With the help of many generous people here I finally was able to get some smoke out of the mailbox.
The drainage pipe stack is not going to stay, I doubt the wife would ever be able to overcome that. The plan is to use one or two stack elements out of the back, whatever it takes to get the flow correct.
The mailbox looks like:
The wood clamp is not needed any longer.
To see if there was enough smoke I had three rib ends, the thick side from a rib party last week watching some Sounders international football, that I either had to cook or freeze. I decided they would be a good test so I sPOG prepped them and threw them in the smoker. I used cherry pellets, it's what I had, and the 6" smoke tube. I wanted to see how long it would last to get an idea of the combustion going on in the mailbox. The small tube lasted 2.5 hours. I refilled it to get the rest of the time for the meat.
The total cook took 4 hours, the first two hours at 230*F and the last two hours at 275. I pulled them at 4 hours and they are resting at the moment. The IT was between 185 and 190*F.
not as much bone showing as I thought, but they are the thick end of the rack.
Forgot I was going to mention a small.amount of liquid at bottom of the mailbox when I had to switch out the tube.
The drainage pipe stack is not going to stay, I doubt the wife would ever be able to overcome that. The plan is to use one or two stack elements out of the back, whatever it takes to get the flow correct.
The mailbox looks like:
The wood clamp is not needed any longer.
To see if there was enough smoke I had three rib ends, the thick side from a rib party last week watching some Sounders international football, that I either had to cook or freeze. I decided they would be a good test so I sPOG prepped them and threw them in the smoker. I used cherry pellets, it's what I had, and the 6" smoke tube. I wanted to see how long it would last to get an idea of the combustion going on in the mailbox. The small tube lasted 2.5 hours. I refilled it to get the rest of the time for the meat.
The total cook took 4 hours, the first two hours at 230*F and the last two hours at 275. I pulled them at 4 hours and they are resting at the moment. The IT was between 185 and 190*F.
not as much bone showing as I thought, but they are the thick end of the rack.
Forgot I was going to mention a small.amount of liquid at bottom of the mailbox when I had to switch out the tube.
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