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.
How about a pulled turkey sammich?
Mix some gravy in with the pulled turkey, spread some cranberry sauce on the bun... maybe this is more of a leftovers creation.
I always make a crock pot full of mulled wine though for the holidays. Pour some cheap red wine in the crock, add some fruit and...
I'm not sure why they are sideways.. I saved them vertical..
First pic is just after removing the outer form. Second is a close up before I removed the inner form. Have to mix up a little more to fill in some gaps that I noticed, but I should be good to start slappin on the boards. Going to...
I got to spend some quality time on the build this weekend, but unfortunately I was battling my crappy off-set at the same time and didn't get any play by play pics of either. It will be pretty dark out tonight when I get home so pics will have to wait until tomorrow morning.
In the mean...
I see that I'm not the only one with Maverick Probe problems. I was smoking a pork loin over the weekend and turned on my 732 with the bbq sensor in the kitchen. The probe wad reading 144 degrees and slowly decreasing by a couple degrees per read time. I thought something must be...
I bought the Maverick 732 when I started smoking a few years ago.. The probe is awesome for thicker pieces of meat, but doesn't work too well for thin stuff like chicken or ribs.
I decided the other day to get a Thermopop for quick reads on the thin stuff. Ordered it off Amazon and had it at...
hmmm, I was planning on using an old chimney starter with a pan of sand on top to let the heat up to the smoking chamber, but now looking at your lava rock I may have to try something like that... It makes a lot of sense to me =) How thick of a layer is the rock?
Wonder if I could put wood...
I like it! Very similar to what I am building =)
So, what holds the lava rock in the opening on the cap and how much of a temperature variance do you get from each cooking grate?
I don't see how you have the wood attached to the cement? Is it just floating on top or did you drill some anchors?
That was the original plan, but the fab guys tend to think that is a "complicated" addition to a simple rectangular door.. complicated means an extra $200-300... heh
I just ordered an AMNPS for my off-set and was wondering if I place the unit between the air intake and the fire basket will the smoke make it to the meat or will it get consumed by the charcoal in the fire basket?
Lately I have not been using the off-set box and just making a small fire in...
So, I have been plotting how to get this thing going and have stalled out on the firebox door because I don't want to spend a small fortune on something that seems to me to be a simple thing...
The plan started out as a recycle of bricks that I took off my fireplace surround. I quickly decided...
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.