Quote:
Originally Posted by berettafan
impressively complex tabs. how long (years?) did it take you to get the hang of keeping fire/temps steady?
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The Klose because of being 1/4 inch steel plate for the cook chamber and 1/2 inch for the firebox...does it almost automatically, the trick is keeping that thin gray smoke when adding new fuel...then you have to open up the dampers to let more air in to run a hotter fire...if you run a sootier fire your smoke profile becomes heavier...you want subtle...where you taste the meat first and then say ummm is that a smokie flavor that I taste?
The reason why you go to a BBQ like a Klose is so that you can run a steady temp without having to continuously mess around with the fire. I have had the thinner gauge units and it was always a battle where they burn more fuel as the thin gauge dissipates heat more quickly. In a lot of those units they use a water pan to hold heat.. to act as a heat sink.
No problem maintaining temp with a Klose type of unit.
Ifn I had to buy one today..Lonestar Grillz is what I would go for..a second would be a Shirley in AL. They is expensive...but the product you can put out is commercial or competition quality. With one of those you will never have to buy another again...you gots the best there is.
http://www.lonestargrillz.com/
What I would buy today ifn I had to do it again.would be the 24 X 36 offset, with 1/2 plate firebox, folding front shelf, ash pan, and warming oven...it comes with a propane gas hook up for lighting the fire quick...for the ultimate you could add the Vertical smoker chamber...About 3550 plus shipping, with vertical smoker add 1200. .
Back in 05 I bought the Klose for 2K including Ship from Texas.. I thought I was crazy for doin it...but.....it seems to have worked out. I could sell the Klose for about what I bought it for...and step up...but at this point it is not cost effective. I just will have to suffer through with the Klose..