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Smoke House Done, Finally
I have always wanted to build one of these! Looks beautiful. How long did you do your sausages in the pic? How did they come out?- robcava
- Post #7
- Forum: Smoke Houses
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This is my version of the perfect Char Griller with side fire box
My other observation with this grill is the firebox is also very leaky, which makes the input vent much less effective. Have you thought about sealing that door as well?- robcava
- Post #70
- Forum: Charcoal Smokers
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This is my version of the perfect Char Griller with side fire box
Epic mods on this grill!!! I have one of these and I did many of the same mods, but the way you made the gasket channel to seal the lid is fantastic. I am not a welder unfortunately so I see if I can do it with screws and bolts. Hat off to you sir!- robcava
- Post #69
- Forum: Charcoal Smokers
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Smoke adsorbing temp - Does it exist/what is it?
It is actually true that it stops absorbing smoke into the meat at about 135. After that the flavor will just accumulate on the outside. Not necessarily a big deal but if you overdo the smoke once the meat temp gets up there you can start getting bitter flavors. It doesnt really matter for a...- robcava
- Post #4
- Forum: General Discussion
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Questions on pulled pork
Im a low and slow guy too, but I think a pork butt is one of the most forgiving things you can throw on your smoker, so no worries! I completely agree with the unpredictability on the cook time though. You will just need to smoke one every weekend for the next few weeks and see which method you... -
Chicken Thighs - Can't Wait
Looks great! Did you like the butter bath or straight rack thighs better? -
CT Smoker- Hey there all!
Hi guys and gals. I am a long time lurker on this site...I can't even say how many great tips and tricks I have discovered in this forum over the years. I decided to join because I am thinking of taking this hobby to the next level, but that will be the topic of another thread. About me- raised...
