boogiechillen
Knows what a fatty is.
Made the day trip to go get the smoker I ordered from Cascade Smokers.
First stopped at Wild Ride in Redmond, OR. A brewery with four food carts outside. Got the jerk chicken with grilled plantains, pineapple and jicama slaw, and black beans with a porter on nitro:
Ended up talking to the builder for a couple of hours, looking over the smoker, getting tips, seeing how everything is set up, etc. It was a great experience.
Seeing it firsthand, I understood all the thought and materials that went into the design. He said it weighs almost 600 lbs and I believe it.
It is a reverse flow where the smoke and heat go u a false wall on both sides and the back. The chimney is in the bottom, center, back.
There are four layers of steel in it. The first being the false wall, then the two surrounding the 2” of insulation, and then another layer creating and air gap around the outside. You can comfortably touch almost anywhere on the outside when the smoker is up to cooking temps inside.
The firebox holds about 15 pounds of briquettes. He supplies two dividers so you can create a snake pattern for a more controlled burn.
Air intake is controlled with a 1.5” ball valve.
There is an adjustable cover on the stack to adjust how heat distributed in the cook chamber. You can have the top or bottom be hotter or set it in the middle for even top to bottom.
I was pretty skeptical about getting to really even top to bottom, but once I stopped messing with the smoker during my first cook my fireboard showed temps within two degrees at the top and bottom grates.
the drip tray is raised off the bottom of the cook chamber and is completely isolated from the firebox. Simpling lining it with foil will be simple enough.
Here are some more photos:
Just got it home all wrapped up for the downpour on the drive home
The smoker. I got two upgrades in the probe port and the raised cart
Did my first cook today. Three racks of St. Louis ribs. Tried oak ridge dominator rub, plowbird yardbird, and a Korean bbq marinade.
Dominator turned out the best. Plowboys tasted too salty to me, but I think I overdid it. I’ll go lighter next time.
I also left them in there too long, but overall they were still quite tasty.
First stopped at Wild Ride in Redmond, OR. A brewery with four food carts outside. Got the jerk chicken with grilled plantains, pineapple and jicama slaw, and black beans with a porter on nitro:
Ended up talking to the builder for a couple of hours, looking over the smoker, getting tips, seeing how everything is set up, etc. It was a great experience.
Seeing it firsthand, I understood all the thought and materials that went into the design. He said it weighs almost 600 lbs and I believe it.
It is a reverse flow where the smoke and heat go u a false wall on both sides and the back. The chimney is in the bottom, center, back.
There are four layers of steel in it. The first being the false wall, then the two surrounding the 2” of insulation, and then another layer creating and air gap around the outside. You can comfortably touch almost anywhere on the outside when the smoker is up to cooking temps inside.
The firebox holds about 15 pounds of briquettes. He supplies two dividers so you can create a snake pattern for a more controlled burn.
Air intake is controlled with a 1.5” ball valve.
There is an adjustable cover on the stack to adjust how heat distributed in the cook chamber. You can have the top or bottom be hotter or set it in the middle for even top to bottom.
I was pretty skeptical about getting to really even top to bottom, but once I stopped messing with the smoker during my first cook my fireboard showed temps within two degrees at the top and bottom grates.
the drip tray is raised off the bottom of the cook chamber and is completely isolated from the firebox. Simpling lining it with foil will be simple enough.
Here are some more photos:
Just got it home all wrapped up for the downpour on the drive home
The smoker. I got two upgrades in the probe port and the raised cart
Did my first cook today. Three racks of St. Louis ribs. Tried oak ridge dominator rub, plowbird yardbird, and a Korean bbq marinade.
Dominator turned out the best. Plowboys tasted too salty to me, but I think I overdid it. I’ll go lighter next time.
I also left them in there too long, but overall they were still quite tasty.