My partner in swine brought his 36" Kountry smoker up so I can do some altitude tests in anticipation of the up-coming guest chef opportunity at the local eatery.
It's an offset to be sure.
Water jacket on top of the firebox. One thermometer located on nonfirebox side. Now here's the twist. This rig has a damper located on the bottom of the nonfirebox side that I'm told is used to control the temp while smoking (was instructed to leave the exhaust pipe closed as that is used for grilling). The damper causes an "S" flow of smoke through out out the smoker.
Never having run a stick burner before, should I use sticks or lump? Should I have my 55 gallon burn barrel fired up to provide hot coals as fuel is added or just add raw wood to the firebox?
The grate in the firebox appears to be real close to the bottom of the firebox, might need more space cause the air is thinner. He cooks at abour 5,300 feet, I'm at 8,500 feet and the restaurant is at 6,900 feet. I figure if I take his elevation and add it to mine then divide by two we are at the elevation the cook will be held at. To that end, if I take the cook times that are normal at his altitude, add my to them and divided by 2, I should be be close to actual cook times at altitude. Nice theory, the proof will be in the Q!
This cooker was featured in the All Star BBQ show that was on OLN network. It was the Huntsville episode (wish I had tape that one).
Don't have time to play with it today as we are going down to the flats to see Willie Nelson
play at Red Rocks, but hope to fire it up on Monday and do a test bird.