Search results for query: *

Yea, Eman had me a little nervous about that statement but I know several teams out there using the FE's and have won the Grand Championship at the Jack Daniels with one. I just need to figure out which one I will be purchasing. I wish the Memphis was bigger with this smoker being stationed at...

thanxs guys. I appreciate it. Cowgirl I took a look at the pork loin in your signature and it looks like you got a nice smoke ring. I am thinking the pellet style is the way to go over a gravity for the purpose and use that I will be using it for. Now the hard part will be deciding on which...

Allright guys, I am looking into purchasing a new smoker and trying to decide between a backwoods/ BBQ guru onyx or a pellet type. I am extremely interested in the pellet smokers for ease and overnight smokes but concerned about quality of these smokers. Also, I know there are some comp teams...

First time I have ever done this and it will not be the last!! This thing was AWESOME!!!!!!!! Also, made some Brats and a rack a Ribs.

looking sweet DK!

here is her first q-view

I use a brand called Wicked Good Charcoal it's a very dense lump that burns a long time . It's a little costly at $23 a bag but by far the best lump I have ever used.

Thanxs Squirrel, WooHoo, it works and darn well also. Ran it today for 12 hours with the guru controller.  This thang takes some time to warm up but once warm she maintained temp within a couple degrees the whole day with no constant attendance other than to get her PAM on!. Both side of the...

it's all painted  just put the finish on the mahogany and gonna install tomorrow and season it. Then tuesday she will get her maiden voyage! One of the tires has a bad tube that why the jack is under her. I am going to get the tires filled with foam and not have to deal with inflating them all...

ok, it's done! well sort of. Bringing it to be sandblasted in an hour and the to the paintbooth. Hopefull will season it tomorrow an install both mohagany racks, bottom and the top folding. here it is without paint the mohagany. No air vents! just 1 - 1 3/8" hole for the 25CFM blowerfan hooked...

awesome, I am gonna give Dutch's Beans a whirl this weekend with a porkloin. But after looking at the brisket the in-laws might be eating BEEF!!!!!

I'll send you some Yuelining for some of yours. PM me with you flavor or flavors of choice. I have to be honest though, when I moved to PA all I herd was you have to try some Lager and it's horse piss imo. I would rather drink Buttwiper or PBR the Black and Tan aint to bad

Alrighty, i got the base just about completed tonight and also made one rack. I think i will also add an additional rack to thow a brisket or two or some ribs up top when I need to do a large amount of food the base, still need to install the wheels, weld some expanded steel for a bottom...

I finished the reverse plate today and my 2" square has arrived. I should have it done in time for a nice long burn in for the weekend.

you can fit  a whole packer in your SNP. I look for one that can easily fold in half and touch tip to tip. You will want to trim the hard fat off and the debate goes on whether you place fat side up or down. I personally start it fat down then flip fat up after a few hours. Once I get mine to...

I used JB weld putty stixs and sealed these off for my neighbors as well as the 2 large holes on each side and around the stack. You mend the 2 products together and is kind of like play-doh and press in place and hardens in about 2 minutes and can handle temps of 500-600 degrees. It is real...

I can totally tell a difference. The fruit woods all tend to be a more mild smoke but all have a distingushed taste. Glad I never have used a pellet smoker as it would be in the garage next to that piece o crap electric one I own collecting dust and holding tools

ok I am hungry!!!!!!  great job looks amazing

thanxs for all the kind words guys. I will try to post more often.

Here are a few more pics. Just waiting for some 2" square tube and then off to the sand blaster. Hopefully I am seasoning her by the weekend.