sirwriter
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sirwriter

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sirwriter was last seen:
Aug 12, 2014
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    Located down in the lower part of Louisiana, too high up for floods.

    I use an Oklahoma Joe with right side wood box for smoking.

    Temps are controlled the hard way: Damper and stack lid.

    I use a digital meat thermometer with a cable, rigged to light and

    sound for low and high heat set points. (sometimes at 2 in the morning

    I nod off). 

     My smoker is located in a corner of the back porch out of the 

    wind, with a TV and Roku,small fridge (ice, beer, cokes, cheese, etc). 

    I have five kinds of wood sawed up and a wood soaker for

    round chunks, and lump charcoal. There's a 2 burner propane stove 

    and a small charcoal grill. There's also a 12 ga long barrel goose gun

    that holds 3 rounds for nosy critters when the smells get too good.