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SoCal rookie Vert smoker

post #1 of 8
Thread Starter 
Just wanted to post some pics of my setup. Maybe I can pick up some techniques along the way. Thanks for stopping in.


Here's a picture of some of the best leg n thighs I've ever done.
Second attempt at legs n thighs. Started with leg quarters, brined, cut n trimmed, coated with olive oil, rubbed with a Kansas City style rub and Carolina style rub, olive oil after first 30, dunked after next 30 then once more.
post #2 of 8

That's an awfully clean smoker.  You need to cook in that thing and get some seasoning in it!  LOL

 

Those lollipop drums and thighs looks awesome!


Edited by Bama BBQ - 10/25/13 at 7:14pm
post #3 of 8
Thread Starter 
Haha, clean she was. Those drums were a second attempt within 2 weeks. Thanks for the post.
post #4 of 8
I've got the same set up, looking to upgrade to a WSM now.
post #5 of 8
post #6 of 8
Quote:
Originally Posted by DaHookUp11 View Post

Haha, clean she was. Those drums were a second attempt within 2 weeks. Thanks for the post.
I notice some ducting there...do tell!
post #7 of 8
Thread Starter 
Country, looking great there. Do you have any issues getting the temps lower, like, say when the temp gets up to 300? When my temps spike, it takes a while to lower again.
post #8 of 8
Thread Starter 
Bama, yes the duct; I took a 4" desk fan, attached it to 4" vent duct for added fuel for the fire. It Works great so far. The ridges or baffles catch ash or anything that may get blown in.
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