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forty_creek wrote:What size hog?
____lbs?
Width and length?

Looks nice!


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I didn't measure, but it weighed 85 lbs after it was all processed.

http://images.tapatalk-cdn.com/15/08/16/ae652f09f1724e1bab53b9fcc2f68930.jpg This is what it looks like after 5 hours...I think I should have kept the temp closer to 225 than 250. My smoker just became a warming cabinet for a few hours. The ham is 156° and the shoulder is about 145°. I stuffed the ...

This is what it looked like when I fired up this morning. http://images.tapatalk-cdn.com/15/08/16/c689fc04759697ab943f241c58a7cc65.jpg And what my rig looks like with its first hog in it...sorry, I'm not opening the lid quite yet. :mrgreen: http://images.tapatalk-cdn.com/15/08/16/b5da0799d65bc602d22...

I talked to my son and he's not sure he'll make it home this fall so we're going to cook the whole hog. If it goes as well tomorrow as it did today we'll have quite a feast.

Well...I took 2nd place twice today using Dinks rub and a concoction of maple syrup and sause from Kansas that I traded for maple syrup. The cooker performed superbly - held temps better than I could have imagined and was easy on wood. I fired up at 8:00 and pulled off at 3:40 and only used a bag of...

Makes perfect sense if you think about it. I will from now on for sure. I think once during the two trial runs it was pointing up...but that was just so I could reach my welder to weld on the wood basket!

I slaughtered my firs h ok g today with plans to cook him on Sunday. I thought he would be about 100 lbs on the hoof which would put me in the neighborhood of 65 lbs on the grill. He dressed out a 85 lbs. I'm thinking of splitting him and cooking 1/2 now and 1/2 when my son (who helped build my cook...

I'll give that a whirl - I didn't give any thought to level let alone which end was up.

Very cool!

Last night I started with only 2 chimneys of charcoal and no wood. It never really did warm up decent, but it did warm up some beef ribs that I had...they're in the crock pot now so they don't get completely wasted. The second set of digits is the meat temps. I really really like the iGrill thermome...

I only had a couple hours for the first trial run. Here's my notes...temps are listed from the gauge on the left on the door, then the center of the lower grate taken from the iGrill sensor and then the gauge on the right side of the door. It warmed up nice but I think I started with too much fuel a...

Sand blasted last night and it cleaned up nice. I won't have to worry about paint flavored ribs this weekend. I did notice the the door flattened out after blasting it. It fit perfect on my way down but didn't afterwards. No huge deal because I have to take it off to reset the hinge to make room for...

Had time to install a temp sensor holder and path into the cc for the probes.

Put the fenders on, handles on the lower cooking grate and a backstop for the door today. Sandblasting is scheduled for Monday.

I left the smoker at the fab shop last weekend while we were visiting friends in Wyoming and Colorado. I came back and they had all my grating sheared and bent for the wood box and cooking grates, some alluminum diamond plate cut for the deck and steal diamond plate for the wheel wells/fenders. I ha...

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My daughter helped out some tonight. I didn't think to burn out the paint at the beginning of the project so she tried to burn it off with a weed burner. It worked, but it was slow...so we started a fire instead.

https://www.youtube.com/watch?v=5wu2SVpZtBQ

And it defeats the reason most go with square because they have to lift the door...right?

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iGrill 2....first time use...LOVE IT ! So simple to setup

I just bought one too and am looking forward to using it...

My barrel is 30" wide and I made my baffle plate 29" wide so I cut the mouth of my tank out to match that. If your firebox is 29" wide you can make it 18" long and 18" tall and your firebox will be at 106% of recommended (which from reading here is the sweet spot for firebox sizing. You can look at ...

An idea I stole from lurking here!

Very cool - I would just try to source the wheels somewhere besides HF. The smell from their tires is enough to make anyone lose their appetite. I know I just about gag anytime I have to go in there.