bluzieq
Full Fledged Farker
I've cooked 1 butt,pork steaks,chicken thighs and breast. the butt was best I have ever done, steaks okay,breast fair,thighs best ever.I am 90% satisfied with the cube. It is very well built,heavy and nice looking. Quality materials used. the bottom mostly runs hotter than middle sometimes by 100 mostly about 50, the top is close to the bottom . most times only 3 racks could be used, unless all ribs or chicken. but due to temp difference you'd have to move it around. I could see cooking butts on top,ribs middle, chicken on bottom? what do ya think? I just havent got it down yet, but I do like the flavor of food dripping on the heat transfer plates(like a lang?) but I do kinda wish I'd got the all star. but it is way smaller. just maybe more evened out temps. now mods ideal, how about take the firebox out, have an offset made to slide back in (bottom piece long enough to slide in on rollers) and use the latches to lock it to front bottom of smoker. lid on top to put wood/charcoal in ,hope Im clear. would this even temps top to bottom? also mark at abs and ryan at country cottage,springfield , good guys. Both of them very nice.
