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Recent content by Berettaclayshooter
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I have a OKJ Highland reverse. I ditched the stock tuning plates that were way too thin. I have replaced them with a piece of 1/4" plate steel Mine rests on the side of the CC about 3" below the cook grates, Although I had to bend the front angle flange up to fit it (a lot of work). I also...
I would run your pit in the 250-275F range. Pork is fatty and won't dry out, what it will do is cook much faster and make for less baby sitting the pit.
If grilling and smoking are the requirements along with longevity I would go with a kettle grill hands down, low cost, will last almost forever aside from replacing the grates, many aftermarket options. Great charcoal flavor for burgers, steaks and the like. The other option I would choose for...
I only use butcher paper for brisket and pork shoulders, foil for ribs. Butcher paper doesn't ruin the bark like foil does. I use apple juice and apple cider vinegar for my spritz and do that about every 30-45 mins starting after the first hour of cooking up until I wrap. I check at 190F for...
Next cook, run 275- 285 F. There's enough fat to keep things moist, also around 160F use butcher paper for a wrap. Doesn't make a mushy bark and helps things along. I rest mine when it hits 205F.
What in the heck are you using for a fire box that is going to be 700LBS? Use 3/16" or 1/4' plate and if you want insulate with ceramic insulation jacketed with sheetmetal, not need for anything over 1/4".
I personally use a cheap foam cooler my wife got from her old job. I just wash it out when done and don't care that it's stained. This along with an old blanket are what I use when resting a pork butt or brisket.
I have a highland reverse, but the stamped sheetmetal baffles were a joke. I made a baffle from 1/4" plate. It does to things; one it is lower in the CC and two it holds the heat much better. I now have 10 degree temp difference between the sides. I also made a new stack that is tall enough...
I prefer lagers with barbecue, they don't over power the food. IPAs are good with spicy foods, a stout or porter with beef dishes over winter can be good. Not a fan of hefewisen, don't care for the yeast.