Starting her up

Best way to kick things off 6 sticks 3 on each side, fire up the propane for 15 minutes doors wide open, shut off propane and leave the doors open or another 20 minutes close the doors and start to smoke.

Wow! Six sticks? What unit do you own? I have a FAT 50 and I only put maybe 2 or 3 18-24" splits and develop a nice base of coals. I have never put in more than that. Get's everything too hot and when you have the steamer option, you'll get too much vapor and in the unit and water will start flowing.

I've got the 60 so I have been putting 3 on each side of the firebox, the temp has been real easy to control but I may be using the overkill mentality but I could try a little less. So far I am burning through 1 log per side per hour and keeping a cook temp between 215-230. Any suggestions welcome.

Sticks,

You have a slightly larger smoker, but I think you can use less fuel. Once everything is going, I put one good size 18-24" split every 1 - 1.5 hours. I try to just throw it in to center it. I keep the door on the firebox near closed (I don't shut it completely. Too much of a hassle to open & close). The smoke stack vents are opened up about 3/4 of the way and the vent below the firebox is opened or closed depending on temp.

I want a clean burning fire (no smoldering) so the wood is always lit. If I want to lower the temps, I close the firebox vent. I don't mess with too much else. The firebox doors will help you stoke a fire, if the vent below is not enough, but you will also lose heat too. The smoke stack vents are best kept open.

Note: I use straight apple wood and it's very seasoned, so it burns well.

I have a question out to Travis about adding 2-5" circle vents to each door so I don't have to keep it open and can tweak the temp even further.

Sticks wrote:I have a question out to Travis about adding 2-5" circle vents to each door so I don't have to keep it open and can tweak the temp even further.

You're talking about the snouts? Those that have them, seem to like them. I don't have them, but I own Cambros to keep my foods warm. Sure it's more stuff to carry, but you are not completely fending yourself from the heat with the snouts. All you are doing directing heat to one side versus the other in the firebox. Eventually the whole unit will catch up and be heated evenly. Also, if I have to vend, I need that space once the food is done to cook more food.