The Texas BBQ Forum

Hello all. Just joined this forum today. Been lurking for awhile. Just got a smoker, it is only 1/8" thick. Concerned with heat los/control. Trying to think of how to make it better. Considering external fire blanket wrap, fire bricks inside, on walls, possibly top of firebox if I can get it to stick. Firebox lid does not.open. Got it for next to nothing so I can't complain. Any help would be greatly appreciated.

On a side note, it has never been cooked in. I want to season/cure it tonight. Hopefully will have enough information. To decide what I am going to do when finished. Really want to cook on it before I go back to work Sunday night.

Thanks in advance to everyone!

I attached the few pictures I have taken. They were really just to have someone make a rack for the firebox to keep the wood off of the bottom.

Never had a pit like this so any advice or suggestions are greatly appreciated!

Good to see you started your own thread and posted some pics - - - -

Is there any identifiable Name/Manufacturer on this Pit that you know of

Was told that it is homemade.

Congrats on the new pit. So, if you've been lurking for a while you likely already know all about what I'm going to type but since you asked here's a couple of suggestions.

1) Don't worry about making modifications until you see how it cooks first. Without some baseline it's tough to know what you should do.

2) Leave the exhaust and intake wide open.... WIDE open - to see how it draws. Don't even think about tinkering with the vents your first go-round.

3) Build a small fire using DRY wood - you can use some charcoal to start with but I'd really avoid that due to ash build up. Plus, this is a stick burner and not a charcoal burner. If you're unsure of your wood than go by Academy and buy some mini-logs or chunks. The mini-logs may need to be split some more but that wood will be plenty dry.

4) Once you get a small CLEAN burning fire (no smoke to light blue) then watch the temperatures and add wood as needed. Remember that thermometer placement is critical. I'd opt for a couple of cheap oven thermos at WalMart and place them right on the cooking grate to compare with your door thermo.

5) Oops - forgot to mention..... knock off the big rusty bits and wipe the interior of the cooking chamber down with vegetable oil or PAM BEFORE you start your fire. Try to keep your temps below 300 if possible and do your burn-in / seasoning for a few hours.

Let us know what you find and we'll go from there.

Thanks for the info. I had my wife pick up some manteca for the curing this evening. Would you still advise Pam or vegetable oil over that? I plan on wiping it out with a damp rag, placing a fan in it to dry it quickly, then coating everything, and building a fire in it. I do know I need to install a thermometer on the door for the cooking chamber. The only one it came with is on the vertical door.

I seasoned all my pits with peanut oil.

txsmkmstr wrote:Congrats on the new pit. So, if you've been lurking for a while you likely already know all about what I'm going to type but since you asked here's a couple of suggestions.

1) Don't worry about making modifications until you see how it cooks first. Without some baseline it's tough to know what you should do.

2) Leave the exhaust and intake wide open.... WIDE open - to see how it draws. Don't even think about tinkering with the vents your first go-round.

3) Build a small fire using DRY wood - you can use some charcoal to start with but I'd really avoid that due to ash build up. Plus, this is a stick burner and not a charcoal burner. If you're unsure of your wood than go by Academy and buy some mini-logs or chunks. The mini-logs may need to be split some more but that wood will be plenty dry.

4) Once you get a small CLEAN burning fire (no smoke to light blue) then watch the temperatures and add wood as needed. Remember that thermometer placement is critical. I'd opt for a couple of cheap oven thermos at WalMart and place them right on the cooking grate to compare with your door thermo.

5) Oops - forgot to mention..... knock off the big rusty bits and wipe the interior of the cooking chamber down with vegetable oil or PAM BEFORE you start your fire. Try to keep your temps below 300 if possible and do your burn-in / seasoning for a few hours.

Let us know what you find and we'll go from there.

Forgot to mention that all this above are good suggestions. He probably has done some cooking in the past.

Yesterday was very busy so I did not get the chance to take more pix OR season the pit.

I am attaching the the pix I took this morning. Will clean it up, and get it heated up to season it.

YOU are headed for a lot of outdoor Fun, Sir

Looking VERY forward to it. Want to get thermometers and drain done today before curing it. Really want to cook on it tomorrow or Sunday.

Will post updates on progress.

That looks like a pretty cool set-up to me. I would agree with you about the firebox door - almost looks like it was installed upside down. Still - wait and see what happens before making any changes. If you see scorching on the outside of the door at the top or you have to crack the firebox door open to get a clean burn then it's likely too high.

Well got it started with charcoal and then put some oak in it. Wife and I went running errands and came back to it sitting right on 225 degrees. Opened door to load some pecan to maintain see what it does and to keep it longer and the temp did not move, still 225. This is on the temp gauge on the vertical chamber. Still gonna consider modifying the door to put the vent closer to the bottom. Will decide after first cook. Was not successful at getting thermometers installed. But there is always tomorrow.

Agree on the damper for the firebox, do a test run after seasoning. Maybe cook some pork butts up and see how it is cooking. Looks like a well built pit though, smoke on brutha!

Good Job.... Some thoughts if you don't mind.

First - looks like a lot of smoke coming out the firebox damper indicating the draw is not real strong.

Second - looks like your wood pieces are pretty large... might consider splitting them in half lengthwise. If you're getting a good flame and clean burn then ignore that observation. Pics can be deceiving.

No problem with your observations. I appreciate any and all input. That is just how I am burning it to season it. Temp holds well across the pit. I am gonna let it cool down on it's own. Tomorrow I put it to the test. We picked up some chicken, beef ribs, and sausage just to try it out. Ribs and brisket coming soon.

Did find one issue where the lid just on the left side touches the grating not letting it seal all the way. I will grind that down and primer and paint it after I christen it tomorrow. Other than that I am excited to try it out.

Will keep the posts coming.