Originally Posted by FWIsmoker
Willie is it a big steel keg or something you've made yourself? What are you burning it it? ... love to see it.
Yes, old beer keg with top cut out. Originally intended to do 10 gallon batches of que sauce. Kept it for years, unused. It found a new life when I found SMF and all the builds going on.....a lite went on and I immediately thought of a spinner install. So far only chicken & a loin but both delish and very juicy/moist. Thinking of a rib roast (if I hit the Lotto) or perhaps a eye of round for Dips. Long probe showing is a therm...pegged at 550.
I use Weber charcoal baskets designed for indirect cooking in the kettles. Come 2 in a box. Used both for chicken with VERY intense heat. Used only one on the loin producing less heat and a longer cook time, which was no big deal. On the loin I tossed in some apple pellets about half way through for some smoke. 2 bricks under the baskets to raise them off the curved bottom for air flow. I'm not mechanical.....a cave man could do this...LMAO.