The Texas BBQ Forum

Thought I'd start a new thread with pics of the new unit..
A few things I did not anticipate, there was already heat tape on the top but not enough, I added another layer and now the vent fits snug, just right not too tight.
The lower vent fits tight, there's not enough room to apply insulation tape on the slider/s.
Lastly, I was under the impression (don't know where I got it) that it came with single cook grid, not a double.
Oh, and how come nobody ever talks about how HEAVY this dog is, dang near killed the wife and I moving it around, this a three man job and I mean it!
All is well now though, it's together and perking away right now out on the screen porch doing its' "first burn" time..

"Gentleman, start your Smoker"

What is the internal diameter on that thing? By the way, what did you give for that thing? Congratulations!

They call it a 24in but the cooking grates are 20in and the jug internal diameter is around 22in.
I bought it for $650, but I also saw them at local Costco for $650.
I think mine is the newest version, it may have some small differences to the one I saw at costo.
I got it off Craigslist, dude won it as a prize and did not want it, there was an invoice from the shipper in the box for $750 so I don't think it came from Costco.
I'm still sore from getting it in and out of my pickup truck, a guy could get hurt moving the shipping crate around.
Heck, getting it into the cradle gave me insight into how those guys got the blocks of stone up and onto the pyramids..

Congrats on the purchase. Not sure if you need the heat tape on top. Primo's and BGEs do not have heat tape on top. I put some on when I switched out the top vent for SS rainproof top. BTW, I am going to go back to the cast iron top, I think it works better.

It came with one layer of black tape on the top but the cap still moved around quite a bit so I added another layer, just based on what I was reading online about them.
I will say that during my "burn in" I had trouble getting enough heat in it and had to open both vents more than the instructions called for.
Probably did not load enough coals into it so I'm going to do a second burn with a larger coal base to test how well it shuts down..
I may fill it up and see how long it runs and try a few different settings to try to target my projected cook temps for different meats.
I do wonder however, how much "smoke ring" and/or smoke flavor I can get into a brisket?
Can I load a largeish chunk of oak and let it slowly burn for 12 hours and get a smoked meat result or will the smoke not burn hot enough to "burn clean"?
Questions, questions..starting over from scratch is a lot of fun!

I always start with a clean ash catcher, then "pack" the lump. Pack meaning to try and not get too many be air gaps. Then I open both the top vents as open as they can get. Using a propane torch, I ignite a fire in three to four different spot on the lump pile, close lid and keep an eye on the thermometer. When its up to 230, I back the vents down to normal operating position and let it stabilize for about twenty minutes before putting any food on the grate. I don't, as a rule, add wood. Just my $0.02.

I know lots of guys add water soaked chips, I gots to have me some wood smoke flavor!

After re-reading the early (2016) reviews of this cooker I realized the new version has an improved air inlet door system.
Early version had a single solid solid slider that leaked air badly and the reviewers were talking about and showing how to add felt insulation to make it fit better.
Here's the new version air inlet.

Though very versatile and a thermodynamic wonder, that is one of the things about a flower pot, you pay for all that efficiency with tonnage. You know, you can probably find a good auto shop floor jack on Craigslist too, LOL.

I worked on cars for 40 years and owned my own shop for more than 20 of those years, I already have jacks galore..and believe me I know what heavy is and how to lift it having installed hundreds of engines.
Problem is there's no pick up points on a cardboard crate.
It's awkward and slippery. And heavy, very very heavy.