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.
I used 2 woods that are new to me. Zapote (a sweet red meated fruit about the size of a baseball) and Nancy (a smaller than a golfball fruit that has a skin similar to an orange with a meat slimey like a grape and a large pit). Had some leftover for lunch today and it had a great smoke flavor...
Couldn't wait for the brisket, so started with a chicken.
Maintained about 270 for about the first hour, then decided to start playing a bit. got up to 333 before deciding I better bring it down and get serious. The skin never got crispy but stuck it in the oven a few minutes before we ate. It...
I found a caned roast beef at the local grocery on my beer run before the race this afternoon. It will make a great ash guard. Now I just have to figure out the first meat to smoke. my wife ordered a couple of small brisket from our local butcher last week so I need to swing by there tomorrow...
After spending the entire morning searching ferreterias for the materials I lacked, I finally got started this afternoon.
After cleaning the SJ good I found a couple of holes in the base. I could not find high temp jb weld but found some high temp epoxy putty that worked pretty well.
Ended...
Finally got all the stuff from the States. I hope to get started on the build this weekend. Still have to buy some of the hardware and venting supplies.
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.