If I start messing with my dampers when I add wood, it might swing around 15-20 degrees side to side. It seems to like the exhaust damper closed just a little. The temps are pretty stable and don't swing wildly. They come back in line with minor adjustments. I got my second maverick in the mail yesterday. Probably put the 2nd shelf in and do some ribs this weekend. With 2 Mavericks, I'll be able to check top bottom left right all at once, get a better look at what the temps are doing. so far I'm pretty happy how it runs. Like I said, adding that deflector plate above the bp gap made all the difference.
Do you know the biscuit test? You can buy a cheap can of biscuits and scatter them all around in your smoker to see how evenly they cook. Doesn't tell temps but does show differences.
Making memories.
Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........
Have not, Sounds simple enough. Probably why I never thought of it . I usually over think things I'm building. Easy enough to toss in a can of biscuits next burn. Have this weekend to do any testing and learning. Have a pig to cook next weekend. Might add that shelf in front of the doors.
That's great , I never have cooked a whole hog. I've always felt like some of it has to over cook while the rest is still cooking. It looks great though. I would rather part it out so I could pull items as they were done and eat on the rascal all day while cooking.
Making memories.
Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........
Last time I put some sacrificial ribs under the spine, cooked it belly up. Lots of liquid in the cavity. Didn't have any problems with dry meat. Everything was nice and juicy. I've only cooked a few smaller pigs but that seems to help. This next one will be 75lbs. Gonna inj and cook it the same as the last one. People that merely like to eat the finished product like a whole pig spread out on a table I think. This cook is for a wedding, so gotta make it presentable. Of course there is probably gonna be some hipster vegans in this crowd. It'll be good for them to see the whole pig too
The liquid in the cavity is that juice from the pig or added? I plan on smoking a pig when I finish my smoker which is on hold right now. We just found out my wife of 61 years has bone and lung cancer so everything is on the back burner until we get treatment started.
A little of both. I gave the pig a pretty decent amount of cider vinager / apple juice based injection. I wipe off the excess leakage after injecting and an over night rest, pat It dry the best I can, apply the rub and smoke it. I try not to poke any holes in the skin, keep as much juices in as possible. I've only done a few pigs, worked up to this method with the inj, sacrificial slabs of cheap meat under the pig..guajillo chili/Tabasco finishing suace. .but it Worked really well for me, so that's how I'm doing it from now on.
Well, here's the semi finished build. It's ready for the pig cook. Got a shelf and the leveling jacks on. Some day it might get a simple charcoal grill box on the back side of the cc, kinda sticking off the side of the fb...and one day I'll add a wood basket and some more structural bracing. It's gonna have to stay this way for a little while.
Seems to me that I'm always adding,tweaking,modifying something on my smoker. It's a perpetual habit that happens a lot around here. Nice looking rig!!