Recent content by cobbqguy

Sauté the veggies first. it really helps the texture.

It tasted awesome! Great idea for breakfast!

Chorizo fatty with cilantro, poblano, onion, green chili, and cheddar.

The firebox side is hotter, but not a ton.  I think this would not have been an issue if I would have insulated the firebox.  A lot of heat is transferred to the steel. Tot to bottom heat difference is only about 10 degrees. The only plates I am currently using are the deflector at about a 45...

And finally the park butts

Burned her in yesterday, and have been cooking all day today. Sausage, jalapeño & cheddar fatty 8 pork butts 3 racks of spares Still waiting on the butts. So far everything has come out amazing!

Thanks, me too!

And even at this size, I have over 3,000 square inches of cooking space.  I spaced the racks 6" apart. If I would have gone 5", I could have fit another rack, and added another 529 square inches.

Feel free to heller if you have any questions

I was thinking about going bigger, but went with these dimensions because it was the perfect size for two full 4x8 sheets.

I'll fire it up next week, and will post more pics then.

Now we're ready to cook!  Any thoughts on burning it in or seasoning?

Check out my thread here http://www.smokingmeatforums.com/t/257628/building-an-offset-vertical We just finished it yesterday, and I'll post some final pics later. Can't wait to fire it up.

Just need to assemble the chambers to the frame and paint