Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
My mailbox was from Home Depot and is aluminum. It is painted on the outside but I am not sure about what galvanized aluminum is. Aluminum is non-ferrous so is inherently corrosion resistant so I am not sure why anyone would want to coat it with zinc (galvanize).
With respect to "smoke...
Greetings,
Here are some pictures of my take on the mailbox mod. I have not been able to try it out yet - that is coming this weekend. I tried to make it so I could use the mailbox or the regular chip loader depending on what I am doing - although I will probably use the mailbox the vast...
After sleeping on it I think that the external mod will be the way to go. I think that there are fewer variables to control in the external mod than inside (drippings, humidity, combustion air control, etc).
Thanks
Tom
Thanks Bear - do you think that the heat transfer is radiant and that an aluminum sheet will fix it? I thought it might have been conductive although the appearance of the charring across the entire row tell me that you may be right.
Perhaps rather than doing a full mailbox mod I should do an...
I am in my inaugural use of me new AMNPS pellet tray with my MES30 and I am having a problem. I am able to get the AMNPS started fine using my torch and by following the great instructions found in this forum. I placed the tray on the bottom left on the two small bars just to the left of...
Thanks - my challenge is that my cuts of shoulder are too fat to fit between the space on the MES 30. I also want to keep them on the same rack so I can place my Maverick probe on that rack.
Greetings,
I am preparing to smoke a large (14lb) pork shoulder that I cut in half to reduce the cooking time. I have a lot of people showing up tomorrow and the food is supposed to be on the table by 2PM so I don't want a 28 hour smoke.
My question is how much air space should be around...
Greetings,
A friend of mine and I have been raising a few hogs this summer (my first) and I was wondering if anyone had any tips as to the pros and cons of different ways of having a hog packed by the butcher. The local guy we are using does not smoke anything (bacon,ham) although there is...
Well if you go to the smithsonian and look in the food section you will see the article. Sure would be easier to post a link but I can understand the need to keep spam and offensive links off the site.
Tom
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.