That's a pretty big compliment considering the caliber of your work. The first one works better for steaks and indirect heat items like prime rib. The temp swing from one end to the other is about 100* when smoking, but we never have anything that makes it all the way to the fire end. It works great on hogs 100lbs and under.Rodcrafter wrote:Interesting, looks like you do nice work
Making memories.
That's true! It would be funny to put some handles on it in normal places and just mess with them. lolDirtytires wrote:Interesting concept.
Sure would keep nosey neighbors from opening your smoker lid to check out what smells so good.