fjaggie07
Knows what a fatty is.
So I have always cooked on a Weber Genesis Grill, recently added a UDS and just love cooking in general. My Father has always had an old Offset for as long as I can remember. Well recently we have been cooking for more and more folks and loving it so we decided to go in together on a trailer to take it up a notch. For the last year or so we have been looking for the perfect smoker and found it on Saturday.
Went to see Clint at East Texas Smoker Company out in Tyler and picked up our very own Smoker. It is a 7 Ft. 250 Gallon Tank Reverse flow smoker. Has a big ol cutting board, dual propane burners in the back for beans and sauce, double sink with 13 gallon fresh water tank and 13 gallon grey water tank and hot water on demand. We are officially in love. Got it home around 5 PM and had the seasoning fire going by 6:30 PM.
I stayed up all night with it feeling out the pit and getting a good handle on how to control the temp. At 3 AM put on the first pork butt and it all went down hill from there! Around 8 AM we added the Ribs, Chicken Halves, Pork Loin, Turkey Breast, Corn And Bratwurst. It all came out wonderful.
Pictures are as follows, sorry for the late pics by the time I got done carving and throwing in the pans, people were already eating and this was what was left! :thumb:
Pit and Pops:
Corn and Ribs
Finished Q
Ribs
Pulled Pork
Turkey
Chicken, Pork Loin and Sausage (Or what's left of it...)
Anyways, just wanted to say Thanks to this Forum. Haven't posted much on it but have gained so much knowledge. Happy Q'ing everyone!
Sincerely,
Aggie
Went to see Clint at East Texas Smoker Company out in Tyler and picked up our very own Smoker. It is a 7 Ft. 250 Gallon Tank Reverse flow smoker. Has a big ol cutting board, dual propane burners in the back for beans and sauce, double sink with 13 gallon fresh water tank and 13 gallon grey water tank and hot water on demand. We are officially in love. Got it home around 5 PM and had the seasoning fire going by 6:30 PM.
I stayed up all night with it feeling out the pit and getting a good handle on how to control the temp. At 3 AM put on the first pork butt and it all went down hill from there! Around 8 AM we added the Ribs, Chicken Halves, Pork Loin, Turkey Breast, Corn And Bratwurst. It all came out wonderful.
Pictures are as follows, sorry for the late pics by the time I got done carving and throwing in the pans, people were already eating and this was what was left! :thumb:
Pit and Pops:
Corn and Ribs
Finished Q
Ribs
Pulled Pork
Turkey
Chicken, Pork Loin and Sausage (Or what's left of it...)
Anyways, just wanted to say Thanks to this Forum. Haven't posted much on it but have gained so much knowledge. Happy Q'ing everyone!
Sincerely,
Aggie