Finally ole' krazylegs got a real smoker!!!!!

krazylegs · Posted: Jan 31 2006 Post subject: Finally ole' krazylegs got a real smoker!!!!!

Well fellas I'm a proud papa of a new Tejas model #2030 check it out at this link http://www.tejassmokers.com/images/a_2430_front_view_1.jpg and feel free to tell me what ya think. One question conserning seasoning it. Do I build a fire from briquetts and keep with the brequetts or do I you an all wood fire. The guy at the grill place told me to use briquetts. What do you suggest. I will be seasoning it on Tuesday and getting ready for the first cook on Wednesday.

I will spray the whole inside with Simple Green and washing out with water. Then after it is dry I will spray the whole inside with pam and build my fire.

Doc1680 · Posted: Jan 31 2006 Post subject:

Nice pit krazylegs. I really like the placement of the therm. I would think that's a better spot than the top of the lid. Let's have a look inside?

As for the fire. I'm no expert, but I really don't think it matters what you use as fuel.
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Love the voodoo that Q do.

Doc

Steve-O · Posted: Jan 31 2006 Post subject:

I like that one. Let us know how it works.
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"BBQ may not be a religion in Texas, but the two institutions are closely associated."
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MacMitch · Posted: Jan 31 2006 Post subject:

I am waiting on a Diamond Plate Fat 50 smoker that I will have to learn how to use, so I think I am in a similar place. Fuel frequently depends on what you have available or can afford. I happen to live on 12 acres & have access to copious quantities of Hickory, Oak....I think you will find that many like the flavor real wood adds to foods cooked with it.

I started using split hickory 3 or 4 years ago and have not even looked back. I started out mixing charcoal in until I got the hang of the differences in using it vs raw hardwood. You can control the amount of smoke flavor with real wood pretty easy once you get use to using it.

I was using a Home Depot "smoker" (just a box attached to a fire box). The set up was not good at all for real smoking so I ended up "smoke grilling'. The problem I had was getting any sort of reasonable control over the heat flow in the smoker. Many people here add steel plates inside their smokers to disperse & control the heat. There may also be some things you can do to improve the heat seals on your grill. You might want to check some posts like the recent ones by Alien on this subject. Since we can not see inside your grill/smoker its hard to tell how the heat will distribute. I like your fire box location, my old unit had a side fire box whereas my new unit has the fire box in the middle at a 45% angle, connected by pipes.

Once you get things all set up so you are pretty sure you will have good heat control then you can spray the entire inside with a cooking oil. You then start a fire & "tune" the inside with baked on oil. You may want to re apply oil & or toss some (throw away) meat in during the break in to help season & grease the insides. Some toss the first batch of meat cooked as it may obtain processing residue from the raw steel. The baked on oil will protect, seal & water proof the inside of the grill. Most people burn a new grill in for 6-12 hours before actually cooking food. I just split a bunch of Hickory into 12 inch pieces to break my new unit in with. I will have a gas starter for my logs in the new unit. I used news paper & small pieces of wood to start the old unit with.

I tried to cover many of the popular break in ideas. You may not elect to do all of this but at least it will give you some things to think about. I had a recent post on tuning a new smoker that may also help. Good luck & good cooking!
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Carpe Diem! & break out the smoker & cooler while you're at it!

zilla · Posted: Jan 31 2006 Post subject:

Hey man Nice rig!!! Give it a good wash with soap (Dawn) and hot water and a brush inside and then let it dry out. wipe the inside with oil (Peanut, Veg, corn) Light a small wood fire a slowly bring it up to temp and go for 5 hours or so and goahead and throw some meat on. Some folk say to do it twice but a wash and a fire is all ya need. Happy smoking brother!
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Zilla

GIANT BBQ

OkieJay · Posted: Feb 01 2006 Post subject:

weldonBBQ · Posted: Feb 01 2006 Post subject:

Congratulations! I am sure you will love the Tajas.
Not to sure I'd use the green stuff, I'd just wash it with soap and water and season it as recommended above.
Welcome to our smokey world! Although I must warn you that you will probably need another notch or 2 in your belt. Embarassed

Some say we are just getting to be good "all-round" guys.
Happy Days!

Weldon
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Success=Practice, Practice, Practice.....

krazylegs · Posted: Feb 01 2006 Post subject: Bad news!!!!

Well fellas I have the smoker going right now and honestly I am throughly discusted with the Tejas. First off as far as cleaning it, I did what the guy told me to when I bought it. Spray inside librally with Simple Green and wash off with a water hose. I dried it out and then used Pam to grease it up. All I could smell was the the metal and all the oils. So now do I have to start all over or what? I dont want that smell to mess up my food and the cooker Evil or Very Mad

Last thing, that smoker leaks like a seave (sp?) all around that roll top lid what should I do. I was thinking about getting in touch with a welder to weld some flat bar around the lid where it meets the other part.

UPDATE~~~ I just went out a minute ago and I know longer smell the oils from the metal. I think and when I did it the first time the temp said 250 I checked My oven temp inside at it was at 350+!!!!!!! (WTF).

DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

or just get a WSM cook with it straight out of the box...

just kidding..congrats on the purchase...now is this purchase for the steak place or your place?

nmayeux · Joined: 12 Nov 2005 Posts: 18

Its a nice looking smoker, and don't worry about the smells, they will burn off. Also, as far as the thermometer is concerned, look on the end of the probe and see if it is adjustable. Most of your better therms can be calibrated, and I usually use boiling water and another trusted therm to do this myself. Also, do the biscuit test and see how the heat is distributed. This can also lead to insight as to the temp difference. How bad is it really leaking smoke? You will have smoke escape in several places, but if the draft is good, then the leakage should be minor. It should be even less so if you have good clean combustion and plenty of "sweet blue". I really like the design with the firebox under the smoker. How does the smoke enter the chamber? Is there a baffle or baffles?
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Nauti-Que Competition BBQ Team
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rudyr · Posted: Feb 02 2006 Post subject:

I put a baffle in the top of my fire box to keep the flames out of the smoking chamber.I also put in a sliding plate betwen them to control the heat smoke. I'm thinking now that that wasn't nessasary. I leave it fully open. Iall so have the tuning plates. Better safe than sorry. Ilike the fire box underneath. Heat rises. Nice smoker!

krazylegs · Posted: Feb 07 2006 Post subject:

hear are some other shots of the smoker http://www.tejassmokers.com/products/2430det.htm I would like to get something to stop all the leaks. Any suggestions???

BBQMAN · Posted: Feb 08 2006 Post subject:

Stop all what leaks? Shocked

It should be good to go being new and all. Most of us lose a little around the doors etc. The fire box should seal relatively well around the door, allowing accurate adjustment through the intake opening. Like any new equipment, you will need to find out what works best through experience in using it over time.
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

krazylegs · Posted: Feb 09 2006 Post subject:

the leaks around the roll top door.

I just spoke to the owner of Tejas and he stated that it will leak and that there isnt nothing I can do but the leakage doesnt hender it from performing good.

He gave me some excellent tips on cooking and the smoker itself.