Recent content by FoxmanNC

Yeah, honestly, I wasn't sure I'd move the baffle, and I don't, and don't see the need now that I have it. I guess I just hadn't seen one like you made it, but it does make sense to just use the scrap and incorporate it the way you did in reflection.

I'm sold on the baffle. I use one that sits inside the cook chamber and is movable. Im planning on building a smoker and am considering having a small exhaust on the firebox end of the cook chamber to allow some of the scorching heat to vent allowing the top rack to be a more usable cooking area.

Welcome from NC!

I have a 560 as well. I have something similar to expanded metal, lifting the wood chunks and allowing the ash to fall through the grate, leaving embers on the wood to smolder, which is the intent. I would ask what charcoal you are using? I have found that older briquette charcoal in the...

I own three smokers of sorts. If you want the convenience of a set-and-forget smoker, a pellet or gravity-fed smoker is a good option. The big box store options offer a variety of both. I've never owned a pellet; many more options exist for them than gravity fed, but most of my personal friends...

I have smoked and reverse-seared a number of steaks on my Masterbuilt gravity smoker, but last night I used my offset and did the sear on the Cowboy grate in the Firebox. Friends, if you've never done this on an offset, you have missed something sublime. I smoked it between 225-240 until the IT...

I love your vision and execution on this door. The whole idea, from the insulation to the dampers, the whole thing. I aspire to build a pit myself. I have zero welding experience, zero building experience, but 100% confidence that I want to. So, I am learning from the professional builders.

I've only ever smoked beef plate ribs. We bought these from a local farm a year ago from a farmers market. Glad we purchased two packs because this one went fast! I knew there was more meat on these than the plate ribs from Walmart, but had no idea they were this big. It was about a 91/2 hour...

Almost exactly 3 hours at an average temp of 250. Cheff JJ says in his recipe that depending on the thickness of the loin, it will take between 3-6 hours. This loin was huge lengthwise, but not overly thick.

Yessir, if this guy had the right connections, he could get good money, especially for that large, probably 8' piece. That would make some great table slabs. But it would take a whale of a piece of equipment to get it off the ground, and a big truck to handle the load.

That will be the challenge. I have a maul coming, but I am going to have to be creative.

I purchased a load of hardwood, mostly oak with some hickory, a few weeks ago, but I've noticed that many people on Facebook Marketplace are posting ads for free or very inexpensive oak or various firewood. So, I've been keeping an eye on the market for a good opportunity. Finally, a guy says he...

The loin turned out phenomenal and was a big hit with the fam. I pulled it at 134, wrapped in plastic wrap and foil, had towels under and on top of it in a cooler, and it was plenty warm when I opened it up at lunch. I used Chef JJ's brine and topping suggestions for Pork loin. I brined it for...

I am smoking a Pork Loin for family Sunday lunch and plan to get up early for the cook because we have church at 9, will be back by 10:30-10:45 and lunch will be around 12:30. So, if I smoke the loin and pull it by 8:00-45ish, what is the best way to ensure it is warm and moist for lunch? Would...

Where would one find cast iron grates for their Webber is one should so happen to have one?