I just built a 3-ft tall wall around the southwest and Southeast side of the firebox. It really seems to have done the trick so wind does not mess with me anymore
That looks so convenient to have the space to lay out the st. louie cut offs. I often have my wife make curry with them, but I do those rib tips in a tin with sauce. Normally, I split the point and flat, but it's the point that is gold. Sometimes I cube the point and render with sauce in a tin like the rib tips. I'm drooling over that grill space...😋
Nice. I made a compressor tank offset 20 diameter by 65 inches. I wish i had a 24 diameter tank but couldn't find one. But it's a lot of fun fooling with it, and mine cooks and runs like a dream. Yours looks like it runs smooth and even too.
The throat opening has been full open during all my cooks. It is very responsive to changes in fuel. When the smoker gets warmed up good, it is pretty easy to maintain whatever temp I want by the timing and amount of wood used. It seems I'm adding wood about every 45 minutes, which appears fairly typical from all the videos I've seen.
I was looking forward to this upload, thanks for sharing. I'm curious about the difference it would make if the air inlet would be a adjustable opening on the door instead of the door itself. It seems like the wind direction might not affect the fire as much. Would it reduce the amount of back flow of smoke out the door as well? Great work though, and would be interested in a video where you show the temps of the outside of the firebox, the diffuser, etc.
Good questions I think since my smoker operates with a positive pressure firebox instead of relying on the stack for draw a vent may not allow air to feed in the bottom and excess pressure to vent out the top of the door. The wind direction and temperature fluctuations really wouldn't appear as bad if I were just relying on the analog gauges. Since using the digital probes on the grate I can see every little change in temp which is what I am trying to level out for the most even cook.
@@KerryMooney-rl6oh Be careful with Mesquite as I’m sure you have heard that too much heavy smoke will result in kerosene taste. Only used chunks so I have only heard
I am familiar with the bad mesquite taste. I have mesquite on my property and have been using it to grill for quite some time. My brother-in-law is from West Texas and he gave me the tip to only use extremely old mesquite wood. Using his tip I've had great success with grilling and I think if I make sure to run a clean fire it should be great. I'll let you know how it turns out.
You are the Thomas Edison of offset smokers!!
Lol... Thx
would the diffuser be a benefit on a 250 or 500 gallon? or do you think itd be hard to get higher temps on them?
@@michaelfinder4720 I see no reason it would not work the same on a bigger pit. I can easily get my pit to 350°. Hope that helps.
Even temps 👍🏼
Better to leave the brisket in the smoker to finish the cook after you wrapped it.
The wind is always the battle. My dream is to have a smokehouse where I can control the wind.
I just built a 3-ft tall wall around the southwest and Southeast side of the firebox. It really seems to have done the trick so wind does not mess with me anymore
@@KerryMooney-rl6oh I saw the windshields you welded on. Absolutely genius idea. I don;t now why every pit builder doesn't.
@@KerryMooney-rl6oh I have used folding tables, patio umbrellas. It can be a pain.
That looks so convenient to have the space to lay out the st. louie cut offs. I often have my wife make curry with them, but I do those rib tips in a tin with sauce. Normally, I split the point and flat, but it's the point that is gold. Sometimes I cube the point and render with sauce in a tin like the rib tips. I'm drooling over that grill space...😋
Going from a 22" WSM to this 24"x48" smoker has been awesome. It seems like there's 3X the room.
@@KerryMooney-rl6oh my WSM hasn’t seen a spark since getting my Stick Burner. 😢🤣
Nice work Kerry!
Nice.
I made a compressor tank offset
20 diameter by 65 inches.
I wish i had a 24 diameter tank but couldn't find one.
But it's a lot of fun fooling with it, and mine cooks and runs like a dream.
Yours looks like it runs smooth and even too.
Have you been leaving the firebox thoat adjustment open or closed to your original size?
The throat opening has been full open during all my cooks. It is very responsive to changes in fuel.
When the smoker gets warmed up good, it is pretty easy to maintain whatever temp I want by the timing and amount of wood used. It seems I'm adding wood about every 45 minutes, which appears fairly typical from all the videos I've seen.
Nice
That’s AMAZING how even your temps!! Well Done!! 😁👍👍
Thx. I probably over did showing the grate temps in the video, but i'm really proud of how well it does.
@@KerryMooney-rl6oh nope- didn’t overshow. Just gave us more proof 😁👍👍
I was looking forward to this upload, thanks for sharing.
I'm curious about the difference it would make if the air inlet would be a adjustable opening on the door instead of the door itself. It seems like the wind direction might not affect the fire as much.
Would it reduce the amount of back flow of smoke out the door as well? Great work though, and would be interested in a video where you show the temps of the outside of the firebox, the diffuser, etc.
Your welcome.
Good questions I think since my smoker operates with a positive pressure firebox instead of relying on the stack for draw a vent may not allow air to feed in the bottom and excess pressure to vent out the top of the door. The wind direction and temperature fluctuations really wouldn't appear as bad if I were just relying on the analog gauges. Since using the digital probes on the grate I can see every little change in temp which is what I am trying to level out for the most even cook.
@@KerryMooney-rl6oh thanks for the explanation.
What wood are you using?
So far I have only used Post Oak. In the near future i'm going to smoke some beef with Mesquite.
@@KerryMooney-rl6oh Be careful with Mesquite as I’m sure you have heard that too much heavy smoke will result in kerosene taste. Only used chunks so I have only heard
I am familiar with the bad mesquite taste. I have mesquite on my property and have been using it to grill for quite some time. My brother-in-law is from West Texas and he gave me the tip to only use extremely old mesquite wood. Using his tip I've had great success with grilling and I think if I make sure to run a clean fire it should be great. I'll let you know how it turns out.
@@KerryMooney-rl6oh Mesquite for grilling but long smokes with it is not enjoyable. Post Oak for the win.
Post oak