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Jason,
Not trying to hijack your thread, thought you may also want additional pictures to reference for your future build.
loweyj,
Here are more photos as you requested.
This one is with 32 butts being smoked.
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A good shot of the gearmotor.
The spider that suspends the shelves...
This is one I built. It is 6' long and 4' deep. I built it with 6 shelves rotating on a 1" shaft and it turns 1 rpm. I got a gearmotor online from Graingers for a little over $200.00 which turns 7rpm and then I reduced the speed with sprockets and chain. I have thought about building a rack for...
Great Doug, I'm so looking forward to it after missing last year.
I already booked site 89 for my RV and site 88 for the gathering site.
Booked both from Thursday thru Sunday.
James, sorry that your post, looking for info, was hijacked by disagreement. I think you get it, that there are many opinions. At this point all you can do is use the info for your benefit, try a little variation and you will come up with your method, and what works for you.
Happy Smoking
Hey guys,
Just trying to offer an inexperienced smoker a good starting place for a brisket. Always cook mine to 205 and have never had one falling apart, unable to slice it, or dried out. Experience does matter for avoiding those pitfalls.
Also number of posts only means you like to hear...
It takes on average 1 and 1/2 hours per lb cooking at 225'. More heat = less time. But never cook by time, cook by internal meat temp and a brisket should be cooked to 205' internal and will be tender. I cooked a 19 pounder today for our Gator Gathering and it turned out great.