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I have since put 4 - 5" nylon mower deck wheels on it, painted the outside of the firebox with grill paint just so it looks clean. I added 2 full size adjustable height removable steel racks in it and added a indoor/outdoor thermometer with the outdoor probe mounted inside so I can keep a sharp...

No,first time, I had the tank firebox already built, it had legs like a tripod and I would just set it on the ground and used to just attach a straight 6 ft piece of the aluminum duct to the side of my offset smoker intake. That got old, my dog kept knocking the pipe off, kids tripping over it...

It might be a weird high cut brisket or something interesting, like 50% chuck or something intriguing...I think they might cut meat different in Japan..I really want too see !!

Pictures man..pictures.. dress that thing up nice and give us a photo shoot!! lol

If you have an oven with a temp probe I would 100% finish it in the oven. I have a Kitchenaid oven that has a temp probe and automatically shuts the oven off once the probe hits the programmed temp. When I do big cuts I start them at 5am on the smoker, give it the smoke & color and wrap, usually...

I am with noboundaries on that one, lean beef doesn't have enough fat in it to internally self baste at higher finish temps like say a brisket or such.. Without the extra oils in the meat to help seal in the moisture it kind of has no option but to force the water out drying over time. Cooking...

Hi !! Good call on the salt, pepper, heat, smoke recipe, tough to mess that one up lol That definitely is one of the best recipes out there, let the meat do all the talking !

Sometimes I just have to go naked. I now and then will just crack some sea salt and pepper on it, pat it in and let er go at 215-220 with straight lump. Wrap it like 4-5 hrs in and bring center to 190 and rest... it's all good man ! Sometimes plain let's the sauce and pork collide in it's...

My buddy has one, great smoker. Now with the expensive puck situation my buddy didn't like buying them either, so he bought one of those cheap steel wall mounted lever soda can crushers, he found a piece of pvc pipe the same diameter as the pucks, he made a wood plunger that fits into the pipe...

What width are you running ? I just ran out of bags myself packing some bacon. Got lucky with 2ft piece left when I was done haha, So I dug around on ebay for a while .. found what I think was a decent deal, a guy from Oregon selling 2 roll packs of 11"x50' for $20 with free shipping, look...

Good point there, if it's galvanized definitely not good for a cooker of any type that's for sure, and welding on it is no good either.

Hi, Roxul AKA (rock wool) or (mineral wool) has a melting point of around 2,200 deg F..Standard arc welding, wire feed or stick has a temperature upwards of about 6,000 deg F. But that is the highest temp right in the core of the arc where the liquid steel is happening. So the area that is hot...

Nice !! I love pan frying steaks in a cast iron pan with like a 1/4" deep with ghee. Get it like just to smoke point and letem rip like 2 1/2 mins a side. Whew nothing like it !! Last time I made a batch I went old school with it and shook 2 pints of heavy cream in a 1/2 gal mason jar till it...

Or timed damper so it only opens at night when it is naturally cooler could be a option

I just don't know how you will keep the room cooler then the basement if it is warmer outside, you could use a thermostatic damper in some fashion to avoid intake of air that is warmer then the curing room.

Sorry my bad I meant kno3

Ya I have done a bunch of reading on it off and on over the last few years, the history of bacon is intriguing to me so I set out in search of the true roots of bacon, quite a lot of history in the methods and practices of making pork belly shelf stable and edible at room temp. I have used all...

I frequently make a 200year old dry cure aged bacon recipe using lab grade potassium nitrate.. that is when I bust out the jeweler's scale and get to buisness, you don't want to be off using pure KNO2, that is really where it counts. The 6.25% pink salt is nothing as long as your not confusing...

Lol... I was referring to my heavy scale is frisky for weighing meat from 1 lb to 30lb, it is typically right on or right off 2 oz +-depending on how it feels that day. So I always round the + 2oz for meat weight haha.. weighing meat and being off 2 oz one way or another was never a big deal...

Ya, I never really took the time to break it down to the exact ppm, I know if I am not high I definitely am right around whereI should be, I usually always round up a touch, like if my meat weight is say 4lbs 14oz I just call it 5 ya know, I never round the other way though, my kitchen scale is...