Octagon Offset Build (24" x 48")

[SNeal5966]

up here we call them shackles Google "Spring Shackle" you'll see what I mean

Ohhhh I see now....except I just bought those hinges on amazon as weld on hinges....very inexpensive too I might add....package of 4 for like 29.99 or something like that....even has grease fittings.

 

[jbellard]

Such a sweet looking smoker! Great job.

 

[randya]

Ohhhh I see now....except I just bought those hinges on amazon as weld on hinges....very inexpensive too I might add....package of 4 for like 29.99 or something like that....even has grease fittings.

I did not know you can get these on amazon. My error, I will probably get me some of these and use on my next build.
Thanks for getting me on the right track...

 

[SNeal5966]

Such a sweet looking smoker! Great job.

Hey Thanks!!

 

[SNeal5966]

I did not know you can get these on amazon. My error, I will probably get me some of these and use on my next build.
Thanks for getting me on the right track...

No Problem! They are a little more expensive than I thought but under 50 bucks for a set of four.

 

[SNeal5966]

So.....other than answering questions or helping out with sharing build information I won't be adding more to this thread since I have pretty much documented the build and the results. But one thing everyone I think might wanna see....is the beast in use...some asked for that early on in the build.

For the super bowl, I went to a friends party and made the wings. 60 wings, Smoked Cajun Buffalo wings. They were GONE before the game even started!

I cooked with the second shelf out so I could adjust my tuning plates...once they were adjusted though I could have put that in there b/c the grates slide in and out so no worries about reaching around with 2 grates in. I had 60 wings, and some extra bits of chicken for leftovers and didn't even fully fill the first shelf.

So without further ado.....here it is:

Seasoned with Cajun seasoning for 24 hrs in the fridge:

Once my fire was steady

Here we are moving them around a bit at the end

And Finally....the finished product after being tossed in Hot Sauce / Butter (Buffalo Style at the end I use 1 cup of Franks Red Hot to 1/2 cup butter myself)

The only thing I would do different in the future is use un-salted butter with the fanks red hot. The Cajun has enough salt in it, didn't need that. If they were just straight fried wings though you definitely want the salted butter.

 

[HalfSmoked]

Looks great. I know why you are just sharing a super cook its because you didn't have to share them with us.

Warren

 

[HalfSmoked]

Thanks for the like SNeal5966 it is appreciated.

Warren

 

[nanuk]

OMG those wings look AWESOME!