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  1. jackal12

    Billbo's world famous dry rub & BBQ sauce recipe's

    I made the rub tonight and gave my pork butt a nice rub down for tomorrow
  2. jackal12

    HELP!! FIRE!! ^&@#

    I'm going to try the 1/2 board first. If i'm still not happy i will rebuild the floor and use brick. Still planning to use it tomorrow for pulled pork, just got done with a nice rub down
  3. jackal12

    HELP!! FIRE!! ^&@#

    I will see tomorrow. Lowes owes me the durok it was their jackass employee that assured me to use hardbacker
  4. jackal12

    HELP!! FIRE!! ^&@#

    My concern with lifting the floor is it may allow extra air in. With the thick fire rated stuff in I think I will also put the burner legs on. Will likely leave the hardbacker on sides and back since they did just fine
  5. jackal12

    HELP!! FIRE!! ^&@#

    Thanks I will take a drive up there first thing tomorrow. I'm debating on if i want to replace the floor or not. I may just put it on my eventually list
  6. jackal12

    HELP!! FIRE!! ^&@#

    I'll have to check for it. All we have within 100 miles is a lowes
  7. jackal12

    HELP!! FIRE!! ^&@#

    Yea it's going to mess up my sleep thats for sure
  8. jackal12

    HELP!! FIRE!! ^&@#

    in the first pic the right wall has no concrete. thats because i pulled it to slide the floor sheet out
  9. HELP!! FIRE!! ^&@#

    HELP!! FIRE!! ^&@#

    • jackal12
    • Album
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  10. jackal12

    HELP!! FIRE!! ^&@#

    I ran my new built smoke house today for seasoning. It ran great for around six hours or so i thought. I shut it down about 2 hours ago and I noticed a bit ago that smoke was still going. Long story short my floor is burned out and thank GOD it just smoldered. I have concrete backer board on the...
  11. 20130513_182637_zps105ad450.jpg

    20130513_182637_zps105ad450.jpg

    • jackal12
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    • Album: HELP!! FIRE!! ^&@#
  12. 20130513_182631_zps1e0a5b1c.jpg

    20130513_182631_zps1e0a5b1c.jpg

    • jackal12
    • Media item
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    • Album: HELP!! FIRE!! ^&@#
  13. 20130513_182620_zpsfeb6b97a.jpg

    20130513_182620_zpsfeb6b97a.jpg

    • jackal12
    • Media item
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    • Album: HELP!! FIRE!! ^&@#
  14. 20130513_182613_zps61e16c7e.jpg

    20130513_182613_zps61e16c7e.jpg

    • jackal12
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    • Album: HELP!! FIRE!! ^&@#
  15. jackal12

    New smokehouse

    Wish I had the smoke barn haha
  16. jackal12

    My Smoke House Build! Specs, Pictures, etc

    Thanks!! I'm running it's break in seasoning today. TBS has been rolling on one chunk for two hours and it's about half burnt. I'm thrilled with the out come. It holds any temp from 100F to 300F (it could go higher) like clock work according to both my guage and wireless digital. I SMELL...
  17. 7750_437995362957127_2124253407_n.jpg

    7750_437995362957127_2124253407_n.jpg

    • jackal12
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    • Album: My Smoke House Build! Specs, Pictures, etc
  18. jackal12

    Wood container inquiry

    Well the NT burner has a great that sits on top and puts the cooking surface a few inches above the flame. Setting the can on a skillet seems pointless since it wouldnt be resting directly on the flame without the skillet there.
  19. jackal12

    GOSM not enough smoke

    sand....never heard of that one before.
  20. jackal12

    Wood container inquiry

    I built my smoke house finally and I'm using the oh so popular three valve northern burner in it. My question is should I use a quality cast iron skillet for the wood chunks or should I do like many others and use a coffee can? The can actually seems ideal but I don't think it could handle the...
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