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Yea I am currently using the wood pam that came with it. I got some peach wood and also some fresh cut hickory I sawed up the other day. I will be modifying the wood pan later but it works for now. And I do have a few thermometers that worked good so far.. Wanting to upgrade to the maverick...
Thanks hambone. I guess I'm cheating a bit using the master built Xl. Done some bologna last weekend and I really enjoyed it. Pork butt is 7.3 pounds. I thought it was a bit smaller. I may need to start a little earlier than planned. I was going by the 1.5 hr per pound. As dad as the chicken...
Hey guys, I'm gonna try my first Boston butt tomarrow along with some ribs, Cornish hens and some bologna. Any tips and advice for the pork butt? I'm want to eat this thing about 4 or 5 tomarrow. I thought about putting on on the morning about 5 or so. Do you all smoke in a aluminum pan? Fat up...
Legacy of bob I just noticed in your picture ur rig has two door latches. Are these factory latches or did you add a second one yourself? Mine only has one, in the middle.
Well I ran my bead of high temp rtv around all edges. And when I decide to pull that off because of the looks I will still try and go all around with whatever seal I end up with.
Ok how did u apply the silicone? Did u just run a bead around the door or smoker? Did u use the thin paper trick and close the door to try and form the bead?
Well guys first smoke went Purdy good. Ribs were good but needed more sauce. Loin was good but I think next time I need a better cut of meet. All in all I'm happy . Tried various times to post pics but had no luck maybe next time
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