- Dec 23, 2010
- 52
- 11
I cooked for the 4th time, and it keeps getting better. I am not sureif its the effect of the stainless or what, but everything I cook seems to be very very moist. I have a brinkman cabinet style small smoker with a water tray, but it does not turn out meat like this one. I have done baby backs, boston butts, chickens, and alot of veggies. Everything is turning out so moist I cant believe it! The Chickens I did this weekend, well I ppulled them off the smoker brought them in and the first cut produced so much juice running out of the chicked, the bottom of the plate it was sitting on ran over onto my bartop with juice. when I heat the smoker water runs out of the cooking chamber opening. I am confused by it but very happy. Its very easy to control the heat, I am using no propane except for start up (about 5-7 mins, i put about 4 small sticks of wood in, the propane rail immediatly starts the wood smoking, after about 2 hours its time for a new stick of wood, I cut the propane on and the rail immediatly fires up, i leave it on for 2-3 mins then shut the propane off, repeat every two hours, with a slight adjustment of dampners from time to time. I am shocked at how efficient it runs. I dont see why there arent more bottom center firebox builds. The temp levels are still running extremly consistant from top to bottom and side to side. I cant imagine a side fire box smoker running this efficient or consistant temp wise. I will post some new pics soon. On this last cook, I closed the ball valve on the reverse (or in my case dual side flow plate) and filled the plate with apple juice. It steamed for hours with 2 gal of apple juice. This build has been fantastic. Its the first time I have ever smoked meat with no BBQ sauce, and the meat needed no sauce or anything! even the butt!