I plan to build a reverse smoker on a trailer. I probably won't ever be ccoking a large volume of food at once so it won't be a huge build. Just as I started planning, my neighbor put a small boat trailer out in front of his house for sale for $100.00. I grabbed it. When things click like that it makes me feel like it's meant to be. See my post in "My Current Build" to see a picture.
Last edited by jwrobnz on November 12th, 2011, 12:04 pm, edited 1 time in total.
You guys aren't slow. It's me. I just finally got the photo posted except the tongue of the trailer got cut off. It's in my posting under First Smoker Built/Modified.
Labor Day Weekend Butt Roast on the Weber Genesis didn't turn out as well as I would like. Starting to wonder about a UDS to tide me over until the trailer cooker gets done.
Last edited by jwrobnz on September 24th, 2011, 8:07 pm, edited 1 time in total.
Not sure if you have ever heard of this one so here it is.
We are supposed to take out meat from 40 to 140 within 4 hours. Unless its intact muscle meat and has never been probed or punctured. This is a tough one to find since most of the stuff we find does not meet this standard.
I never stick a probe until the 4 hour mark except on something like a fattie. Or a prime rib. Then I usually go for the 2 hour mark before probing.
Yours may have been on the verge of not killing all bacteria.