My 1st RF build

[tmiller]

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.

 

[ribwizzard]

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.

 

[sqwib]

Not sure how I missed this build. Looking good tmiller!

yeah me too. Man I must be slipping

 

[sqwib]

Sorry I'm late for this.

This is the log lighter, not burning as clean as my other one.

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• sqwib
• Dec 17, 2012

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• sqwib
• Dec 17, 2012

But it works fine

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• sqwib
• Dec 17, 2012

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• sqwib
• Dec 17, 2012

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• sqwib
• Dec 17, 2012

 

[sqwib]

Thermos are fine in the door, just watch the probes when closing, especialy when using pans in the smoker.

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• sqwib
• Dec 17, 2012

 

[tmiller]

I think I got most of the final details done!
Doing the burn out today.

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• tmiller
• Dec 22, 2012

 

[tmiller]

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• tmiller
• Dec 22, 2012

 

[tmiller]

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• tmiller
• Dec 22, 2012

 

[smokinbuckeye]

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]

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.

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]

Sounds good, Thanks!!

 

[tmiller]

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• tmiller
• Dec 23, 2012

I am starting the maiden voyage today with 2 whole chickens. Got the smoker seasoned last night. I am doing this trial run before I paint her because I expect to find a few things to tweak.
I brined the chickens for 12 hrs and have them going at 225. Dinner is scheduled in 4 1/2 hrs.

 

[tmiller]

image.jpg

• tmiller
• Dec 23, 2012

I am starting the maiden voyage today with 2 whole chickens. Got the smoker seasoned last night. I am doing this trial run before I paint her because I expect to find a few things to tweak.
I brined the chickens for 12 hrs and have them going at 225. Dinner is scheduled in 4 1/2 hrs.

 

[tmiller]

image.jpg

• tmiller
• Dec 23, 2012

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!

 

[tmiller]

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• tmiller
• Dec 23, 2012

 

[dragons breath]

This is exciting.........   the first smoke!

I hope the brisket comes out for Christmas.

 

[tmiller]

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• tmiller
• Dec 23, 2012

The 1 hr cooked mark

 

[tmiller]

I tried some Pterodactyle eggs while I was waiting.

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• tmiller
• Dec 23, 2012

Cut egg.jpeg

• tmiller
• Dec 23, 2012

 

[tmiller]

I got the smoker up to 350 after 3 1/2 hrs because the thigh and breast temps were still in the 140s.

2 hr chicken.jpeg

• tmiller
• Dec 23, 2012

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.

Chicken on pan.jpg

• tmiller
• Dec 23, 2012

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.

Qview.jpeg

• tmiller
• Dec 23, 2012

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]

That dinner shot sure looks good.  Great job!  What were the eggs like?

Stan