Recent content by gunzby

If you have hickory, I’d go with hickory. I smoked one last week. I have oak and pecan that I’m trying to get rid of. I smoked the butt using all the dry pecan I had at 225F for two hours. I then bumped it up to 250F with the rest of the dry pecan I had and then switched to oak. I ran that...

This cook really helped dial it in. I knew what length of splits it liked, but not really the thickness. Once I started splitting the splits I was using in half it just started cruising along.

Thank you. I’m certainly happy with it. This was the first long cook on it. I certainly learned some things to make it easier. Without further ado

It’s getting there. I’m at 150F and the weather is staying nice.

So long as it doesn’t rain it will be. My work changed my schedule from 4x4 to Monday thru Thursday the first of this month. Naturally the smoker arrived the first week of that and it has rained every weekend since

Or should I say one butt. My local grocery had butts for $0.99 a pound, so of course I had to snatch a few up. Hopefully the weather holds up. For now I’ll be tending the fire and listening to the hummingbirds fight over who has control of all the feeders.

Thanks. Next up is pulled pork. Food Lion has pork butts for $0.99 a pound. Had to buy two

Looks fantastic. I never even thought about smoked meatloaf until I heard a coworker say they made one. As soon as I overheard it I said, excuse me, did you say smoked meatloaf? My kid has been hooked on it since the first time I made it. I might have to try a bacon wrapped meatloaf because...

Finally had a chance to do a decent cook yesterday. My work changed my schedule to Monday thru Thursday from 4x4 and every weekend since it’s been raining. Ribs and meatloaf it is.

I’m in NC and during summer it’s definitely like that at night, but not quite that high at noon. I’d say it’s usually around 60-70%

Just used an infrared thermometer and checked a steel plate I put in there. The lower thermometer next to the stack read 235 and the steel plate read 235. The hot spots on this pit depend on how open the stack is. At wide open it’s closer to the middle. At 2/3 closed it’s the first ten inches...

So far so good. Now if the weather would cooperate it would be even better. I don’t recall ever firing up a smoker where the humidity has stayed between 80-90%, but it’s made things a little more challenging

Not yet. I was thinking of laying some sheet pans on the grates and then checking with my infrared thermometer

Still seasoning. It’s been rough because today is by far the most humid day we’ve had all summer. Looking forward to next week. I’m somewhat certain that broken the code to a bbq sauce recipe and I’m dying to try it on ribs. Over 30 years ago I was a kid going to a place called Phil’s Ribs...

Still cranking out smoke and still cranking out beers