what size of wood to use

[Deerspy]

I have a new Yoder Wichita and can't figure out how to hold temp at 225 to 250 , I have oak and cherry wood seasoned and green hickory,after building a bed of coals What size of pieces should work best?

[veryolddog]

Here watch this. It may provide a little insight. I use the Yoder Cheyenne Wood Smoker.

Ed


<iframe width="420" height="315" src="//www.youtube.com/embed/0BIIxw2EFYM" frameborder="0" allowfullscreen></iframe>

[Richtee]

Are you saying your temps are too high...or low? Temps in a stick burner (indeed most any wood/charcoal smoker) are mainly a function of airflow. YEah..there's some messing around with amount of fuel- you can have too much... hard to get thin blue smoke- or too little... can't get temps where you want them... but I suspect that's more the issue than stick size.

[SMOKE FREAK]

Welcome Deerspy...Are ya in Iowa or Kansas?

In my Longhorn I add splits about 12-16 inches long and as big around as a beer can or smaller....Keep plenty of air coming into the firebox and keep a smaller clean burning fire for the best smoke flavor...

Keep messing around with it and you'll figure it out...If not Ill take it off your hands for ya

[crusty ol salt]

A very dear friend (we miss you phil) of ours completed this series of modification to his offset smoker. You will find that the mod's easily translate to any brand of smoker. Completing the some of the mod's dealing with the firebox and lid area will improve your temp control issues.

http://www.smoked-meat.com/forum/showthread.php?t=287

good luck

Just finished looking at the yoder site. next smoker you got there. i did notice yoder mentions an optional heat management plate? did you have that option?

[Deerspy]

veryolddog that is very good video, thanks to all, I am in Iowa now in the slow process of moving from Kansas, I do have the heat management plate, I did not use any lump or charcoal, just oak and cherry and hickory, think I had the same ideal though I built a bed of coals using oak then put small pieces of cherry (2" by 8" long) and hickory (2" by 3") chunks, tried to adjust air flow to get thin blue smoke then it would go to 300 degree (using ET-732) if I cut it back on air to 225 then it would get white smoke, I am getting a lot of smoke coming out around door on cooking side my door does not fit very close it warped and bowed could be part of my problem when a little wind come up it blows smoke out of the fire box vent.

[veryolddog]

First, if you generate coals by burning pure wood, this is ok. However, it will take you a longer time to establish a bed of coals on which you will be placing logs. Suggestion: take a shot next time and place a base of lump charcoal down and light that as your base and then, when those coals are really hot, place your wood on that. Within 45 minutes to an hour you will be over 200 degrees and approaching 225. When you hit 225, if that is your cooking temperature, cut back the damper to 50 per cent, and monitor the thermometer on the lid of the Wichita. Don't worry about the color of the smoke at this time. First manage your temperature with either air flow or fuel. You will get more smoke at lower temperatures than over 275.

Second, In terms of smoke leakage, here's what I did. I went to this website bbqgaskets.com and ordered nomex self sticking strips and placed them along the flange of the lid on the pit, the firebox, and the door to the firebox. This cut the leakage to zero.

Third, do not make any mods to this smoker. This is a premium unit and cost a lot of money. You don't buy something like the Yoder Wichita and make mods. This is not a 1/8 inch steel Char Broil. This is heavy duty 1/4 inch steel.

Fourth, if you do visualize a problem, I suggest that you call Yoder and discuss the issue with their customer service. They are very receptive and supportive on service issues.

Fifth, smoke around the door. Where I live there is a always a wind. And, I do get smoke coming out of the lower side of the door. Don't worry about. I used the gasket on the sides and the top of the door. That opening is there for a purpose.

Hope that this answers some of your questions.

Ed

[Richtee]

when a little wind come up it blows smoke out of the fire box vent.

You always wanna "point" your firebox into the wind as much as possible... it's that way with my Lang anyway...

[Deerspy]

I have talked to Allthings barbecue in Wichita Kansas and sent them pictures of how door fit they said would get back with me that was about two weeks ago
I think they are moving there store to a new building so I might be on the back burner I am disappointed to say the least I went and looked at them in the shop to make sure which one I wanted and how well they were built and the one I look at had a real good fit so i order one and had it shipped to Iowa, so now i can't just load it up take it back! bummer!

[Richtee]

Call Yoder. And yes ATBBQ is moving... they are only distributors... if you fail in contacting Yoder, I have Joe's cell number...

[Mark R]

If the door isn't sealed that is a problem - a Yoder problem.
As far as the wood, with my stick burner smaller thinner pieces will burn hotter and faster, thicker pieces will burn longer but not as hot. I kind of mix them to keep the heat where I want it. ALong with air control. Start with some smaller pieces, then go bigger to sustain the heat and build up a coal base. If I nap out......I'll add some small stuff to get back on track. Hope it helps.

[Deerspy]

I did a test yesterday with three probes, used charcoal base and cherry wood I put one probe about 3 inch from end near fire box one in middle and one 4 inch from stack all three 1 inch above grate air out wide open air inlet about about 1 inch ( or 1/4 the way) open, temp near fire box 260 in middle 210 near stack 175 that is 85 degrees difference, cooked 6 slabs of baby back ribs took I keep rotating ribs from end to end every hour for 4 hours then foiled them and for 2 more hours rotating end to end also then 2 more hours out of foil to finish up
all the time holding temp between 220 and 260 on probe near fire box, I had to keep adding wood and missing with vents and opening fire box door every 10 to 15 minuets what a workout, ribs came out great, if I had the cooking chamber door fixed or sealed how even due you think I could hold temp from one end to the other?

am I windy today or not!

[SMOKE FREAK]

I had to keep adding wood and missing with vents and opening fire box door every 10 to 15 minuets what a workout,

And that's what makes the stick burners so much fun...Learn to master the fire...
Actually I keep the intake vents wide open most all the time...In addition I keep the side door on the fire box cracked open to allow extra/better air flow...You will learn to keep the fire right sized for the optimum temps...Master the fire...

Im sure Yoder will fix ya up on the smoker...Its a great company to do business with...Keep after him...He'll take care of ya...

Glad the ribs turned out for ya...

[HawgHeaven]

What I've learned...

First, Marcus, thanks for that nice post! I no longer have those luvly units... I sold them to upgrade.

I now have a Klose, non-trailer mounted, so I cannot easily move it around to adjust the wind intake. This is NOT A REVERSE FLOW, so your mileage may vary.

That aside, I normally start my bed of coals using a chimney of unlit lump, then a chimney of lit lump on top of that. When starting out, I have the firebox vent wide open. Once I see a nice bed of coals, I then place 2 sticks/splits, beer can sized in diameter, 16" to 18" long, on the coals, seperated from each other.

In the mean time, the top vent is open aboot 1/2 to 2/3. I normally see some heavier smoke during this process, but it goes away after aboot 15 minutes. Once I get the internal temp to aboot 225 and I have a nice clean smoke, I then adjust the firebox vent to reach my desired cooking temp.

After that, I feed it splits, some larger, some smaller, depending on what I have. I have not noticed a significant difference in the diameter as far as temp, butt the smaller, the more often you have to add fuel. I have to feed this monster at least once every hour, so I go through some wood.

[Richtee]

I have to feed this monster at least once every hour, so I go through some wood.

Ahhh the joys of a sticker! Note that that Klose is .25 steel...Hmm is the firebox .375" Phil? I don't recall...