pugettarheel
Newbie
It seems to me that all of you have gone to great lengths to make these smokers work. Aren't there smokers on the market, obviously more expensive, that would work with out all of these changes?
Sometimes modding and tweaking is half the fun.
It seems to me that all of you have gone to great lengths to make these smokers work. Aren't there smokers on the market, obviously more expensive, that would work with out all of these changes?
[SIZE=16pt]I have read through all seventeen pages a few times now and I have seen a varying amount of fuel usage. What has everyone found to be their average fuel uses over a six hour smoke for warm temps, cold temps and windy temps and with what mods you have made? I only have so much time so I can only do a mod or two at a time so I am trying to figure out which ones will minimize fuel usage and then I will move to evening out the temps in a few months. Thanks in advance and you all have helped me out so much. [/SIZE]
It seems to me that all of you have gone to great lengths to make these smokers work. Aren't there smokers on the market, obviously more expensive, that would work with out all of these changes?
professional char griller is gonna send me another one! Awesome customer service!
I just got mine together and seasoned, char griller duo with SFB
my lid on SFB is far away from closing, it has about a 1" gap !!!
I start with a couple of fully lit chimneys of lit lump, I preheat splits on top of the SFB in warm weather and in the SFB away from the fire in winter. Add a split as needed to maintain cooking temps.
on the original crappy thermo, it was fluctuating from 200 -250, it was taking lots of coal and wood!
does anybody have pictures or videos on how it should look in smoker box? the only wood that I could find was chunks, no actual logs
i know that will help! also, do yall start with lots of lump coal with lit coal on top then add wood?
I MUST have had way too much coals and wood in mine!
I start with a couple of fully lit chimneys of lit lump, I preheat splits on top of the SFB in warm weather and in the SFB away from the fire in winter. Add a split as needed to maintain cooking temps.
If the factory therm was registering 250° then the grate temp was probably 300°or so, that combined with the sugar in the rub and apple juice most likely gave you the dark crust.