Recent content by Spieg69

Tack 1 inch flat around the lid and beat into shape if it doesn't bend heat specific areas with torch and shape don't get a large area to hot or it'll warp again. When cutting a door allow to cool in between cuts.

A forum full of professionals and only 1 opinion?

5 out of 6 people think Russian roulette is fine too

Thanks for input. I do catering on a competition trailer pit and I have to stay up all night adding wood. I was wanting to make this to where I could smoke for 6 hours after work then go to bed and at least get a few hours of sleep. My big pit takes a lot of wood to maintain heat. It's not worth...

Brisket is a beast to cook. Over done turns to roast under cooked it's like jerky. You had a good char on outside I'm not sure what it was cooked on. Take the fat cap off the top and trim any big pieces of fat off the brisket. Cook the cut separate and pull earlier. Chop that cut off add bbq...

Wow. I had to motor boat a brisket after reading that. Are you serious????

I always pull at 194 degree on the point and let sit for 30 min before cutting. Brisket looks little dry. Separating point from flat is ideal. Make chopped beef out of what you cut off. Once brisket gets the crisp outside edge wrap and finish. Letting it sit allows juice to absorb throughout...

I got some bacon hooks ham hangers and some 12x18 stainless marinating pans with lid. They'll work great for letting ground sausage sit overnight

I had a cedar sauna that the wind got a hold of and instead of burning it I got a little creative with it.

Here's a picture

Is this even possible? I read you need air source at the bottom when using electric heat to move the air. Would the offset fire box provide that air?

I've been a hidden fan for awhile now. I started my cinder block cedar smokehouse. Im to the point now for insulation and interior finishing. I have the offset fire box but was also wanting to add an alternate heat source so when it's time to go to bed I can. Im looking at the mypin with a...