First Time Build 100# Propane Cylinder (Help Please)

[Big T]

It turned out great! Don't forget to post some Q-view !!

[Dirtytires]

Great job...just remember to keep the ash cleaned out of the firebox as it draws moisture and promotes rust. From the look of all that white stuff, you definitely got the possibility of moisture!

[Rodcrafter]

Its really cool see the plan come together. But don’t forget to help someone else build one with your experience.


Making memories!

[Squiggle]

[Fishgod]

Well its 9 degrees F and no wind. The ice fog has moved in but the smoker has settled in at 250 degrees F. St Louis ribs are on. Smoking with hickory. Well post some pictures of the end product.


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[Rodcrafter]

Looking forward to the pictures


Making memories!

[The Czar]

I love the exhaust tip!!! That’s too cool man!!!


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[Frank_Cox]

Really nice build!
Looks like you learned a bunch at the same time!

[Fishgod]

Well here is the Q view from yesterday. I ended up wrapping them at 2.5 hours. The taste is amazing and it is the first time I have gotten a real smoke ring. The penitration went almost all the way throught to the bone. I didnt use a commercial rub, just salt, pepper, paprika, chilli powder, and a bit of brown sugar.

I need some advice. I fought getting clean smoke. I would put a small log/logs in. Let it catch fire. Even with the door open I would see black smoke coming out the door. I would let it burn 3-5 min. flames were lapping out the door. I would then close the door but would get the dirty smoke for a while. I was using western mini logs (hickory).

[Rodcrafter]

Looks really great. As for the smoke my experience shows me that just like a diesel truck black smoke is unburned fuel going out the stack. So why does it happen? Too much fuel is applied too early. The truck won’t do that if I’m already running 80 mph it would just go faster. The fire is the same way. For one I split all the wood I use unless it is in my UDS. I also have to heat up the smoker with charcoal and a little wood to get the bed of coals it requires to operate the cooker correctly. You can put your next pieces of wood in your FB or on top to help dry it out before you try to use it. The smoker is not designed to run correctly with the door open. So keep trying the process and shut the door tight. Close off the air flow with the intake vents to control temperature add wood as needed not trying to force the temperature up with it. The air flow will do that.

Hope this helps. It will take practice to be a master at anything, so pit master get to practice.

Jm2cw


Making memories!

[Fishgod]

Thanks Rodcrafter. It was easier to get clean smoke when I put one small split. Only issue is that I would run out of coals. Should I keep pacticing with just splits or should I run some lump and split throughout the smoke? I really want to try and stay all wood.
What is the proper process in adding more wood to the smoker? I watch for the temp to start dropping. Add wood, and wait for it to catch a good flame before closing the door.
Should I add wood and just close the door?

[Rodcrafter]

If the splints are dry they will burst into flames in a few moments. So yes close the door once the smoker is up to temperature you can keep it hot with just a couple splints about every 45 minutes or so that keeps a good coal bed. Remember the coals put out more than the flames even though we don’t think so.


Making memories!

[Fishgod]

Thanks Rodcrafter. The only thing I have available up here is alder and birch. So I am buying bags of western wood from Sportsman's Warehouse.

[Frank_Cox]

I have had issues with wood that is too dry getting too hot and then when you try to close it down ya get some black smoke. that sucks!
I have heard that western wood is using mechanical dryers now to season their wood. try out some wood from Fruita wood chunks of ya cant get anything else.
Click here : https://www.fruitawoodchunks.com/
I know bert personally. he has a heck of an operation. they season all the wood indoors and let mother nature do it for them. he can ship pallets too.

[Big T]

All good advice there fellas. It does take a little time to figure out how to manage the fire so don't get discouraged and it'll get easier. It's really like RC said, you have to learn the timing on feeding the fire. If you wait until the temp starts to drop before adding more wood then you've actually waited a little too long. I like to start my pit with a good bed of charcoal and then throw on a couple of splits until I have a good bed of coals. Normally 45-60 minutes for me between splits depending on the weather conditions and size of the splits. I prefer the splits to be about fist size because they seem to catch fire and burn better than the thicker splits. Those ribs looked pretty good to me

[Dirtytires]

Ditto... what they said.

I start with 2 chutes of lump charcoal for my coal bed. I add 1 small stick about every 40 min....sometimes I even set a timer if I'm multitasking. Silly, but it keeps my temp just about perfect and I seldom need to adjust the dampers.

I keep the firebox open only long enough to toss the stick in. key to me is small splits (soda can diameter, 16-18 inches long, little/ no bark and properly seasoned wood. Also try to get my splits to lay flat in the basket as they smoke more if they are not all the way in the coals.

Keep at it....it will quickly become second nature.

[Fishgod]

Wow what a way to learn using a stick burner. It's -4 this morning and I am doing a pork shoulder. I seem to be getting better at fire management. No black smoke today so far. I am using bigger pieces of wood as well. Will post a picture of the final product. Plan on wraping at 165-170 in butcher paper.

[Cole]

Nice, keep notes, I like smoking in the cold, I find fire management easier once I figure out the smoker. I will also have my fire pit going and feed coals from it into the smoker to keep a nice hot bed, I also watch the time trying to keep a consistent feed.

[Fishgod]

It's going way better than last time. I am using bigger chuncks of wood and instead of having to feed it every 20 min. I am getting 40 - 50 min before having to feed the smoker. It seems to like to run at 275-285. The shoulder hit 170 in 5 hours. I have now wrapped it in butcher paper and planning on pushing it to 203. Pictures will follow.

[Big T]

[Rodcrafter]

Now you’re talking. With a little more practice you will be able to run her at 225-250 for brisket and ribs. Don’t get discouraged you will be this pit’s master soon.


Making memories!

[Dirtytires]

It’ll be a learning curve. Remember as it gets warmer outside that your cook chamber temps will rise also so just realize the rules are going to change with the weather.

Nice job. You might want to keep the shoulder wrapped and put it in a cooler for an hour before you shred it. Then mix any remaining juices along with a bit more rub back into the pan.

[Fishgod]

Well the shoulder turned out great. It was complete in 8.5 hours. It was approx. 8lbs.

[Smurf]

[ajfoxy]

Nice...