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  1. norvich

    Cook-off Fundraiser (Oregon)

    Upcoming is a bbq charity event. Teams will be cooking: 20 racks of pork ribs (spares cut in 1/3rds the long way), 20 whole chickens (partially frozen), and 20 lbs of tri tip. Gates open at 6 am, meat is handed out ~7-7:30 am, and the event is open to the public from 1pm-4pm. People walk...
  2. norvich

    DO Roast Pork Sandwiches

    That looks great. I just ate a pork lamato sandwich at my favorite local deli which was interesting. Do you plan to cook till 145* in the future for pork sandwiches? The rub looks excellent.
  3. norvich

    Adding an offset fire box to a vertical smoker.

    I haven't done a lot of testing yet. I put 1/2 chimney of kingsford in, then a small split of apple wood. As the coals burned down i ended up running on just coals from the wood. It stayed between 200 and 250. I added a split of wood every time the temp started to fall slightly. I did not put...
  4. norvich

    Adding an offset fire box to a vertical smoker.

    After inspiration I converted my gasser into a stick burner. It was surprisingly easy. Only hiccup was I had to boost the firebox up with feet. Reverse searing a tri tip for first smoke.
  5. norvich

    Pork Loin Jerky (Step by Step with Pics)

    Looks great. I plan on trying this over the weekend
  6. norvich

    Adding an offset fire box to a vertical smoker.

    You have inspired me to try and convert my smoke hollow 44 gasser into a stick burner. I am mechanically illiterate. I would love to see a couple more pictures of the dampers and how the firebox attaches to the smoker body.
  7. norvich

    Adding an offset fire box to a vertical smoker.

    Very cool.
  8. norvich

    Hello from Corvallis, OR

    I have been browsing this form from time to time, so figured it was time to join the forum. Appreciate everyone taking the time to post pics of their latest smokes and recipes. I mostly use a weber performer, but am in the process of building a mini wsm & mailbox mod'ing a 44' smoke hollow. Glad...
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