ok on to the next build

[ribwizzard]

Thanks Billy, I think using a 20lb tank for the firebox would keep the weight down, and as soon as this one is done, I'll be building a 2nd one like that for a friend.  This one is going to be heavy and not too portable. The firebox is 1/4" plate and this thing is already to the point that I need to start using the jib crane to pick it up onto the workbench.

This build changed a from my original intentions mainly becouse of ideals I had with the firebox. I am hopeful that this box will produce around a 4 hour burn or better on wood with no maintenance. My last big pit I just built is giving me almost 3  hours on wood ,( which I think is awsome for a non insulated firebox), and I really wanted to experiment some more with firebox design. Once I get my interior pieces finished and installed, I'll post some pics so you can see what it is I'm trying to do with this one.

 

[ribwizzard]

Got a little bit more done today.

Installed wheels and a leg so It would be steady to work on.

Installed flange on door and mounted it.

Fabricated reverse flow plate/pan and got it installed.

Gonna relax the rest of the week end.

 

[ribwizzard]

I think its starting to look a little more in porportion

 

[daveomak]

Next weekend GRUB......  

....

 

[ribwizzard]

Well, I at least would like to have it ready for paint.

 

[ribwizzard]

Ive just been tinkering with making handles, vent cap, etc this week, hopefully get it all together saturday. I found a rotisserie at lowes for 25 bucks,  Ive always wanted to try to smoke pork buts like that, so Im thinking of installing that as well.

Has anyone here every tried using a rotisserie in a slow smoker like this?  Ive done chicken on a gas grill but never done anything rotisserie on a smoker.

 

[jabbo]

I think the rotisserie is a great idea.  I have tossed that around myself several times.  Give it a try and let us know if it makes a difference for you.

 

[ribwizzard]

Im going to try it. Thinking a Butt spinning slowly on a stick at 250 degrees would be a good thing.

 

[daveomak]

Im going to try it. Thinking a Butt spinning slowly on a stick at 250 degrees would be a good thing.

I'm not touching that with a ten foot pole..... 

 

[thechuck]

lol @Dave...

I have a rotisserie off of my grill that's never been used that has been discussed about using it in a smoker... definitely let us know how it goes RibWizzard!
 

 

[jarjarchef]

I'm not touching that with a ten foot pole..... :th_HaHAAHaa:

X2

But seriously it will work. The only thing is if you bring it to 200ish it may fall off the spit....

 

[ribwizzard]

I'll have to tie it up with buchers twine. Also, was thinking.....you know how a Boston Butt will have that thick fat on one side?....... What if you took a filet knife and filet the fat almost in half so that you could wrap it all the way around the butt?.....

 

[ribwizzard]

Put rub under and on top of the fat, tie it up and smoke at 250 on rotisserie,    mmmmmm

 

[daveomak]

RW, use butchers twine and give it about 10 tight wraps.... remove the bone first...  

 

[ribwizzard]

Just gotta get my lil' smoker done this week end!!!!!!!!!

 

[jarjarchef]

Sounds like a plan

 

[dragons breath]

Im going to try it. Thinking a Butt spinning slowly on a stick at 250 degrees would be a good thing.

You have a way with words.

 

[jabbo]

About the fat cap....I have always trimmed mine down to about 1/4 inch or less.  I think it helps the meat to cut more evenly and perhaps a touch faster.  Fat is an insulator after all.  Considering how the fat will soften and even melt, I don't know how wrapping around the meat would work.  How would you keep it there?  But it is a cool thought.  Wouldn't hurt to try it.  

 

[ribwizzard]

Got'er done, will have pics posted tomorrow.

Jabbo, My butcher once hooked me up with a tenderloin that he wrapped with a thin layer of brisket fat. I cooked it a a rotisserie and that was one of the best.

 

[jabbo]

That does sound good.  I'm going to have to try it.  The more I think of it the more my mouth waters!