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  1. image.jpg

    image.jpg

    • vartz04
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    • Album: 28 gallon build
  2. vartz04

    28 gallon build

    Got the firebox door cut and did some burning.
  3. image.jpg

    image.jpg

    • vartz04
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    • Album: 28 gallon build
  4. vartz04

    Building a new smoker

    How much oversized? I have read you want to be within about 10% of hose numbers
  5. vartz04

    Going to use my MES 30 for the first time

    Agree 100%. I am so glad I did a little looking around before smoking my first butt on my weber kettle. I always thought smoking meat many SMOKE. Now I feel like I get the best flavor when I can barely see the smoke at all. Hopefully once my offset is done I can do the same kind of control...
  6. vartz04

    Off-set smoking with a basket

    Yeah it'll be a lot like smoking on a weber kettle but maybe even allowing more separation between heat and meat. Just rotate the meat regularly and it'll work fine. You may want to try and build a fire box in the future if it doesn't work how you want it to.
  7. vartz04

    Off-set smoking with a basket

    Where's the firebox on that thing
  8. vartz04

    Going to use my MES 30 for the first time

    Well I'm not sure then. Maybe you just don't like smoked food. Part of the issue might have been your over use of salt I guess try again to make sure
  9. vartz04

    Going to use my MES 30 for the first time

    What kind of wood was used for the smoke? Did you have chips going the whole time or just part of the smoke? Was it thin blue smoke the whole cook?
  10. vartz04

    getting the smoke ring

    I have seen on the site that you put one lit charcoal briquette in with your wood chips and that can give you some sort of smoke ring.
  11. vartz04

    methods of smoking ribs

    For baby backs I do 2-1-2ish and the 1 hour in foil is with some margarine and some beer. If I do 2-2-1 it's mushy and falls off the bone. I like a little pull to the ribs. For spares I just do 3-1-2 same process just longer before the foil.
  12. vartz04

    28 gallon build

    The child decided to take another nap so I got the chimney mounted as well as welded the CC onto the frame.
  13. image.jpg

    image.jpg

    • vartz04
    • Media item
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    • Album: 28 gallon build
  14. vartz04

    28 gallon build

    Got the basic frame welded up and the tanks sitting on it. Still need to cut the door in the firebox and mount the tank to the frame. I cut the door off because it wasn't mounted right so I will redo that.
  15. image.jpg

    image.jpg

    • vartz04
    • Media item
    • Comments: 0
    • Album: 28 gallon build
  16. vartz04

    HELP ...smoker wont get over 200

    Generally I overshoot my desired temp by 20-30 degrees before putting the cold meat on and then tweak vents til it's where I want it after the meat cool down. You might want to add a little bit of lit charcoal if it doesn't start rising within 20-30 minutes
  17. vartz04

    HELP ...smoker wont get over 200

    If you could get it that hot before then I would say yes add more lit charcoal if your vents are all already 100% open. Are you using the same charcoal as when you seasoned? Lump burns hotter than briquettes
  18. vartz04

    A place to go clean my game

    They also sell the FRP in much thinner sheets (1/8") that you can glue over plywood or drywall that are around $25-40 depending on what you get. Home Depot/menards sells it.
  19. vartz04

    Char-Griller offset smoker heat problems - HELP!

    I'm almost positive you were supposed to remove the vent adjuster in between the fire box and cook chamber. Probably wouldn't be terrible to cut any dividers out of it if there are any. If I remember right it's like a 4" diameter hole with some wedges in it? Cut the wedges out so you just have...
  20. vartz04

    What does everyone think of Sam's club meats?

    I've had really good luck with their competition (Costco) the ribs and shoulders I've gotten there have all been tasty. Haven't gotten a brisket yet but I intend to once my smoker is done being built and I do a couple practice runs with some chickens or a shoulder
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