And finally taking the plunge!
Just assembled my Silver Smoker today and ran a couple fires through the box to get it seasoned. Did many of the mods mentioned throughout this forum... many thanks for the hours of great information located here. It has made taking this smokin' plunge all that much easier. I look forward to sharing ideas with Austin locals as well as the rest of you all out there. I grew up in Iowa so I have a soft spot for a slow cooked pig! So I do look forward trying my hand at a juicy butt roast.
My first meat is going to be baby back ribs and halved chicken tomorrow, a dry run for Memorial Day feast. So please wish me luck.
Couple of questions for the veterans if they happen onto this message:
1). The breeze can swirl around my back yard. Does it matter which direction the firebox id facing? I am assuming it shouldn't matter since the stack is supposed to be the draw.
2). My Silver Smoker chamber lid was wayyyy off on its bend. It had almost a full inch opening at bottom, when closed. I did some shaping myself and got it tighter but there is still gap there. Will that make a big difference?
3). I can't wait to jump into brisket. Read on here that the temp to pull off pit was 185. I am assuming if you want moister meat you should pull sooner? I have a peer that suggests he pulls at 165 degrees. Can anyone clarify?
All I have for now. Look forward to the BBQ future.
Thanks! Centex Carnivore
Just assembled my Silver Smoker today and ran a couple fires through the box to get it seasoned. Did many of the mods mentioned throughout this forum... many thanks for the hours of great information located here. It has made taking this smokin' plunge all that much easier. I look forward to sharing ideas with Austin locals as well as the rest of you all out there. I grew up in Iowa so I have a soft spot for a slow cooked pig! So I do look forward trying my hand at a juicy butt roast.
My first meat is going to be baby back ribs and halved chicken tomorrow, a dry run for Memorial Day feast. So please wish me luck.
Couple of questions for the veterans if they happen onto this message:
1). The breeze can swirl around my back yard. Does it matter which direction the firebox id facing? I am assuming it shouldn't matter since the stack is supposed to be the draw.
2). My Silver Smoker chamber lid was wayyyy off on its bend. It had almost a full inch opening at bottom, when closed. I did some shaping myself and got it tighter but there is still gap there. Will that make a big difference?
3). I can't wait to jump into brisket. Read on here that the temp to pull off pit was 185. I am assuming if you want moister meat you should pull sooner? I have a peer that suggests he pulls at 165 degrees. Can anyone clarify?
All I have for now. Look forward to the BBQ future.
Thanks! Centex Carnivore
