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dont know yet he has not given it to me yet. i'll probably filet it. i have an old char broil smoker i converted it over to a RF that's bout 14 years old.

i want to cook in smoker but not sure how long or go by temp ?

smoke it any way i can, yes he has it whole with skin in freezer. i just know how long or cut into steaks or smoke it whole ?

my neighbor is giving me a whole trout and i want to smoke it whole. i'm not sure how to go bout doing it as i haven't done but 1 fish in smoker. ok go !.........bob

thanks again dave, I just wasn't seeing why reading a lot of threads....so a non RF SFB smoker you can use the calc without going up 50% like you said....getting ready to start my 250 and trying to go with a RF or just a SFB smoker Thumbs Up ....

what is the reasoning behind the 1.5 bigger FB then the calc says, the area under the fire grates that don't equate to usable FB area ???....

does the tank with rounded ends make up the part where we need to use 1.5 times the FB size for the calc to work properly ??....I am planning to cut the round ends off and weld flat plate on, i hate the round ends on smokers, thanks....

here is how I use that can, fill it up with my two starters of hot lump....plus you can see how much lump I use, that should last me bout 6/7 hours running at 230/240 before I need to use more lump....

I use it for making a hole in the lump for the lit stuff to go in like the minion method, only picture I have.... when I do some ribs in a few days i'll post a better picture Thumbs Up ....

I load my charbroil SFB with as much lump as I can around a 3lb coffee can in one corner with both ends cut out....I light two starters of lump and when I can see red coals almost to the top of the starter I dump both into the coffee can, then pull the can out....I can run 230 for 8 hours adding...

when you see how much the lump DOES NOT ash up as bad as the pucks do, you'll be hooked....you can even use lump for the dutch ovens as well Thumbs Up ....

try using lump charcoal for higher heat, plus it does not ash up like those pucks....lump is hard wood made into those black charcoal, then I use small amounts of fruit wood for smoke flavoring....I load up my charcoal basket that looks bout the same size as your with royle oak lump....

my main use of lump is for heat, I use 3" squares of fruit woods for smoke flavor as needed for the BTS....

yeah PARKAY in the blue bottle with yellow label :devil: .... thanks guys, I was sure I wasn't the only one going nutz over that knowing it was PARKAY Thumbs Up ....

thanks I never knew that :biggrin: ....

I keep seeing tv BBQ comp's and see them say butter when doing ribs when foiling using a blue and tallow squeeze bottle....but the only squeeze bottle I know of that color is PARKAY margarine ????....I'm planning on ribs this sunday and want to try how they do it on tv, but I know of no butter...

rob have you had your girl tested for any food allergies ??....we had two bouts with my 3 year old son getting bad red hives all over his body that had to go to the ER....had him tested and found out he does have an egg and peanut allergies....will be worth a talk to his doctor and get those...

look at "dropping the firebox" thread and what I'm doing to my char broil to convert it to a RF Thumbs Up ....

over 4 years i have had this smoker and it never let me down ever :yahoo: ....I'm just waiting to get everything I need in place for welding to get the welding done on it and everything else needing welding....

posting up my progress asked for, cut the new stack hole and fit the piece cut out to weld in where old hole is on left.... cut the FB to CC hole biggest I could.... with the stack just stuck in the new hole, it looks like a RF now Thumbs Up ....