Go big or go home I guess. There's not great BBQ in my area (Los Angeles) and I miss it. Newb to electric smoking, but after doing a ton of research and considering the space restrictions I have, I just ordered my 5D and plan to start a little BBQ biz on the side. I've been smoking on a Louisiana Grills Champion for a while, and before that a Traeger. I just wanted to say hi and thanks for the great info on here. Looking forward to contributing my experiences and learning from you all.
Just ordered my 5D
- Thread starter TheLoga
- Start date
SuperDave
New member
Welcome! All the SI's are the same but different. Lol. The volume of your 5D will make a lot of the rules that the others with smaller units follow not applicable. For example, with my model 4, I'm safe using interior drip pans where others cannot due to air flow interruption. One of the design flaws (IMO) on the smoke box is the number and size of holes in the bottom. There is simply too much oxygen for the strength of our heating elements. Experiment but consider covering some holes with foil is you feel like you are getting combustion. I use a chip screen and some foil in mine. Enjoy the new toy!
SuperDave said:
Thanks SuperDave, that's really good info to know. How are you liking the 4? Newbie question if you don't mind...So if there's too much oxygen for the heating element, what will the effect be on the smoker? Poor combustion, lack of smoke, temp fluctuations? How many holes do you typically cover? Thanks for the insights!
SuperDave
New member
The model 4 was the previous beast of the family until the 5 was recently released. There really isn’t anything that it hasn’t been able to do.
Unlike other smokers, the SI’s don’t like fire in the smoke box. Too much oxygen can create wood combustion. That eliminates a lot of smoke and can possibly create bitterness. I cover about 1/2 my holes on the back 1/2 and place my wood on the covered portion.
Unlike other smokers, the SI’s don’t like fire in the smoke box. Too much oxygen can create wood combustion. That eliminates a lot of smoke and can possibly create bitterness. I cover about 1/2 my holes on the back 1/2 and place my wood on the covered portion.
She got in yesterday and I spent a couple hours setting it up today. I got lost on the initial Auber set up and called Steve, and he was super helpful. The thing is a BEAST. I seasoned it up with the hickory wood and I'm planning to do my first cook tomorrow. Brisket. Attached is a picture of it set up in my makeshift "yard" next to my LG Champion pellet pooper.
