DUBBAGA
is One Chatty Farker
- Joined
- Jul 31, 2011
- Location
- Beaumont, CA
Due to unrelenting peer pressure from Simply Marvelous BBQ and Rad Fondo BBQ, I made the move to upgrade my cooking arsenal to include a reverse flow vertical cabinet smoker.
My needs would require occasional portability, along with the ability to load it into the back of a Honda Element. After considering a few different options, I decided on the Humphrey's Long Weekender.
The Long Weekender cook chamber is slightly larger than the Battle Box (+2"), but smaller than the Pint (-5"). It is also shorter than the Battle Box (-2") and the Pint (-8"). Most importantly, for mobility, is the weight. The Long Weekender is 212 lb, a whopping reduction from the 325 lb Battle Box and 350 lb Pint. With the reduced weight, there are obviously some differences in build construction, but the quality and Humphrey's workmanship is consistent.
March 17, 2018 was delivery day ... :becky:
The placement on the lift gate had me more than a little concerned
This unit is crated up very nice. Humphrey's don't let any detail go without giving it their attention (even if it's just the box).
Once removing the sides and back, the smoker is strapped down on the pallet, with 2 x 4 bracing the legs, so there is no movement during shipping.
After removing the plastic and foam wrapping, I was greeted by this image of beauteousness.
Another important factor in selecting the Long Weekender was the smooth sides and back, as I didn't want any ports or intakes sticking out.
Sadly, life dictated that I would have to put my toys away on Saturday. Therefore, the first cook would have to wait until the next day
I first removed all racks (the stock unit comes with 3 stainless steel bar racks, I also purchased 2 additional expanded metal racks), and gave the inside a thorough cleaning to remove any machining dust. Next, it was time to spray down the inside of the cook chamber, firebox, charcoal tray and expanded metal racks with 1 1/2 cans of Pam. Since the doors are stainless steel, I did not not spray them (or the gaskets).
Some recommendations online suggest to preheat the interior of the smoker by lighting the chimney inside... um, ok, I suppose if it's on the internet it has to be a good idea, rightray:
The charcoal chimney was placed directly on top of a partially loaded charcoal tray. I added less than 1/2 a bag of briquettes to the tray (figured about 6 lb), and the chimney was 1/3 full. After the coals were ashed over, I dumped them in the back right corner of the tray, and let the fun begin.
This is possibly my favorite image from the weekend ... the first smoke coming from the stack
It was very easy to adjust the temperatures using the daisy wheel intake, and the exhaust damper. For seasoning, she settled in at 250° for a few hours.
Once any residual chemical smell had burned away, it was time for the inaugural cook. Since he's a mod, and not to be crossed, it was essential to provide a naked fatty sacrifice to Ron L.
The Long Weekender has 8 available cooking rack locations, and there was plenty of room to throw in some more stuff. How about pork belly burnt ends and a pan of chicken :thumb:
Although this was intended to be an initial seasoning cook, everything turned out perfect. The smoker easily adjusted temperatures up to 350°, recovered temps quickly, and was a joy to use.
After 9 hours it was time to call it a day. This was left in the charcoal tray, from the initial 6 lb of briquettes.
On the next cook I want to try lighting the front corner of the charcoal tray instead of the back, as I found that as the fire worked it's way towards the front, it was more difficult to get a tight seal from the daisy wheel for shutting it down. I attribute this to the higher heat near the door, which changing the direction how the charcoal burns, should easily rectify.
My needs would require occasional portability, along with the ability to load it into the back of a Honda Element. After considering a few different options, I decided on the Humphrey's Long Weekender.
The Long Weekender cook chamber is slightly larger than the Battle Box (+2"), but smaller than the Pint (-5"). It is also shorter than the Battle Box (-2") and the Pint (-8"). Most importantly, for mobility, is the weight. The Long Weekender is 212 lb, a whopping reduction from the 325 lb Battle Box and 350 lb Pint. With the reduced weight, there are obviously some differences in build construction, but the quality and Humphrey's workmanship is consistent.
March 17, 2018 was delivery day ... :becky:
The placement on the lift gate had me more than a little concerned
This unit is crated up very nice. Humphrey's don't let any detail go without giving it their attention (even if it's just the box).
Once removing the sides and back, the smoker is strapped down on the pallet, with 2 x 4 bracing the legs, so there is no movement during shipping.
After removing the plastic and foam wrapping, I was greeted by this image of beauteousness.
Another important factor in selecting the Long Weekender was the smooth sides and back, as I didn't want any ports or intakes sticking out.
Sadly, life dictated that I would have to put my toys away on Saturday. Therefore, the first cook would have to wait until the next day
I first removed all racks (the stock unit comes with 3 stainless steel bar racks, I also purchased 2 additional expanded metal racks), and gave the inside a thorough cleaning to remove any machining dust. Next, it was time to spray down the inside of the cook chamber, firebox, charcoal tray and expanded metal racks with 1 1/2 cans of Pam. Since the doors are stainless steel, I did not not spray them (or the gaskets).
Some recommendations online suggest to preheat the interior of the smoker by lighting the chimney inside... um, ok, I suppose if it's on the internet it has to be a good idea, right
ray:
The charcoal chimney was placed directly on top of a partially loaded charcoal tray. I added less than 1/2 a bag of briquettes to the tray (figured about 6 lb), and the chimney was 1/3 full. After the coals were ashed over, I dumped them in the back right corner of the tray, and let the fun begin.
This is possibly my favorite image from the weekend ... the first smoke coming from the stack
It was very easy to adjust the temperatures using the daisy wheel intake, and the exhaust damper. For seasoning, she settled in at 250° for a few hours.
Once any residual chemical smell had burned away, it was time for the inaugural cook. Since he's a mod, and not to be crossed, it was essential to provide a naked fatty sacrifice to Ron L.
The Long Weekender has 8 available cooking rack locations, and there was plenty of room to throw in some more stuff. How about pork belly burnt ends and a pan of chicken :thumb:
Although this was intended to be an initial seasoning cook, everything turned out perfect. The smoker easily adjusted temperatures up to 350°, recovered temps quickly, and was a joy to use.
After 9 hours it was time to call it a day. This was left in the charcoal tray, from the initial 6 lb of briquettes.
On the next cook I want to try lighting the front corner of the charcoal tray instead of the back, as I found that as the fire worked it's way towards the front, it was more difficult to get a tight seal from the daisy wheel for shutting it down. I attribute this to the higher heat near the door, which changing the direction how the charcoal burns, should easily rectify.
