Thank you Jeff and you're correct. That smoker is a dream to cook on and so easy to use. It's a shame that it took teo attempts to get it right but the end result was well worth the effort.
Thanks Chris....but it sounds like you best get some going
Can't be without PP.Very much appreciate it Even. It just took time, patience, and some forethought but in the end, the smoker came out really well.
Is very clear that it burns TBS cause that nice rich color on the bark (like a toasted cinnamon color)....that speaks to me buddy!
I truly appreciate the kind words my friend. One reason I had the doors split on the T-Pit is exactly as you noted. I've not had shoulder surgeries but I did manage to crush one collar bone many years ago falling off a roof. My smoker before the T-Pit had only one door and when I ordered the T-Pit a friend was interested in buying the old one....until he tried to open the door. That was a deal breaker so I can certainly understand where you're coming from.
I'm definitely getting the TBS and as you stated, that's a good part of the coloring. Another thing I've noticed that enhances the bark is a higher temp cook. The bar just seems to form up better with more heat and I love that crunch mixed into the pork after it's pulled.
I hear ya, I think the only thing I smoke at 225 any more is boneless skinless chicken breasts...... I even do my prime ribs now at 235 vs 225. Just a better crust and still perfect throughout.....
