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ok, it's done! well sort of. Bringing it to be sandblasted in an hour and the to the paintbooth. Hopefull will season it tomorrow an install both mohagany racks, bottom and the top folding. here it is without paint the mohagany.
No air vents! just 1 - 1 3/8" hole for the 25CFM blowerfan hooked...
I'll send you some Yuelining for some of yours. PM me with you flavor or flavors of choice. I have to be honest though, when I moved to PA all I herd was you have to try some Lager and it's horse piss imo. I would rather drink Buttwiper or PBR the Black and Tan aint to bad
Alrighty, i got the base just about completed tonight and also made one rack. I think i will also add an additional rack to thow a brisket or two or some ribs up top when I need to do a large amount of food
the base, still need to install the wheels, weld some expanded steel for a bottom...
you can fit a whole packer in your SNP. I look for one that can easily fold in half and touch tip to tip. You will want to trim the hard fat off and the debate goes on whether you place fat side up or down. I personally start it fat down then flip fat up after a few hours. Once I get mine to...
I used JB weld putty stixs and sealed these off for my neighbors as well as the 2 large holes on each side and around the stack. You mend the 2 products together and is kind of like play-doh and press in place and hardens in about 2 minutes and can handle temps of 500-600 degrees. It is real...
I can totally tell a difference. The fruit woods all tend to be a more mild smoke but all have a distingushed taste.
Glad I never have used a pellet smoker as it would be in the garage next to that piece o crap electric one I own collecting dust and holding tools
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