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rob have you had your girl tested for any food allergies ??....we had two bouts with my 3 year old son getting bad red hives all over his body that had to go to the ER....had him tested and found out he does have an egg and peanut allergies....will be worth a talk to his doctor and get those...
over 4 years i have had this smoker and it never let me down ever :yahoo: ....I'm just waiting to get everything I need in place for welding to get the welding done on it and everything else needing welding....
posting up my progress asked for, cut the new stack hole and fit the piece cut out to weld in where old hole is on left....
cut the FB to CC hole biggest I could....
with the stack just stuck in the new hole, it looks like a RF now Thumbs Up ....
I only use royle oak lump for heat, then small chunks of what ever wood for smoke/bark....my basket for the fire box holds 10lbs of lump....
I have bout the same height off the FB floor for ashes, but I only get bout 2" of ash when I smoke for 12 hours....my CC door has small puffs of smoke...
well mine is almost a RF smoker now, bought some 1/8" plate for RF plate....just gonna sit it in there and see how it works....the RF opening is twice the size of FB to CC is....
I kept the same frame it came with and used a 2" L channel bolted to the legs to support the FB weight...
I did ribs in there after I dropped it down, held 240 solid for 6 hours with only 3/8" gap with the triangle intake opening these have....when I was done with the ribs I played with temps....opened the intake 2" and it got to 310 and held for the last hour when the coals died Thumbs Up ....I...
I did that to my char broil SFB just like yours....
I added a piece of 1/8" plate to the FB and the CC....no welding, the bolt holes lined up nice Thumbs Up ....
the alum pan the meat is in is used to catch them Thumbs Up ....oh yeah I forgot to add I use a metal rack in alum pan to hold meat off bottom of pan 3/4"....it still gets great smoke and bark Thumbs Up ....
if you try foiling, try it the way I posted by keeping the alum pan in the smoker....get it covered as fast as you can when the temp hits 145 to not let the meats temp drop by removing it from the smoker to handle it Thumbs Up ....
that's what great bout what we do, you can try anything....instead of apple juice, try orange juice some time....my fav is juicy juice orange/mango flavor Thumbs Up ....if your doing a brisket you can use beef broth as your spritz....
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