Funky D
Knows what a fatty is.
- Joined
- Apr 25, 2011
- Location
- Sugar Land, TX
Heya Bretheren!
Just in time for this weekend's inaugural BBQ, my new smoker has landed...
Cool stuff includes....
- Big firebox with 1/2" steel, and a removable grill on the top.
- Firebox has a big, lever controlled damper, for adjusting heat to the barrel (or closing off completely if you just want to grill)
- All racks are removable, although the height is a little thin... maybe 5". You'd definitely have to pull the middle or top rack for pork butts/beer chicken.
- Tuning plates covering the entire bottom of the barrel (yes, they lock tight together and against the sides)
- Big coal/water pan along the bottom, with locking door.
Looking forward to comments/tips from the masses. I got a new maverick double probe, and am contemplating putting cork in the center thermometer hole, and using it to hold a probe, rather than the usual therm. (I hear a lot of people just don't trust em, even the good ones).
The inside is still a little dirty, and I'm pressed a bit for time, so I think the seasoning process is going to be wiping down the insides with towels soaked in cooking oil, firing up the grill, then wiping the inside down when heat has subsided a bit. It'll be getting a full workout on Sunday (2 brisket, 5 racks of ribs, 4 pork butts, and 5 chickens), so the speedy-season will have to do, although all that porky goodness will surely coat the inside well.
Will make sure to cook a couple pieces of bacon as an offering to the smoke gods.
Just in time for this weekend's inaugural BBQ, my new smoker has landed...
Cool stuff includes....
- Big firebox with 1/2" steel, and a removable grill on the top.
- Firebox has a big, lever controlled damper, for adjusting heat to the barrel (or closing off completely if you just want to grill)
- All racks are removable, although the height is a little thin... maybe 5". You'd definitely have to pull the middle or top rack for pork butts/beer chicken.
- Tuning plates covering the entire bottom of the barrel (yes, they lock tight together and against the sides)
- Big coal/water pan along the bottom, with locking door.
Looking forward to comments/tips from the masses. I got a new maverick double probe, and am contemplating putting cork in the center thermometer hole, and using it to hold a probe, rather than the usual therm. (I hear a lot of people just don't trust em, even the good ones).
The inside is still a little dirty, and I'm pressed a bit for time, so I think the seasoning process is going to be wiping down the insides with towels soaked in cooking oil, firing up the grill, then wiping the inside down when heat has subsided a bit. It'll be getting a full workout on Sunday (2 brisket, 5 racks of ribs, 4 pork butts, and 5 chickens), so the speedy-season will have to do, although all that porky goodness will surely coat the inside well.
Will make sure to cook a couple pieces of bacon as an offering to the smoke gods.
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