Any smokers here?

[FLEXjs]

I got this on Thursday and assembled it yesterday.

I think a brisket will be my first project...

[DJ_Critterus]

nice.

i have a Kamado Vision which is pretty much the medium size BGE. It gets used almost daily.

[Big bob]

Nope your first project is to start a fire and learn the temperature curve. This is also the first part of seasoning it so your first brisket doesn't taste like burnt paint.

[IB4TL]

Looks like a nice setup

I'm not a fan of smoked food but each to their own

[Yadkin]

Your first project should be to heat it up an burn off any factory residue.

[TheHammer]

Wouldn't do a brisket on a first run with a new side smoker. Start with a shorter smoke, ribs?

A test most smokers use to test even heat across the grates is the biscuit test. Get a can of those pop up biscuits, place and space them evenly across your pre-heated smoker grates, shut the lid and check them as they bake. You'll see the biscuits bake at different temps and the hot spots and uneveness of the heat distribution before you ruin a nice brisket, ribs, etc.
I started out smoking with a smoker like that, mine had major heat differential across the grate.

Almost all box store side smokers will require that you cut up a steel deflector plate where the firebox heat enters the smoke chamber. The heat from the firebox to the smoke chamber is super hot compared to the end of the smoker at the exhaust. If you don't screw some type of plate there that pushes or deflects the heat downward, then any meat within 12" of that heat intake will burn to a crisp.

Plus, you must constantly maintain the fire and rotate the meat.
Get digital temp probes for the fire temp under and across the grates analog gauges are worthless.

I got rid of my nice, medium quality side smoker after a year or so of use. It sucked.

Quality side stick burner smokers use thicker steel, double insulated fire boxes, reverse flow and heat "tuning" plates across and under the grates.

[FLEXjs]

Originally Posted by Big bob

Nope your first project is to start a fire and learn the temperature curve. This is also the first part of seasoning it so your first brisket doesn't taste like burnt paint.

I will be doing that later today.

[FLEXjs]

Originally Posted by TheHammer

Quality side stick burner smokers use thicker steel, double insulated fire boxes, reverse flow and heat "tuning" plates across and under the grates.

I wanted an Oklahoma Joe Highland reverse flow unit but I have been looking for months and haven't been able to find one in stock anywhere in Canada, so I bought this one based on a suggestion from a friend.

I saw a video on the biscuit test. I'll do that.

[TheHammer]

Originally Posted by FLEXjs

I wanted an Oklahoma Joe Highland reverse flow unit but I have been looking for months and haven't been able to find one in stock anywhere in Canada, so I bought this one based on a suggestion from a friend.

I saw a video on the biscuit test. I'll do that.

Ok Joe makes decent, entry level, affordable smokers compared to the box store junk.

I bought mine from BBQ Galore, a decent smoker before reverse flow became a thing. I got tired of the baby sitting and maintaining the fire, heat control, rotating the meat, etc.

I transitioned into the drum smokers, kamados. Almost set and forget. Will never buy a pellet pooper.

Good luck!

Oh, and find a new friend. (Actually same here, we're still friends and we both moved on to other smokers)

[Rodnok1]

I had a regular smoker years ago... Before it became a big thing and quality units affordable came out.
I have an electric smoker now... I like it as keeps temp almost spot on.

I'd get some chicken to do test runs with to get used to the unit, no sense destroying quality meats right off.

[Steve_R]

I smoke a good cigar occasionally.

[TheHammer]

Originally Posted by Steve_R

I smoke a good cigar occasionally.

You do that while you BBQ, and wash it down with several bourbons.

[bsmith]

If you've never done it before, I would recommend something easier for the first run...

[zsr22]

Originally Posted by bsmith

If you've never done it before, I would recommend something easier for the first run...

Briskets are quick and easy. Start it about 4 hours before you want to eat. Make sure it is a full packer.

[Steve_R]

Originally Posted by TheHammer

You do that while you BBQ, and wash it down with several bourbons.

*Scotch

[Yadkin]

I used to smoke in college. Then I met this girl who I really, really liked. She wouldn't go out with me unless I quit, so I tossed my nearly full pack in the trash. 43 years later we're still together and healthy, so I consider that a win.

[TheHammer]

Originally Posted by zsr22

Briskets are quick and easy. Start it about 4 hours before you want to eat. Make sure it is a full packer.

[FLEXjs]

Originally Posted by zsr22

Briskets are quick and easy. Start it about 4 hours before you want to eat. Make sure it is a full packer.

4 hours??? notsureifserious

I have done a few on my gas grill and they take 10-12 hours.

[Big bob]

Stick something under it till you figure out where it is going to ooze from.

[Tikiman]

Had this smoker for many years. Only used it twice a year on average so I finally sold it to a buddy who wanted it more than I did. Had some great BBQ / pool parties with it though. Old Fisher wood burning stove welded to the front of it. Nothing but heat and smoke in the smoking chamber. Would coast nicely once you got that wood burning stove going.