"T" style smoker ----- IT'S ALIVE-----

inkjunkie

Master of the Pit

Nov 25, 2014

2,020

50

• Apr 19, 2015

• #41

Just wondering, have you touched the open exhausts? If so, are they uniformly warm? On mine, even with just one open it the warmth ended about a foot from the connection point...

 

gunkle

Meat Mopper

Original poster

Thread starter

Aug 31, 2014

188

28

Connecticut

• Apr 19, 2015

• #42

inkjunkie said:

Just wondering, have you touched the open exhausts? If so, are they uniformly warm? On mine, even with just one open it the warmth ended about a foot from the connection point...

Click to expand...

The open exhausts are uniformly warm. the capped ones are not. My exhausts are only 12" long. So it looks like maybe I picked just the right length. I just uncapped the 2 others and put magnets covering 90% so that the smoke exits and doesn't create some build up to drip. Never thought of that. Also it takes a long long time to recover from opening that cover. Damn. 

Edit: Guess it helps if the meat isn't on top of the pit probe... 

 

Last edited: Apr 19, 2015

joe black

Master of the Pit

OTBS Member

Jan 25, 2015

4,535

341

Greenville, SC

• Apr 19, 2015

• #43

Sweet, Gunkle. That thing is a beauty. Can't wait to see it finished with TBS coming out and some baby backs laying on her. Keep up the good work, Joe

 

gunkle

Meat Mopper

Original poster

Thread starter

Aug 31, 2014

188

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Connecticut

• Apr 19, 2015

• #44

Here she is loaded up with food

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• gunkle
• Apr 19, 2015

 

• 

Reactions: welshrarebit

welshrarebit

Master of the Pit

Feb 20, 2014

1,708

106

Kona, Hawaii

• Apr 19, 2015

• #45

That's an awesome smoker!

Nice read too...

Points.

 

gunkle

Meat Mopper

Original poster

Thread starter

Aug 31, 2014

188

28

Connecticut

• Apr 19, 2015

• #46

Welshrarebit said:

That's an awesome smoker!

Nice read too...

Points.

Click to expand...

Thanks for the compliment and the points.

 

inkjunkie

Master of the Pit

Nov 25, 2014

2,020

50

• Apr 19, 2015

• #47

How did the food turn out?

 

gunkle

Meat Mopper

Original poster

Thread starter

Aug 31, 2014

188

28

Connecticut

• Apr 19, 2015

• #48

The chicken and ribs came out good. The roast wasn't as good as I was hoping.

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• gunkle
• Apr 19, 2015

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• gunkle
• Apr 19, 2015

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• gunkle
• Apr 19, 2015

Roast was way to tough. Not the same cut as the last one I made.

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Apr 22, 2015

• #49

gunkle said:

The chicken and ribs came out good. The roast wasn't as good as I was hoping.

20150419_173206.jpg

• gunkle
• Apr 19, 2015

20150419_173223.jpg

• gunkle
• Apr 19, 2015

20150419_173406.jpg

• gunkle
• Apr 19, 2015

Roast was way to tough. Not the same cut as the last one I made.

Click to expand...

is that a sirloin tip? What temp did you take it to?

 

gunkle

Meat Mopper

Original poster

Thread starter

Aug 31, 2014

188

28

Connecticut

• Apr 23, 2015

• #50

timberjet said:

is that a sirloin tip? What temp did you take it to?

Click to expand...

It was a bottom round. All the store had when I went last minute. I cooked it to 130. Same add I did last one but just not very good. Need to learn more about what cuts are good for what type of cooking.