Recent content by dirty don

All cleaned up, organized and ready to go again

Thank you!!

Everything turned out great!!

5.5 hours into the smoke. Internal meat temperature 151 degrees Box temperature 231 degrees We are just plugging along right now. Fingers crossed

80 pounds of pork butts all rubbed up and ready for the smoker this evening.

Thank you Art. Make sure to post pictures of the bacon!

Getting ready for the Super Bowl.... purchased a case of 10 pork butts. Decided to beat the weekend rush!!

I was finally able to finish all the oak racks... it was the most tedious part of the project. After alot of internet searching I came up with a great combination for the meat trays. We will be using the full size sheet pans as drip trays, these trays measure 18 x 26. Lowes and Home Depot have...

It seems the draft almost creates a wind tunnel as the air tries to push through the tube as it narrows. I have a cast iron top plate from a little wood chip box. It is almost the same size as the AMNPS. Next time I will light the pellets and put the top plate on it... then see what happens...

That there my friend is an old style trivet. I would hate to see a meat grinder of that size, lol !! Thanks for all the words of encouragement the past couple weeks.

Hi Scott, I am very pleased with the design. Once it got up to temperature I placed my hand on the outside of the 3" opening and could feel the draft pulling in air. It fanned the pellet tray to the point of ignition 3 times.... this was right around 220 degrees so I know the box wasn't so hot...

This has all been a learning process for me but the plan is to put the meat on stainless steel grates and then the stainless grates onto the wood racks. The meat shouldnt touch the oak at that point..... I was just too excited to try it out and knew it was "clean" wood for the first smoke. I...

Time for the money shots !!

I think I'm really going to like this new hobby...