First time with the new pit

[RevZiLLa]

BBQ Grillware upright from lowes. Stainless racks and water bowl, the racks slide in and out and have a stop a 2/3 of the way. I'm going to like it. This is last weekend's venture.

http://www.bowlingballexchange.com/showthread.php?t=24319

Spares
http://www.bowlingballexchange.com//upload_files/smoker6.jpg
Chickens
http://www.bowlingballexchange.com//upload_files/smoker5.jpg
fattie
http://www.bowlingballexchange.com//upload_files/smoker4.jpg




http://www.bowlingballexchange.com//upload_files/smoker3.jpg
rack mechanism
http://www.bowlingballexchange.com//upload_files/smoker2.jpg
guts
http://www.bowlingballexchange.com//upload_files/smoker1.jpg

[we'll smoke u]

Food looks great I like the way the racks work no food on the ground when loading and unloading.

[RevZiLLa]

2nd pass:

The experimental turkey fattie collapsed and the Velveeta ran a bit, but it got a real thick smoke ring and tasted good and was just a little drier than the pork fatties. (I used ground turkey that included thigh and skin so it was kinda fatty) Took them all to 160* I think the Velveeta is a bit too runny and preferred the pork fattie that was stuffed with pepper jack. This makes me consider meat loaf strongly.

The Pastrami was great. Poured a beer over it and dumped in the corning spice pack that came with it and let it sit overnight. Cooked it at 225 from 9:30 to 7:00 and an internal of 185*. Juicy and tasty. GREAT REUBENS! No foil needed with the water smoker. I think I put too much cracked pepper on the outside.

The brats got no poking and took about 2.25 hrs at 225*. They were great on potato bread hot dog buns (martins) with caramelized onions. 1/2 of them were rolled in rub first...all of them were fantastic.

The chicken took 4:45 at 225 as opposed to 4:00 at 250. Just put Lowry's inside and out. It came out sweet and succulent...almost as if it had been brined.

[Norcoredneck]

Looks like good eating. Congrats. You get a smoke ring with propane?

[RevZiLLa]

Looks like good eating. Congrats. You get a smoke ring with propane?

Sure do. The burner looks like a side burner on a grill and has a heavy cast iron wood box over top of it that serves as a baffle and gets the smoke going good. It's an upright so everything flows up from there...to a water bowl, 4 racks, and sausage hooks.