British BBQ Society Forums

Hi Christian,
I haven't had mine as long as John so I haven't cooked on it as much as he has but I have used mainly charcoal with wood chunks added now and again. Also mine has a honeycomb type heat deflector that came with it which I think you can buy from the european dealer http://www.cactus-jack.com
I have got a pic but I can't link it from photobucket at the minute.

Try this
http://m953.photobucket.com/linkcodes/? ... Itbc5xw%3D

esselle wrote:Try this
http://m953.photobucket.com/linkcodes/? ... Itbc5xw%3D

Thanks for that,

My main area of concern at the moment is getting the whole thing up to BBQ temperature. I cooked a couple of rib eyes tonight so decide to grill them in the firebox and use the burn as a chance to check the temperature in the main smoker. So I built a fire using 6-8 handfuls of coconut briquettes and 3 coconut sized lumps of hickory. Started the fire with my grenadier and put the probe of my digital thermometer on the grill in the middle of the smoker cavity. Well I kept the lid closed for probably 45 minutes but it didn't get above 96 degrees celcius. This also let me know that the cats Jack thermometer was at least 50 degrees out on the low side. So what was the problem, not enough fuel ( that's my belief) or did I not leave it long enough? Or did I use the wrong type of thermometer, it's the sort you stick into a joint and leave so does that mean it doesn't work well when just put in a void?

Anyway I have ordered a new thermometer today a maverick redi Chek ET732 so that should ensure i am reading the temp in the cavity of the smoker correctly. Just wondered how much fuel I need to put in to get it up to 225 or thereabouts.

Sorry if this post is all over the place but I have had a bottle of Shiraz Cabernet with my ribeye and it's effects have not gone unnoticed .


Whilst under the influence I may aswell get all emotional and say what a nice friendly group of guys you are, I am really glad I fell in here.

Cheers all,

Christian.

John might be able to answer better but I definitely put more fuel in. I use a chimney full of lit coals and about the same or even more of unlit and then 2 or 3 palm size wood chunks. Mine is up to 230 f in about half hour or so and the baffle keeps it there without getting too hot.
My cactus thermometer is out too but I never go by them anyway. I use a Maverick. You probably already know to check temps at different areas cos you will get some variance.

esselle wrote:John might be able to answer better but I definitely put more fuel in. I use a chimney full of lit coals and about the same or even more of unlit and then 2 or 3 palm size wood chunks. Mine is up to 230 f in about half hour or so and the baffle keeps it there without getting too hot.
My cactus thermometer is out too but I never go by them anyway. I use a Maverick. You probably already know to check temps at different areas cos you will get some variance.

That'll do for me!!!! The next question ( I apologize for my naivety) is do you stack the fuel close to the smoker cavity, cos when I have really filled the firebox in the past it often interferes with the air intake. Do you think that has an effect?

I haven't really had that problem to be honest I just dump it in there but I think if that was a problem I would keep it clear. I always keep the intake clear though.

Hi Burntwood Boy

Did you do your mods?
Interested as I have bought one, but can't find a lot out on mods, would be interested to know

ASH

BadBoyzofBBQ wrote:Hi Burntwood Boy

Did you do your mods?
Interested as I have bought one, but can't find a lot out on mods, would be interested to know

ASH

Hi ash,

Never did get round to modifying the cactus jack, bought a pro q last year and spent the time getting used to that. Although I still enjoy using the cactus and when we have more than a few people over I get both on the go. Tend to do ribs on the cactus jack because of the large grill area. Also the more I use it the less I feel I need to modify it, although I did want to lower the grill in the fire box so that I could cook steaks at a greater temp.

I haven't posted on here for ages so thanks for your question, it has got me involved again

Christian....