Recent content by smoky pit

I agree on the chimney.  Even though you're getting a good vacuum with the leakage in the structure, having one, central chimney off to the side would give a better vacuum IMHO.  I recommend a chimney to the side so nothing drips down over your meats.  With a good strong vacuum through one...

Yes,smoked garlic is quite a delicacy!  I smoke almost exclusively with hickory (sometimes a little oak or apple, but nearly exclusively with hickory), and most cooks are around 250 or 275.  For garlic, I take the whole bulbs and chop off the first couple of inches.  As the others mentioned, you...

Having had a ton a Q with SC mustard-based sauce (I'm a Gamecock), I don't recommend it for beef.  It's no doubt best on pork and chicken.  The real stuff doesn't have honey in it, but rather sugar.  Not to say honey wouldn't be good in the right circumstance, but it's just not the traditional...

Looks great - you've got a nice looking place there!  Does the smokehouse have a chimney or outgoing vent?  If not, it may help with getting a bit of movement through the vacuum.

Thanks everyone, happy to be on board!

Wow, that's a nice score man!  That looks like about a cord and a half, maybe more!  I love cherry wood's flavor characteristics.  Very pleasant.  Some folks have said that cherry can turn bitter, but luckily I've never had an issue with that. 

Looks great! Congrats man! Please post back once she's all seasoned and you throw some meat on there!

Some good advice here. I wonder if the temp change didn't cause or contribute to the stuck rack? I'm sure you have it lubed, but maybe some lard or some natural grease would help lubricate? Beautiful rig though, hope you get her up to top notch! I know a lot of folks love their verticle...

Greenville SC or NC? A lot of Heels in my family, so I usually find myself pulling for them!

Thanks Joe for the warm welcome!  I'm on the NC side now - I'll update my "location" setting so that everyone knows.  Lived just on the SC side for about ten years, and also went to college in SC (go Gamecocks!).  

Looks great man!  Nice pull back from the bones and a beautiful color on meat and glaze too!  Congrats on the successful cook!

Hello SMF! I'm Mike, and happy to be joining you from along the NC/SC border.  Happy that I found this forum, and excited to be a member of your community.  I look forward to learning and participating in the activities! A bit about my 'Q history:  I've been smoking meats fairly steadily for...