Nice table! Did you build that baby yourself?
How do guys like the weber smokers? Im looking to get into smoking/bbq but am on the fence on what to get. It's about 400 for the weber, just wondering if i should pony up a few hundred more and go for a wood pellet grill?
azscoob said:Is that last pic the burnout prior to its first run?
Is that last pic the burnout prior to its first run?
Or is that a grease fire from the pork?
I'm smoking up some wings. No coal, all pecan and apple wood. Looking amazing so far.
Love to see the old Smoke'n Pitmasters out there. Brinkmann just dont make like this anymore. I bought two of these off of craigslist for less than 100 buchks... and this one i reconditioned.. its absolutely perfect...
dfess1 said:Dude, I like the stack design. I'm assuming the legs are opened to the chamber below. Really need both thermos? I've found with my insulated smoker, it varies by a degree from the bottom to the top of the chamber.
300RUM said:Old School. I built this for cold smoking Bacon, Ham, and cured sausage doesn't hold heat real well in the winter but it works.
That is awesome.
_swede_ said:Here's my smokehouse. It's fully electric with a 3000w oven element for cooking and an electric smoke generator made out of a cast iron pan and hotplate on the bottom.
... Hot smoking has enough natural convection that I don't need the fan on at all.
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