MeatMaestro
Newbie
- Jul 24, 2019
- 4
- 2
I'm located in East central Wi. My love of BBQ and my drive to do it well came from living in Florida for seven months and eating at a roadside shack no bigger than a short cargo container. I began on an offset smoker/grill and my first cut was an 8# brisket point (I know, worst choice for my first ever smoke). It was THE BEST thing I've smoked to date. The rotary blade meat slicer turned it into sandwich heaven.
I currently have another offset smoker/grill but my masterpiece is a 4'x4' outside diameter, cinder block smoke pit. The cooking grate is a single piece of expanded steel sandwiched between blocks. The firebox is two blocks lengthwise. I cut and weld a custom grate, making the second one after a decade. I dug out the ground about six inches deep so when I do a 20 hour smoke, I don't have to clear ashes. Also it is 100% hardwood fired. No coals. When I do Thanksgivings turkeys I just add another layer of bricks for space. The lid needs replacing but I keep a thermometer in the center.
It is completely custom to how I wanted it at a cost of $120 without the lid (which I'm working on and will be about $70).
Greetings all
I currently have another offset smoker/grill but my masterpiece is a 4'x4' outside diameter, cinder block smoke pit. The cooking grate is a single piece of expanded steel sandwiched between blocks. The firebox is two blocks lengthwise. I cut and weld a custom grate, making the second one after a decade. I dug out the ground about six inches deep so when I do a 20 hour smoke, I don't have to clear ashes. Also it is 100% hardwood fired. No coals. When I do Thanksgivings turkeys I just add another layer of bricks for space. The lid needs replacing but I keep a thermometer in the center.
It is completely custom to how I wanted it at a cost of $120 without the lid (which I'm working on and will be about $70).
Greetings all