Stump's Clone

[Big T]

Your probes are definitely off because that joker isn't done...lol

[Pete Mazz]

That looks damn fine!!

[Squiggle]

[temurf]

I agree with Pete. That is one fine looking roast.

How long did you cook her?

[KarateDoc]

Temurf-I cooked it about 5 hours. I started it at 225 until it hit 135 internal temp. Then cranked the pit up to 400 to develop and the Maillard reaction. Since. Wife and I like our rib roast more medium to well done we cooked it this way. The meat was still very juicy and tender.

[KarateDoc]

Today's cook is boneless pork shoulders. Cooking 4 of them on a rack to see how it goes. Already have some of my clients wanting some. After pulling it, will vacuum save in 2 lb packages.

[Roamingbirdbbq]

I have noticed quite a few builds with the transfer tube / diverter plate running the full width of the CC. Has this found to be more beneficial than having tube with separate plate with grease pan?

[KarateDoc]

I can't really answer that question as I don know any other way. The heat is hotter near the firebox but is more even at about halfway up.

Any drippings that fall on it get incinerated and adds he the flavor of the cook.

[Squiggle]

mine is very even.

[KarateDoc]

Just cooked up 30 lbs of jerky this past weekend. Used some ball tips that I cut cross grain using mesquite Kingsford. 1st batch smoked at 150 and came out a little too smoky for my taste and second batch I did at 160 and came out much better. Frog mats on top of the racks and everything slid off so easy and clean up was simple. Just ordered some more Frog mats and have to finish up making three more racks so I can do more jerky.

Taking the profits and investing in a vacuum marinader and jerky slicer to speed up the process.

[Big T]

[Tom_Heath]

I've been wanting to try the mats.


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[KarateDoc]

I thought I would give you guys some perspective on how big this beast is. I also included a few pics of some dino bones I cooked on January 1, 2017. First time cooking the big beef ribs in this smoker and they came out really good. They look dry in the photo but they were oh so good. Cooked it like a brisket and wasn't tough at all.

[Tom_Heath]

Thats a beast.!!! And ya cant go wrong with the Dino Bones, ever


dang-it, now i'm hungry

[mp4]

The both look awesome!

[Weldun]

They look tasty

[Big T]

They look great!

[Pete Mazz]

Oh yeah!!!

[Squiggle]

Hell yeah, that is a beast & Dino bones are oh so awesome too, well done!!

[Countryboy72]

Looking Awesome KD !!

[rhazelrig]

Nice looking rig. Can you tell me what size your smoke stack is?

[Smokeazy]

Your GF looks awesome, looks like the double pan I built,,,LOVE IT, cooks great ,but makes for a lot of jealous friends..)

[Gary_G]

Don't forget to put the insulation in the tubes before you weld them together. You don't want it to transfer heat through to the outside skin.


Making memories.

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Sorry, this was a "pocket post" where I was reading like 145 posts, and the pictures would not completely load, so I put the phone in my pocket and did something else for a while. Now back at home I saw I had posted... but for real, Nice build !

[Diggerg]

Had a few hours to work on the racks so welded them up and slid them into place. I may put in three more rack sliders to give me a total of seven so I can do a boat load of chicken quarters and ribs.

I received my CyberQ so I will be working on the air inlets tomorrow and hopefully get it all the external panels in place.

Here are the pics:

Four Racks In Place


Rack Pulled Out


Rack Depth


Rack Width


Rack Spacing

What size channel and angle did you use for your racks and rails please

[Dirtytires]

Nice. Good spacing...like adding a few more rails but be careful of overloading it.

I used a 1x1x0.125 on mine but they are 5’ wide. On that size rack tho I would suggest 0.75x0.75