It shouldn't really rust any more since you are encapsulating all of it in insulation and then the external skin.
I usually pack my GF with more meat than I need and plan on freezing what we cannot eat in only a few days. Then freeze some for later in vacuum bags. Reheating is a snap in hot water and tastes about as good as originally smoked.. I have cooked 16 racks of ribs and 14 Tri tips in mine on less than a 20 lb bag of charcoal and a few splits in the ash pan for more smoky goodness. But will use the same fuel for just 2 racks of ribs by themselves, so I try to make the most of my fuel to an extent..Zimbomike wrote: ↑December 22nd, 2021, 2:03 amFinally painted , seasoned and put through a test cook. First Impressions:
I would have to say given the size, this beast is not for everyday cooking but performed remarkably well with only 1 pork butte. I did put a water pan on bottom rack to help with the moisture.