It's Alive! My Frankinsmoker!

[sobx]

Ok I know the title is dramatic, but wanted to share about my new creation. On October 27, 2022 I received my first stickburner. Being new to cooking with wood, I got the Bell Fab 24 X 36 smoker it was what I could afford. Craig was incredible to deal with. Not knowing much about stickburners I did the best research I could. I have cooked 20 plus briskets, as well as turkeys, chickens, ribs, roast, pork shoulders, venison, squirels ect... point is I have cooked alot on it. I realized with the baffle plate even when running small splits I had too much heat coming from below the meat and so I was trying to figure out a solution. My Briskets would be great except for the bottom portion would be over done and pot roasty. I would run lower temps but could not fix the issue. When I saw the Goldies smoker I thought that would be a perfect solution to change the cooking from bottom up to top down. A month ago I invited the coach from the robotics team my children were on for 12 years to come take a look. He happens to be over a metal fabrication shop that does incredible work, but I was not sure I could afford it. Last Saturday he made it by to take a look. I made him a rack of ribs to try to influence the quote. He understood what was going on when I showed him and what I wanted done to change the way it cooked and make all of the bottom grate usable. When I ask him the price he said $10,000 with a straight face looked at me and laughed and said I am not going to charge you anything. I was shocked and could not believe it. He said I will pick it up next week and we will get it done. Well he came to the house at 9:30 am Thursday morning picked it up and then text on Friday at 11am I will be dropping it to you at 12:30. WOW! We took it off the trailer and I immediately fired it up and started a brisket for him as a thank you. It did exactly what I wanted it to do and the cook was perfect. All hot spots on the bottom grate gone and its cooking top down. The amazing part it the flat and the point only cooked 5 degrees apart. the cook took 11 hours and it held temps incredible. I let the brisket rest in my warming cabinet until he picked it up today at 11:30. I sent him home with the brisket, homemade buns, homemade pickles, homemade picked onions and some homemade Carolina gold bbq sauce. I could tell when i picked the brisket up the bottom was perfect and not overcooked, and when it finished from the flat to the point probed like warm butter zero resistance. I got a text from him that said it was perfection! Only sad part I did not get to eat any but I do have 4 more to cook this week so I will get my fill. I cannot express how grateful I am he would do this for me and not charge me. Posting pics of the process.

Found your thread and it lead me to modify my Belfab. I was having the same issues with hotspots and uneven cooking with dried out bottom on anything I cooked. The butt turned better than ever and the brisket is today along with ribs and chicken.

 

[Danblacksher]

That’s fantastic. It is incredible how well that works. Fantastic job!

 

[Danblacksher]

Let me know how the brisket ribs and chicken turn out. Mine have just been perfection since the modification! You did an incredible job on that metalwork.

 

[sobx]

Let me know how the brisket ribs and chicken turn out. Mine have just been perfection since the modification! You did an incredible job on that metalwork.

Everything turned out great except the chicken on the top rack. Way too smoky up there for chicken. I’ll probably not use the top and I’m ok with that!

 

[Danblacksher]

That’s great, and the only thing I cook on the top rack is when I am cooking ribs. Seems to work really well.

 

[sobx]

That’s great, and the only thing I cook on the top rack is when I am cooking ribs. Seems to work really well.

Getting it figured out.

 

[Danblacksher]

Nice! Looks fantay