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One eyed jack is right, keep in mind that each piece of meat is different and some will stall for hours and some won't. Using the Texas crutch method helps your meat power through the stall but will result in less bark. Post some pics soon!
Thanks Mike,
How long is your baffle plate? I got 3 6x18" steel plates from lowes and they fit perfectly as tuner plates. One of them I use as the baffle over the firebox opening in between the top set of bolts and middle set that connect the firebox to the CC so you may be able to do the same...
So here are all the mods I made - extended the chimney to grate level, put gasket around the door of the smoker, sealed around the firebox and the CC, put tuning plates in. The one over the opening to the firebox is about a 45* angle. I also used a charcoal basket from my old weber, I'll...
Mike, did you seal around the door to the firebox? Did this help with fuel consumption? I feel like I have been burning through a crazy amount of charcoal when I smoke and I wonder if it is because there is too much airflow coming into the firebox causing the charcoal to burn up faster. How much...
Wade, I tried Johnny Trigg's recipe minus the tiger sauce because I couldn't find it around where I live. They were good but maybe too sweet for me. I'm used to nothing but a little run on my ribs and I really like being able to taste the pork. These ones had too much other flavor for my liking...
Well they turned out a little drier than I wanted but I attribute that to the higher temps. Still darn good runs and I'm pleased with the first attemp at the 3-2-1
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