Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
You prob don't even need that...just a piece of square steel that fits into the motor.
Just looked it up...home depot sells one that looks like it will fit. 36 inches...$11.60. If you need longer than that keep looking. If you need new spikes...they are cheep on amazon!!
We get them here too. I'll do 2-3 Tri Tips a month. My 9 year old has a taste for them now!!
I've never done one like a brisket, because I typically only do one at a time and I don't want to run the smoker on such a little piece of meat for so long. I do them hot and fast ~400F for typically a...
Ditto this :emoji_point_up:. I'm a wet brine guy myself which is a pain in the butt....however, totally worth it. If you brined a butterball and a store brand both and then served them, it would probably be hard to tell the difference.
Alton Brown did a special on in-oven thanksgiving turkey...
So that's a dry brine, and it'll taste great with that!
I'd put the salt on a day earlier, let it sit in the fridge, rinse the salt off after that day, then put it in the fridge for a day or two without the salt and let it dry. Then put the rest of the seasoning on just before it goes in the...
Dino bones!! You'll love them!
A lot of guys have more experience than me, but I'd say salt and pepper only (maybe add a little Lawry's if you like it) and run them 250-275F until probe tender.
If you've never had them you're in for a treat!!
This is likely the best option assuming you don't use your insurance that often. Like others have said, watch the drug costs.
Assuming you don't take a lot of routine medication (again, you don't use your insurance that often) then the lower premiums tend to result in lower overall cost. But...
...of course, as I think of it now, there always is risk to using something in a way it wasn't designed for.
Think the flavor/product would be the same with just a charcoal bed and splits?
Plan was to weld half a air tank in place of where the fire box is....with some other modifications.
If the whole thing gets screwed up, I'm out $300 and a few hours of time which sucks but I've enough other kinds of grills, but not a sick burner.
Its currently unassembled in a box. So its...
That's the perfect way to put it! I'd do the same thing if I had the time to tinker with things.
I decided to buy this...so its in the truck. I think it'll need a whole new firebox. Like you said, its not really a stick burner per se. We'll see if we can't fix that.
Project for sure. I'm no offset expert, but I can tell you right now the fire box isn't deep enough.
Didn't know about the paint, but that should be fixable too.
Think I'll probably put a Tru-Tell on it as well.
LOL. There's gonna be a learning curve....lets say dinner is next week.
Here's my thought...Over the last few of months I was thinking of making an offset cabinet smoker with the option to switch to gravity fed charcoal toward the end of the cook. I can't be the first person to have thought of...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.