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this is true. The wood I am using is about 18% there is always moisture in it
you can get a moisture meter for about $15 on Amazon, I have one but don't really use it much. I can tell if its dry enough or not
fat towards the heat
the convection plate is going to get hottest especially on a long cook. point towards fire box
When I had my OK Joe that how I did it
I have seen some posts about some quality issues with the A1 pits, they are online if you search for them. Does not mean they are a bad pit, just what I have read.
I would call Paul Shirley of Shirley Fabrication in Tuscaloosa Ala. His work is impeccable. I have one of his RF trailer pits.
His...
as long as the meat is getting smoke it doesn't matter if the chamber is leaking
open the door of the leaking chamber. It smoke billows out then I would not worry about it
it would have to be really leaking bad for the smoke not to reach the meat.
personally I don't think it matters that much if the smoke chamber is completely smoke tight
as long as you can hit your temps and smoke isn't leaking out all over the place I would not worry about it
people get too wrapped up in making a perfectly airtight smoker chamber and its not really needed
I have a few pics on my pc that show some of the quality. I can take plenty more if you want to see them. I challenge you to find a weld or craftsmanship better on any pit.
The first pit is not mine, my chimneys are different
the second pic was taken of my pit during the build
As far as fuel...
in all due respect I don't know how anyone can say a Lang RF is the best thing out there.
My Shirley RF is in a class by itself. I have cooked side by side with my buddies Lang 60 on several occasions and not only is the quality of the build superior, it uses less fuel, cooks faster and more...