Thanks for the complements, I didn't torch it, the smoker was sitting in the AZ sun all day so it was pretty warm by the time I got home from work. I wiped it with the BLO and built the fire. It setup really nice. I'm excited to see the patina it'll get over the years.
How’s your stack vent? I close mine on the standard offset about 50% and try and dial in the fine temp control w the FB vents.PostOak wrote: ↑August 23rd, 2020, 8:16 amI think my splits are to big, I'm getting larger temperature swings than I'd like. Once it's a little later I'll cut them smaller. It's too early to upset the neighbors with a chop saw. Overall it seems to want to run a little hotter than I'd like but not by too much.
Yep I think I'm going to go that direction in the future. I really need to figure this cooker out and find the "sweet spot" so to speak. I had no idea what the temps were across the grate, but judging by the temps of the meat the far backside near the smoke stack collector was pretty hot. Possibly hotter than expected. I think I had the meat positioned too far towards the back. There were a lot of variables today but I think I made it to the wrap in pretty good shape.hogaboomer wrote: ↑August 23rd, 2020, 12:57 pmGet you a digital, you can watch your temps from inside the house on your phone.