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Post by Deleted on May 5, 2015 22:26:01 GMT 10
G'day
Think your right smokie, I've thought about it today and I think I've overinvesticated and overthought this thing. I've been thinking of why I built this thing to start with and it was primarily to do the low and slow during the summer months when the wood fired oven was just to damn hot to play with.
I didn't know about the stall and cooked until that probe thermometer said it was cooked, so why should worry about it now.
Only problem is getting a day to myself over the next month. Precious little time , with work and appointments and some other promises I've made.
A bag of good beads and I'll make this puppy cook and if everything goes to custard I can always pull off a rescue in the Webber Q. No guests and a plan B means .... I can make mistakes at my own leisure.
Regards dave
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Post by smokey on May 5, 2015 23:05:18 GMT 10
That's what it's all about, Cue at your own leisure. I'm pretty sure that with your skill, you will have that smoker singing in short order.
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Post by chrisg on May 6, 2015 15:56:01 GMT 10
 I think that is probably the most amusing thing I note over and over about the BBQ community, the males that seem to dominate it, at least on line, especially. The massive, massive tendency to over-think and over-stress what is supposed to be a relaxing hobby with an edible outcome I really, really refuse to stress over anything I cook, if it doesn't work out there's always take-away Cheers |
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Post by bill44 on May 6, 2015 16:28:56 GMT 10
I find cooking quite relaxing, I've been doing my share for 60 of my 70 years and have no intention of giving up yet.
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Post by chrisg on May 6, 2015 17:02:33 GMT 10
Maybe it is generational Bill, I'm only a few years behind you Cheers |
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Post by bill44 on May 7, 2015 10:20:16 GMT 10
Quite possibly the case Chris, may come from the lack of distractions available to the younger generations during their formative years, as in the many electronic toys now available.
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Post by Deleted on May 13, 2015 20:47:52 GMT 10
G'day
Managed to wangle an early dental appointment so I grabed a pork roast on the mon night and some fresh charcoal beads.
Removed the skin and brined on the mon night. Dentist and made a mini charcoal in the tue morning. Got the mini going lunch time and a 5 1/2 hour cook got a 1/2 decent roast pork done.
Mini was stable at 250 F so that was great and heat beads unburnt at the end means it could possible have burnt
Longer which is good to know.
One thing the high temp paint softened as soon it it was hot, your could leave you fingerbprints in the surface! And every touch scratched it. Don't know what to do about it. If it doesn't bake hard next time I'll probably strip it off
Regards dave
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Post by Ddave on May 22, 2015 21:17:47 GMT 10
G'day
Well, it's been a bit of a learning curve.
Decieded just get ahead and "cook" this paint by doing the chicken cook. Use this like a UDS an ugly drum smoker. Take the heat defector out. Get those chicken drippings dropping on the coals. Max temps and eat the results.
Get the charcoal beads heated. Add some wood . Yes !
Assemble, add chicken and the bloody thing drops off the temp... And gets real bloody smoky.
Open those side vents.,., still no change still smokie and the temps are dropping again. GGGrrrr
Worse bloody smoky. Smelly unpleasant stuff.
Shut all the vents down and finish the poor bird on the weber Q.
Upset of course cause it hadn't gone to plans. But after a few days of upset, I got over it and started to think and take out the variables.
I was thinking about smokies big green egg and inlet and exhust and decieded to go down and see the exhust and inlet on a weber smokie joe at masters.
Bugger bugger bugger. As soon
as as I seen it big outlet smaller inlet. I new enought to leave the outlet open and control with the inlet ..... But the size diference!
I borrowed a tape and took some rought enough measurements.
Did the math.
Weber silver
Inlet 9 cm2
Outlet 14cm2
My clone
Inlet 6.8 cm2
Outlet 6CM2
Pretty easy to see the difference. I'd read enought to leave the top exhurst open and balance with the inlet.
Well well at least I'm on to the possible solution.
I've got a secound lid and vent it might be posible to add that secound vent.
Regards Dave
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Post by smokey on May 22, 2015 21:58:38 GMT 10
This is GOLD . The only variation is with weber kettles using the snake method. Ash glogs the bottom vents if they are left at the proper "bees dick" open on the bottom vents,, snuffing the fire. The only real solution to that is to clear the vents periodically or leave bottom and top compleatly open and rely on pure perfect fuel load. I know that Shayneh found this delima and some debate arose between us a few years ago about it. In fact I hazily recall Shayneh deflecting ash from clogging the bottom vents. I havent done the actual ratio per square millimetre but your assumption reads correct. I just dial in the vents until I get the so called thin blue smoke, and that is always achieved with a mostly full open top and a choked bottom. |
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Deleted
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Post by Deleted on May 22, 2015 22:56:14 GMT 10
G'day smokie
I haven't got a bottom vent only 2 sides. I was only to pleased at first that I didn't drop into the problem with the smokie silver( bottom vent) with the ash block problem ....to the smokie clone gold ( side vent ) id thought I had the thing sorted out. As for the balance of inlet v exhurst this puppy ... Chokes. At high temps.
As far as I can figure... Too much air Input. And not enought exhust.
Just have to try again and see how it goes
Regards dave
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