New smoker gets an "A"

Discussion in 'Wood Smokers' started by smoke 2 geaux, May 10, 2010.

  1. Well, after cleaning and seasoning last weekend, the new Bellfab was ready for her maiden meat voyage, and just in time too, considering that it was mothers day weekend.

    Saturday I smoked a rack of spares, 3 chickens and a turkey breast for the girlfriends mom. Two of the chickens were cut in half and vac bagged for her to take home. We ate the rest.

    Sunday it was 2 racks of baby backs, beef rib tips and another turkey breast for my mom.

    I have to say that I love the new smoker. I couldn't believe how little fuel it took to maintain a steady 225. After starting with a chimney of RO lump, I just added a forearm size stick of pecan mayyyybe once every two hours. When I opened the firebox I was amazed at how such a small pile of coals was keeping the 48 X 24 cooking chamber up to temp. I still have a lot to learn, but it was a great start. I took a bunch of pics, so I'll have some Qview up tonight or tomorrow.
     
  2. marty catka

    marty catka Meat Mopper

    Sounds like a sweet cooker. Can't wait to see pics of the new smoker and the Qview!
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I'm really glad everything came out alright for you but this is where you re suppose to post the Qview too. You are holding the Qview out there like a carrot. But after all "We are the kids and you have the candy" [​IMG]
     
  4. The delay in qview is due to me forgetting my camera cable at home this moring[​IMG]. I'll make sure to have it tomorrow so i can get those pics up.
    Sorry for the tease.... lol
     
  5. jdt

    jdt Smoking Fanatic SMF Premier Member

    glad you like it, I agree its kinda shocking how easy it is to burn sticks with a nice heavy gauge pit.
     
  6. rickw

    rickw Master of the Pit OTBS Member

    Congrats on the new smoker. Those heavy gauge steel smoker don't take much to keep em up to temp. I too was quite surprised how little it takes.
     

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