I just finished a wine barrel smoker and am really pleased with the finished product. I'm a newbie at smoking and the first (and only) smoke turned out well. I have inserted pics of the project and I got my inspiration from Denver Dave. Very similar to his build.
The smoker holds temps at 210-250 with both intakes open and top vents 1/2 to full open. Still learning about this thing but I could not be happier with the way it holds temps right where they need to be. All this without any real input from me.
My first smoked meat choice was a couple of tritips..small about 1.5 lbs. each. Wasn't sure how long to keep them on. I ended up over doing them by about 15 degrees IT. (160). The session was about 2.5 hours at 230 degrees. They were still delicious, and tender but no extra juices to speak of. I'll be investing in some kind of therm to see the IT without opening the lid. I decided not to hinge the top of the smoker so I could rehydrate the top a bit easier when it was needed after every 2-3 smokes.
A short video of the 1st time she cooked.
The smoker holds temps at 210-250 with both intakes open and top vents 1/2 to full open. Still learning about this thing but I could not be happier with the way it holds temps right where they need to be. All this without any real input from me.
My first smoked meat choice was a couple of tritips..small about 1.5 lbs. each. Wasn't sure how long to keep them on. I ended up over doing them by about 15 degrees IT. (160). The session was about 2.5 hours at 230 degrees. They were still delicious, and tender but no extra juices to speak of. I'll be investing in some kind of therm to see the IT without opening the lid. I decided not to hinge the top of the smoker so I could rehydrate the top a bit easier when it was needed after every 2-3 smokes.
A short video of the 1st time she cooked.
