Offset Smoker: Starting a Fire

[lindbhr]

I recently took delivery of a Workhorse 1975 smoker. Although I'm not new to BBQ, this is my first offset smoker. As my first cook, I'm smoking 2 pork shoulders this morning and boy did I have to work hard to get a decent fire started. Tons of black smoke and difficulty getting up to 250 degrees. I used a charcoal chimney to start and put my post oak splits on top. All this said, maintaining temperature with clear blue smoke has not been difficult, as least so far.

What method do you use to start your fires? Thanks in advance, Hugh

[greglepore]

Load of charcoal in chimney, another chimneyfull or so on top after that starts, then slowly add wood. I allow 45 min or so to start and get up to temp...

[VINMAN]

I use a charcoal chimney the same way also.

Will admit I cheat and use a propane torch a lot of the time....

.

[t6dpilot]

Oh I am so jealous of that Workhorse 1975. After doing a ton of research, that was to be my choice. But the lead time really turned me off, so I passed. I'd be really interested to hear reports of what it takes to maintain temps. I hear an offset requires constant monitoring - like every 30 minutes.

[javadog]

I used to actually start my wood in a weber grill and transfer the burning coals to the smoker.

[greglepore]

Originally Posted by VINMAN

I use a charcoal chimney the same way also.

Will admit I cheat and use a propane torch a lot of the time....

.

I always use a torch under the chimney-less mess than newspaper and quicker results.

[Roswell]

Originally Posted by javadog

I used to actually start my wood in a weber grill and transfer the burning coals to the smoker.

This is the method the pros use.

[matthewb0051]

I usually do a chimney with a layer of Match Light charcoal (or the HEB brand) then fill it with charcoal. Don't even bother trying to start it in the offset box.

After that, I feed the fire with extra charcoal and wood chunks (mostly wet) as needed. If my fire, which really isn't a fire, gets too low, I start another round in the chimney. Key is to maintain it with fuel before it gets too low.

[flipper35]

Chimney with canola oil drizzled down to the paper per Alton Brown's instructions. Works great and don't need any chemicals like Match Lite. Use natural chunk charcoal. Add more on top after it gets poured into the firebox.

[tabs]

Without a pix this thread is fkin useless...what is a "workhorse?" Is that sumthin new at Wally world?

Anyway enough of the amateurs.....

Charcoal chimney loaded with Lump hardwood charcoal..you can use paper but that is catch as catch can...I have a Propane Wok burner which gets them up to speed in a few moments..

Probably the best way is to light the charcoal on the grate at the bottom with with a Propane torch. Once started put your Wood splits on and watch them catch on fire (you should close down the vent to direct the smoke through the unit to heat the metal and bring to temp..Let all that black smoke (creosote) burn off... ifn you don't your meat will taste bitter...till you get a nice thin bluish gray smoke.. at this point you can be at 300*...put yer meat on and close down vents till you stabilize at 250* plus or minus..

On those stick burners you have to constantly watch your temp and add wood...adjusting the vents as needed..that is sumthin you learn by doin..you also should have some wood either on top of the fire box or inside next to the fire to pre heat the wood...

You have to stay with hardwoods..oak, mesquite, hickory, cherry, apple orange, olive, pecan...alder...each will impart a little bit of a different taste characteristic..

One buys an expensive heavy gauge metal stick burner for heat retention so there is less fiddling to do..they are hands on...and it does take work to run em...

Ifn you want easy just buy a pellet smoker, put them in and walk away..

[tabs]

I like the Lone Star Grillz...

If I had to buy one again instead of the Klose I would get a LSG..he has refined them

[lindbhr]

Originally Posted by t6dpilot

Oh I am so jealous of that Workhorse 1975. After doing a ton of research, that was to be my choice. But the lead time really turned me off, so I passed. I'd be really interested to hear reports of what it takes to maintain temps. I hear an offset requires constant monitoring - like every 30 minutes.

My first smoke went very well. Thanks for all of your comments. Very helpful. I was checking my smoker every 20-30 minutes. Mostly just to poke at the wood to keep the temps up. I have a BGE and a Yoder pellet smoker, so this has been a very different cook.

[greglepore]

Originally Posted by lindbhr

My first smoke went very well. Thanks for all of your comments. Very helpful. I was checking my smoker every 20-30 minutes. Mostly just to poke at the wood to keep the temps up. I have a BGE and a Yoder pellet smoker, so this has been a very different cook.

Jealous. With a big firebox like that, you should be able to do less frequent checks as you get experienced. I really like my wifi thermometer (cheap Inkbird from Amazon) - I use one of the 4 temp channels for a probe in the smoke chamber and set high and low alerts-I can then go about what I'm doing and just check the phone from time to time, and it will notify if it gets out of the range I've set.

[Hads930]

I tend to build a monster fire to start because I can always spread it out once the box gets to temp and I have an adjustable baffle between the firebox and cooking chamber so I can dial up/down temp fairly quick. It’s only taken me about 12 years to really feel like I know what I am doing with my current pit. Your pit has 3/8 in steel which is pretty thick, most pits use 3/8 or 1/2 on the firebox only and thinner steel on the cooking chamber so getting to temp might be a challenge especially if you’re used to the convenience of your electric smoker. I think you’ll find that you’ll tend to tinker with it and check/adjust it about every 45 mins to an hour. Those trips outside are brutal with the weather we have been experiencing.

[Hads930]

The unfinished metal exterior is interesting. Did you season before your first use? If you seasoned yourself how did you do it? I have found that there’s as many opinions on pit seasoning as there is in actually cooking on it.

[lindbhr]

Yes, I seasoned the exterior with linseed oil as the manufacturer suggested. Just wiped it on with a rag. They say this should be done 2-3 times per year to maintain the finish. I really like look and had never heard of coating raw steel in this manner.

[Hads930]

My question was unclear. Did you season the inside or was that done at the factory? Interested in your method vs. others opinions.

https://bbqpits.com/2019/12/how-to-season-your-smoker/

[lindbhr]

Ah, on the inside I wiped the cooking chamber and vacuumed. Then, wiped everything with vegetable oil for the burn out.

[Rusty Heap]

All this offset smoker sounds like a LOT of work.

I just have to turn a propane knob on my 6 burner grill and it's warm and ready to go in 5-10 minutes.

I know I know, not proper caveman but I cope.,

[tabs]

Originally Posted by Rusty Heap

All this offset smoker sounds like a LOT of work.

I just have to turn a propane knob on my 6 burner grill and it's warm and ready to go in 5-10 minutes.

I know I know, not proper caveman but I cope.,

I know that some people might ridicule your burner chops..like buying salsa from NYC...but in my book I call that being smart..

After a long and exhausting day on the Pelican Parts Forum...it is nice and easy just to be able to turn on the burner and drop the Rib Eye on the burner.. no fuss no muss...who needs the aggravation of getting their hands dirty with charcoal and lighting a fire...