I have a Battlebox also. I bought mine last June. I took a ride to Maine and picked it up. Best smoker that I have used. To start my lump I use a Weber chimney. Just stuff newspaper under the bottom, fill the chimney with lump and light the paper. In under 10 minutes you have a chimney of red hot charcoal. I dump the lit lump in the front right corner of Battlebox charcoal box. The rest of the box has fresh charcoal, just leave an area for your lit charcoal in the right front. Dump in the lit coal and close it up, done. In about 45 minutes my Battlebox will be close to 250 degrees, just adjust your top and bottom air as you approach cooking temp. I have not had one issue with mine and can cook long cooks on just lump. I never use briquettes, just lump and wood chunks or chips. I have done briskets, short ribs, baby backs, chicken and pork butts. I LOVE this smoker. It holds temp. great with no fan etc... The chimney starters are the way to go.
Solid advice. I couldn't recall where I had seen this info before, but I had been using it to light up my BB. Thanks for taking the time to share your knowledge, brother!
@@kennethmeyers2296 I have been using mine for over a year now. Not one issue with it. I just did a 17 lb. brisket yesterday for a friend. After 6 hours I wrapped it in peach paper and ran it up to 300 degrees. 9 hours total cook time and came out perfect. It was 205 degrees internal but more importantly it was butter tender and crazy juicy.. If you can get it, try FOGO charcoal. The stuff burns forever and runs nice and hot. Very little ash left over. My go to lumps are FOGO, Rockwood and Basque. They sell FOGO at Ace hardware in Connecticut.
I like to use a giant propane torch, the kind that makes a 8-10 inch thick flame. That way you can get a precise start, and can close the door faster so more time for drinking beer
Hope it Helps! I add about 12 briquettes from my Weber Chimney Starter..keep it open about 5 minutes or so to start the other coals ..then I shut it and open top & bottom vents 1/ 2 open
Ordered my battlebox last week in the same color. Ive kind of run the gammet on smokers. Started with a $100 chargrill, then built a vertical offset. Hated babysitting it so i went for convenience with a pellet smoker but hated the lack of flavor. Now onto flavor and convenience with a Humphreys. Im pretty fortunate im only 3 hours away from them. Going to be a long wait till i go & get it lol.
I have the humphrey weekender smoker, I fill the small version weber chimney and light it up...once all coals fully going I dump it in the charcoal pan towards the back and unlit next to it in the rest of the pan....definitely have to catch the temp going up and adjust the vents within 25 degrees of target temp, i keep a close eye on the smoker for atleast an hour....I also run a dry pan with ceramic bricks inside it covered in heavy duty foil, also regular charcoal holds a temp more steady than lump however I prefer lump due to less ash. I also have a wsm, run it in a similar fashion except if you overshoot your temp it is easier to bring down compared to a insulated unit...my weekender stays in cooking range temps for a long time even after the fire has depleted all the fuel . I am resisting getting a digi q for mine
Great video and excellent smoker choice - love the color! Do you find the cabinet smokers sit between the drum and offsets for smoke flavor? I've been trying to decide whether to go cabinet or drum.
I love them all, but I feel if I had to buy just one I would go with the cabinet. The flavor on the offset is hard to beat and volume, but in todays world its hard to be able to babysit the pit all the time. I have cooked in 0 degrees with that box and it maintained temp the whole cook
Heck yeah man! thanks for sharing. I have a Battle Box as well. I love it. Have noticed what you talked about involving lump not continuously burning. For the most part it holds up fairly well, but I have yet to try briquettes. Will try some out soon. The smoker is stupid amazing though. My only regret is I couldn't justify(or afford) a pint or a slightly larger model. Otherwise it's gold and I no longer have smoker envy lol. Trying to make some videos as well to share as well since there don't seem to be a ton out there.
I have a different brand cabinet smoker I light 1/2-3/4 chimney and add to corner of charcoal basket. As far as water goes if using definitely no need towrap or spray
I would say you may see a 15 degree temp difference from top to bottom. If I am using more then 1 rack I either rotate the meat between racks or cook thinks like chicken or pork chops on the top rack.
I use water more often than not but food comes out perfect either way. It is more just a habit for me. This smoker definitely runs fine with or without water. You can't ruin this one.
I have a Battlebox also. I bought mine last June. I took a ride to Maine and picked it up. Best smoker that I have used.
To start my lump I use a Weber chimney. Just stuff newspaper under the bottom, fill the chimney with lump and light the paper. In under 10 minutes you have a chimney of red hot charcoal. I dump the lit lump in the front right corner of Battlebox charcoal box. The rest of the box has fresh charcoal, just leave an area for your lit charcoal in the right front. Dump in the lit coal and close it up, done. In about 45 minutes my Battlebox will be close to 250 degrees, just adjust your top and bottom air as you approach cooking temp.
I have not had one issue with mine and can cook long cooks on just lump. I never use briquettes, just lump and wood chunks or chips. I have done briskets, short ribs, baby backs, chicken and pork butts. I LOVE this smoker. It holds temp. great with no fan etc...
The chimney starters are the way to go.
Thanks, this is def a go to smoker for me, it provides a good smoke flavor without the work of keeping a pit going throughout the cook!!
Solid advice. I couldn't recall where I had seen this info before, but I had been using it to light up my BB. Thanks for taking the time to share your knowledge, brother!
Thanks Bob, that was helpful in making my decision
@@kennethmeyers2296 I have been using mine for over a year now. Not one issue with it. I just did a 17 lb. brisket yesterday for a friend. After 6 hours I wrapped it in peach paper and ran it up to 300 degrees. 9 hours total cook time and came out perfect. It was 205 degrees internal but more importantly it was butter tender and crazy juicy..
If you can get it, try FOGO charcoal. The stuff burns forever and runs nice and hot. Very little ash left over. My go to lumps are FOGO, Rockwood and Basque. They sell FOGO at Ace hardware in Connecticut.
B P. I appreciate your advice, Thanks
Wish you had the smoker turned around the other way so the light was behind you and we could see what was going on 👍🏼
Thinking about getting a insulated cabinet smoker. Enjoyed watching your video and honesty
I like to use a giant propane torch, the kind that makes a 8-10 inch thick flame. That way you can get a precise start, and can close the door faster so more time for drinking beer
I bought a pint this spring. Works pretty good. How many wood chunks do you use for a brisket cook? I don’t think I’m getting enough smoke flavor
Hope it Helps! I add about 12 briquettes from my Weber Chimney Starter..keep it open about 5 minutes or so to start the other coals ..then I shut it and open top & bottom vents 1/ 2 open
Ordered my battlebox last week in the same color. Ive kind of run the gammet on smokers. Started with a $100 chargrill, then built a vertical offset. Hated babysitting it so i went for convenience with a pellet smoker but hated the lack of flavor. Now onto flavor and convenience with a Humphreys. Im pretty fortunate im only 3 hours away from them. Going to be a long wait till i go & get it lol.
I have the humphrey weekender smoker, I fill the small version weber chimney and light it up...once all coals fully going I dump it in the charcoal pan towards the back and unlit next to it in the rest of the pan....definitely have to catch the temp going up and adjust the vents within 25 degrees of target temp, i keep a close eye on the smoker for atleast an hour....I also run a dry pan with ceramic bricks inside it covered in heavy duty foil, also regular charcoal holds a temp more steady than lump however I prefer lump due to less ash.
I also have a wsm, run it in a similar fashion except if you overshoot your temp it is easier to bring down compared to a insulated unit...my weekender stays in cooking range temps for a long time even after the fire has depleted all the fuel . I am resisting getting a digi q for mine
Great video and excellent smoker choice - love the color! Do you find the cabinet smokers sit between the drum and offsets for smoke flavor? I've been trying to decide whether to go cabinet or drum.
I love them all, but I feel if I had to buy just one I would go with the cabinet. The flavor on the offset is hard to beat and volume, but in todays world its hard to be able to babysit the pit all the time. I have cooked in 0 degrees with that box and it maintained temp the whole cook
Have you ever sprinkled wood pellets on top of the chunks ?
Thanks for sharing!
Great review looks good
Heck yeah man! thanks for sharing. I have a Battle Box as well. I love it. Have noticed what you talked about involving lump not continuously burning. For the most part it holds up fairly well, but I have yet to try briquettes. Will try some out soon. The smoker is stupid amazing though. My only regret is I couldn't justify(or afford) a pint or a slightly larger model. Otherwise it's gold and I no longer have smoker envy lol. Trying to make some videos as well to share as well since there don't seem to be a ton out there.
Where did you get the legs? Thanks
I have a different brand cabinet smoker I light 1/2-3/4 chimney and add to corner of charcoal basket. As far as water goes if using definitely no need towrap or spray
I'm thinking about getting one of these. How much difference is there in temp from top to bottom? Front to back? Thanks
I would say you may see a 15 degree temp difference from top to bottom. If I am using more then 1 rack I either rotate the meat between racks or cook thinks like chicken or pork chops on the top rack.
@@aaronkammeyer604 Thanks Aaron. 15 degrees isn't too bad.
@@aaronkammeyer604 My Battle Box is on the way. Thanks for the feedback.
You can always buy a mini torch and that would start a basket at any area in the basket
I bought once since, it helps out a lot :)
Awesome smoker! Have you had any issues with the paint? Thanks. That brisket looked great
Not one issue, the outer box does not really get hot at all, its really well insulated.
@@aaronkammeyer604 thanks Aaron! You need to post more videos!
I’ve read that certain smokers have to have water or you will ruin the smoker. I guess this smoker can handle it
I use water more often than not but food comes out perfect either way. It is more just a habit for me. This smoker definitely runs fine with or without water. You can't ruin this one.
I took the water pan out after the 1st cook and place pizza stone in for the heat synch
Should have more light. Hard to see