Originally Posted by Mo-Dave
Very nice, have been contemplating building something like this. What temp are you holding to?
I can hold temps anywhere between 120°F and 250°F. I can go hotter but learnd my lesson when I lost my old House running 350° F to finish off hams trying to get internal temps. After 12 hours of smoke I should have just finished in the oven
Awesome Old School Wood Smoke House #2
GMG Daniel Boone
Stick burner #2with new difusser plate
STOK Charcoal Drum
Two time Zero Club Member!
Uncertified Moink Baller
Stay thirsty my Friends!