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http://img.tapatalk.com/d/14/07/03/petuqeqe.jpg got a 5lb loin http://img.tapatalk.com/d/14/07/03/7y2y4ave.jpg some home made rub http://img.tapatalk.com/d/14/07/03/9e4uba3y.jpg standard mustard binder http://img.tapatalk.com/d/14/07/03/8y5aqyma.jpg so far so good Sent from my iPhone using Mores code

Great job


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Ok question number 2 am I still aiming for a target temp of 225 or am I going to raise it planing on 3-1.5-.5


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yeah it's no longer just a tank on the ground now it's a tank on four legs


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Need a ruff idea on how many racks to serve on the fourth 6 adults 4 kids
Now 4 of the adults are big eaters and I don't want any going hungry
I was thinking 9 racks?

Thanks
Kurt


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Puff two thumbs to you


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Scraped up some stuff for the fire box on my smoker going to be a lot of cutting but still cheaper than buying steel http://img.tapatalk.com/d/14/06/27/etamehab.jpg the grill off our bulldozer is nice and thick has holes in it perfect for the bottom of the fire basket (the dozer had water above the ...

I injected with cranberry juice and garlic and slapped a home made rub on it the night before placed in the fridge I smoked it using oak and mesquite for fuel and hickory for smoke


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Welcome


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Welcome


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not to bad this Is the third brisket I've ever smoked and I'm pleased with the improvement but there is still a lot of room


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unwrapped at 193° and back on for a few to firm up the bark


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wrapped at 146°


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temp at top the money shot


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started with a 8lb brisket rubbed it down the night before getting the egg up to temp more to come today


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Quick question when you cut the fire box inlet to the cc should I cut it as low as possible in the cc or should I leave room at the bottom


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Had a idea brought to me by a coworker about injecting bacon fat mixed with the other seasonings. Any info would be great if not Sunday will be a R&D day


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WOW!
With a shop vac blowing paint was gone in 30min tops just walked around with a old Terri towel
Wipes right off


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started cutting out the legs for my smoker
Does anyone have a idea how wide the base should be at the moment I have it set to be 36" with the cc being 20" and the lowest cook grate at 40" from the ground


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Not new to smoking meat just fed up with the old smoker http://img.tapatalk.com/d/14/06/02/bujyquba.jpg adding more fuel is a pain thinking about all my options I have a 60gal air compressor tank at my disposal http://img.tapatalk.com/d/14/06/02/aryjubam.jpg removed the motor compressor head and the...

Hi all names Kurt checking in from Northern California going to build a 60gal backyard RF smoker


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