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This is not a great Idea.... aluminum melts at 1300 degrees.... the connecting walls for the FB and CC will reach from 1200 to 1800 depending on the fire... Aluminum is a hell of a heat conductor... it will grab your heat and through it right out to the outside and cause it to be all over the...
Thanks allot man.... I am by no means perfect at this yet... but, I believe I have gotten off on the right foot with it. It is a dream to cook with. But the guys here are the ones that helped me tweak it before I even started to build and put me on the right track. I am looking forward to the...
Check out post # 56 in this thread... You will see one 1/2" steel plate that is sticking into the FB and goes about 2/3rds the way through the CC. The fire heats the plate and then disperses it evenly in the CC.... It eliminates any cold spots.....
Sounds like a great Idea... good luck, one of the best features I like is the heat plate they talked me into.... it will help to keep the entire CC at the same temp.... I register 1.5 degrees from right to left in mine and I think that is outstanding... Love the way this thing cooks...
I want...
Hi Gril1,
You may want to start a new thread with this project in it as you will get a ton of info on how to go about it. This will keep things simple for you to go about it . There are some great guys that will help you along the way to get you to where you want to be...
Thanks, Rich
Thank you very much. I cook everything at the 220 mark...I wrapped it when it hit the 170 and pulled it off at 195.... It was perfect food ... But I have to give credit mostly to the design of the smoker... it cooks way different then any other smoker I have cooked on... The food turn out...
Had to show a pic of the spread as they were going through the line... That is me in the front of the line getting the Brides plate for her. I always help the Bride get her food so that she does not make a mess of herself with an accident. It also gives you an edge on the service that you...
Chicken is ready to come off the smoker.... Brined overnight with sweet and Herb, dry rubbed, and smoke for 2.5 hours...
Thanks for the cudos Smoke Jumper....
End product... Quick details... Salt and pepper only, Did not flip at anytime. Wrapped when I hit 170, pulled when I hit 190. No basting. These turned out perfect, so moist and tender.... Let them cool completely, saved juice from foil, cut and placed in pan and added juice back to pan...
Udate on the cook today.
Temp was reached to foil them....
Time to wrap and foil.. They sure do look nice... First cook for brisket on this Flame smoker....