E20 first run soon

Hi all,
I am expecting my E20 to be delivered in the next few days.

For my first smoke with it I am doing a pair of loin ribs and a pair of beef ribs and a small chicken.

I have some experience with an off set tank smoker, (which is why I have the E20 now ha ha)

I need some ideas on how much charcoal to start with and a general idea for damper setting.

Basically somewhere to start.
The temps in NY are 35 degrees Fahrenheit. I have a low wind area to smoke in.

Thanks for any suggestions.

Jim

No love? anyone?

Your best off starting with about 7lbs of charcoal (depends on brand and whether or not your using Lump or briquettes).
I'd leave all the dampers full open, I'm sure you're experienced enough to know that the one in the lid stays full open at all times when cooking.
Have you got another thermometer, as sometimes the one in the lid can be out and may need calibrating?
You'll want to run the unit at around 200*F - 250*F for the ribs, but the chicken is usually done at around 300*F (so you may need to do that without water in the pan.

Hope this helps and good luck with your 1st cook.

Thanks for the reply Mack

Yes I have another thermometer , having the vents wide open surprises me! is that because of the local weather?
The local suppliers are out of lump , so I was going to use Kingsford competition briquettes . My plan was to do the chicken first, as a warm up and test run , then move on to the ribs. Thanks again for the insight.

Goose,

I would start with a charcoal basket full for the first cook. One thing I found out is that using a full basket will let you know how much is needed in the future. Starting with a smaller amount will, more than likely, have you adding more in the later portions of the cook. Plus after your first one is over, you can see how long you can maintain heat and plan for the next adventure!

Well thanks Gents,
dispite a snowstorm and freezing weather, the maiden voyage was a success. I did have some trouble getting the smoker above 220 after the first 2 1/2 hours and had to add more charcoal to keep going. I am sure the weather was a huge factor in this.
http://www.badgerandblade.com/gallery/displayimage.php?imageid=15712
http://www.badgerandblade.com/gallery/displayimage.php?imageid=15714
http://www.badgerandblade.com/gallery/displayimage.php?imageid=15715

I used a dry rub on the Pork loins and seasond salt and herbs on the Beef.

I can see that this will be a lot less fuss than the stick burner.
Thanks again for your help.

The ribs are looking really good. How long did you end up having to cook them?

ILBBQS.com wrote:The ribs are looking really good. How long did you end up having to cook them?

Thank you for the kind words, they were on the the smoker the better part of 6 hours.

Have you tried a full basket?

jenks_24 wrote:Have you tried a full basket?

Jenks,
I assume you mean Charcoal right? I used most of a 14 lb bag total. I built the fire donut style with the lit coals in the "hole".

Jim

Sounds good Jim,

I've never tried that method before. I will try it out on ribs real soon.

jenks_24 wrote:Sounds good Jim,

I've never tried that method before. I will try it out on ribs real soon.

Take both ends off a big can, place it in your fire box, fill around the can with Charcoal, dump your lit charcoal in the can and then lift the can off. Done.

Gents
I am still making friends with the new cooker, I am having some problems getting and keeping the temps up.
I have never gotten the box hotter than 230, I assumed it was because we have been in the 20's,and 30's. Today was a terrific spring day, it hit 65 and I had a cook of Spares and a loin planned.

I am working with 4 different thermometers so just in case you are thinking its that....

I used 12lbs of oak chunk charcoal (nice large pcs) and had a few pieces of white Oak in as well.

With all dampers wide open I got 220-230 with a pan of boiling water from the start. After 3 hours I was below 200 and had to add lite coals to the pan. Again after 5 hours.
I closed the dampers a little and the temp went to 245!

Is it possible that closing the dampers is the solution? Have you gents gotten longer burn times that way?

In my stick burner to hot is always the problem so this is new to me.

Any suggestions are welcome.

THANKS!

Here is the spares from today.
http://badgerandblade.com/gallery/displayimage.php?imageid=16294

Any help?

I have a Frontier, so it's slightly different, but is there any chance you are putting too much fuel in, choking the fire?
Just a thought, maybe try it with less coals next time, I'm sure some of the guy's with E20's can give you some other tips.

Thanks for the reply Novice, Dont think so, I am getting a clean burn and the fuel is gone quickly.
Its not a smoldering burn.

Goose,
This is exactly what problem I had. I was using the typical Minion Method, which I found this smoker does not like.
Look through some previous posts regarding the Excel. All Weather Griller had some great info. You will find some pics that show the unlit coals loaded in the Basket leaving a void in the middle where you add your lit coals. Kind of like a big donut, pour the lit coals in the donut hole. You need to do this for adequate air flow. If not, it will smolder, and you will not get the temps you desire.
I have had best results doing this with a mixture of lump (usually Royal Oak) and some kingsford briquettes, and using the Kingsford in my chimney for the lit coals.
Once I switched to this method, I have to shut my vents down to maintain 260-275 with no water in pan. With water, you can run 230 for hours before needing to add more water. I prefer using no water myself.
Good luck,
Bill

Thanks for the info Bill!

I get a good stead burn and the temps always hold right in the zone. Now I do find that differant fuel returns differant results though.

Last weekend I did a cook with a mix of coconut and briqs and my temps for the brisket was a little higher than I wanted BUT it worked out gerat for timing. I always use the minion method.