Recent content by burroak bbq

Trevor, I replaced my insulation because it smelled like mildew. The tar is there to seal up the seams in the metal. With the insulation in place it should never get hot enough to vaporize. I removed the tar because I already had the insulation removed.

I got distracted and didn't work on this baby for a couple of months. Then I took it to a local metal shop in June, he said he'd have it done in 3 weeks but it took him 3 months I just got it back on Friday! I had a local metal shop bend and cut sheet steel to fill the gap between the inner and...

I got distracted and didn't work on this baby for a couple of months. Then I took it to a local metal shop in June to have some metal bent, etc. He said he'd have it done in 3 weeks but it took him 3 months instead. I just got it back on Friday! The good news is he did a great job and only...

Hey bauchjw, I had several reasons for centering it; First, there are four existing holes in the inside liner that I wanted to mount a cookie sheet to, to catch any condensation. The pipe hole is centered above where the sheet will be. Second, it was easiest to find center without measuring. I...

Thanks everyone for the comments. This weekend I cut the hole for the exhaust. It's a 4" x 24" 304 stainless tube that I got for $35 shipped from a moonshine still supply outfit. I plan on adding a diffuser under the hole to catch any dripping from the pipe. This was the simplest solution I...

After the tear down my next step was cutting the holes for the pellet hopper. I reassembled then marked where I wanted the unit to sit. Here I taped on the template. Using my combination square when drilling so holes line up. Next I cut out the waste out with a jigsaw. It was a bumpy...

Hiding in my basement closet for who knows how long was a mid 50's coldspot fridge. Since the thing was so darn heavy I couldn't carry it upstairs. I couldn't even get it out of the closet because it was too big for the door. I've been wanting a bigger smoker. Well, one day I thought; I could...

Thanks for the welcome guys. I'm going to do an overnight with the butt then add the loin around 7 hrs before dinner. Thanks for the tips.

New member here from the Hawkeye state. I've been smoking meat for a few years on my 18" wsm. I smoke the usual stuff: pork; spares and butts, brisket and chicken. I've been asked to cook a loin and butt for a party. I've never smoked a loin, anyone have advice on cooking the loin and butt together?