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I am in that I know how close it is and that there isn't really that much more to do. Another thing is that it is suppose to rain all weekend where I live and I was wanting to do at least my test run/seasoning this weekend and then do a test cook before the holiday. I would like to do a ham...
After grinding for what felt like eternity, I got the liner out of my drum. Prolly not every last inch of it but I said f it I'm done and it will be as good as it will be. I proceeded to wash inside and out of the drum and lid, warm water and dawn dish soap, and will now continue in the...
Just a little update, I have since burned my barrel out now 3 times, excessive? Maybe, but one fire was over a couple (more like a case) of beers with some friends the other 2 were to actually burn out the barrel. The 2 to burn out the barrel were very hot fires where the barrel was laid on its...
question regarding the exhaust setup: will or shall I leave the exhaust open at all times or will it need to be dampered/closed at some point during the smoking process? I do have something in mind to put in place of the pre-existing exhaust cut out on the dome lid
Both grill grates will be Weber or the knock version of them. I do like the "flaps" on them that allow you to reach down or whatever you have to do as well as the handles on the side. The picture shown was the grill grate that came with the Char-Boil, nothing wrong with it, just showing what...
The Char-Boil was on sale and I wasn't about to pay for a brand new Weber. I looked around my area for a used one and couldn't find one and since I obtained all of my raw materials for free and I splurged and brought a grill. The lid material is very thin and was difficult to weld. It still...
A 16" pizza pan, 3/8" round rod holding up a weber charcoal grate, expanded sheet metal welded to the bottom of grate, 1/2" round rod for t-handles
dimensions: 12" tall (3" spacers, with the pan and grate included the sheet metal was less 9", sorry don't have exact width of cut); the handles...
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