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Recent content by bighoof
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So I did a bunch of thighs today and to your point you said something interesting to me...cause my pit seems extremely sooty and greasy like if you wipe the grates with a paper towel...it's nasty charcoal black. I'm thinking i may need better flow.
Thanks... well actually I'm not quite sure...thought it was ok and today did a whole pit full of boneless thighs for my diet.... and they ended up real sooty...I thought was burning a pretty clean fire. It's a 6" stack been talking to a local bbq owner...we think i need an 8" stack.
Well turns out I’m not very good at documenting the process but got it all done just in time for Thanksgiving and have 3 cooks on it so far. Learning lots.
Looks good yeah I have weed burner it worked good...Washington state post oak and hickory are expensive I should probably stick to cooking woods to just start it up?
First time stuck burning so lots to learn... things went well for the cook in definitely learned some things ...no vents either using the door....I learned that the cleaner the burn the less “smoke” was coming out of box.. burned a lot better when I made a little trough in coal beds to keep good...
Wasn’t very good at posting my build but it’s a 30x30 piece of pipe for the firebox and it’s boxed to be semi insulated...stack is little over 6’ ...using the door to vent the door might be too big...my welder didn’t really listen to me.
So do i need to adjust my ingredients of my brine if I'm going to brine 3 turkeys instead of one? I have 3 18lb that i want to bine in my cooler. Was gonna do 2 cup salt and 2 cup brown sugar 2 gallon water for just 1 turkey ...can i use that or do things need to increase?