New Groups to Help Everyone on Smokers
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Does anyone have any experience with a large stick burner smoker (the one in my picture profile)? While I can maintain a reasonable temperature control of the beast, I would love some system that could control temperature / fan so I wouldn’t need to baby sit so much. it is 30" diameter by 10’ long with a 2 x 2 x 4 foot smoker on the end.
Chef I think I have heard of FireBoard’s being used for this sort of thing. You might look into them.
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I contacted their customer support, but they were of no help. I was hoping someone just might have tried to use one. My fire box is a 2’ insulated cube. fairly effecient, 2 to 3 sticks of wood will maintain temperature for about 3 hours.
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I contacted their customer support, but they were of no help. I was hoping someone just might have tried to use one. My fire box is a 2’ insulated cube. fairly effecient, 2 to 3 sticks of wood will maintain temperature for about 3 hours.
Chef I think a Fireboard would work, go on Facebook and join the Fireboard group, there are probably people on there who use it on smokers of similar size. A lot of people are selling there first generation Fireboard’s at a good discount, to up grade to the second generation so there might be a deal to be made. Weather you go with a Fireboard or different controller and fan, the results should generally all be about the same I would think, you are basically just using a temp probe to turn a fan on and off to stoke the fire.
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I have 2 30" Masterbuilt smokers, the 2nd one is yet to be used. Smoke has always been a problem. I converted to a Smoke Pistol smoke generator and wasted more cartridges trying to get them lit than one that I used. I obtained and installed a Smokin-It cold smoke generator smoke problem solved! I also have a Masterbuilt propane fired one, both temp control and smoke are problems. An inexpensive unit that is tall enough to hang 20" casing would be ideal. If I was not in my mid 80’s I would design and build one,
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Masterbuilt you all talk about opening a closing dampeners during the smoking. My anslog electric MB35 has no dampeners is it something I should consider adding?
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Masterbuilt you all talk about opening a closing dampeners during the smoking. My anslog electric MB35 has no dampeners is it something I should consider adding?
samspade I would stay with what your unit has been designed. If it was a unit that has been self built then I’d say yes.
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Masterbuilt you all talk about opening a closing dampeners during the smoking. My anslog electric MB35 has no dampeners is it something I should consider adding?
samspade During the initial nonsmoke time you might want to crack the door slightly, it is a drying period.
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Hey guys, just FYI I created a Group for Camp Chef Smokers. For some reason, it is not able to be tagged yet, but it should be able to be joined by going https://meatgistics.waltonsinc.com/groups/camp-chef-smoker and clicking the join group button
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Does anyone have any experience with a large stick burner smoker (the one in my picture profile)? While I can maintain a reasonable temperature control of the beast, I would love some system that could control temperature / fan so I wouldn’t need to baby sit so much. it is 30" diameter by 10’ long with a 2 x 2 x 4 foot smoker on the end.
Chef When we were still in Texas I designed a combination vertical/horizontal reverse flow stick burner with Pitts & Spitts in the early 90’s. I had a typical, but refined rotary damper at the firebox located at the bottom/middle basically, with a vertical stack that was about 12’, since I had it roll/built in so you could use it as a built in (in our Texas Room) or roll it out & use a short stack. I was able to control the heat very well, especially for a stick burner, with that unit. Unfortunately, when we moved & my wife said no way you are giving that thing up, the buyers demanded it & I sort of had to compromise. Felt like I lost another left arm. I have never been able to afford to replace that thing since & it has been nearly 20 years now. I think with the stick burners, & I really love them most for the best flavor & experience, you really have to just be prepared to work them. It is a pretty active event as you just never know if something is going to happen. It sounds like you are not doing too bad with yours. I could leave mine alone & just add fresh coals or wood, but I still think you need to watch them. But, that is part of the experience. If not, you really need a smoking/BBQ machine.
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Chef When we were still in Texas I designed a combination vertical/horizontal reverse flow stick burner with Pitts & Spitts in the early 90’s. I had a typical, but refined rotary damper at the firebox located at the bottom/middle basically, with a vertical stack that was about 12’, since I had it roll/built in so you could use it as a built in (in our Texas Room) or roll it out & use a short stack. I was able to control the heat very well, especially for a stick burner, with that unit. Unfortunately, when we moved & my wife said no way you are giving that thing up, the buyers demanded it & I sort of had to compromise. Felt like I lost another left arm. I have never been able to afford to replace that thing since & it has been nearly 20 years now. I think with the stick burners, & I really love them most for the best flavor & experience, you really have to just be prepared to work them. It is a pretty active event as you just never know if something is going to happen. It sounds like you are not doing too bad with yours. I could leave mine alone & just add fresh coals or wood, but I still think you need to watch them. But, that is part of the experience. If not, you really need a smoking/BBQ machine.
calldoctoday Pitts and Spitts were some of the best. Once President Bush had his made by them, they got very pricy .
I agree, a stick burner is a bit more maintenance, but everyone loves the product they turn out. Each one is different and has to be fine tuned, but once you learn the unit, it can’t be stopped.
Do you know how to weld? Lots of great steel around these parts for someone who wants to build their own.
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calldoctoday Pitts and Spitts were some of the best. Once President Bush had his made by them, they got very pricy .
I agree, a stick burner is a bit more maintenance, but everyone loves the product they turn out. Each one is different and has to be fine tuned, but once you learn the unit, it can’t be stopped.
Do you know how to weld? Lots of great steel around these parts for someone who wants to build their own.
Chef Absolutely & I loved mine, even my wife loved it. Yes, I saw a few years ago that they have gotten rather pricey since we did ours back around 92 or 93, & it was not cheap then. I also discovered when I ran across them a few years ago, again, that the design we came up with basically is now one of their best sellers…Well, I would not call myself a welder. I used to be able to braze really good & welding, so, so. I have though about buying a welder & trying to see if I could get at it, but thus far have not taken the leap. Yes, I always saw lots of good oil field pipe, big stuff & small & others when in the Houston area. Not so much out here, but have thought about the abandoned propane thing though, but you have to be real careful with that. Good idea though & thanks. I realized after the fact that you made your post nearly a year ago. How is Smoke A Motive ding these days?
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Chef Absolutely & I loved mine, even my wife loved it. Yes, I saw a few years ago that they have gotten rather pricey since we did ours back around 92 or 93, & it was not cheap then. I also discovered when I ran across them a few years ago, again, that the design we came up with basically is now one of their best sellers…Well, I would not call myself a welder. I used to be able to braze really good & welding, so, so. I have though about buying a welder & trying to see if I could get at it, but thus far have not taken the leap. Yes, I always saw lots of good oil field pipe, big stuff & small & others when in the Houston area. Not so much out here, but have thought about the abandoned propane thing though, but you have to be real careful with that. Good idea though & thanks. I realized after the fact that you made your post nearly a year ago. How is Smoke A Motive ding these days?
calldoctoday If you’re thinking about using a propane tank, look up the PBS series “BBQ With Franklin” Episode 4 “The Pits”. It shows different types and he even builds one out of a 250 gallon tank. He shows how to do so safely.
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I own 3 Webers Performers, 1 Great Outdoors Smoky Mountain “Big Block” and 1 Copperhead Pit Boss series 7
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Just got a Smokin’ It 3.5D. Is there a smokin it group? Haven’t really found where all the groups are listed yet…
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I own 3 Webers Performers, 1 Great Outdoors Smoky Mountain “Big Block” and 1 Copperhead Pit Boss series 7
@dennyo-s How do you like the pitboss 7, I have been thinking of getting one?
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bocephus PB Copperhead 7 seems ok now. I received it when it was near 2 years old but it was never plugged in and turned on. I bought it for a tad over 1/2 price $350. I had issues with temp swings and they only got more radical. I replaced the thermometer and controller and it seems to have settled in nicely. It worked great for hanging whole slabs of bacon because they are too long for my GOSM Big Block to hang in. In the cabinet there is a huge difference in the temperature from the water pan level to the top @ the exhaust. @ 225 setting 150 to 175 on top shelf.
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bocephus PB Copperhead 7 seems ok now. I received it when it was near 2 years old but it was never plugged in and turned on. I bought it for a tad over 1/2 price $350. I had issues with temp swings and they only got more radical. I replaced the thermometer and controller and it seems to have settled in nicely. It worked great for hanging whole slabs of bacon because they are too long for my GOSM Big Block to hang in. In the cabinet there is a huge difference in the temperature from the water pan level to the top @ the exhaust. @ 225 setting 150 to 175 on top shelf.
@dennyo-s Thanks for the info, I was looking at them for their bigger capacity.
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bocephus Great for hanging S Sausage, whole slabs of bacon ext, disadvantage is vertical temp variance advantage is horizontal shelf spaces!!
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