R
Meat Burner
Quintessential Chatty Farker
One of my favorites there brother. Good stuff!!
boy Ricky, that's some good lookin tips you got there.
keep us posted with pron bro :biggrin:
keep us posted with pron bro :biggrin:
baconator
Well-known member
The meat looks great! I have the same model smoker that I started smokin with about 3 weeks ago. Have you modified yours at all?
Mike
Mike
F
Forney
Guest
Some real potential here!!
How'd they turn out?
R
RickyBobby
Guest
R
RickyBobby
Guest
R
RickyBobby
Guest
I have a stainless steel food service pan that I fill with water, and put that on the very bottom of the main chamber. Then I take the charcoal grate and invert it over the pan of water. Skoootch the inverted charcoal pan all the way to the right, so it just sits on top of the bolts that bolt the firebox to the main chamber.
Keeps the direct fire away from the food that way, and the water helps to regulate the temps in the chamber. I find the temps tend to swing more without the water in the bottom.
Keeps the direct fire away from the food that way, and the water helps to regulate the temps in the chamber. I find the temps tend to swing more without the water in the bottom.
Bacon
is Blowin Smoke!
Man that looks great. I'll have the left portion.
jeffjenkins1
Babbling Farker
Nice job, wish I could get those reasonable here.
Jeff
Jeff
R
RickyBobby
Guest
Tri Tip is a great piece of meat. I'd never even heard of it until a few weeks ago when browsing this site. Yesterday, I was in a wholesale food store, and they had these 12 to 15 pound cryo packs of Tri Tip. So I picked up a bag, smoked 3 tonight and have 5 more in the freezer now.
R
RickyBobby
Guest
I paid $2.99 per pound, I have no idea what they usually go for.
Similar threads
