From the time that I started this blog back in February until the end of August, I had my heart set on an offset smoker. Thanks to some really good friends I got the smoker I wanted as a gift for my birthday (totally awesome gift!).
So this is where my journey begins…
I unpacked the smoker and put it together in about 2 hrs time. It was pretty easy to assemble and for the first time ever, there were no left over pieces. This was something I was worried about because there is the potential for massive heat loss if you have a bunch of screw holes with no screws in them.
The instructions then called for the smoker to be seasoned before using. This process involved brushing every square inch of the interior with cooking oil which was pretty easy. Then you light some charcoal and let the thing smoke for about 2 hrs.
I did all of that and a few days later decided to smoke my first pork shoulder. Boy was I disappointed when I realized that the temperature in the main cooking chamber (the pit) would not get above 150 degrees. I tried everything I could but no such luck.
I just refused to believe that a company could manufacturer something that doesn’t do what it is advertised to do…
After much research, I found two really good sources online that show you how to correct the problem (it would be nice if the manufacturer could do it right the first time but I guess that is asking too much these days).
Anyways, there is an awesome video on youtube by “sd4547” you can watch it at this link http://www.youtube.com/watch?v=okpmVCth2RI , and then there was this blog post
http://www.grillinfools.com/2009/03/16/offsethorizontal-smoker-modifications which was very helpful.
Basically, I combined a few of their ideas and came up with a happy medium which you’ll see in the video. The only thing I need to do now is get a fan for the fire box and some high temp silicone to seal off a few spots and I’ll be all set.