoke = bad, Blue smoke = good

Another good website with tons of info:

http://www.bbq-brethren.com/forum/

Enjoy!!