Hey guys, I’m getting her ready for paint and built a small paint booth to get it warm and not have overspray all over my shop my question is what do y’all think of using a thin layer of phosphoric acid or ospho to kill the surface rust ?
I did go ahead and paint it but didn’t use the ospho, now I’m planning to season it on the first cook I need to cook something really fatty; does anybody want to make any suggestions?
smokincookie wrote:... now I’m planning to season it on the first cook I need to cook something really fatty; does anybody want to make any suggestions?
Ribs are kinda fatty, so is pork butt and brisket.
Well today has been a long time coming but I have it painted and seasoned, all is not finished and probably won’t be for a while cause there are small things to do and I will build a WC but it’s time to put it and me to the Q test and I will probably be doing it this weekend. Thanks Big T, Rodcrafter, Frank and everyone who has given helpful suggestions I will post the Q-view as soon as I get them.
Learning generally boils down to "Repetition or the avoidance of pain", some people learn by doing, some by watching and some just have to pee on the electric fence.
Whether you think that you can, or that you can't, you are usually right. Henry Ford
Well here’s why the build, I’m gonna have to have a lot of people over to fill this thing up but I like having a lot of friends. Oh did you want to see? Well here goes. it’s not quite time for them to come off yet but I think you get the idea.
Learning generally boils down to "Repetition or the avoidance of pain", some people learn by doing, some by watching and some just have to pee on the electric fence.
Whether you think that you can, or that you can't, you are usually right. Henry Ford
Well every thing turned out great and with the use of our Kitchen aid mixer both butts were shredded in about 1 minute. thanks again for all the help and Big T thanks soooo much for suggesting I cut the FB down at the door it really is a big thing.
Learning generally boils down to "Repetition or the avoidance of pain", some people learn by doing, some by watching and some just have to pee on the electric fence.
Whether you think that you can, or that you can't, you are usually right. Henry Ford
Well now I’m having trouble with trying to keep the temperature at 160 I’m wanting to smoke some sausage my brother in law killed a nice deer and is having sausage made of 1/2 of it but unsmoked so I can do it, what do I need to do to keep the temperature low it’s wanting to stay around 200 with the damper only open about a 1/4 inch.
I know it can be difficult to hold low temperature but the smaller fire is going to help. You may have to only crack 1 intake. It will surely take some getting in some practice. I find each smoker wants to runs around a certain temp. Gizmo pointed this out years ago and I have come to experience it. I would light the fire like always to get the steel hot so she drafts right. Then reduce the fire size and go from there.
Making memories!
Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........