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20" Pipe RF Smoker - Page 6
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The CC door leaks just a little on the bottom corners. I installed a seal around it and plan on adding something to clamp it down.
What little it does leak, I don't think is much off a problem. The chicken was done first so we had that for dinner with sweet potato fries my wife made. We had just enough room for a sample of the ribs which turned out pretty good. I was really pleased how easily it was to control the temperature and how responsive it was to adjusting the upper and lower vents. Burned very little wood during the 6-7 hours it was going.
Just in time for Halloween!
Thanks John! I don't know exactly what the Caruosel is or who is responsible for getting posts on it, but if it will help share this to more people, I'm all for that. Thanks again!
Smoked the first Brisket yesterday. Overall, I was happy with the way it turned out. We're having a Smokin' Party Nov 1st so I had to practice. :)
Flat not quite as juicy as I would have liked. This was a "Choice" Angus Briskett from Sam's Club.
Flat didn't have as much fat marbeling as I would have liked. but the point was very juicy and I think I got a pretty good smoke ring on it.
More practice for the party next weekend. Boneless Chicken Thighs, Lamb Breast, Baby Back Ribs.
Just a few of the "Q" courses we'll be serving. These are for the Packer game. Go Packers!!!
My Son came over with his friends. These were all that's left of the chicken. Ribs are still in the smoker.
Edited by GEOThermal - 10/26/14 at 3:42pm
Thanks! You're less than an hour from Pal Steel in Palmyra. They still have a large section of the 20" pipe I used.
I paid $150 for 6' of that pipe. They also have some bigger pipe but it was 3/8" thick and too heavy for what I was looking for.
If you get that, make sure they cut from the most rounded end. The first 6' piece they cut was too out of round for my build,
and had to cut another one. Their steelyard is just North of Palmyra on hwy 106. Call Pal Steel and ask for Henry. (262) 495-4453
Good Luck with your build.
My wife and I threw a "Smokin' Party" last Saturday for about 30 people. We had 2 full briskets (11 & 13 lbs), 2 shoulder butts, 4 baby back ribs, and 40 boneless chicken thighs. The briskett was the hit of the party and got rave reviews from everyone. I was a little concerned about fitting all this in that smoker, but the timing worked out for the brisket finishing before I put on the chicken. I smoked the two butts the day before.
Up at 3:00am to get the smoker goin. Fitting for the early morning after Halloween is the fire box door vents.
We moved the smoker to it's new home on the deck. Just starting to get light out. I used mostly Oak with a few chunks of Hickory thrown in from time to time.
.Jeff's Rib Rub never disappoints.
Briskets just before wrapping after about 5 hours.
Wrapping the brisket in parchment paper. I wanted to use butchers paper, but can't seem to find the kind I'm looking for in the stores.
Tried something a little different. After about 5 hours, I wrapped the brisket in parchment paper, then partially in foil, leaving the top open.
Then back in the smoker for another 5 or 6 hours.
Just enough room for the briskets and ribs. Just the day before, I had built another rack for the chicken that would sit on legs over the brisket, but I didn't need it.
Marinaded the thighs overnite in Zesty Italian dressing, then rolled up prosciutto ham inside the boneless thighs.
Ready to go in the smoker.
Unfortunately, I didn't get pictures of the finished product because I had a house full of people waiting to get fed. But the brisket was soo juicy and had almost a 1/2" smoke ring. One of the ladies at the party was from Texas and she said it was some of the best she had ever had. This was only my second time cooking brisket in this smoker, so I was very pleased.
Edited by GEOThermal - 11/5/14 at 11:06am
Hey Dave! Sorry I forgot to call you. Next time. No, just had a bunch of our Biker friends over to show off the smoker.
I am however celebrating NOT having to listen to anymore campaigne commercials for a while.
This picture was taken Sunday. Getting cold early up here. -10 wind chill this morning. Time to light a fire in the old tractor.
Down to the last of the Pulled Pork from the party and the brisket is long gone.
She's even pretty in the snow! It isn't supposed to get above freezing down here in Alabama today, this global warming thing isn't working out for me this year!!! At least you have a good excuse for snow up there. Good luck keeping it up to temp in this weather.
No kidding! Where's Global Warming when you need it. I can't believe how cold it's gotten down South already. What's December-February going to bring?