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Thanks! Everybody had a great time. The t-shirts are from Fletcher's Barbecue in Brooklyn. My wife and I went there with the folks who hosted the barbecue a few weeks ago, before a music show. I said I wanted to buy one of the shirts. Lee, the husband of my partner in crime, said, "Let's wait...

Not aluminum foil, exactly. One of those heavy-duty disposable aluminum pans. A picture earlier in this thread shows the "baffle" when I was trying to use the charcoal tray, drilled with holes, to distribute heat and smoke evenly through the cook chamber. It didn't work out too well. The tray...

My iPhone was not cooperating, but my partner in crime took some photos.

Sorry to just now reply to all the excellent advice and good wishes. The cook went off quite well. I lit the smokers at 6 a.m. Friday and took the last ribs off at 5:30 a.m. Saturday. There was a period there where I, um, lapsed into unconsciousness, in a chair beside the smokers. There were...

Tomorrow, at the crack of dawn, I'll be firing up my brand-new Char-Broil 1280, along with two Weber kettle grills (set up as smokers) and a Brinkmann cabinet smoker, and putting the smoke to 103 pounds of meat. Six picnic shoulders and I don't know how many slabs of baby backs. Forty pounds or...

Thanks! Here's what wound up working for me: I gave up on the re-purposed steel charcoal tray shown above. I used the same aluminum foil "baffle" shown above, and laid a couple of well-perforated heavy-duty foil cookie sheets atop one another on the fire box side. Left the away side completely...

  So here's what the finished product looks like. I cooked a picnic shoulder and a rack of baby backs Saturday night. I had trouble getting temp much past 160. I used two Weber charcoal baskets designed for offsetting the coals from the meat in a kettle grill. I kept piling on pre-lit coals...

Love that life out there in the Thicket! Have spent a little time there, but not nearly enough.

Welcome! I'm a noob here, myself. That Masterbuilt looks like a lot of smoker for the money. I see a lot of people swear by their UDS, and it's probably the sensible thing to do. Vertical makes so much sense. I'm vulnerable to the lure of a horizontal offset smoker. I think it's because it...

It's a pretty standard horizontal offset smoker, Char-Broil 1280. It came with a shaped steel tray intended be suspended below the grills, to hold charcoal for direct heat grilling. I drilled out the tray and inverted it, to distribute heat and smoke evenly through the cook chamber. The tray is...

Thanks for the encouragement! The after-market thermometers (which I forgot to take to NJ with me before final assembly and seasoning burn) will show me a lot during the test cook. (Pictures to follow, no matter how the test cook goes.)

Thanks! When I get settled back that-a-way, I'm going to get me a good smoker. Until then, I'll make do with my little Weber go-anywhere and the motley assemblage in NJ.

I know there have been other threads on this, so apologies for starting a new one. The most recent I saw was several years old. I've just put together a cheap offset smoker, and tightened it up pretty good with RTV and Nomex gasket material. The burn-in went really well. Following advice found...

Thanks. Sorry I rambled on. I tend to do that. I'm finally figuring out how to attach photos. Here's a pic of the charcoal tray I've attempted to turn into a heat channeler. I think there is great potential here, and if it works out as I hope, I think that's a selling point for this particular...

Hello, everybody. I've been an avid smoker for about 14 years now. I'm originally an Okie. A lifetime in that state will give a person a taste for barbecue. (Wild Horse Mountain Barbecue between Sallisaw and Poteau; Slick's Barbecue in Muskogee; Tom's Oaklawn Barbecue at NE 10th Street and I-35...