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Welcome to the site.
I believe that if you plan it out properly, it can be done.
As far as the third option you mentioned, its possible that you might be able to find someone who will work for "Q".

Welcome, Boston. If you have any questions when you get started, all you have to do is ask. Chances are that someone will be able to help.

Where abouts in northwest NM?

So, DT, how was the Q at Q39?

Those look mighty good there.

The link didn't work for me either.

Glad to have you with us Ryan.

Lookin' mighty spiffy there AJ

I'm still learning how to post pics on my phone.
This one was supposed to be in place of the duplicate of the sammiches.

Alas, I did have to resort to plan B. The butts weren't ready by game time.
I didn't get any pics of the bratwurst, so they might not have actually happened.
But when the butts were done, it was worth the wait.

Dirtytires wrote: ↑

February 3rd, 2019, 10:51 am

They going to be done in time? Mine always take 12-16 hours.

I sure hope so. They've got 100 more degrees to go in a little more than 5 hours.
We'll see what happens.
If they aren't ready, then I have a backup plan.
Brats on the Weber.

I just put a couple of pork butts in the drum for the big game.

It looks like it will run fairly cold but I read that it will only make smoke over 100 degrees. On,y made cheese once on a traditional offset years ago. It was super smoky and I was not too impressed. Maybe it’s time to do again. The first time I tried it was way too smoky also. Somewhere on the in...

That looks great.
I have a friend (gringoloco) who cooks a mean cobbler on his reverse flow offset stick burner. But he keeps the lid on the dutch oven and the cobbler doesn't actually get any smoke.
I think I'll try one in a cast iron skillet with some pecan wood.

I’m going to have to use it for something quick to get on her good graces. If you can set it to run below 100 degrees, then you might try smoking some cheese. I smoked some a bunch of cheese to give away as Christmas gifts. Everyone loved it (or at least that's what they said) I used the warming ca...

Daaaaaang!!! Them shore do look purdy.

Chromeski wrote: ↑

November 27th, 2018, 3:00 am

Your smoking a rack of ribs on a lawn chair and didn't even remove the plastic

The Florida sunshine will cook those really really low and slow.

Welcome to the gang.
That is going to make a mighty fine cooker.

Welcome.
Looking forward to following your build.
Post lots of pictures when you get started.

Its true that briquets and lump are both made from hardwood. Lump produces a different flavor than briquets. Not all lump is created equal. Some just says its made from "hardwood". Some will say specifically what kind of wood is used. I have been using one made from hickory and oak and I really like...

Welcome. I use a "Smoke" from ThermoWorks. It costs around $100. It has 2 probes 1 to monitor the pit temp and 1 for the internal temp of the meat. It has adjustable min and max settings for each probe and a wireless receiver with an alarm for when either temp goes below the min or above the max. It...

That is some good work y'all are doing on this.
I'm pretty excited but:

How much is it going to cost?

Welcome.

Welcome.

There are several sets of plans available for gravity feeds of various sizes.

That is a sweet looking pit brother.

Congrats on finishing her.
Now I am looking forward to the Q-View.

Nice.

She looks a lot like a Mack with a smaller warming cabinet.

Welcome to the forum Brady.
I live in the desert in far west Texas where the humidity is typically in the single digits.
I don't use a water pan in my reverse flow and I have not had any problems with meat the meat drying out.