AlabamaGrillBillies
is one Smokin' Farker
- Joined
- Mar 7, 2007
- Location
- Birmingham Alabama
Well we finally got our new smoker this weekend. Sunday we drove up to NC, spent the night and Monday morning picked up our new baby and towed her home. Its a custom built offset (Bill the grill guy built it) that basically uses a Fisher wood stove for the fire box and a propane tank for the cooking chamber. Its about the size of a Lang 60 (cooking grate is 24x54). Its a solid unit that will be a good step up for us as our hoby has turned from backyard cooking to comps and now we are in the process of starting a catering company.
We will be making some mods to it as time and $$ allow. Right now we know it needs a second shelf which shouldn't be too hard to do or costly, but it needs some sort of tunning plates which might cost some $$. It has a baffle that runs 70% of the length of the cooker that has 1" holes drilled in it along the way. This helps, but it still has a hot spot we'd like to take care of as we would like to be able to do near capacity cooks without having to rotate so much and worry about burning/drying out meat in one section.
I cooked some St. Louis style ribs and a picnic on it. The ribs were some of the best I've done in a long time. Cooked at 250-275 2 hours open, one in the foil and 30-45minutes back out in the pitt sauced to let the sauce firm up. Very tender and great flavor. The picnic I pulled off about 2 hrs short of being done and placed in my oven double wrapped. (I wanted to go to bed) I set the oven timer to finish off the picnic and went to bed planning on pulling in the morning when I got up. I think I messed up the timer and the oven ran at 220 all night long.:icon_blush: The picnic read about 208 internal and was really over cooked. Still eadible and all, just over cooked. But that's my fault.
Here are some pics of the cooker. It was filthy when we got it, looked like the sellar hadn't cleaned it out in over a year.
The first pic is my old offset. It's a brisket machine, and I'll still cook on it, but we were in bad need of a bigger better cooker.
We will be making some mods to it as time and $$ allow. Right now we know it needs a second shelf which shouldn't be too hard to do or costly, but it needs some sort of tunning plates which might cost some $$. It has a baffle that runs 70% of the length of the cooker that has 1" holes drilled in it along the way. This helps, but it still has a hot spot we'd like to take care of as we would like to be able to do near capacity cooks without having to rotate so much and worry about burning/drying out meat in one section.
I cooked some St. Louis style ribs and a picnic on it. The ribs were some of the best I've done in a long time. Cooked at 250-275 2 hours open, one in the foil and 30-45minutes back out in the pitt sauced to let the sauce firm up. Very tender and great flavor. The picnic I pulled off about 2 hrs short of being done and placed in my oven double wrapped. (I wanted to go to bed) I set the oven timer to finish off the picnic and went to bed planning on pulling in the morning when I got up. I think I messed up the timer and the oven ran at 220 all night long.:icon_blush: The picnic read about 208 internal and was really over cooked. Still eadible and all, just over cooked. But that's my fault.
Here are some pics of the cooker. It was filthy when we got it, looked like the sellar hadn't cleaned it out in over a year.
The first pic is my old offset. It's a brisket machine, and I'll still cook on it, but we were in bad need of a bigger better cooker.
Attachments
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old cooker.jpg106.3 KB · Views: 289
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cleaning the pitt.jpg101.1 KB · Views: 288
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cleaning the pitt 2 .jpg75.3 KB · Views: 288
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Pitt front.jpg98.9 KB · Views: 290
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trailer front..jpg73.8 KB · Views: 288
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pitt back.jpg113.1 KB · Views: 286
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fireboxside.jpg104.1 KB · Views: 285
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firbox open.jpg115.7 KB · Views: 284
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baffle1.jpg124 KB · Views: 281
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baffle.jpg109.3 KB · Views: 280
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whole slab.jpg122.2 KB · Views: 285
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first ribs.jpg102.1 KB · Views: 281
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picnic cooking.jpg88.6 KB · Views: 284