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I've built a rf charcoal smoker and I'm seeking input on whether a rotisserie would be beneficial. My wife and I love chicken my smoker lays out well to accept one. I don't have a ton of experience ion smoking chicken and I see the rotisseries in SAMs club and the chicken is pretty good.
First smoke today on new smoker build..a couple of six lbs butts... Pit up to temp @ 250* butts were on for about six hours before they hit 150. Foiled to push thru because of time constraint. 3hrs later they hit 205, wrapped them on towels and into the cooler. taste turned out spot-on...
Thanks.. It's gravity-fed , reverse flow made out of companion rings that we have laying around the shop..insulated with 2" fire wrap... First cook this weekend... I have a thread going showing the build...
Different approach to reverse-flow/ charcoal
I'm Eastern iowa native who loves bbq and works at a sheet metal shop. I'm just bout done with my first build, and am currently helping a coworker with a backwoods clone. If you're ever in need of some fab work .. Pm me..
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