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Some briskets I did a while back.

Yeah it was really good. Nice and tender. Took seven hours. Tended the smoker while I was working on my car.

Here are a few more pictures and a trial run with a pork loin. I cut the end off so I could send a piece with my buddy who had to take off early.

With mine I just keep up on the paint maintenance and make sure that water stays out of the stack or inside it, but other than that I leave it uncovered. That way no moisture gets trapped under a tarp or something.

The knob is actually a pipe plug. The firebox was a water bladder pressure tank in its former life. The main chamber was also one. There were three outlets for pipes. Two were plugged and one had the supply pipe. The way I have it is one of the ports points straight down and is always open, and...

Got a few more pictures of my smoker and some pictures of a pork loin that I did yesterday. Pulled it off at an internal temp of 195. Tendor but not fall apart. Perfect for thin slicing and making a sandwich. MMMMMMMMMM. Used a basic bbq rub. Paprika, Cayenne pepper, chilli powder, onion powder...

Looks great but too rare for me. I like my meat medium well to well done. At restaurants i usually get medium well because to them well done means you get a piece of natural oak charcoal.

I love Shephards. Best dogs in the world.

In my opinion I do not like apple in bbq. It is not to my liking.

I dont trim off the fat. I thinkt he fat adds good flavor to the meat, and I find that the smoke penetration is still fantastic. I also put the brisket in a pan so that it bastes in its own juices while on the smoker. Turns out really nice. Bottom of the brisket is full of flavor. I also mop it...

I have one that my granpa gave me. It has some rust in it. I was thinking about hitting it with my sand blaster to get the rust out and clean it up before I reseason it.   I would think that would be fine.

There is much controversy over whether you should boil ribs before grilling or cooking ribs in the oven. If you’re asking yourself “Should I Boil Ribs First?” this post is for you. Many people have boiled them first, thinking this is how the ribs get their tenderness. However, the secret to...

Chili's Baby Back Ribs Recipe Method  Preheat oven to 350 degrees F. Cut the rib slabs in half leaving about 6 to 8 ribs per section. Evenly arrange them in a large roasting pan, pour over the water and cover tightly. Bake for 3 hours. Begin making the sauce with about 1 hour of baking time to...

I like to use Jim Beam.  I have used jack danies oak barrel chips to smoke a brisket before. Comes out real nice.

I saw a bbq competition on tv where some of the competitors were boiling there ribs. Not until completely done but for like 5 minuts or so. Then they wrapped them in foil and put apples in with it and put it in the smoker. I think the foil had holes poked in it. Did not look good to me. I dont...

I really like there sauces, the texas pit and the devils spit are my favorite. I dont like the sweet and sassy one. The brisket is tender but not overly amazing. Its good but as all have said We make better brisket at home. The recipe I use, any other sauce just gets in the way of the flavor. At...

Will do

I will try and get some more pictures of it at some point. I am planning a cook here soon I hope.

I have done half a pig on it and a hand full of briskets. I am looking to try a pork shoulder soon. Brisket is my favorite so its hard not to want to do that every time. There are some things that I would do differently if I was going to start from scratch knowing what I know now, but it is what...

Thanks. I started building it in 2006 and its gone through several transformations since then.