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  1. fullsmoke

    First Competition

    You have to pack as much flavor into it most of the time judge only gets one bit it has to punch them in the mouth!!
  2. fullsmoke

    Tel Tru Thermo - TT 300 - 2.5" Stem - 50/550

    OK thanks
  3. fullsmoke

    Johnson Custom T-Pit 24" for sale in Central Missouri - SOLD SOLD SOLD

    Do you know what it weighs
  4. fullsmoke

    Johnson Custom T-Pit 24" for sale in Central Missouri - SOLD SOLD SOLD

    Did this sell and what’s location
  5. fullsmoke

    Tel Tru Thermo - TT 300 - 2.5" Stem - 50/550

    Do you have pics
  6. fullsmoke

    First Competition

    Arrange meat better was it no garnish comp ?
  7. fullsmoke

    Smoked pork loin for cards

    Thank you yes 135 is they way to go of course ends where 140-145 but that’s the way it goes still good!
  8. fullsmoke

    Smoked pork loin for cards

    I didn’t get pics of sliced he was going to do it later
  9. fullsmoke

    Smoked pork loin for cards

    195 4 hours pulled at 135IT smoked it for my father in laws cards party
  10. fullsmoke

    200 gallon reverse flow

    I building box’s in front and will have water tank and wood basket also building a 20”x24” charcoal grill to put on other side for Finnishing chicken
  11. fullsmoke

    200 gallon reverse flow

    Iam going to cut tongue down too it’s super long! This is a better pic
  12. fullsmoke

    200 gallon reverse flow

    Yep it has 10” with jack all the way up when It’s on truck have 12” hope it’s enough will see
  13. fullsmoke

    200 gallon reverse flow

    Got mounts done and set on trailer getting closer have too clean it out and rub down with oil and do some burns oh door seals too !
  14. fullsmoke

    Fantasy Smoker

    I just keep building my own !
  15. fullsmoke

    I built a smoker -- Now I need help!

    Mesquite is very strong smoke try oak it’s very mild clean smoke or hickory just put little in at a time smoke for couple hours depending on how thick of Meat at 200-225 don’t have to smoke the whole cook . Make sure your stack is open all the way to keep fresh smoke rolling old smoke or poor...
  16. fullsmoke

    Some chicken legs

    Thanks !
  17. fullsmoke

    Some chicken legs

    Thanks al!
  18. fullsmoke

    Some chicken legs

    Thanks!
  19. fullsmoke

    Some chicken legs

    Did smoked Mac too !
  20. fullsmoke

    Some chicken legs

    Used my sweet heat rub 40 legs smoked with cherry and hickory 5 hours at 190 then 350 for hour
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