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I do not recall what the thickness is. I believe I bought them from HD and they were already pre cut. They are not thin and easy to bend.

they look really tasty, I will have to give them a try once the snow clears up.

They had this video on yahoo about grilling ribs. I know people are asking questions. Good overview to visually see someone else's process.

what happens when you take the ceramic tile out?does the smoke stop coming out the seam? Does the bulge go away?

gonna give this a try this weekend. thx for the q view

i think this concept is the cats meow. The time and craftsmanship it took to create and build something so awesome. This is just something cool to add to the portfolio.

...the heat source. I grabbed an oven thermometer as suggested by Chef Rob. Here is the interesting part. The top therm would peak at just about 300* The bottom therm would sit at 200* The therm on the inside just behind the meat was 225-235* Bottom line is through continued use and...

this is the most bad ass thing i have ever seen. finally a decent article on yahoo.com http://news.yahoo.com/blogs/sideshow/bbq-grill-modeled-smoking-500-magnum-revolver-171050053.html

yea, let us know what you think. Its always good to have reference material. One cannot rely solely on the web.

cool, i will give it a shot. Did you drown it in the sauce or just a light squirt?

I gotta find that finishing sauce recipe... that does look tasty. I think pulling it is half the fun of the whole process. That beautiful aroma!

this piece of information is invaluable. I would have not put it into perspective i guess. It makes sense though.

I did the smokey fire and it really had just a few little leaks, nothing to freak out about. The seal that i made improved it huge.  I drilled 15 3/8 inch holes through out the piece of steel. I did 5 rows of 3 holes. Semi evenly spaced. i got some nuts and bolts and put them on the charcoal...

i own the little brother to this unit. Got some pics in my profile. I was searching for info on my unit and found this thread. Back to life!!

thats a lucky streak your on. Nice job!

canned biscuits is a great idea actually.. I feel like i am getting good draft from the box to the smoker. Yes, I have learned to keep the top damper wide open, but that is when the temp will start to drop. If i close it by just a little bit, (less than 25%) i can get the temp to hover at...

So i saw this thread and it inspired me to make a chuck roast as well. I coated in mustard and some Montreal steak seasoning and let that sit overnight wrapped up. Started at 2:30pm, finished at about 7:30 and then let it sit for an hour in the cooler. A little too much bark for me but it was...