Recent content by jaburr25

So here it is 4 months of long nights and weekends. We call her "Big Mamma". Equipped with a 250 gallon RF smoker, wood fire grill, 2 burner stove, tankless water heater, fresh and grey water holding tanks, LED lighting above, and both a hand wash and 3 comp sink. Oh i alomost forgot to mention...

My tank is 30" O.D. (29.5" I.D.) X 108" (9'). I'm cutting 27" off one end to use as FB the other 81" will be my CC. I plugged all the numbers in using the calculator and think I should be good. Just wasn't sure if there's a benefit to stack placement (top or with plenum). As of right now I will...

Dave this thread is awesome. Maybe I missed it but I was wondering, when building a 250 gallon RF should I put my stack on the end with a plenum or on top of the cook chamber?

Thanks yall it was freakin awesome. The taste and moisture was just unreal.

So after seeing all the awesome pulled pork done my everyone else I decided to give it a shot. I started with a 10 lb butt added my rub and threw it on the ol Chargriller Pro w/ sfb @ 220. After 100 I splashed a little apple cider and apple juice to keep it moist. Took the IT to 200 let it rest...

In my opinion a closely monitored 225 would most likely be the way to go. Best of luck to you. A,whole packer brisket can be a real challenge. But if you've done your homework you'll be just fine. I hope to see some Q view with this undertaking.

fpmich ive spent many many hours searching through these forums to find all the best stuff and then just put my little spin on it. As far as the shelves wdoss89 is right I found some Butchers block tops a Lowe's. wdoss89 for my brisket I use a simple rub I found a few years ago. 1/2 cup brown...

Thanks wdoss89. Growing up in Texas you learn your way around a smoker at an early age...lol

Hey everyone here's my Char-Griller Super Pro W/ SFB. Since moving out to California from Texas earlier this year I have been in withdrawals from good Texas BBQ, or and decent Q at all really. So after some research here on SMF and a few nights in the garage I have a smoker that's capable of...

I am in no way an expert especially on a PBC. But it seems to me that you may have smoked it too hot and fast. IDK just a thought. No expert just an Ol fat boy from Texas...lol

Well here it is. Got a good smoke ring, a nice texture and pretty good pull. Everybody says it taste great too. The down side is my makeshift coal basket wasn't big enough so getting and holding temp was a bit difficult. Nevertheless pretty happy with the end results and now know what to fix.

So here it is with all the mods I've read about except the coal box but it's on its way I'm using a 10" grill WOK for the time being. Next will be new shelves and wheels along with a better bottom rack. She's rolling smoke right now getting all seasoned up then I'll be smokin a California...

what kind a basket is that exactly? I mean original purpose.

Hey y'all I'm new to the forum. Just moved out to California from Texas in April and had to leave the old pit behind. So I just bought a Char-Griller Super Pro and added the SFB. I'm in the midst of adding all the mods I've read about on here and can't wait to get it fired up this weekend. I...