So except for painting, I finished my first build, quite obviously it is an offset box, reverse flow. I did my first smoke today, and had a little trouble getting it up to temp, but was amazed by the results. The 'tank' I started with was 16.5 x 60. My father-in-law had it hanging around for 15 years or so. I picked it up and started researching. That is how I found this great board. Although I don't have a specific name to thank, I want to thank you all for the information that I used in my build.
The smoke box is 42" and the fire box is 18" long. I was using a combination of briquettes and mesquite lump. I threw in a single piece of oak to generate some additional smoke. I did have to keep more fuel in than I thought I would need to in order to get the temp to a little over 200, but 200 or so turned out to be about right.
I was suprised that I had to keep the air inlet wide open to get to temp. I was using a fairly inexpensive thermometer from the local orange big box construction store.
I did a brisket and some baby-back ribs. I had the brisket on for about 8 hours, and then finished it in a 250 oven for another two hours or so to get the internal temp to 200 degrees. It was right around 180, and I was tired of tending the fire.
The bb ribs were on for about 4-5 hours and were almost a little over smoked and almost bitter, which seems to be typical of mesquite?
So after I finished the brisket in the oven, cheating according to some, when I started to slice it, I thought the brisket all fat, that is how it felt when it sliced it at least. Upon further review, it was just the perfect texture. Holy crap I was thrilled, it sliced like butter. I had the wife cut a slice or two, just to prove how tender it was. Once we tasted it, the flavor measured up to the tenderness of the brisket as well. The smoke ring was nice, especially for a first smoke.
While it was going, I threw some eggs in, made some 'smoked' hard boiled eggs. Quite tasty. I found that after 30 minutes or so, they were soft-boiled, but after another hour, they were just about perfect. Great with a salad, to add that smokey flavor to what I would otherwise call rabbit food.