My build

[Big T]

Awesome

[mp4]

Last night I started with only 2 chimneys of charcoal and no wood. It never really did warm up decent, but it did warm up some beef ribs that I had...they're in the crock pot now so they don't get completely wasted. The second set of digits is the meat temps. I really really like the iGrill thermometer set-up.
6:00. Start coals - 2 scoops
6:15. 105-103-120 Closed door - dampers 4" open
6:30. 185-168-220
6:50. 225-219-260. Added 1/2 coals - put meat on. 56-58
7:15. 225-229-250 92-92
7:35. 220-222-240. 121-118. Added 1/2 coals
7:55. 195-200-215. 138-135. Added 1 basket
8:15. 195-201-220. 142-143. Smokey - opened draft to 5"
8:35. 215-217-235. 151-154. Added 1/2 basket
8:55. 215-215-233. 156-160. Opened to 5 1/2"
9:15. 220-219-235. 160-163. Added 1/2. Opened to 6" opened cc to check beef ribs.
9:45. 210-208-220. 166-163
10:05. 205-204-215. 170-165. Opened dampers 100% temps just dropped after this.

I think temps were held back by a lack of fuel tonight. Next time I'll try using wood instead of charcoal once it's started and see what happens.

[Rodcrafter]

Make sure the CC is level or a bit high on the tongue of the trailer end if the amount of fuel doesn't seem to do the trick, but more wood burning will do much better.

jm2cw

[mp4]

I'll give that a whirl - I didn't give any thought to level let alone which end was up.

[Rodcrafter]

It is like trying to get water to run up hill. Smoke and heat in a smoker acts like water with gravity reversed.

[mp4]

Makes perfect sense if you think about it. I will from now on for sure. I think once during the two trial runs it was pointing up...but that was just so I could reach my welder to weld on the wood basket!

[mp4]

Well...I took 2nd place twice today using Dinks rub and a concoction of maple syrup and sause from Kansas that I traded for maple syrup. The cooker performed superbly - held temps better than I could have imagined and was easy on wood. I fired up at 8:00 and pulled off at 3:40 and only used a bag of charcoal and about 10-12 splits.

[mp4]

[Smurf]

Glad it worked out well for you.

[Pete Mazz]

[Rodcrafter]

That's more like it. Good job!


Making memories.

[forty_creek]

Strong Work


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[Rev.Mike]

nice build!

[mp4]

This is what it looks like after 5 hours...I think I should have kept the temp closer to 225 than 250. My smoker just became a warming cabinet for a few hours. The ham is 156° and the shoulder is about 145°. I stuffed the rib cage with a couple chickens to protect them some.

[Rodcrafter]

[Smurf]

Wish I was there!

[Frank_Cox]

[forty_creek]

What size hog?
____lbs?
Width and length?

Looks nice!


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[Big T]

[mp4]

What size hog?
____lbs?
Width and length?

Looks nice!


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I didn't measure, but it weighed 85 lbs after it was all processed.

[forty_creek]

Gotcha


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[bluecatfish]

Bet it was really good! Was that a domestic pig or wild pig? We have a lot of wild pigs around here and I have been thinking about trying one, maybe a 100 pound or so.

[forty_creek]

How did the hawg turnout? How many did you feed?


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[mp4]

I'm happy with how it turned out - especially considering it was my first attempt. Internal meat temp hit 165 after 5 hours so I coasted for a few hours keeping the cc temp under 200°. Next one I will cook to a higher internal temp because it didn't seem done to me.

The pig was a domestic - one of 4 that I'm raising. We fed 80 people and had plenty of leftover.

[forty_creek]

Cool


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