Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Yeah I'm going to throw a cookie sheet in there and see if it helps with heat, also I found that raking the coals to the front of the baskets helps alot and using small splits of wood and charcoal.
I was looking for an 'al pastor' spit like they have in Mexico. I'm still messing around with it a little. Trying to get more heat to come out the front not just the top.
I've got that exact diffuser plate that was posted but never use it because it kills my temps. I tried on the weekend and with the plate off I was getting around 270 and with it on around 200 with all vents open
Do you guys think charcoal basket design plays a role at all? The one I'm currently using is short and wide. I also have a tall and skinny one that seems to burn nicely but creates a huge hot spot in the center
I've been having issues controlling my temperatures lately, its getting a little colder outside with the fall weather. My current set up's have 8 1/2" exhaust holes in the lids and 3 3/4" ball valve intakes (They are reduced port so more like 1/2"), two of the intakes have 90's and a 24" pipe...
It's not easy but it can be done. I wouldn't bother with a burn, just throw on a half mask and take a couple of grinding disc's to it. Then make a commet paste and cover everything and use the grinder again. I had 3 barrels all with the orange coating and it took an afternoon to get them all...
I've got brisket's from him before and he cut it right off the cow, he let me come watch. I assume the tip came right off the cow too but it doesn't look like anything I've seen online
Went to the local butcher and asked if they sold Tri-Tip and he said 'all the time's. He went into the back and came out with the meat all wrapped up. Thought it was odd that it weighed in at 3.8lbs but didn't want to question my only local butcher on his skills. From what I've seen online...
I'm trying to figure out a heat baffle and then still messing around with getting everything nice and sealed up, I used alot of self tapping screws which I'm going to swap out with nut and bolts, and then I think I'll add some feet to keep them a couple of inches off the ground.