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Never used beef broth just Worch/water

ajfoxy wrote: ↑

June 20th, 2018, 3:48 am

That looks so yum...

It was thanks

Big T wrote: ↑

June 19th, 2018, 8:29 pm

Thanks

I tried to embed the video's but I can't figure it out. Anyway that is my you tube channel.

https://youtu.be/6YrpT3WylRE
https://youtu.be/WXTxQgkGPf0

Just like the title says. 15lb whole packer trimmed comp style to little to no fat. Rubbed and smoked for 7 hours then wrapped in Foil with 1 cup of water, Smoked for another 3hrs, took off the WSM and put in a cooler for 3 hours to rest.

Where did you order your insulation from?

Dirtytires wrote:if you need to pay for delivery, order an extra stick. It will save an extra charge when you cut a piece too short and need to start again.

I would be hauling it myself but that is a good idea. The metal company is about 30 mins from my house so.

Never mind I just found Hannibalsmith metal order sheet in a thread and it makes sense

I am currently getting materials together for this build but I am wanting a double check on the amount of 2x2by16ga tubing I am needing. I roughly added it up at work last night and I believe i need around 80ft of tubing. Can someone verify this? Also the amount of sheet metal/sheet size did most of...

Thanks everyone, my friend an I are building it and yes I am aware that it will be very heavy. I showed my friend a forum thread from here and he was like Jesus that thing is a huge smoker. I said of course I want bigger than my Lang 60 so

Names Josh. I Just bought the DP Gravity fed plans, and finally got them printed out in landscape size for easier viewing. I do some catering and a few comps per year mainly for fun with my Lang 60 and WSM 22. After seeing so many Vertical insulated smokers everywhere and not wanting to stay up all ...