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Okay, so yesterday I added silicone around the firebox door and crafted a very cheapo charcoal basket. I attempted to put silicone around the cooking chamber and discovered it works great on the front lip but I put it in the wrong location for the sides. I ran out before I could do the rear...
You keep insisting that it doesn't work at all which is false. When faced with having uncooked/contaminated food and using more fuel most would simply add fuel
very good advice, not general at all. makes perfect sense. I can always fire up another chinmneys worth of hot coals if I start out slow but it's a mutha fer reducing heat on a fire. I'm kinda doing a lot of things wrong here. I'm making a few mods to the smoker and then debuting it for a...
i remove the membrane as best as i can but I absolutely use that diaphragm flap. I love that thing! It ends up almost like jerky and it's a nice snack to have while your waiting because it always cooks a little quicker
Do you ever plan to use the cooking area as a grill? if not, take the charcoal grate out on that side and take the ash tray that is there and flip it upside down to use as a baffle. some have even cut it shorter.
Another popular mod with this model is to extend the chimney down to grate...
As far as i'm concerned you are a buffoon. I acquired mine used at my new apt and have it working just fine. Yes, it takes a lot of attention. but it's a conversation piece. The boys come over and hang out and drink beers and we smoke. no big deal being a bit attentive. Does it take more...
What do you guys do if you are doing a really long smoke I have a 10lb pork shoulder that I am anticipating taking 15 hours. Let's say I get really good lump charcoal and do everything perfect and get ideal temps for 10 hours, how should I go about getting the other few hours I need? Just...
Good info. Well aware of the stall, I'm from the "trust the thermometer, it's done when its done camp". I'm unfamiliar with the minion method,I'll have to look that up.
Time to bump this thread! I have a 4th of july bbq and I've got 2 small briskets (3lbs each) and a 9.5lb pork shoulder. The couple of times i've done pork shoulder they have definately taken their sweet time to finish. I'm contemplating doing it overnight but I have a relatively el cheapo...
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