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Thanks. While I may not need it, I bought a replacement thermometer like yours. Besides, Aaron Franklin digs them! Does anyone know what that rack in the lid is for? Just another place for indirect heat/smoking I’m assuming?
Once I clean the inside part of the lid, should I paint it and if so, with what? Also, how is the rack used? It’s swivels with the lid....I’m assuming just about anything I don’t want getting direct flame should I use it as a grill. When used as a smoker, a rack of ribs I guess?
Ive. He led it...
Looked at it and can’t imagine a better smoker. It’s built like a brick....well, you know. Heck, the grilling surface plate itself must weigh 40lbs. Everything is tight, solid welds, etc. I paid them a little to deliver so once I get it, will post some pics. There are two questions I’ll have...
Can’t say you’re wrong. Is there anything glaring I might look for to make it a ‘bad’ smoker? Not sure $100 is worth the headache and that I’d prefer to miss altogether.
Thanks y’all. Exactly my thoughts as well. I really was torn between stick and pellet but will look to getting this one. Already contacted seller and will advise. Yes, the Hog on top was like a cherry on a sundae ;)
Ive posted this elsewhere on the site as well so as to get some quick feedback so please excuse the dupe.
https://www.facebook.com/marketplace/item/312912503483668/
Price is great, looks solid and in good shape, stainless steel......go or no-go? I’ll need to rent a trailer.
https://www.facebook.com/marketplace/item/312912503483668/
Just to be clear, when I say ‘integrity’, I 100% mean my own, not questioning anyone’s ability to buy what they like. My initial decision was to buy American, and ‘Insrutible‘ above is correct. I’m still torn and have certainly spent more money than needed just so I could keep my money in the...
Sorry, seems I’m all over the place now with so many options. I’ll sort it out between those listed and Grilla Grills. All except the SB are from China.
I don’t have a food photo because I’ve not done sous vide at home. In the clubs I’ve managed, we’ve done LOADS of chicken, steaks, fish, etc.....even watermelon once!
Thanks y’all. The prices are driving me toward Rec Teq and Camp Chef Woodwind as much as it pains me. However, I do see the Smokin Brothers 30” traditional is $1100 compared to the 36” Woodwind at $1K shipped. I figure the SB might cost another $200 to ship. So, the money is close enough I...
Looks like Yoder, Smokin Beothers, Blaze n grill, cookshack. I like the look of that Fast Eddie as it has a sear grate, warming drawer, etc. Any first or second hand experience with these? All made in the USA!
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