To to the Fourm

[6lbspot]

From Alabama, I just acquired a what I'm calling a cabinet charcoal smoker, all I know about it is its heavy like 800 pounds of 1/4 inch plate steel, upper box is where the magic happens and the lower unit is the fire box. This was a custom built smoker but I don't know who made it... Any info or suggestions as to how to use....

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• 6lbspot
• Feb 18, 2016

 

[6lbspot]

As soon I get home this morning I'll be lighting it up and driving the neighborhood crazy by 8am

 

[SmokinAl]

It certainly looks impressive.

Got any close up shots of the inside?

Al

 

[6lbspot]

I'm not exactly a newbie, just new to the Fourm, I also have 50 inch offset smoker. I'm working towards participating in a few contest later in the year

 

[6lbspot]

I take more pics closet up and of the inside shortly

 

[6lbspot]

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• 6lbspot
• Feb 19, 2016

 

[6lbspot]

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• 6lbspot
• Feb 19, 2016

 

[6lbspot]

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• 6lbspot
• Feb 19, 2016

 

[bluewhisper]

Welcome to the board, that's a neat rig!  You never know what sorts of custom builds you'll see around here. I'm running an offset, too and I love it.

Not today though, we have a wind advisory with gusts up to 45 mph. "Secure outdoor items"

 

[6lbspot]

It's a bit breezy here in Alabama today as well

 

[bluewhisper]

What are your favorite woods?

 

[6lbspot]

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• 6lbspot
• Feb 19, 2016

 

[6lbspot]

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• 6lbspot
• Feb 19, 2016

 

[6lbspot]

Arby's doesn't have nothing on me

 

[mike5051]

That looks amazing!  Is it a pork loin?  Chuck roast?  C'mon man, I gots to know!  

Mike

 

[6lbspot]

Just a plain Jane Boston butt

 

[6lbspot]

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• 6lbspot
• Feb 20, 2016

That's a pork tender loin I did a few weeks ago

 

[mike5051]

Nice!  I've never cut a butt like that.  Mine are falling apart trying to get them off the smoker.  

Mike

 

[6lbspot]

It's my proprietary process, my meats stay juice & tender! I'll never post pictures of items during the smoking process or even at the end when it's ready to come off the smoker!
Let's just say I've got something figured out....I'm going try my meats up against some of the best at a few upcoming nationally recognized EVENTS

 

[mike5051]

Good luck!