From the beginning stages of engineering, all the way through the manufacturing processes and leading up to the welding stage, we take pride in each and every smoker that goes out our door. We do not grind our welds and feel that is a tribute to the skill and focus we have in every phase of building our pits. Each Outlaw may be a little different, but they are made with the same passion and pride by our talented, hardworking team. We at Outlaw feel that those who choose to use a stickburner will appreciate first and foremost, the responsiveness of our pits, as well as the hard work and craftmanship that goes into them.
Everything you need to get started. Includes; expanded metal cooking grates, fire basket, thermometer, mounted on stock chassis with basic 8" wheels.
Shipping can be arranged for approximately $1.50 per mile from 46539.
Check out this great video from Swine Life BBQ!
To start the Outlaw, we recommend using approximately a half pan (12"x10") filled with good quality lump charcoal. Dump into the fire basket along with one normal size split (3"diameter x 10"-14" long) and at least one smaller piece of kindling along with 2-3 fire starters of your choice.
Light the fire starters inside the firebox and lay some kindling on or around them. Leave the firebox door open as well as the cooking chamber door, while the charcoal and splits are ashing up. Once the charcoal is all burning well, add another split on top of the hot coals. When the split has ignited and is burning, shut the cook chamber and the firebox door.
At this time, make sure that the intake and exhaust damper are both open all the way (vertical). If you are getting alot of smoke through the exhaust, it may be necessary to open just the firebox door for a few minutes to stoke the fire.
Let the thermometer reach the point you want to cook (typically 275F - 300F).
Turn the exhaust damper to approximately a 45 degree angle and keep an eye on the thermometer for a minute or two. Adjust the exhaust damper accordingly to the temp you prefer. Open or vertical allows more airflow and more heat, while closed or horizontal means less heat. The trick is to run the temp you want without being able to see smoke out of the exhaust.
Continue to add small splits to the fire throughout the cook process. We recommend checking the fire every 20 minutes. Each species of wood, as well as the moisture content, will affect how often you need to add a split and how clean your fire will be.
Running a top flow stick burner takes a little patience and some determination but so does good BBQ! Enjoy the process!