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This is a weber recipie and it's awesome.
Hot and fast smoke some thighs
Then layer it up with tortillas, chicken, enchilada sauce, cheese, corn, chipotle peppers and cooked onions/garlic
Top it off after doing two layers of filling and add more sauce and cheese.
And then back in the...
Got the door made up and mounted. Got lucky and found a 5.25" ID piece of pipe in the crap pile at work so I'll be connecting the firebox to the smoker with that. Should make connecting the two much easier.
Finally got started. Cut open the door and started cutting off all of the old brackets on the tank. It's a 28 gallon compressor tank and I will be using a 10 gallon portable air tank as my fire box. I'll end up with a 20-22"x17" cooking grate inside the cook chamber. Door is 14.25" x 20" I am...
You don't have to spray a butt every hour. Some people do some people don't. When I do them in my mini wsm I set it in there and don't lift the lid until about the 5-6 hour mark and that's usually just cause I need to stir up the coals. Just don't trim the fat and do it fat cap up and you have a...
What temp will your smoker get up to? You could do a butt in that time (8-9 hours) or if you can get it into the 300s you could do a beer can chicken in the 3 hours.
You could also do ribs without the foil but I probably wouldn't.
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Also.... Is there potentially an easier way to do this? Like using a large metal pipe(4.5-5" diameter) and just cut a hole in the top of the firebox and bottom of the cook chamber and connect the two that way? Or will that not work?
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I'm stumped. How do I join the two rounded ends? I mean I know how to but how do you lay out the cuts? Is there some trick to this besides multiple cutting/trimming sessions?
I'm trying to mount a 10 gallon air tank to the side of a 30 gallon compressor tank for the fire box.
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I don't plan to be making anything huge so smaller cuts of meat don't bother me. I just can't fit anything more than a 8 lb butt on the mini WSM or 1 rack of ribs cut in half.
Having two essentially 18" weber grates in a vertical charcoal smoker would be a huge upgrade. I would likely use a 2...
Alright so I stumbled upon this place trying to find build ideas and tips. I smoked my first pork butt on. Weber kettle 2 years Ago and then built myself a mini wsm and have done probably 25-30 cooks on that. Problem is it's too small.
I have a 28 gallon vertical compressor tank in the garage...
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