Rental Smoker & Cook

[Pig Headed]

I rented a large smoker today for two reasons:

1- To see if I can get the hang of it and maybe entering Dover if I can.
2- I'm have a big for me cook tomorrow and I thought it would be
nice to fit everything on 1 cooker and it will be a practice run.
I just put on a 6.5 lb flat and a 7.5 lb butt. Tomorrow I will cook 6
racks of ribs, 12 chicken thighs, 15 sausage and abt's.

It's a funny design this smoker/cooker. It looks like a large tank smoker, but it's not offset. The guy I rented it frombuilt and designed it and uses it mostly for whole hogs, but says he cooks a lot of ribs and chicken on it and that it will stay pretty steady at 200-215. The thing is, the only vents are a latge hole in the center of the bottom that doubles as a grease drain and the stack. He says the he keeps the stack closed for the most part. This goes against everything I've read and heard. I'll let you know how I make out. I'll take some pics tomorrow.

 

[Norcoredneck]

Please send pics.

 

[JamesB]

Have you had any of this fellas Q? If so was it any good? If it was, you will probably want to follow his directions on how to run that pit... After all, if he built it and cooks on it he probably has a good idea on how it works...

James.

 

[Pig Headed]

Ok, here goes,

The cook went very well. I totally disregarded the makers instructions and I'll explain why. When he delivered the unit yesterday, it still had a fire going from a whole hog cook. After listening to his instructions to cook with the stack closed, I look the unit over. NIce looking unit 'till you examined the area just below the cooking chamber door. What I thought was grease from the previous cook was instead creasote drippings. This was an all wood cook and when I added a log to keep the fire going without food in and the stack closed, the smoke leaked from around the door. As soon as the stack vent was opened, the leakage stopped and a good flow from the stack occured. I decided to cook with the stack open to avoid the creasote. I put the brisket and butt on at 10:00pm. the brisket reached 160 at 7:30AM and the butt at 8:45 and both were foiled. I took the butt off at 11:10AM (190*)and the brisket off at 12:15PM both at (195*) Both were placed in a cooler to keep. The loin ribs went on at 10:00AM and off at 3:00PM. 3-.45-1.15. Everyone agreed that this was my best effort yet. I'm working on the pictures.

 

[Pig Headed]

Here are pics of the unit:

 

[Pig Headed]

Here are pics of the cook:

 

[MilitantSquatter]

Nice food spread Ron... Looks like everything turned out well..but that design of where the fire goes would not be my first choice....

 

[big brother smoke]

Nice eats!

 

[Doorbusters]

Wow, looks good! I agree, needs a firebox!