My First Smoke

[speakerwizard]

Hi Smokey Joe. can you give a few more details about keeping the temp going. I added a bit of charcoal throughout to keep it going, I had apple woods chunks but found quartering them worked better in the box (caught better). what size are you using and how often? It seemed to me that not enough air was getting in, not sure. maybe i over did it with the charcoal and the ash suffocated a bit.

[Smoky Joe]

Hi Smokey Joe. can you give a few more details about keeping the temp going. I added a bit of charcoal throughout to keep it going, I had apple woods chunks but found quartering them worked better in the box (caught better). what size are you using and how often? It seemed to me that not enough air was getting in, not sure. maybe i over did it with the charcoal and the ash suffocated a bit.

Hi Wizard

Yes as I said I only smoked it for about 6 hours that was really no where near long enough 12 or more next time. I only used one chimney of lumpwood charcoal and a couple of unlit bits of lumpwood in the bottom of the fire box. After that it was all apple and oak. I think over a course of 6 hours I used about 8Kg of wood. I just kept on regulating the heat by adjusting the vent at the fire box end and the chimney end to keep the heat at about 250F. I have to say you do need to keep your eye on the heat and put more wood in about every 30 minutes. I was using chunks at about 3 inches in length and same in with as then you get a longer burn. As long at the chunks are nice and dry. I never soak the chunks as with this type of smoker that is the fuel. Also if you can only use a hardwood lumpwood as bricketts sometime give off a flavor that doesn’t work with this style of cooking. Hope this helps.

Gav

[speakerwizard]

Thanks for the details. Sounds quite similar to how i was working really, practice makes perfect I guess. Im thinking of trying one of the bbqguru style thermostat / fan combos, or even making one for long cooks but gonna do another 6 hour cook for chicken and ribs next and practice some more. Let me know how you get on with your next cook, i'm interested to know. I found this article you may also be interested in...
http://www.amazingribs.com/tips_and_tec ... okers.html

[joker smoker]

nice looking brisket there

[Smoky Joe]

Ok Wizard

I will keep in touch and fingers crossed the next one would be better. By the way if you need a good supply of smoking wood you can find a guy on here called Paul the wood guy or you can go to his site that is http://bbqsmokingwood.co.uk/. I would highly recommend him as the prices are really good and so is the service.

Regards

Gav

[Big_Fat_Dan]

Looks good, Very very good.

[speakerwizard]

thanks guys, getting some great responses Next cook is definatley gonna be ribs and chicken, thinking i might try out back and spare, with the spares going in earlier. Man I love my ribs.

[keith157]

So do I but I can't feel them anymore ........

[PyroBoris]

Looks most excellent Wizard! And this thread is chock full of some very handy tips for those with offset smokers!