First Smoker Build, 24" Offset

[towtruck]

I smoked in 105* temps the other day and I way over built my coal bed.....I could have gotten away with 1/3 the coals for my cook.

That brisket looks good!!!

[Big T]

It's definitely a good feeling to cook on something that you built yourself. The brisket looks great!

[dacolson]

91° and 90% humidity today. Feel you brother. I changed shirts 3 times today, lol

[Dirtytires]

You have more wood in your firebox in those pictures than I burn in a 6 hour smoke. It’s not a bonfire.....split each of those logs lengthwise at least one more time and only load 2 every 45-60 minutes.

Also realize that we had 112 temps last week which makes it even harder to keep temps low enough to smoke. I had a brisket on myself and fought to keep it cool enough, even with my canopy up for shade. It will be much easier to learn fire management when the weather cools off in the fall so be patient. Personally, I rarely smoke when it’s over 100 outside because it just doesn’t work out much of the time.

[PostOak]

I made a few mods over the last two weeks that should help me out. First I split my logs smaller, like DT said I was way over kill on that. Smaller pieces should help me even out my swings in temp, that and some more practice managing my fires.
I added a stack damper, don't know if I needed it but I made it in such a way that I can open it 100% if I don't need it. I also added a fire box vent. I was doing the Texas open door method and I saw too much heat escaping the wrong way. This should help. Then I picked up a ThermoWorks Signals unit to help me figure out how this pit is really running. I was just winging it before. I'm hoping all that works out.

[dacolson]

[PostOak]

Running fairly even which I'm very happy about but the one thing that's odd is the stack end with the big collector is the hot spot and the center is the cool spot. Those temps are after the pit is up to operating temp and completely warmed up. I even double checked my probes and it's correct

[dacolson]

That’s how it should be. Collection point at the stack end should run the hottest on a standard offset. Hot air and smoke convects in the top of the tank and comes back down to the collector and is constricted and should be the hottest. Nice work!

[PostOak]

Alright then, I guess I did it right. A little more work on my fire skills an I should be ready for some serious BBQ

[Big T]

Yes sir it sounds like you're headed in the right direction now!

[PostOak]

I had to flip the threads around on my fire vent. The threaded coupler went out of shape on me(too hot?!?)and it seized up. So I cut it off and put the threads outside the door and welded a nut on the damper disc. It seems to be a much better design. With the stack damper and FB vent I'm really able to keep this thing were I want it. I'm very happy about how it's running now.

And Today is Beef Rib Day!!!!
Salt and Pepper cooked over Oak and Pecan mix at 280-285* or as close as I can get.

[dacolson]

That looks soo good man. Beef rib day is my favorite day. Congrats on getting the pit dialed in. Well done.

[Big T]

Looks great

[Pete Mazz]

[Dirtytires]

Nice!

[PostOak]

Meatloaf today. I used Alton Browns recipe as a starting point and made it my own.

[dacolson]

I love meatloaf. Never smoked it. Have to do this next. Looks great!

[PostOak]

I burned a hot and clean fire at 325*+/- so it did not get too smokey, turned out really good and I have lunch for the week now!

[Rodcrafter]

[PostOak]

Its been over a year and all my hard work is paying off every time I get a chance to fire it up. I've learned to cut my splits smaller and that really helped me keep an even temp throughout the cook. I realized to keep this pit at 275* doesn't take much especially in AZ. Heres just a few pictures from recent cooks. I did three shoulders early in the summer to get me through the hot months, and I'm a beef rib junky. Thanks everybody

[hogaboomer]

[Dirtytires]

Glad everything is working out. Agree on the the small splits and tiny fire. I keep an old EZ-up to put over my pit during summer cooks and rig up a quick vent pipe to keep the smoke moving up/away. Keeping the sun off it really helps to lower the temps and allows a little bigger fire which I find easier to control.

Where are you getting your beef ribs? I've found Costco has them but not really been able to find them elsewhere.

[towtruck]

That looks great and good job on getting everything dialed in.