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Pops is a 250 minus one end bell and 6 inches for the FB attachment. The stacks are 115% of the calculated volume per the pit calculator. I did just what you are planning and I cut the length in half. Basically I played with the diameter so that I ended up with stacks that were tall but short enough...

I'm probably the minority here but I use a dual stack set up and there is no issue that I can see with draw. When those stacks are wide open I can pull a house cat through those FB vents during heat up.

I'm gonna have to say not a good idea. Cedar will leave behind quite a residue that I just don't see as a positive thing.

When I have tried smoking in a pan I get poor bark and reduced smokeline. I am going to attribute this to not having the airflow over and around the meat but thats just a country boy's opinion. I'm not going to weigh in onany brisket techniques in general since I can't claim repeated success just ye...

Here is a late entry. I have 3 options for you to try 1 Rig a heat sink in the FB end of your cooker by making a raised shelf (2 inch max) that extends 1/3 down the body of the BP and snuggly fits from back wall to front wall of the CC. This reduces the radiant heat quite a bit on the FB end of the ...

Just weighing in but have you tried a cook at the various levels? I can see if it was a single rack set up and the rack was too close to the plate but it sounds like this is a fairly large rig. Have you hooked up a digital therm to verify your manual gauges? Only other thing I can imagin is too low ...

Clover Ridge Smokers wrote:WOW, you need to send samples!

I think my postman has figured out the sampling plan. None are making it to the addresses and he has gained 10 lbs.

if the liquid in the bags goes cloudy during the cure stage then the meat has spoiled. a sniff test when you open after 9 days is always a good test too. just keep your ratios close and keep the bagged meat below 40f, should be fine

OK so Pops settled in around 295F tonight and the internal temp hit 140 right at 5 hrs http://i1241.photobucket.com/albums/gg510/capgman/Smoker%20Pics/primerib3_zpsd0199ae7.jpg I still need to remember to pull at about 135F as internal rose into more medium 148-150 during the 30 min rest. Nothing Ra...

golden brown = tasty for sure

How long ya thinking for that beast to hit temp?

OK, so the weather finally cleared a bit and I was feeling a bit on the hungry side. Went to Sam's for some Beef Goodness http://i1241.photobucket.com/albums/gg510/capgman/Smoker%20Pics/primerib1_zpsc2718091.jpg After some light trimming, everything was lathered in Olive Oil and crusted with some of...

so many worn out blue oval jokes ... edited for content ....

One plus I found with the 250 is the diameter of the tank. That depth comes in really handy when you are loading up some oversized slabs and you can put a lot of meat into heat zones. I know I can line up 3 large aluminum pans in the lower nose which I can make about 25 degrees cooler than the rest ...

coma44 wrote:Practice makes perfect!

My mama says I wuz perfect when I came intos this world ... I just likes ta practice

How big of a door do you need for a whole pig? I've never done a whole one. If you are looking at the single door design you need to take into consideration your rack design within the smoker. If you are intending on full length slide out racks for easy loading then you automatically need doors sli...

Well, I have your 310 beat by a bit and my blood pressure requires daily assistance and I can spell "gym". I try to spend 30 minutes a day in my favorite chair and at least 30 minutes a day lounging on the couch with a faithful mutt nearby. When possible I work in a 30 stretch at my computer desk. I...

SmokinFF wrote:We have a regular incandescent bulb in our smokehouse.

OK, now I'm jealous ... I got a 250 tank on wheels for my smoking but you got a whole dang house. Smoker Envy ... hard to explain to the unbitten.

I've got a 250 with a single door. Works great, no strain opening or closing and looks awesome.

I'm probably the oddball for sure but I primarily use a 7" Normark Fillet from the 70's. The blade is fairly rigid and the thin profile allows me to really do some tedious work. I've cut the tips off of 3 fingers over the years so I'm gonna say it can be pretty sharp but I'm guessing it doesn't hold...

when I'm cooking should they both be open fully? You will need to adjust the intakes to "force your will" on the fire inside, I adjust mine equally (unless you are getting strong wind from a specific side then that one gets closed faster). Start with all intakes wide open, when you reach your targe...

Lookin Good!



I give mine a couple of good 15 minute soaks until the water stays clear to pull off excess salt before the 24 hour sit. Man, you gonna have some nice bacon pretty soon.

Pete Mazz wrote:65 lb case @ $1.86/lb

Now that is a price a fella could put up some bacon with.