"UPDATE"
I've started the overhaul this week with some major sanding on the Pitt so far hope to get the whole thing sanded this weekend.
Last edited:
New Braunfels never seen this one before..
- Thread starter smokenado
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
"UPDATE"
I've started the overhaul this week with some major sanding on the Pitt so far hope to get the whole thing sanded this weekend.
I'm just about to finish with this restoration project. I have decided to make this a propane smoke so stay tuned for the future details
Last edited:
All done and she's a full blown propane smoker.
I made this smoker full propane as I have a charcoal unit and though I'd give propane a try.
I used Bayou Classic hose, regulator from Lowes for $20 and the Bayou Classic BG 10 from Amazon for $15
The first pork butt I just smoked today made me a believer in Propane. It was so easy I noticed no change in taste if not better.
I cooked a 8 pound butt for 12 hours at 260 and had to make few if any changes during the whole time.
I used about 30% of my tank which I get filled at Uhaul for $20 so I can smoke a 8 pound butt for about $7 of fuel vs what I was spending in Charcoal.
The temperature stayed dead on and the ease of the whole smoke just made it well worth the effort.
I made this smoker full propane as I have a charcoal unit and though I'd give propane a try.
I used Bayou Classic hose, regulator from Lowes for $20 and the Bayou Classic BG 10 from Amazon for $15
The first pork butt I just smoked today made me a believer in Propane. It was so easy I noticed no change in taste if not better.
I cooked a 8 pound butt for 12 hours at 260 and had to make few if any changes during the whole time.
I used about 30% of my tank which I get filled at Uhaul for $20 so I can smoke a 8 pound butt for about $7 of fuel vs what I was spending in Charcoal.
The temperature stayed dead on and the ease of the whole smoke just made it well worth the effort.
Last edited:
- May 12, 2011
- 22,172
- 7,150
That is an interesting piece of equipment. The SFB is almost as big as the Smoke Chamber. Good luck and nice job on the resto'...JJ
Thanks it took way too much time I almost tossed it in the garbage as it looked like to much work.
Jimmy
I've done a ton of searching and can only find two other photos of this smoker. I would say it was either the last one this company did before they sold out. The interesting thing was the fire box had a small plate at the bottom that when you removed it revealed a hole ideal for a propane gas line. Also the Pit is held into the base with retention clips. The side fire box is almost exactly the same as my brinkmann Pittmaster less the weird lid.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Chorizo or Sausage? Help a newbie!
- Started by I-am-Chorizo
- Replies: 51
- Sausage
-
Ready For The Farmers Mkt
- Started by BGKYSmoker
- Replies: 24
- General Discussion
