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Oh I have a small grill grate mounted about a half inch above the element.

Mozzarella, mushrooms, pepperoni, more mozzarella wrapped in Italian sausage. I would have added black olives and pepperchinis but my wife isn't a fan. But the possibilities are endless. Wonder what a Philly steak and cheese fatty would be like?

I'm working with a 30 gal trash can. The 5x8 would fit fine in the bottom,the tube costs less but if I'd have better results with the 5x8 I can justify the extra money.

Kinda late getting this in. Another beautiful fatty.

Looks like the way to go, thanks. Do the tubes work as well as the box?

Hey folks, hope someone can clear something up for me. I want to smoke fish, sausage, maybe cheese. I have an electric smoker diy type and I don't start producing smoke until it hits around 250°. What would be the best method for this? Thanks Northerner

Another successful run. Q view?

It should be done soon. Up to 135° so far. Breakfast for dinner!!

Potatoes, onion, green pepper, mushroom, Gouda cheese. Sitting at 250 nice and happy.

Did a brisket tonight. Rinsed it dryed it. Cut cross hatches on the top. Rubbed on the season packet. Set the temp for 240°, used apple wood. I used a wireless probe and took it to 180°. All I can say is it's perfect. Juicy as all get out and it just melted in your mouth. Smoker is...

Yup, I wrote that. Practicing your copy and paste skills?

Thanks Gary. Information overload!! Definitely enjoying interaction with the other members. Love the recipes and topics covered on each meat categories.

Trash cans in general. Pregnant women will eat anything... Haha

That's one holy can. Make a prayer before using it hey. Lol

I agree unclebubba, I was provided great info specifically from Marc and ringy. The way I see is that thoughts on this are scattered with negative and positive notions. Perhaps I do need to grow a thicker skin but all of that kinda took the wind out my sails.

What are the thoughts on file cabinets and 55gal drums and oil tanks. There must be a health risk to some extent.

Hello fellow smokers, I recently finished a trash can build which turned out great. Fact of the matter is, it is a galvanized can. With sharing my creation I wasn't told it was a nice build or alitte recognition for the effort of finishing said smoker. Instead I was innindated and nailed...

I gotta admit my wife knows her way around a peice of meat as far as doneness. It was about 2 steps away from being beef jerky concistantcy. These ribs were bought packaged at the grocery store so they may have been a little thinner than your average rack. Next time I do it I'm gonna go to...

Welcome!! I'm learning as well. Solid info found here.

I rubbed them up and let them sit for awhile. Put them in at 225 for 3 hours. Then foiled them for about 1 1/2 hours. I by no means screwed up the meat. Just wasn't as moist as I like. That's why I was wondering about water.