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Looks awesome!

It sure looks good.

Watching...cuz I know it’s gonna be good.

Welcome from Texas. I spent a year in Marshalltown 2016-2017. Good folks up there.

I made a smoker using a non-working warmer/proofer. Tore all of the OEM electrical out of and installed broiler elements and PIDs. I actually ended up with 2 independent smokers as it was a double unit. Works awesome.

Wow! Looks awesome!

Looks like you’re doing it right. Keep us posted!

I always use full packers. I smear with prepared mustard and put a dry rub on. Cook on the RecTec at around 230-240. Sometimes wrap with butcher paper, sometimes don’t. I start probing around 195 until I get smooth pokes. Seems like my flat is always overdone. Not always but often. I keep try...

Watching

That looks so good! Briskets drive me crazy. Hopefully, one day I’ll get one right.

looks outstanding!

Welcome from Texas!

Good deal. That was quite a load of meat. I’d say you got yourself a fine smoker.

Welcome from Texas! Can’t wait to see what you dial up out of that new stick burner.

Pretty impressive! It all looks delicious. What temp did you cook at and did you see any big temps swings from top to bottom of your cabinet?

Sorry to hear about this. Losing a pet is always tough. Take comfort in knowing that you gave her the best life possible over all of those years.

Gotcha. I believe I have the same PID as you (SMD-200) and I’m still tweaking it but it has been performing flawlessly. Keeps temps really tight as you said.

I’ve invested a small fortune on briskets and have yet to cook a perfect one. i always use choice or prime full packers and the flat usually ends up dry. Figuring I had been overcooking them (I use the probe method), last week I smoked one, pulled it a little earlier than I usually do and, of...

Great smoker and fantastic brisket! Are you running your PID at 100% output or do you have it dialed back any?

Looking good! I’m in for the ride.