11earl
Knows what a fatty is.
Hi,
Picked up this cobalt blue and gun metal grey Humphrey's Pint from Nicole and crew at their Maine HQ. Great place - those of you who have been there know what I'm talkin' about :wink:
The only options I added are: The accessories/sauces shelf on the side and the shelf to protect the firebox door from drips. I think I'll most likely add another stainless shelf and be all set.
The construction seems extremely heavy duty and first rate. So far I've seasoned it and done three smokes, all without any type of temp controller as I'd like to first learn how to control it's natural airflow.
Initially I was having difficulty getting it up to temp. Nicole suggested I start heating the smoker without the diverter and/or full water pan, which was a game-changer for sure. For my most recent cook I waited to add the diverter and water pan until the temp hit 200 degrees. I kept the water pan empty, as well. Temps were great, but I will add sand or water next time to help maintain temps when I open the cook door.
For fuel I've experimented with B&B char logs, B&B briquets, and RO Lump. The char logs seemed to have a hard time staying lit - probably more my error than anything. The briquets performed great, and I was disappointed with the RO lump; tons of tiny chips and dust, so I'm off that fuel for now. Next I'll try the RO briquets, which I've had pretty good luck with.
Here are couple pics and link to additional pics and video. Happy to answer any questions
.
PS: Simply cannot seem to upload pics correctly oriented - they keep flipping on their side. Sorry!
Picked up this cobalt blue and gun metal grey Humphrey's Pint from Nicole and crew at their Maine HQ. Great place - those of you who have been there know what I'm talkin' about :wink:
The only options I added are: The accessories/sauces shelf on the side and the shelf to protect the firebox door from drips. I think I'll most likely add another stainless shelf and be all set.
The construction seems extremely heavy duty and first rate. So far I've seasoned it and done three smokes, all without any type of temp controller as I'd like to first learn how to control it's natural airflow.
Initially I was having difficulty getting it up to temp. Nicole suggested I start heating the smoker without the diverter and/or full water pan, which was a game-changer for sure. For my most recent cook I waited to add the diverter and water pan until the temp hit 200 degrees. I kept the water pan empty, as well. Temps were great, but I will add sand or water next time to help maintain temps when I open the cook door.
For fuel I've experimented with B&B char logs, B&B briquets, and RO Lump. The char logs seemed to have a hard time staying lit - probably more my error than anything. The briquets performed great, and I was disappointed with the RO lump; tons of tiny chips and dust, so I'm off that fuel for now. Next I'll try the RO briquets, which I've had pretty good luck with.
Here are couple pics and link to additional pics and video. Happy to answer any questions
.PS: Simply cannot seem to upload pics correctly oriented - they keep flipping on their side. Sorry!
