- Sep 7, 2008
- 17
- 10
So I got up early and got the 8.5lb but ready to smoke
I had a flare up issue once even with a Lodge cast iron pan on the element (electric ecb) started wrapping the chunks in tin foil this helped. My wood smoldered away to nothing faster then I expected. I think If I elevate the cast iron pan off the element the chunks might last longer.
I installed two swagelok bulkhead fittings for temp probes one just under the top grill and one in the dome. I had to regulate the temperature quite often as I started in the early AM. it ran hottest about 4pm because the sun was right on the smoker. The two thermometers I calibrated at my job with a thermocouple calibration device most agreed with each other within 2-3 deg.
I had a significant stall at 159* my wife started to lose faith even after I told her about the plateau.
Here it is at 165* just before foiling and adding apple juice/dark rum/JD.
Cooler is ready, towel is ready, beer is cold. Wife just left for the store for slaw ingredients.
More pics to come
I had a flare up issue once even with a Lodge cast iron pan on the element (electric ecb) started wrapping the chunks in tin foil this helped. My wood smoldered away to nothing faster then I expected. I think If I elevate the cast iron pan off the element the chunks might last longer.
I installed two swagelok bulkhead fittings for temp probes one just under the top grill and one in the dome. I had to regulate the temperature quite often as I started in the early AM. it ran hottest about 4pm because the sun was right on the smoker. The two thermometers I calibrated at my job with a thermocouple calibration device most agreed with each other within 2-3 deg.
I had a significant stall at 159* my wife started to lose faith even after I told her about the plateau.
Here it is at 165* just before foiling and adding apple juice/dark rum/JD.
Cooler is ready, towel is ready, beer is cold. Wife just left for the store for slaw ingredients.
More pics to come