I got the door on today- holy crap was that heavy !!!!! Its got to be 300+ pounds.
I am using 1/2" gasket and used 1/4" shims for setting the door gap and it worked great.
Hope to have the racks in tomorrow and then do a burn on Thursday - Wish me luck....
BTW - She is big. Seems bigger every time I work on it but now with the doors on it even looks bigger.
Having a liberal along is like losing two good men.
They look big until you start to load them …. just sayin'
- good luck on the burn - let us know the outcome…
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
I got behind today but did get to a point that I need to clean her up and FIRE IT UP Saturday evening. !!
All the slides are in, the stainless racks are in, the fire grate is in....I am all in..
Can't wait to get it fired up and cook something (cook is Sunday night- only time I have to cook a test run). Doing 3 briskets, 1 pork butt, and a Beef Clod for the firs run
Having a liberal along is like losing two good men.
I see you are a very confident smoking fella. I really like this style of cooker. I think I must have one too. But I'm wondering what happens with the drippings from all that meat? I say that because I didn't see any thing to direct it from the door. I'm certainly not being critical I just don't know the answer.
I really like the work your doing.
Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........
I got it fired up a bit ago and installed my BBQ GURU and probes. Yes it is raining but today is my only day to do this so up went the canopy.
I used my weed burner to burn the insides of the cooker out as well as the air intake, ash box. That was a good idea as it burned out the moisture from the metal and got it super hot inside - much hotter than heat from the firebox.
Now I am working on trying to set the GURU, it is running with cook chamber temp set and probes set but trying to figure out the rest of it and the WIFI too.
Having a liberal along is like losing two good men.
looks great! good luck on the wifi deal.... heard lots of folks have issues with that.
Beef Clod??? I know what that is now LOL! we smoked a bunch of those down in Moore Oklahoma with OBR a couple weeks ago. Very nice!!
Did an overnight cook Friday (In a thunderstorm again) and I have to tell you this thing makes some wonderful BBQ ! It took a long time to get the smoker to temp after the meat was loaded in the smoker not sure if it was the volume of meat (over a 100 lbs) or if I am having probe issues or what BUT once we were at temp she cooked very well. Hers is a couple shots of the just out of the smoker pork and beef. All came out very tender.
BTW the charcoal chute holds about 55 lbs of Kingsford blue !
Having a liberal along is like losing two good men.