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Unread 02-05-2013, 02:26 PM   #4
Smokeass
Knows what a fatty is.
 
Join Date: 08-12-12
Location: Eastland Texas
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I have a pitmaker BBQ Safe. I always fill the water pan all the way up, fill the cahrcoal basket level with RO right out of the chimney, and throw a few sticks of seasoned post oak limbs on top of the coals. The limbs I use are about 1.5' long and about 2-3" in diameter bark on. It'll run around 250 to 275. I add more limbs every few hours. You cant beat that Texas oak flavor. Best of both worlds. Flavor of a stickburner, and the ease of a vault/safe.
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16' Homemade comp trailer, [FONT=Arial Black][COLOR=red]Pitmaker BBQ Safe[/COLOR][/FONT], Homemade offset patio smoker, 22" Weber Kettle, [COLOR=magenta]Proud owner of the ugliest UDS Ever aka. Frank.[/COLOR]
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