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“Sold”

I've used them for old car parts and they worked amazing. If you take your time with it you can probably get the rust off without eating into metal. It can get into the crooks and crannies too.

Might try one of those hand held sand blaster guns if you have an air compressor. Those things do a great job and you have way more control of what you're taking off than with a grinder.

Thanks.... it smokes great too. The only reason I'm trying to sell it is they have a new design that has front loading doors like a French door on a fridge. My shoulders would love it. If I don't sell it I'm happy to keep it but if I do happen to sell it, I'll order the Fridge design.

I'm selling my new standard flow Heritage 48 with the Copperhead firebox/griddle and 4 wheel drive kit. This thing is bullet proof. I've smoked with it 3 times and it does a great job. I could possibly help with the delivery if it's in the Knoxville/Sevierville TN vicinity. Sorry.... can't...

Smoked some of Rons chicken thighs yesterday. Think of him often. He turned into a very good friend.

I might be able to give you an opinion on a few of these questions.....  1. I don't think you actually need the water although I always use it thinking that it is a great heat sink and restores my temperature in the smoker when I have to open the door. Try it with and without and see what you...

Buckboard time.....

I took my vent completely off.......

Doesn't look like you have had much help with this...... my understanding is when meat has reached below 140 you have 2 hours to get it down below 40 in the fridge. That being said.... I don't think you have anything to worry about. If you have doubts or are uncomfortable with it then don't feed...

Here is his profile.... you can check him out. http://www.smokingmeatforums.com/u/22688/ronp

Still miss the ol Fart........

I've been doing this long enough to know better than to serve this to guests. Hard lesson learned. I personally didn't want to risk eating myself either. May have been fine but I'm not up for experiments with food making me sick. I got up early and smoked the meat the day of the party and...

Yep... I knew that.... just wanted to hear it out loud.

Problem with that is if I'm sick, it's bad.... and nobody to cook up another mess of pig..... already seasoning 20 more butts.....  Thanks for the input.

All cooked and wrapped and was gonna put it back on the smoker on Saturday to heat back up to 160....... I'd eat it too but I don't want to feed 100 people and they get sick. Looks like another trip to the butcher....... 

I'd say it was... have never done this much at one time and tried to cool it down. Always smoked the day of the BBQ. Was trying to get ahead so I wouldn't have to stay up all night smoking and then party all day. 

I spent 16 hours yesterday preparing and smoking $500 dollars worth of brisket and butt for a BBQ feast on Saturday. Wrapped everything up last night at about 11.... everything cool enough for the fridge. Woke up at 10 this morning and my fridge was working but not very well....... yep.... you...

Hey Elmer..... I just made sure I wasn't hitting anything important on the inside and bolted it to the outside with small bolts with big washers. Really doesn't take much. You can see from the pictures how many I used and where on mine......... I think I used 1/4 inch bolts.

It's been awhile back but if I remember correctly it helped some but not to the degree I had hoped.