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I agree Tom and I planned on that in the future. Cut the sides of the doors and a couple inches of the top and bottom. Then weld on the trim straps and continue to cut out the doors when complete and then put on top and bottom straps. PoP, I do have a buildalong on another site. I will have to find ...

I love that layout. It gives me a full one piece grate and can put anything on with a small access for smaller loads. I will always do this on next builds. They were easy to do and but there was some problems with the thin wall steel flattening out once I cut the opening. I cut the whole opening out...

What kind of paint did you use. That looks awesome.

haha, I just noticed how he has the front high like that. I bet the plate needs a good scrapin now. I always keep it down a tab bit just so the grease drains out easier. I have never paid attention to the draft and always use a level so its front low. I do know that this rig is cold on the firebox s...

An Aussie buddy of mine stepped up to the big rig today. He borrowed my smoker for an event his wife volunteered him for. The is the first time my rig has left home without me. Little sad and proud at the same time. Hope he taking good care of it. :D This is when he first got it fired up this mornin...

Not much sitting PoPs. I pulled my back out the day before trying to load the smoker on the quad. It hurt to much to sit in a chair. Spent the whole day on my feet so my back wouldn't hurt. But I did get the garage cleaned up and some work done on other things. It was a good day.

Love dem fatties. Its been a long time since I have one. I am thinking I need bust out the weave soon.

It was definitely over 145, I was worried about that but all is good and so is the pork.. very good.

Yesterday was a big day of smokin. At the end of the day I didn't feel like pulling 8 butts. So I took them all and wrapped them up real tight in foil, put them all in one big cooler, packed more foil all over them and then covered it all in towels and blankets. That is all inside the cooler. They w...

Lookin great. Just saw the slide show, great pics there.

Well everything is done and right on time. The butts took 10 1/2 hours and they are now are all in bed resting for the night. I am too tired to pull 8 butts tonight. I got the deer roasts done and sliced up. I sliced up a couple of them thin for sandwiches and a couple thick. The jerky turned out gr...

Those dang pork butts were so frozen, I never had to add ice to the cooler. I pulled them out last night to rub down and they were still partially froze. So I never go to inject them. But I don't think they needed it. They smelled great with the brine and seasonings I put in there. I got them all tr...

I agree with frank. I haven't used a UDS in the winter but I have used other smokers with thin walls like them and it just takes a tad bit more heat.

ummmm, yeummm

That looks like an official SmokerBuilder.com smoker. Great job so far.

I vacuum pack it in big bags and freeze it. For reheat it can be done however. Usually doesn't need any juices added as I normally add a finishing sauce after pulling. Reheating for big mobs like this usually is done in roasters.

Today is pre-prep day for a big smoke I am doing this Sunday. I have played with brines in the past and always had great success. Just usually never think of it ahead of time or make the time to do it. I got another big event coming up that is going to require some pulled pork. I am going to smoke i...

Welcome Jerry. Good to see someone from ILL here.

Welcome James

for butts, I keep the temp around the 235 range and cap up. smoke open on the grate till it hits 160-170ish and then foil. take meat up to 200ish and let rest. That process usually goes for about 11 hours or so. Sometime less, sometimes more. Seems like it takes longer if I cook open on the rack the...

It would be a lot easier to control if it was fairly air tight. I would go with the foam board that already has the foil on it. Can get it at most big hardware stores. A lot easier to handle and wont have to put the foil on it. Get someone small to climb inside the pit, someone hold the sheet on the...

A piece of foil backed foam board would work better than plywood probably and a lot easier to handle. Easy to cut to fit right in the hole and a small cut out for the door. Just a thought.

I would be have tempted to put a sheet of plywood over that whole opening and the brisket in a pan and raise it off the grate several inches. Is there a chimney on that pit?

Hmmmm, interesting. I would think you will need to enclose it all somehow. Try attaching that pic again, it didn't seem to attach.

Looks cool. That must be an auto darkening helmet.