Food Smokers and Smoking Tips/Tricks/Techniques

So I have the Weber Smokey mountain and I’ve used it with decent success. I was offered this old smoker from some friends that purchased a house and this was left behind by the previous owners, it looks old and simple. I can’t find any information about it, just wondering if anyone heard of this brand and how it may perform?

As you’ll see it just says Smoke ‘N Pit and the company is out of Houston TX

 

That’s super cool. I’m wondering if controlling airflow would be difficult as there is no intake baffle or exhaust choke (or top facing exhaust at all, for that matter).

 

Exactly I was wondering the same thing, I’m going to have to try it just to see what happens. My Weber has the vents and a thermometer so I can control it to keep a good temperature. I’m really curious to how old this one is.

 

And thanks for posting this, that’s it or at least really close!

 

Yup, that’s what the patent pulls up! There’s a PDF attached with specs and other info, too. Document whatever you do with it, I’d like to know how things progress.

 

I could tell it was older when I saw it, this is actually turning out cooler than I imagined. One thing when I was looking up “Smoke ‘N Pit” was Brinkmann smoker came up using that name, makes me wonder if they bought the patent from this company? Thanks again for your help

 

Do you have wind guards? I had our metal shop bend me some in stainless. Hook on the sides and retain heat/block wind. I’ve never shot it with a laser thermometer but it gets way hotter with those on.

 

Here we go! Merry Easter!

 

Happy Easter y'all

 

Happy Easter to all

 

The ribs look fantastic!

Don't be afraid to cover that lower heat shield in tin foil for easier clean up.

 

I've seen them but I don't have any. I'm sure they are very effective. Probably cuts the preheat time in half.

 

Thanks. I did about half way through the cook. It was a new version of another PitBoss smoker I have that didn’t have that.

 

Pit Boss for the win!

 

Right! I was never a pellet kind of smoker guy, but I just liked the fact of kinda set it and forget it method. I make a lot of smoked fish dip when my buddy catches some Kingfish when they’re running and it’s much easier than constantly having to add wood chips

 

Yeah it’s quick. I don’t have the short sides covered. The guards would interfere with the hinges for the lid. But even just the long sides being enclosed is very beneficial. I sometimes turn one side off just to keep things warm, and it will still fry veggies and such with the other side half or above