Recent content by kc chiefs fan

This isn't the exact tank but it's similar, same size and shape.

I wondered about that too, but I figured with a thick enough wall I would transfer any more heat through the wall than I would the outside of the smoker anyway.

I was wondering if that was possible.  That way I could have two smaller RF smokers or fire both up on big cooks.  

I read a lot in the tutorial.  My old smoker is actually not a RF now that I've been reading.  It's more of an OS smoker.  Kind of lol.   It's like nothing I've really seen built on here, some 30 year old redneck rigging.  Another question is, the tank I have is big enough I could essentially...

I have a 500 gallon fuel tank that I'm considering turning into a smoker since my old stick burner is getting, well, old.  I notice on my 30+ year old smoker that the area next to the fire box stays considerably warmer than the opposite end and there's about 25-50 degrees difference top to...

Yes we did,didn't have a bit of a problem getting a nice bark.

We used the claws and did by hand.

Thank you! Hoping to add another one by next year.  The one on the left is 30+ years old and has some holes.  It can be a battle keeping temp right at times.

Cooked 157lbs of Boston Butt for a pulled pork sale this weekend.  Turned out quite well I believe.  Sold every single bit of it and had to turn people away at the end.  Going for 200lbs next month.  Got the smoke rolling about 5:00 PM What I was working with. Rubbed and ready placed in...

I use a 30+ year old 375 gallon fuel oil tank that's been made into a smoker.  Not designed like anything I've seen on here lol.  It's as old or older than I am.  Had to put tin sheets in the bottom to plug the rust holes under the fire box the other day haha.

We usually do a 10 pounder, it takes about 15 hours.  IT might actually be 185 my partner in crime usually handles the end games since I stay up all night fighting the fire in my old smoker.  Never had a problem pulling though bone always slides right out.

Since that wonderful season is back upon us here in the midwest I have a couple questions.  I've done my fair share of pulled pork and usually just mix up a rub consisting of the usual brown sugar, smoked paprika, salt, pepper, cumin, table sugar, cayenne, chili powder.... I then cook in a foil...

Thanks for the advice everyone I will post the cook with Q-View on Sunday

Going to do some spare ribs on Sunday a lot of things I read talk about the bend test.  What is that?  I've cooked lots of ribs in my smoker, every Sunday the Chiefs play actually, but I always cook to around 165 IT.  Could someone explain the bend test and even throw out a few ideas for rubs...

Thanks for all of the recipes, I can't wait to try a few of them.