saw on the cooking channel where a couple who had a brazilian style resturant had brined pork back ribs in cure season on a screwer smoked and open flame to make pastrami seasoned type ribs ... anyone else thinks this might be really good.. will try and let you know
Galaxy Outdoors LasVegas sells a replacement basket that is stainless steel ..
you have to remove the remaining broken ring slips in and out . mine is an awesome smoker.... refractory cement retains heat like no other. good luck.. nice find.... pics ?
i personally dont foil pork shoulder i like the bark it adds alot of flavor to pulled pork. use alot of rub. 220- 240 till internal temperature reaches 200 degrees.. could take as long as 1.5 lbs per hour. i did a 10 lb pork shoulder this weekend it was 14 hrs cook time
its a really good smoker. set and forget.. the temperature of the analog is not 100% accurate during the smoke .. but i go by internal temperature of the meat when cooked to my satisfaction. 275 in my unit will sometimes reach 300.. once seasoned this is a great simple to use smoker! never burnt!