BeardedBassGuy
Full Fledged Farker
So after a crazy back and forth, and thinking I had been flaked on, I got a call from my old high school friend that I could pick up my smoker this weekend. I installed a hitch on my wife's tiny Hyundai, borrowed a plywood trailer from a friend, and drove 130 miles to get it.
It's MASSIVE. I Underestimated just how big it was, and it barely fit on the trailer. Oh, and it weighs somewhere around 700 pounds. It's an octagon reverse flow, single grate, all 1/4" steel. 42" long chamber (haven't measured the diameter yet) and an absolute beast of a firebox.
Anyway I drove 2.5 hours to get it after work Friday. Pulling it was a bit scary, but I managed. Wouldn't do it again with the same setup though.
Ended up having a neighbor friend with a boom crane service truck help me unload it late Saturday afternoon. Was much easier than the alternatives I was considering since the trailer had no ramp.
He had used the smoker 4 times previously so there was no need to season, but I did do a small test fire last night for a few hours to see how it managed itself. It's a bit leaky around the door but it drafts like crazy though the exhaust.
Got up at 4 this morning, lit the fire, and prepared a brisket while it went up to temp. I used some b&b lump from Walmart, and some oak I picked up locally. I don't like the oak unfortunately, it's too dry and burning way too fast. I'll pick another vendor for next time. I had some Western brand mesquite chunks in the garage, and I'm tossing some it there too as a flavor mix.
Brisket is a Costco prime ($2.99 lb, which was the same a ribs) that I hit with some Worcestershire sauce and some Sucklebusters 1836 rub. Since the house fire I haven't replenished my normal rubs, and Sucklebusters was kind enough to give us some for the Texas Bash, I decided to use it. First time with the WS and first time with the rub. Im interested to see what happens.
Brisket went on at 5:15, and I put 4 naked maple fatties on about 6:45. I'll update this thread with more pics of the smoker when the sun gets up more, and payoff shots (hopefully) later.
This is my first solo stick burner cook ever. On a brand new to me pit. I've been so nervous but it's going well. I've got the pit hovering around 250 pretty consistent and I'm feeling a bit better.
It's MASSIVE. I Underestimated just how big it was, and it barely fit on the trailer. Oh, and it weighs somewhere around 700 pounds. It's an octagon reverse flow, single grate, all 1/4" steel. 42" long chamber (haven't measured the diameter yet) and an absolute beast of a firebox.
Anyway I drove 2.5 hours to get it after work Friday. Pulling it was a bit scary, but I managed. Wouldn't do it again with the same setup though.
Ended up having a neighbor friend with a boom crane service truck help me unload it late Saturday afternoon. Was much easier than the alternatives I was considering since the trailer had no ramp.
He had used the smoker 4 times previously so there was no need to season, but I did do a small test fire last night for a few hours to see how it managed itself. It's a bit leaky around the door but it drafts like crazy though the exhaust.
Got up at 4 this morning, lit the fire, and prepared a brisket while it went up to temp. I used some b&b lump from Walmart, and some oak I picked up locally. I don't like the oak unfortunately, it's too dry and burning way too fast. I'll pick another vendor for next time. I had some Western brand mesquite chunks in the garage, and I'm tossing some it there too as a flavor mix.
Brisket is a Costco prime ($2.99 lb, which was the same a ribs) that I hit with some Worcestershire sauce and some Sucklebusters 1836 rub. Since the house fire I haven't replenished my normal rubs, and Sucklebusters was kind enough to give us some for the Texas Bash, I decided to use it. First time with the WS and first time with the rub. Im interested to see what happens.
Brisket went on at 5:15, and I put 4 naked maple fatties on about 6:45. I'll update this thread with more pics of the smoker when the sun gets up more, and payoff shots (hopefully) later.
This is my first solo stick burner cook ever. On a brand new to me pit. I've been so nervous but it's going well. I've got the pit hovering around 250 pretty consistent and I'm feeling a bit better.
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