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Today I started my latest mad smoker built a charcoal keln. Here are the pics of the build and if this storm dose not make the first practice wet I will burn it out and paint tomorrow.
Im on my phone but i will upload the full built tomorrow
And feel the meat before you buy it the loser the meat feels in the site the shorter the cook time because there is less connective tissue that has to melt away. And I don't do it but I have a friend that will freeze his butts for a week the lay them in the fridge for a day or to before priping...
Time to do it is the hardest, with kids, work, old house, and a loving wife. It hard to give them all the time they need and smoke also.
And then their is chicken wth almost everyone has it dry out on them and mine all most all ways is to moist and falling apart.
I had got some from Sam's that did the same thing. But some might not agree we me but it seems if I keep the water pan half full or better the hole cook everything cooks faster then with a allmost empty pan.
I bent small 90s out of some 1/4 round stock and welded them on the inside at different levels and cut two pieces of rebar to go from side to side and set the grill greats on them. If I still had it I would post a pic but treaded it to my cus
Before I added my heat defuser at the firbox it was 300ish at ff 150ish ex side after the defuser 275 ff 225 center 190 ex side and the cooker is 58" long. Witch is fine if I'm cooking burgers for lunch and butts or ribbs for dinner. But when I cooking 5-8 butts for me and my friends like I do...
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