Thanks everyone for your comments. Does anyone have anymore suggestions or recommendations as I near completion. My goal is to smoke brisket on Christmas Eve.
My 1st RF build
- Thread starter tmiller
- Start date
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ribwizzard
Master of the Pit
Yeah, get some wood in it and see how she cooks. Usually there is some fine tuning you want to do before filling it up with expensive meat. Some people cook biscuits to see how even the temp is acroos the grate.
Sorry I'm late for this.
This is the log lighter, not burning as clean as my other one.
But it works fine
This is the log lighter, not burning as clean as my other one.
But it works fine
Thermos are fine in the door, just watch the probes when closing, especialy when using pans in the smoker.
smokinbuckeye
Fire Starter
What did you use to calculate the distance from the end of the Baffle to the edge of the tank? Not sure what the gap is suppose to be.
bruno994
Master of the Pit
The opening under the RF plate and the opening at the end of the RF plate, need to be at least the same size as the firebox to chamber opening. It would be advisable to go a bit larger, you do not want anything to choke down the flow of air through your pit.
smokinbuckeye
Fire Starter
I brined the chickens for 12 hrs and have them going at 225. Dinner is scheduled in 4 1/2 hrs.
I brined the chickens for 12 hrs and have them going at 225. Dinner is scheduled in 4 1/2 hrs.
I split one down the back and one down the breast to see which I like better. The one split down the breast lays better on the rack.
I filled the reverse flow plate reservoir with pineapple juice. It already smells great!
dragons breath
Meat Mopper
I got the smoker up to 350 after 3 1/2 hrs because the thigh and breast temps were still in the 140s.
I drizzed pineapple juice on top a few times.
When it hit 160 degrees, I put it in the oven at 450 for 20 mins to brown the skin.
Qview!!! It was not burnt like the picture shows. Everything was perfect. Corn and potatoes from the garden, fresh rolls. The meat was very moist and had the perfect amount of smoke flavor. There was no pineapple flavor at all though unless you got a piece of the skin with a hint.
Thanks to everyone for your help. This is a true success. I am doing the brisket tomorrow with a store bought sausage while my wife does the ham inside.
I drizzed pineapple juice on top a few times.
When it hit 160 degrees, I put it in the oven at 450 for 20 mins to brown the skin.
Qview!!! It was not burnt like the picture shows. Everything was perfect. Corn and potatoes from the garden, fresh rolls. The meat was very moist and had the perfect amount of smoke flavor. There was no pineapple flavor at all though unless you got a piece of the skin with a hint.
Thanks to everyone for your help. This is a true success. I am doing the brisket tomorrow with a store bought sausage while my wife does the ham inside.
handymanstan
Gone but not forgotten. RIP
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